We're welcoming spring with a special offer to enjoy the delights of Pulled Pork. As the sun begins to shine, we're reminded of a summer brimming with meats from our BBQ Smoker. Although the sun is out, there's still a chill in the air, so allow us to fire up our BBQ to cater for your next office treat, lunch, or team meeting with our Pulled Pork Buns and seasonal sides.
Spring Special – For Monday to Friday bookings till 25th April
� Special Offer: A BBQ Burger (Pulled Pork, BBQ Chicken or Beef Brisket) with slaw for just £10 per head*!
� Special Offer: Build a buffet with extra sides at £2.50 per side per head
� Special Offer: Book a multi-item buffet, and receive a complimentary tray of our signature jalapeño cornbread for your team!
So, what are you waiting for? Contact us on info@thesouthernkitchen.co.uk to cater for your plate of yum!
BBQ’d Pork – the birth of a tradition
Pulled Pork is one of the iconic dishes of the American Barbecue tradition, where alongside cuts like brisket, chicken and ribs, slow-cooked, smoked meats define the cuisine. Yet, the dish’s origins stretch back hundreds of years, with a fascinating history through longstanding traditions, colonialism, and global trade. As we’ve explored in a previous post, the history of BBQ starts with the indigenous peoples of the Caribbean, where Spanish explorers observed natives slow cooking meat over a wooden frame above an open fire, noticing not only that the smoke kept the bugs away, but it also allowed the smoke and heat to tenderize the meat. As the Spanish established colonies, they brought this technique to the southeastern regions of North America, where it fused with European livestock and culinary practices, giving rise to the barbecue traditions still cherished today; the smoking process infusing the meat with a rich, smoky flavour while keeping it moist — a hallmark of what we now recognize as pulled pork.
During the 17th and 18th centuries, European settlers in the American South — particularly those from Spain, France, and England — began rearing pigs, a hardy and low-maintenance source of protein. Pigs thrived in the dense forests of the southeastern United States, and pork became a dietary staple, where cattle would often perish due to the unyielding terrain and weather conditions.
African slaves, who were forced to work on plantations, played a significant role in shaping the barbecue culture of the South, this persists today where BBQ is still seen as a working class cuisine. They brought with them cooking techniques from their native land, where Over time, these techniques merged with the indigenous barbecue tradition, creating the distinct slow-cooked style of Southern barbecue. Slaves often received the less desirable cuts of meat, such as pork shoulder, which required long, slow cooking to break down the connective tissues, resulting in the tender, pull-apart texture that defines pulled pork today. This the cut that we use at The Southern Kitchen.
Pulled Pork’s Evolution and National Recognition
By the 20th century, pulled pork had moved beyond backyard barbecues and church picnics to become a mainstream dish in the United States. The rise of barbecue restaurants and smokehouses in the mid-20th century helped cement its popularity. The influence of pitmasters and barbecue competitions played a major role in solidifying pulled pork as a core element of American barbecue. The art of slow-smoking pork over hardwoods like hickory, oak, and pecan became a tradition passed down through generations, with each region defending its own methods and flavours. Competition barbecue circuits, such as those governed by the Kansas City Barbeque Society (KCBS), further elevated the status of pulled pork, encouraging innovation while maintaining authenticity.
The cooking process itself remains a labour of love, often involving overnight smoking at low temperatures (around 225°F), using a blend of wood for a deep, smoky flavor. Our Pulled Pork is smoked for approximately 20hrs. True to tradition, the meat is cooked until it reaches an internal temperature of around 195–205°F, at which point it becomes tender enough to be “pulled” into strands by hand or with forks.
Regional Variations
By the 19th century, barbecue had become deeply embedded in Southern foodways, with different states and regions developing their own styles. Pulled pork, typically made from pork shoulder or Boston butt, became a defining dish of states like North Carolina, Tennessee, and South Carolina.
North Carolina: Known for its vinegar-based sauces, North Carolina barbecue is divided into Eastern and Western styles. The Eastern style uses the whole hog and features a sharp, tangy sauce made primarily of vinegar and spices, while the Western (or Lexington) style focuses on pork shoulder and incorporates a tomato-based sauce.
South Carolina: This state distinguishes itself with mustard-based “Carolina Gold” sauce, influenced by German immigrants who settled in the region.
Memphis, Tennessee: Memphis barbecue is known for its dry rubs, where pork is coated in a blend of spices before smoking. Sauces, when used, tend to be tomato-based with a hint of sweetness.
Texas: While Texas is better known for beef brisket, pulled pork holds a place in East Texas barbecue, where it is typically served with a sweeter, tomato-heavy sauce.
The Soul of Southern Barbecue
Authenticity in American barbecue is deeply tied to its history and regional traditions. Unlike fast-food adaptations that prioritize speed and convenience, true pulled pork is the result of patience, craftsmanship, and respect for the process. Pit-masters often guard their techniques and rub recipes with secrecy, passing them down like treasured family heirlooms. Barbecue is also more than just a cuisine — it’s a cultural event. Across the American South, pulled pork is the centrepiece of gatherings, from church fundraisers to even political rallies, with former President LBJ regularly engaging in BBQ diplomacy with esteemed dignitaries at his ranch in Texas . It brings communities together, embodying the values of hospitality, tradition, and craftsmanship.
Pulled Pork – a southern centrepiece
Pulled pork’s journey from the indigenous barbacoa traditions of the Caribbean to the smokehouses of the American South is a testament to its deep roots in history and culture. Its rich history, shaped by cultural exchanges and culinary ingenuity, makes it more than just a dish—it is a reflection of the power of slow cooking, the importance of regional identity, and the enduring love for tender, flavourful meat. For true barbecue enthusiasts, pulled pork remains an art form—one that honours tradition while continuing to evolve within the landscape of American cuisine.
For any of your event catering needs, or to request a copy of our comprehensive brochure with a range of BBQ and American regional specialties , please don't hesitate contact us on 07931 803355 or info@thesouthernkitchen.co.uk *Terms & Conditions may apply
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