The Grand Unified Theory of BBQ - Two Sandwiches

HJ77's family is Southern, and they have opinions about Southern cooking and cuisine, which is great because I have opinions about Southern cooking and cuisine. Such as: Paula Deen should be arrested and changed with crimes against humanity.

Anyway, after the race, Heather's mother had prepared pulled pork (low and slow as it cooked for six hours the day before and there was a secret ingredient) for dinner. The base for it was a pork tenderloin which I would not use (preferring the shoulder) because the lack of fat in the meat* but JoAnn knows more about cooking pork than I do apparently. It was moist and tender and easily pulled apart. It was great. The homemade cole slaw and the beans were perfect compliments as well.


JoAnn's Pulled Pork

And then...

I have been headed through Worcester, MA fairly often since the late spring and I have seen Smokestack Urban Barbecue often enough that I have been both fascinated by it as well as developing a Pavlovian response to it.

When I had a hour in Worhester the other day, I knew that I had to try something there...


Smokestack Urban Barbecue's Sliders

Now these sliders were very good, lightly sauced and very spicy. They were a mix of the brisket and the pulled pork and one could tell the difference between the two meats. (Off topic: Idea for porn spec script Between the Two Meats)

It was worth the wait, and you know what, it is an excuse to head back to Worcester soon.

*For me Fat equals Flavor and the fattier the piece of meat the more wiggle room you have for making a mistake. I would love to be using tenderloin for pork bbq but I go with the shoulder because...well...I screw up more often than I succeed.

Edit: Changed spelling of Worcester.