Like Missouri’s barbecue ribs, pulled pork is cooked slowly on a grill. Like New Mexico’s carne adovada, pulled pork is fork-tender pork shoulder. Unlike either of those, North Carolina pulled pork is shredded by hand, doused with a vinegary sauce, and served with coleslaw. Pulled pork barbecue is an American treasure.
Now, I am aware that South Carolina also serves pulled pork. But South Carolina’s pulled pork is a mustard-based concoction, which pales in a side-by-side comparison with tangy, bracing North Carolina barbecue sauce.
— From “The United Steaks of America: If every state had an official meat, what would it be?” by L.V. Anderson at slate.com (March 10)
Another cartographic provocation from the folks who brought us “The United Sports of America.”