Pulled pork sandwich, from Ruhlman's Twenty. Photo by Donna Turner Ruhlman
With these last few posts on cooking for groups, it occurred to me that I should post one of my go-to, fabulously easy, always-gets-raves main course that serves a lot of people. East Carolina barbecue, called pulled pork here up north.
When I arrived at Duke University in Durham, North Carolina, from Cleveland, Ohio, in the 1980s I knew the word barbecue
to be a verb. You did it on a grill. As a noun, it meant a gathering to eat food cooked on a grill—it was something you had, something you invited neighbors to.
But on the drive back from a place called Jugtown (to get there we’d gone through a town called Whynot, with a church named after the town; loved that), we stopped at what looked ...
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