"pulledpork" news and stories

As many of you know, I'm a huge fan of both White Castle and barbecue. So when I read that the Castle was experimenting with pulled pork on a bun, my reaction was a, long-drawn out "Nooooooo!!"

Is nothing sacred? Seems to me that two great American traditions, the State's first hamburger chain and barbecue, would be sullied by the Castle's introduction of pulled pork. That's not to say I have anything against pulled pork on a miniature bun. Done right, it's tasty as hell and a more healthful portion than the gigantic sandwiches one usually eats at barbecue joints.

Sadly I don't think the Castle is going to do justice to pulled pork. And I'm not just saying that because I want to lump their new product in the McRib category. Further reading of the article in Nation's Restaurant News (registration required) reveals that it will arrive at the store's frozen. I can't help but feel that it will also be saturated with liquid smoke and have the consistency of cat food.

I hope my suspicions about the quality of the Castle's pulled pork are wrong. All of a sudden, I'm craving a pulled pork slyder topped with an onion ring.

Source

You leave the house in the dark. You come home in the dark. It's winter, and you yearn for a lovingly-cooked meal. Why not have it ready when you get home? Why not fill your house with the rustic aromas of slow cookery?

But I have a job, or, at least a life, I can hear you murmuring to yourself, shaking your head. I don't have a personal chef. I'll just throw a Lean Cuisine in the oven.

No! Stop! Put away that freezer meal. Freezers are for summer, when you eat ice cream and whir up smoothies with fresh fruit and yogurt. Winter is for slow cookers, for Crock-Pots and baking at low, low heat and, oh, the bountiful braise. Monday, January 23, we'll be celebrating all that is slow - all our recipes will cook at low heats for several hours. Nearly all of them can be mixed early in your day and set cooking, and the flavors will combine throughout the afternoon as the dish gets more, and more, and more tender, until it is meltingly delectable, until it sings on your tongue.

Classic slow-cooked meals were invented long before the Crock-Pot trademark was ever registered. Dishes like cassoulet and baked beans and Beef Bourguignonne hearken from centuries ago. Once, everything was cooked slow. We honor our culinary heritage. We long for food that has nothing "fast" about it.