In an almost exact duplicate of a meal gathering back in early April, Monday night was another round of indoor pulled pork barbecue together with Ina Garten's take on blue cheese coleslaw. Just to be clear: around here, "barbecue" is a noun, not a verb. And it very specifically references pulled or chopped pork with a sauce either mixed in or slathered on top. Last night's approach for making some good ol' pork barbecue (like we folks in North Carolina are drawn to) is more "Lexington" than "Eastern" when it comes to our state's divide on barbecue.
For those who aren't aware of this BBQ divide, here's some light reading for you:
- "East vs. West: North Carolina Pulled Pork," by Dana Bowen. Published in Saveur, 16 June 2011.
- "East vs. West: Which Is Best?" by Jonathan Bloom. Published in The Washington Post, 15 May 2005.
- "Barbecue in North Carolina," from Wikipedia.
- "North Carolina Barbecue," from Matt Barrett's Travel Guides on northcarolinatravels.com.
I even made the exact same dessert as I did for the April night: chocolate eclair cake. I realize banana pudding is much more common in a lot of our local barbecue joints but this was a pretty awesome alternative.
"Indoor Pulled Pork," by Bryan Roof. In Cook's Illustrated, January & February 2010 (No. 102), p. 6-7.
"Blue Cheese Coleslaw," from Ina Garten, from the Food Network website.
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