Piggie Wiggie
Posted by TFG on May 29th, 2005
For the first time in my life, I chose a pig over a beeve this weekend. The result was splendid…nay, orgasmic. Smoked pork shoulder is everything the inbred hillbillies say it is. I got about 3 lbs. of pulled pork out of a 6 lb. butt portion. It’s shockingly easy to smoke one of these things…far, far easier than a full-on brisket. Absolutely anyone can do it.
One question for you Dixies — are pigs always so salty, or did I get something that was partly cured? It doesn’t say so on the label, and one would think it would, if that were so. Regardless, I know why they make such sweet sauce to go with their hogs.
May 29th, 2005 at 10:01 pm
Welcome to the pork brigade. I do not know why yours was so salty as I do not find that to be the case with what I get here in SC. I have to be careful when marinating as it does soak up the salt quick. We have sweet sauce to be sure, but the eastern parts of both Carolinas use a vinegar sauce. I prefer the eastern NC style as it has a milder vinegar flavor. Our local sauce is a mustard based one, tangy and sweet. I used to think we were the end-all, be-all when it came to bbq. Then I stopped in Junction and ate at Coopers. Since then, I have had a hankering for brisket. Two new places have opened recently and sell brisket. One shreds it and serves it with a thick, red sauce. The other slices it thin and has a thinner, red sauce. Neither touches what I had in Texas but it’s a nice change of pace. You want me to bring you a selection of pork sauces to Vegas?
May 29th, 2005 at 10:54 pm
Salt is one of the four food groups! The real food groups.
May 30th, 2005 at 6:53 am
Wes - My rub has seasoning salt in it, so maybe it just worked better on the piggie than it does on a brisket.
I’ve had the various Carolina sauces during my travels, and I’ve got a half-gallon of home-made vinegar sauce that was a gift sitting on my shelf. I’m more of a spicy-sour guy, too - can’t eat sweet sauce. I’d rather you bring an old family recipe that I can try.
Andrea, salt just effs with my high blood pressure too much. I usually don’t even pick up the shaker at the table, and I take it out of all my recipes. Now, pepper on the other hand — black, white, red, cracked, whole, pickled, grilled, baked, fried — whole ‘nother story.
May 30th, 2005 at 10:05 am
This question just came up on one of the many Food Network shows I’m addicted to…no salt in plain-ol’ pork…
May 30th, 2005 at 10:25 am
Goody, goody…I get to build another rub recipe.
Welp, get used to pulled pork — that’s my summer project.
May 30th, 2005 at 11:34 pm
“salt just effs with my high blood pressure too much”
Yeah, my doctor told me to cut down on salt too. Well, at least I don’t lick salt from the palm of my hand like I used to when I was a kid.
May 31st, 2005 at 11:48 am
Scott, give me the go-ahead and I’ll bring you a wild hog.
May 31st, 2005 at 12:13 pm
Cleaned of course
May 31st, 2005 at 2:11 pm
I sent you an email about a hog hunt in the fall, Spike. Did you get it? If not, leave me a good email.
May 31st, 2005 at 2:19 pm
You know what ? I’ve been out of town and haven’t chaecked my mail,yes I did get the message and yes we do have a bunch of hogs, that sounds like a great time to have a hog butcherin’