[Timeout]

Growing up in Alabama, I wouldn't have had any idea what you were talking about..."pulled pork".

But during my years in California I came to love the Mexican pulled pork, "carnitas". Brisket slo-o-o-o-w cooked with onions, peppers and oranges. M-m-m goood!

[Endeavor]

Timeout,

I've also found that our bbq sauce is thicker and sweeter than that typically found in NC or some parts of Tennessee - theirs seems to be more vinegar based and thin/runny. I was in NC recently and couldn't believe how runny their sauce options were - it wasn't barbecue to this Texan and of course I just nodded and ate it politely, but it is funny how bbq is a different animal in various parts of the south. I think you guys in Alabama are more like we Texans in the quest for richer, thicker sauces - "Secret's in the sauce."