Pit Stop Smokehouse in Westmoreland, NH has the best pulled pork in all of New England! You have to try our Pulled Pork Sandwich! Piled high on a grilled bulky roll and served with your choice of BBQ sauce, chips or french fries and slaw, this sandwich will have you saying mmm’ mmm’ good!
Have you ever wondered where smoked and pulled pork or the idea of smoked or pulled pork started? The process of smoking pork was created when the Spanish settlers first arrived in the United States. They watched natives building a smoky fire underneath their game, and took notice of how the process kept bugs away and preserved the meat. This is said to be the first known barbecue process. Over time, the process evolved, with the migration of Africans and Europeans to the South. Pigs became a main source of meat for people in the Southern colonies, due to their cheap price tag and easy maintenance.
Plantation owners would release pigs into the woods to graze for months knowing that they could be easily hunted when food supplies were low. These pigs were semi-wild and a bit tough when roasted, but all parts of the pig were kept and consumed.
Over time, the pig became a proud staple of southerners, and more care was taken to fatten and marble the pig. The southerners did not export pigs to the north, so these marbled swine became an exclusive food source to the south.
Festivals and other gatherings were scheduled around the slaughtering of the semi-wild pigs and roastings. The traditional Southern BBQ grew out of these gatherings.
The festivals, church picnics, political rallies, plantation gatherings and more were the places to get your good ole’ southern BBQ! BBQ was not a food of the upper class, nor was it something to be looked down upon. In fact, it was a unifier. It brought together all economic and social classes in one huge social gathering.
Many think that the term “pulled pork” comes from when you “pull the pork” apart when it is done and properly BBQ’ed…right? Not Quite! After the pigs were roasted at the festivals, church picnics, rallies and gatherings, the slaves were given the cheap, tough cuts to prepare. This tender, fatty, and flavorful meat is usually made with pork shoulder (sometimes referred to as pork butt, Boston shoulder, or picnic shoulder).
The slaves learned to slow cook these cuts over coals. The slaves were typically so hungry that they would “pull the pork” off of the coals when the meat was done and could easily be pulled away from the roast. That is where the term “pulled pork” began!
Don’t hesitate to come on over to Pit Stop Smokehouse and give our Pulled Pork Sandwich a good ole’ try!