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Who else is fed up of seeing pulled pork?
Chirpy_Chicken
Posts: 1,740 Forum Member
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I am personally fed up of hearing it mentioned all the time. You see it every where these days, i really do not see the overall attraction of pulled pork.
Its OK but nothing special!, people seem obsessed with it!
Give me some belly pork any day!!!
Its OK but nothing special!, people seem obsessed with it!
Give me some belly pork any day!!!
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Next it will be Dragged Duck.
Or Tugged Turkey
Come to think of it ..... Pulled Pork ...... snigger.
You have to remember that shredded duck / beef has been a staple in Chinese restaurants/takeaway for years so the concept of slow cooked shredded (pulled) meat is nothing new really.
Choking the chicken,
Beating the meat.
Whatever would Delia think?
She'd pretty much think this:
https://www.youtube.com/watch?v=UdAC3NjIoQo
next big discovery - boiled eggs.
Done well it's a lovely thing, I had a pulled pork and nduja croquette as part of my meal in a restaurant and it was lovely, in another place I had a nice burger with it on too.
I've had rabbit done that way too and that was very good.
Since when has shoulder of pork been an 'inferior joint'. It's been used for years and is superb for slow cooking.
If it wasn't for DS I'd have no idea it even existed
A decade ago hardly anyone outside of the USA heard of it. Cooked properly with the appropriate dry rub/ bbq sauce, there are few things more delicious. Nowadays it appears everywhere, in sandwiches, burgers and as toppings on pizza
On a daytrip to the beach, during the Easter heatwave ( a distant memory), a busy small restaurant was doing an all day bbq special. I ordered a pulled pork sandwich with 'slaw. It bore little resemblance to the original southern states classic. It was a slice of grey white pork, still rolled up and intact, i.e not pulled, with fatty layer, gristle and no hint of spice or seasoning save for a tiny smear of bbq sauce on one side of the bread roll. Translation had obviously been lost somewhere along the line. >:(
Agree, it always looks good on those programmes on the Food Network but frankly most British interpretations are usually just cheap, greasy and insipid.
It always seems over priced and its treated as its something amazing and special
Why cant they just slow roast and serve it properly. I have had it before (done at home) it is nice but its just "over egged"
Same thing happened with the Upper Crust sarnie bar. I'd had pulled pork in the US and liked it. their version was pork chunks in some sickly bbq sauce. Not the same thing at all. But hey ho, it's a phase we're going through and it'll move on to another fad soon. For the food industry, it's probably just a way to save money by not having to turn MRP into something that looks like a meat slice.
I bet a pork joint goes further in a restaurant when you shred it and serve small amounts in large fluffy mountains.
http://www.foodstufffinds.co.uk/
£3.69. That's 4 lunches for me at home