Is Pulled Pork or BBQ Chicken More Popular?

Barbecue is a beloved American tradition with juicy, smoky meats taking center stage. Two barbecue classics are pulled pork and BBQ chicken. But which one of these tasty meats is more popular with barbecue fans? There are good arguments on both sides, so let’s take a closer look at the popularity and nuances of pulled pork versus BBQ chicken.

Pulled Pork’s Place in Barbecue History

Pulled pork has a long, illustrious history in Southern barbecue. Pork shoulder or Boston butt is rubbed with spices, smoked low and slow, then pulled or shredded into tender, juicy meat.

This style of barbecue traces its origins to the colonial era. Enslaved Africans and Native Americans developed the technique of slow-cooking whole pigs over smoldering wood coals. Over time, pulled pork became a staple at community gatherings and church functions.

Today, pulled pork remains deeply ingrained in Southern food culture. Regional barbecue joints in the Carolinas, Memphis, Kansas City and Texas built their reputations on melt-in-your-mouth pulled pork sandwiches. For barbecue purists, pulled pork is the quintessential smoked meat.

The Rise of BBQ Chicken

While pulled pork has centuries of tradition behind it, BBQ chicken rose to prominence more recently. Grilling bone-in chicken over an open flame grew in popularity after World War II. Backyard barbecues became an iconic pastime in postwar America.

BBQ chicken exploded in popularity as a staple of cookouts, picnics and potlucks The draw is convenience – chicken cooks faster than pork shoulder on the grill Slathered in a sweet and tangy barbecue sauce, grilled chicken also appeals to kids and less adventurous eaters.

From a nutrition perspective, chicken breast is lower in fat and calories compared to pork. Health-conscious diners gravitated towards chicken as a lighter protein option. Thanks to its versatility and broad appeal, BBQ chicken carved out a top spot in the barbecue pantheon.

The Popularity Contest: Which Meat Reigns Supreme?

Given the dueling histories, which classic barbecue meat is on top today? Several surveys provide insight into current consumer preferences:

• In a 2015 survey by the National Pork Board, pulled pork was dubbed the most popular barbecue meat, preferred by 36% of respondents. Chicken came in second at 29%.

• However, a 2016 survey by the Hearth, Patio and Barbecue Association found the opposite – consumers ranked BBQ chicken as their favorite (37%), with pulled pork trailing behind (15%).

• Market research firm Technomic confirms chicken’s lead. Their data shows BBQ chicken menu items at restaurants outpacing pulled pork by 60% to 40%.

So while preferences vary by survey, the data indicates grilled chicken may now hold a slight edge over pulled pork in terms of national popularity. Regional differences also come into play.

How Do Nutrition and Cost Compare?

Beyond popularity, nutrition and cost may factor into whether pulled pork or BBQ chicken ends up on your plate:

• Calories: BBQ chicken breast has fewer calories per serving than pulled pork (140 cal vs. 283 cal). Dark chicken meat has closer to 200 calories. The breading or skin adds more calories.

• Fat: Chicken again has an advantage with less total and saturated fat. Pork shoulder is higher in fat since it contains marbled dark meat.

• Sodium: Most BBQ chicken contains added sodium from brining, seasoning or sauce. But pulled pork still has the upper hand at 489mg per serving versus around 200mg for chicken.

• Protein: Pulled pork provides more protein and improves satiety – 29g vs. 20g in a BBQ chicken breast.

• Cost: Chicken is usually cheaper, thanks to massive supply chain efficiencies for poultry. But pork shoulder costs less than chicken breast or wings per serving.

So if you’re counting calories or fat, BBQ chicken may be the “healthier” choice. However, as an occasional indulgence, pulled pork offers great value, more protein and quintessential barbecue flavor.

Cooking and Serving Tips

To showcase these barbecue favorites at peak deliciousness, here are some top tips:

For Pulled Pork

• Use bone-in pork shoulder or Boston butt for maximum flavor and moisture

• Apply a dry rub at least 24 hours before cooking

• Smoke low and slow at 225-250°F until internal temp hits 195-205°F

• Let rest 30 minutes before pulling to allow juices to reabsorb

• Pull in direction of the grain using two forks

• Serve on soft rolls with vinegar-based sauce, slaw and pickles

For BBQ Chicken

• Choose bone-in, skin-on chicken pieces for juiciness

• Brine the chicken for added moisture and flavor

• Grill over medium indirect heat, with a foil tent to prevent burning

• Baste frequently with barbecue sauce during last 10-15 minutes

• Ensure chicken reaches an internal temperature of 165°F

• Allow to rest 5 minutes before serving

• Offer sauce on the side to allow custom saucing

Perfect Pairings and Sauces

Pulled pork and BBQ chicken both pair wonderfully with classic Southern sides:

• Baked beans
• Potato salad
• Coleslaw
• Mac and cheese
• Cornbread

And every backyard chef has their own signature sauce. Try these flavors:

• Pulled pork: vinegar, mustard, tomato-based
• BBQ chicken: honey barbecue, Alabama white sauce, spicy chipotle

The Verdict

In the pulled pork versus BBQ chicken debate, both meats have carved out a cherished place in barbecue culture. Chicken may have the slight edge currently thanks to its versatility, cost and nutritional profile. But the deeply rooted traditions of pulled pork ensure it will never fall out of favor, especially in hardcore barbecue circles.

The truth is, we don’t have to choose one or the other. There’s room for both pulled pork and BBQ chicken in the pantheon of great American barbecue. The key is high quality meat, proper smoking technique, and your favorite regional sides and sauces. So fire up those grills, smoke those meats, and let the barbecue feast begin!