Re: Pulled meat

It goes back to American ways of slow cooking pork over charcoal. The hog was then so tender it could be pulled apart with a fork.

Now it`s `trendy`

Re: Pulled meat

It doesn't appeal to me. It's my religion.

Re: Pulled meat

Funny Swims, I like that one.
Morti may give you a thrashing though......

Re: Pulled meat

Not quite Mups we have always had dishes like slow-cooked belly pork here cooked that way to enable the high level of fat to melt away to a crisp deliciousness
Because it is so soft it is quite difficult to carve but we didn't give it a special name .

Then the Americans came along with their 'slow cooked' or 'pulled pork' whole pigs cooked in fire pits in the ground and the meat pulled off also delicious I imagine ( I saw a programme where they were cooking it)

Once the idea caught on it has become 'the latest thing' and appears all over the place although a lot of it seems to be a poor imitation of the original .
You need good pork to start with.

Re: Pulled meat

And why is it more expensive than ordinary pork?

Re: Pulled meat

Is it, because it's the 'latest thing' I would imagine and that usually carries a premium

Re: Pulled meat

Me being the cynical sort, I assumed the 'pulled' pork or ham or whatever was 'pulled' food wise, was done by robots. You mean an actual person uses forks to do it?

Re: Pulled meat

Pesta I have seen it done with two forks , that doesn't mean to say that there isn't a robot somewhere messing around with a bit of pork and two forks

Re: Pulled meat

The only time I've had pulled pork is when on holiday abroad but I have seen it in Sainsbury's delicatessen.

How to pull pork with two forks:

Re: Pulled meat

Now that has got Morty wondering