National Pulled Pork Day 2016 is here! What, you’ve never heard of it? Well that’s because this is the first year it is officially recognized!
Pulled pork is one of the most versatile dishes of the BBQ food pyramid. Here in Western PA it is a staple topping on nachos at every sports venue, pot luck dinner, picnic or New Year Day celebration (with sauerkraut of course) because it’s on the lower end of cost, a good butt can feed many and if you don’t have a smoker you can easily use your oven with a few modifications to your recipe. Personally I smoke the pork after a rubdown of my slightly modified Meathead’s Memphis Dust Rub and then tear into it for the family. If you’re looking for recipes to get started check out Steven Raichlen’s post on the Barbecue Bible.
The best pulled pork I’ve had in Pittsburgh so far is from Pittsburgh BBQ Company. They serve a North Carolina style BBQ and don’t shy away from the traditional vinegar based sauce. I’ll have a full review of my trip there coming soon but in the meantime take time to visit any of the 35+ BBQ joints around the Greater Pittsburgh area. There’s no reason why you can’t find great barbecue today or any day!