A gloved hand reaches into a vat of hot, stringy meat. The strands of pork are collected and compressed into the shape of a snowball—one of a size that could cause serious injury. The pale, naked pork ball sits on the tray, envious of the glistening turkey, ribs, and brisket nearby. The pitmaster—armed with a squeeze bottle—cloaks it in a drizzle of sauce (seemingly out of pity) that drips down the sides and only accentuates the shape that doesn’t exist inside any animal. This sad performance could happen at just about any barbecue joint in Texas, because, unfortunately, “Texas-style” pulled pork is bullshit.I write this not to denigrate the cut of meat used for pulled pork. Trips around the areas of North Carolina west of…The post “Texas-Style” Pulled Pork Is Embarrassing appeared first on Texas Monthly.