This is a trend too. When I was a young housewife (Ooh-er Missus!) belly of pork was the cheapest meat you could get from the butchers (this was before supermarkets). I would roast it and serve it with a sweet n sour sauce. Then supermarkets were invented and you couldn't buy it because it didn't look nice in the shrink wrap. Then meat became really expensive and restaurants started putting it on the menu for £11.95 per portion. And so it became fashionable. It's the same with ox tail.

What is pulled pork?

It's pig meat that has been cooked for hours so that it falls apart and is served by pulling the strands of meat apart with forks.

Proper Pulled Pork in the US is pulled by hand it is that tender.

A license to print money if you order it in a restaurant. Otherwise seasoned slow cooked pork that you shred with forks served with a BBQ sauce.

Ridiculously easy to cook in a slow cooker and a £10 shoulder joint will feed roughly 10 people generously . How do they make a profit?

One of the few pork dishes I like to eat. I guess if there are other fussy eaters around like me then they may be contributing to pulled pork's newfound popularity.

Wait until Burnt Ends become popular. They knock Pulled Pork out the water.

http://www.theguardian.com/world/201...ort-deal-china

Imagine how much pulled pork that must have involved.

Oh right. I don't think I've ever had it. I bet it tastes like rubber

How do you figure that out? Fattier cuts of meat cooked on a low heat for a long time are normally unbelievably tender. The fact that proper pulled pork can be shredded using your hands should tell you that.

It's like the pesto of the 90s

Had them at Bodean's, not really that impressed.

Londoners need to seek out Miss P's barbecue, often found at Kerb Food behind Kings Cross and I think they just got a residency in a pub in Brixton.

KFC are now offering a pulled chicken burger.

http://www.kfc.co.uk/our-food/pulled...te-burger-meal

Won't that just be the bits of chicken left behind by previous customers?

Not really the same as you don't get the tender pull apart meat like you do from slow cooking a pork shoulder.

Yes, it's everywhere. I assumed it's the new sexy name for mechanically reclaimed meat. And also results in 'fluffed-up' meat, meaning they make bigger profits from more volume but less weight for the same money.

I like fluffed meat.

You are completely wrong there. Pulled Pork is slow cooked pork shoulder, nothing to do with mechanically reclaimed meat.

I've had this. I like kfc and I like pulled pork, but I did not like this burger.