We don’t eat pulled pork in Texas. This isn’t to say that pulled pork isn’t delicious, but when you go to a Texas barbecue joint you order beef—be it brisket, shoulder, sausage or ribs. And if you do see pulled pork at a Texas barbecue joint you might inquire about the provenance of the pit master as pulled pork is just not found in our usual repertoire of smoked meat.
Yep, Texas is cow country and that’s why our barbecue is based on beef. But we certainly do eat pork—tender pork ribs are always on a barbecue menu; crisp, succulent carnitas fill countless tacos and a bowl of slow-simmered fiery red posole is a fine way to welcome in the New Year.
So why no pulled pork?
I don’t know the answer to this question. And while my first barbecue love will always be moist brisket piled high with pickles and onions, having traveled to other barbecue regions in the South that showcase the pig, I have come to appreciate a pulled pork sandwich. How could you not enjoy tender strands of lightly sauced meat that’s been topped with cole slaw and stuffed into a bun? It’s a fine sandwich indeed.
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