PORK
“I wanted to eat a Pig in a Blanket… In a blanket.”
—Kevin Malone
I
live in South Carolina where good barbecue means delicious pulled pork. Or if you’re really lucky, it’s a whole hog pig pickin’. There’s so much to choose from. From the ribs to the hams, it’s way better than fine dining. It’s
swine
dining!
Smoking a juicy Boston butt is one of the simple pleasures of barbecue. When you do it right, the end result will be mounds of pulled and succulent meat fibers piled high on your plate. Bread and buns are optional. If you nail it, the sauce can be optional on the side, too. You wouldn’t serve a hamburger without a bun, but good pulled pork with bits of salty, savory bark dotted in the mix, can stand alone as the main course. It’s that glorious.
Plus, because you’ll be smoking for hours, it will give your family plenty of time to use the line, “Oooh, your butt smells terrific.”
Pork is my top choice for everyday barbecue, not just because of the variety from ribs to chops, but also because of the price. Beef and brisket can be budget busters. However, I can always afford a fast cooking pork chop. It never disappoints.