There's nothing fancy about a pulled pork sandwich: succulent, smoky shredded meat smothered in a
And yet, when done right, Carolina barbecue is pretty close to food perfection. As basic as it sounds, finding a good pulled pork sandwich this far south of the Mason-Dixon Line isn't always easy. Slow cooking and smoking the pork butt (or a boneless shoulder roast) can be an all-day affair, a task that takes skill and patience if you don't want to wind up with a greasy, fat-slicked mess or — worse — a pile of dry, overcooked meat.
Good thing the chef at 2-month-old Greenwood BBQ in Lighthouse Point has the time, patience, and experience needed to master the technique. He begins with
Next, the meat is smothered in a special dry-rub seasoning and slow-cooked, yielding pork that's tender and lightly flavored — the stuff sandwich dreams are made of. From there, it's "pulled" and shredded into a tangle of velvety-soft pork that pairs extremely well with a cheap hamburger bun and a bath of Greenwood's own
If you don't finish every bite, we'll chalk it up to the incredible amount of meat they serve in each sandwich. It certainly won't be for lack of trying.
Greenwood BBQ is located at 2014 NE 36th St., Lighthouse Point. Call 954-971-1369, or visit gwoodbbq.com.
Nicole Danna is a food writer covering Broward and Palm Beach counties. To get the latest in food and drink news in South Florida, follow her @SoFloNicole or find her latest food pics on the New Times Food & Drink Instagram.