Sliced or pulled pork for contests?

[Bossmanbbq]

I have been heavily debating this issue and have decided to try slicing my pork shoulder this weekend at a local cookoff. What I plan on doing is two pork shoulders, pulling one and slicing the other and then decide which one to go with.I read in Paul Kirks book that he not only slices his pork shoulder but also slices chicken breasts and then fans them out in the container.
One of my good friends took reserve grand champion this last weekend and took first in pork shoulder which he sliced. Have any of you experimented with this? which do you think does better? is because its a change of pace for the judges? Tell the Bossman what you think :wink:

 

[MilitantSquatter]

From a judges standpoint, good pork is good pork, no matter how it is prepared and presented. However, for contest chicken, we cook the drumsticks to be a bit different as we don't enjoy eating the thigh meat.

From a personal perspective, I like eating pulled pork better than sliced... Reminds me too much of pork chops...

From a personal contest perspective, I've gotten calls for 3rd, 5th and 10th (of 72) in my first three contests and I like eating the leftovers after turn in time, so I'm sticking with pulled pork...

I'm sure those with more contest experience can share their opinion on the whole debate about regionality preferences.

 

[HoDeDo]

I have always done well with pulled pork. We usually get several top ten calls per season in it. This year.... after much debate last year.... we have been turning in BOTH slices and pulled. If for some reason, our slices were not perfect, we just turned in the pulled. The goal being to turn in the best meat.... turning in both, when they both came out right. We've had even more success doing that this year. The downside is.... judges will typically try both, instead of justone.... so if either entry is sub par, you will loose points you may not have if you just turned in one. However, if you turn in both and they are both done right.... I think you stand to gain. Here are our notable pork calls this year:
2nd, 5th, 1st, 9th, 4th.

I'll try to dig up some presentation pics. Jeff_in_KC has a killer presentation posted out here with chopped and slices. do a search for it. I think I have some in earlier posts as well...

 

[The_Kapn]

Here are some historical thoughts:

http://bbq-brethren.com/forum/showthread.php?t=20019&highlight=sliced+pork

We use pulled + chunks.
Been doing OK, and better lately.

TIM

 

[eurycea]

In the contests I've judged I've seen more sliced then pulled and most of the pulled I've seen comes with either slices or chunks or both. The pork I think stands out the best and have generally been my favorites have been the ones with large chunks of pullable meat.

 

[spicewine]

I use both. a few slices and pulled in the middle.

Spice

 

[MoKanMeathead]

We have been turing in both. I think, at least around here, that over 50% of the turn-ins have some slices in them.

 

[BrooklynQ]

Most times when I've judged and gotten a mixed box of pulled and sliced, if the sliced was good the pulled wasn't and vice versa. The idea of cooking both and then submitting ONLY the best one is the right idea.