Is Pulled Pork or BBQ Chicken More Popular? A Close Look at America’s Favorite Barbecue Meats

Barbecue is a cherished tradition across much of America bringing families and friends together around smoky, mouthwatering meats. But what’s more popular at barbecues and cookouts – juicy fall-off-the-bone chicken or tender, shredded pork? Let’s explore which classic barbecue meat Americans love most.

The Popularity of Pulled Pork vs BBQ Chicken

Both pulled pork and barbecue chicken have dedicated followings. But recent surveys give chicken the edge for the most popular barbecue meat.

In one poll, nearly 32% chose chicken as their favorite, just beating out ribs at 31.79%. Pulled pork trailed at around 15% of the vote. Barbecue connoisseurs especially praise chicken for its versatility to be smoked, grilled, baked, or fried.

While pork may not be the top barbecue choice nationwide, it still enjoys immense popularity in certain regional styles. Pulled pork reigns supreme in Memphis, Kansas City, and the Carolinas. The popularity of pork reflects the cultural history of these areas.

Meanwhile, chicken has a broader national appeal at barbecues, cookouts, and restaurants. The lower cost, milder flavor, and healthier image of chicken likely contribute to its leading popularity.

The History of Pulled Pork vs BBQ Chicken in America

To understand the current cravings, it helps to look at the origins of each barbecue meat

Pulled Pork History

• Early Spanish settlers learned barbecue from Native Americans and used it to smoke wild pigs.

• Enslaved Africans first brought seasoning traditions which transformed basic pork roasting into flavorful Southern barbecue.

• Massive public pig roasts became community events, evolving into modern barbecue.

• Regional preferences formed, with pulled pork becoming a specialty in Memphis, Carolina, and other pork capitals.

BBQ Chicken History

• Chicken was originally seen as an everyday protein, not for special occasions like pork.

• Mass production of chickens made the meat cheap and accessible nationwide by the 1930s-40s.

• Backyard grilling gained popularity in the 1940s-50s, making barbecued chicken a convenient option for families.

• Its milder flavor appealed to a broad consumer base as backyard barbecues expanded.

• Ease of preparation and lower cost boosted chicken’s popularity through the years.

So while pulled pork has deeper roots, the accessibility of chicken helped it gain widespread barbecue popularity through the 20th century.

Nutrition Profile: Calories, Fat, Protein, Sodium

Beyond popularity, nutrition is another key consideration when choosing between pulled pork and chicken.

Calories

• 3 oz pulled pork: 283 calories
• 3 oz pulled chicken: 184 calories

With 99 more calories per serving, pork is the heavier choice.

Fat Content

• Pulled pork: 13g total fat, 4g saturated fat
• Pulled chicken: 8g total fat, 2g saturated fat

Chicken is again leaner, with less overall and saturated fat.

Protein

• Pulled pork: 29g protein
• Pulled chicken: 20g protein

Pork packs a protein punch, offering 9 extra grams per serving.

Sodium

• Pulled pork: 489mg
• Pulled chicken: 257mg

Chicken is ideal for those limiting sodium, with 232mg less per serving.

So chicken carries nutritional advantages for calories, fat, and sodium. But pork provides significantly more protein. Ultimately, chicken is the healthier choice.

How Pulled Pork and BBQ Chicken are Prepared

Preparation plays a big role in the flavor and nutrition of these barbecue meats.

Pulled Pork

• Made from pork shoulder, butt, or picnic ham.

• Rubbed with spices and smoked “low and slow” for up to 12+ hours.

• Shredded or pulled by hand once extremely tender.

• Typically mixed with barbecue sauce before serving.

BBQ Chicken

• Made using whole chickens, quarters, pieces, or boneless skinless breasts.

• Marinated then grilled, baked, smoked, or fried.

• Cooked to an internal temperature of 165°F.

• Glazed or sauced during the last few minutes of cooking.

Serving Suggestions

• Pulled pork – sandwiches, tacos, nachos, salads, omelets

• BBQ chicken – sandwiches, wraps, tacos, pizza, salad, pasta

With endless serving possibilities, both meats can suit any menu.

Cooking and Serving Tips

To highlight the unique flavors of each barbecue specialty, use these tips:

For Pulled Pork

• Use hardwoods like hickory, oak, or applewood for authentic smoky flavor.

• Rub the pork shoulder with spices like paprika, brown sugar, chili powder, garlic, and onion powder before smoking.

• Smoke low and slow at 225-275°F until fork tender and an internal temp of 200-210°F.

• Let rest 30 minutes before hand pulling to large chunks. Mix in barbecue sauce.

• Serve on buns with traditional sides like baked beans, coleslaw, and potato salad.

For BBQ Chicken

• Choose bone-in chicken pieces or boneless breasts according to your preference.

• Marinate 4-12 hours in a zesty wet rub with spices, oil, acid, and sweeteners.

• Grill over indirect heat, turning occasionally. Baste with barbecue sauce the last 10-15 minutes.

• Pull from grill at 165°F. Let rest 5-10 minutes before serving.

• Offer with classic barbecue sides like mac and cheese, cornbread, and grilled veggies.

Following these guidelines results in maximum tenderness and true barbecue flavor.

Comparing Prices of Pulled Pork vs Chicken

For shoppers on a budget, price may also help determine which barbecue meat to select. Based on average costs at major U.S. grocery chains:

• Boneless skinless chicken breasts average $3.63 per pound.
• Pork shoulder averages $2.78 per pound.

So pound for pound, pork costs about 75 cents less than chicken. However, chicken cooks down much less than pork:

• A 4 lb pork shoulder yields around 3 lbs pulled pork.
• A 4 lb package chicken breasts yields over 3.5 lbs cooked meat.

Factoring in yield, the price per serving comes out very close:

• Pulled pork = $2.31 per 3 oz serving
• Pulled chicken = $2.27 per 3 oz serving

While pork costs a bit less per pound, chicken’s higher yield makes their overall costs similar. And prices fluctuate frequently. Overall, buyers can find good deals on both.

Sides and Sauces for Pulled Pork and BBQ Chicken

Beyond the main protein, the right sides and sauces make all the difference. Here are complementary flavors for each:

Ideal Sides for Pulled Pork

• Coleslaw – cool, creamy, tangy
• Baked beans – sweet, hearty
• Mac and cheese – rich, comforting
• Potato salad – smooth, creamy, starchy
• Cornbread – corny, crumbly, sweet

Ideal Sides for BBQ Chicken

• Pasta salad – zesty, satisfying
• Grilled veggies – vibrant, smoky
• Fruit salad – sweet, refreshing
• Corn on the cob – classic, summery
• Dinner rolls – soft, soaks up sauce

Sauce Suggestions

• For pork – thicker, tomato-based barbecue sauce or mustard-based Carolina sauce

• For chicken – thinner, vinegar-based sauces or sweet sticky glazes

Matching the sides and sauces to each meat’s flavor profile brings the whole plate together.

Which Barbecue Meat is Healthier Overall?

Based on nutrition facts, BBQ chicken is the healthier choice between these two popular barbecued meats. Here’s a recap of the main health-related differences:

• Chicken is significantly lower in calories and fat, including saturated fat.
• Chicken contains less sodium per serving compared to pulled pork.
• While pork offers more protein, chicken still provides 20g protein per serving.
• The breading on fried chicken adds carbs, but grilled chicken is a zero carb option.

Barbecue preparation methods do impact the nutrition. Smoking and rubs add sodium to both meats. Frying chicken adds more unhealthy fat.

But even when smoked or grilled with minimal added seasonings, chicken has the nutritional advantage. The lean protein, minimal fat, and moderate calorie count in chicken make it the lighter barbecue staple.

Which Meat Should You Choose?

At your next cookout or barbecue restaurant, should you go for smoky pulled pork or juicy barbecue chicken? Here are some factors to consider:

Consider Pulled Pork When You Want

• Authentic, smokey barbecue flavor
• A taste of regional American cuisine