November 28, 2014
The barbecue expert was skeptical when I told him I'd ordered the pulled pork online. Even when I said that is came from Elizabeth Karmel, who was responsible for some of the food at Hill County, he lifted an eyebrow. "She's a baker," he said. "Makes great peanutbutter and jelly cupcakes. But 'cue… maybe not so much."
Then I mentioned it was whole hog barbecue, made from pigs from a small farmer in North Carolina. I mentioned Ed Mitchell, one of my barbecue heroes. The expert was not convinced.
"Just taste it," I said, piling some of the warm pulled pork – bits from all over the pig – onto a potato bun, adding the vinegary cabbage slaw, shaking on another bit of the thin, piquant sauce – and handing it over.
"Oh!" he said. And then he didn't say anything else until the sandwich was gone.
This is the best Carolina cue I've had in a really long time. It come frozen – in dry ice – in impeccable condition; the shredded cabbage is packed separately, as is the bottle of vinegar sauce.
I bought the "The Piglet" – which is meant to make 8 sandwiches. Actually, it made more like a dozen. If you have some barbecue lovers on your list, I promise you they'll be happy to get some of this.
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