FFS Pulled Pork is everywhere ...

I know i dont get out much but i had never heard of pulled pork till this year.....Now it's every fookin where.

How do they pull it anyway?

By inserting a fork into the lump of pork at an angle and gently just pulling.

Pulled Pork is everywhere, it's  everywhere, my mind describes it to me – only to me.

Make my hay ...

is that from a well known song or have you just made it up?

If you've made it up then it's already been done, I'm afraid ...

(all together now)

"Start spreading the news, I'm leaving today.
I want to be a part of it, Pulled Pork, Pulled Pork" etc

Sounds like a euphemism for w@nking.

is that from a well known song or have you just made it up?

it's from a song but not a well known one, New York, New York is better

Has taken over from "Pan Fried" as a way of extracting an extra fiver from the gullible punters.

Same as with "Hi" and "Hi Five" this was an American thing, as portrayed in all the fat, stupid, American stuff your face till you die programmes!

Just thinking about it makes me heave.

In that case, may I recommend Newham?

Heard of this but not sure what it is exactly. Is at along the lines of jerk chicken?

It's a way of making tough meat edible by shredding it after cooking. That way they can turn a cheap cut into something more expensive.

Yes, I have got google - but thought I'd make a joke about pulling and jerking.

No worries.

I feel sorry for Bully Beef  eh eh

PP Yorky

Only a matter of time before battered deep fried pulled pork fritters hit your chip shop.(info for Scottish forumites).

pulled pork?  meh


minced pork (ground pork to you Americans) is what you want. Amazingly versatile, cheap, and healthy.

the chinese must be well pi**ed off theyve been doing it to duck for years,but they call it shredded,agree that sounds better than pulled more like something that happens in a brothel.

Most Pork is garbage and tastes like cardboard. You need a decent butcher who sources from a decent rearer. You'll know when you try it. Try the joint the butchers eat; Ask for a "Spare Rib Joint" (has nothing to do with spare ribs!!!), it's basically boned and rolled shoulder. If your butcher doesnt sell it go to another!!.

blackbarn

would you believe it, but I went on to Tesco's web-site to help my wife to place a click and collect order (I do it because if she does it I'll only get healthy food) and up came a pop up imploring me to buy their pork shoulder and they showed a recipe for marinated pulled pork.  Looked very tasty - but I'll take your advice and go to the local butcher.

But I'm still worried about being pursued by this pulled pork thing - it seems everywhere I turn it's pulled this, pulled that.

mememe - My butcher tells me (I guess he would wouldn't he!!) that what supermarkets sell as pork shoulder is not the same as the butchers "spare rib joint".  I can only suggest that you try both.  I just know that what I get takes me back to the pork of my childhood and tastes amazing (we are good at crackling mind).  Good luck.

What the pig eats is the most important aspect imo. You want meat from free-range pigs, particularly ones kept long enough to fatten themselves on acorns and apples in the autumn.

Mind you, in parts of the Subcontinent they swear by the meat from the pigs who live under the toilets, feeding on their owner's faeces. Never knowingly tried it myself, but having lived the first 18 years of my life in Slough, it's possible I've tried it unknowingly.

Supposed to have a naturally spicy flavour.

Free range pigs are not foraging in the Forrest and feasting I'm a little what?!?!on acorns and apples with truffles for desert.wild boar are and they are available in the uk , also there is a plentiful supply of  wild venison , and don't forget the humble coney ,a selective grazer with a very lean healthy white flesh .Throw in some home grown organic  veg and say Cheerio to some bad assed chemicals .Wild pig meat is a diff thing to pork as we know it ,very nice.Some of the cheap supermarket pork cuts a see a would not feed to a dog.

The farm from which I get my sausages, in the hills south of Taunton:

http://www.ellisesfarm.co.uk/

What makes our pork taste so good is that our traditional rare breed Gloucester old spot pigs spend all of their lives outdoors rooting around under the oak trees developing a truly unforgettable flavour and delicious crackling.

"Spend their lives outdoors " .....hmm  ...must be a hell of a lot of oak trees  darn sarf

Yes. There are.
Anyone can drop in to have a look before buying.

to get that real pork llavour it is important to feed your pigs other pigs.

I tell you who is to blame for the influx of pulled stuff, Adam Richman.

His Man V food programme was so popular that it started off the craze for the stuff in this country. Most people had never heard of it before seeing MVF. Now it's become the latest food craze. papa johns even do a pulled pork pizza!

whole shoulder, seasoned, in the oven for 20 hours at 110c/90c fan.

soft rolls, salad/slaw.

it has been and still is a very easy way to feed 10 to 15 people.

the "fad" is of course down to our hipster friends; you know the ones who are opening shops selling cereal and crisp sandwiches.

many of them have realised that if you can't be genuinely creative it's better to be really enthusiastic about something lots of people already know about, as though you've just discovered f*cking America.

is it 'urban' or 'artisan'?

Pork will be banned when the religion of pieces get their way.  Not too long to go now.  Halal is in your major supermarkets already.

Do you mean Halal meat?  or are you misunderstanding the meaning of the word halal?

I tell you who is to blame for the influx of pulled stuff, Adam Richman.

That's what I said before. Feking ridiculous concept and aside from anything else he was putting his health in danger!

Pulled pork is brilliant though, in a bread bun (as per DStyle) and good with apple sauce too.

Ain't it a Hog Roast?

so many different cuts of pork, some a lot tastier than others. Ribs and shoulder are very good and pork belly is superb. Don't be put off by the fat.

They served it up at Epsom and Sandown with onions already mixed into it. I told the fella serving it that I didn't like onions, so why not give people the option, he asked his guvnor, who told me : 'that's how people like, it these days'. You couldn't make it up!