There’s seemingly no end to the possibilities of pork. From chops, to sausages, to gammon, to bacon, the humble pig has given us scores of delicious dining options. Two particularly popular dishes are pulled pork and hog roast, which are both favourites in BBQ-style restaurants, and as event catering options.
But could you name the key differences between pulled pork and hog roast, in terms of both taste and preparation? Don’t worry if not, as we’re here to let you know what separates the two.
Cut of Meat
Pulled pork is made from a specific cut of pork, the shoulder to be exact. This muscular and meaty part of the pig is rich, tender and juicy, and so lends itself perfectly to being slow cooked. The shoulder is also a large cut of the animal, typically weighing several pounds, meaning that it’s ideal for feeding a hungry crowd.
A hog roast on the other hand cooks the entire pig, so you have every cut of meat to enjoy. The head can either be removed or left on depending on your preference, leaving such popular options as the tenderloin, belly, and crown for everyone to enjoy.
Preparation and Cooking
Authentic pulled pork is made by marinating the shoulder of pork for a day, then slow-cooking for several hours. The cooking process can be done by either smoking, braising or roasting the meat, until the fibres can be easily ‘pulled’ apart at the touch of a fork.
A whole hog roast is cooked using a specialised hog roast oven, and is also slow cooked to create tender and juicy results. The main methods of roasting are a tray-based oven, where the pig remains stationary, or a spit-roast oven where the animal slowly rotates.
Flavour
Pulled pork takes its signature flavour from the American barbecue tradition, infusing it with a sweet and smoky taste. This is achieved with the addition of a dry rub or marinade in the preparation stage, the slow-cook in a smoky oven, and the addition afterwards of condiments such as a sweet BBQ sauce.
As a hog roast cooks the entire pig, you can enjoy a flavour variety from the different cuts, such as the rich and meaty tenderloin, or the fatty pork belly. Additionally, the slow-cooking technique allows the pork fats to slowly baste the meat, giving a roast a distinct flavour all of its own. And of course, with a whole rog, you can look forward to a generous allowance of crispy crackling, which many regard as an extra treat.
Serving suggestions
Pulled pork and coleslaw is a match made in heaven, with the warm smoky meat contrasting perfectly with the cool refreshing slaw. Ladle a generous helping onto a soft wite roll for the perfect messy sandwich, or serve with salad and roasted baby new potatoes for the ideal sit-down option.
Roasted hog is generally sliced from the bone, as opposed to pulled, but is also perfect as either a messy sandwich (just swap BBQ sauce for apple sauce), or served with potatoes and veg for a sit-down meal. A whole hog roast also works well as part of a larger carvery selection, for those who love to pile their plate with chicken, lamb, and game for a truly medieval-style banquet.
Here at The Roasting Pig, we’re experts when it comes to both pulled pork catering and hog roast catering, with scores of positive reviews and a 5-star food hygiene rating. We can set up at venues of all types, inside or outside, and our delicious menus can feed any number of guests. You can even hire a hog roast oven to cook for yourself. For more information, contact us today.