It is Texas’s rich history with the cattle trade which has led to brisket being the star of the show, and due to this fact, pork has not traditionally been prioritised. It is much more common in other BBQ states like Memphis and the Carolinas.
With that said, as cultures bleed across state lines, pulled pork is becoming more popular in Texan BBQ joints, and we have included it because we love it.
We use the pork collar (around the neck and shoulder region) because we like the meat to fat ratio, and we season it heavily with kosher salt, black pepper and House rub before it goes onto the smoker at around 125°C for about 8- 10 hours.
We take it off the smoker when it is fall-apart tender and allow it to cool slightly before we pull it by hand. The final part of the process is to douse it in BBQ sauce for that extra flavour.
The brioche rolls are exclusively sourced from a local baker because it is imperative to support local business. This is a drum we won’t stop beating.
