To not understand pulled pork

[NinjaExodus]

Admittedly I haven't eaten much of it.

But when I have it's already cold; surely it's in the format that is designed to go cold the quickest which is really not very nice in a burger or a roll.

What's the attraction?

@Justanotherlurker

It wasn't served cold. See later posts.

OP
But when I have it's already cold;

another post about it being cold...

Your the type who warms up a sunday dinner in a microwave because it isn't hot enough..

I mean by the time I've sawn through it it is cold.

So....it arrives on the plate, steaming hot. I tackle it and move the bun lid around, saw through it. And the bastard thing is cold.

I didn't mention Sunday dinner or what 'type' I am (they type who can use you're appropriately, as it happens )

Lots of you are clearly doing it wrong 🤷🏼‍♀️

It’s just pork shoulder. I don’t like the very sweet barbecue sauces so I use a different spice mix.

@ThanksItHasPockets

Lots of you are clearly doing it wrong 🤷🏼‍♀️

It’s just pork shoulder. I don’t like the very sweet barbecue sauces so I use a different spice mix.

Off on a tangent but duck pancakes, which seem to be in the same vein when we're talking about how it's hacked up also cool down really quickly but that's not an issue. I don't mind that a steaming piece of pulled duck has cooled down before I wrap it in a wafer thin pancake with some cooling cucumber.

I really disliked the similar effect with a dense meat like pork shoved in a burger.

I do pulled pork in the slow cooker for 24 hours, it is great hot or cold! I'm not actually a fan of steak, pulled pork is better!

Pulled pork was heavily promoted by the body in charge of meat education/production in order to maximise use and therefore purchasing of a cheap cut (shoulder) that wasn't being used efficiently. I use pork shoulder in sausages myself but I do make nice sausages... That said I like pulled pork too but it needs to be a good piece of meat and as others have said you tweak the sauce to suit yourself. I couldn't eat it cold...

You can see the same marketing phenomenon coming with belly pork which is another one that, if you aren't making streaky bacon, is a bit of a headache to make good use of. The majority of shoppers buying pork want chops/loin joint/back bacon and leg joints/hams but you've still got the rest of the animal to make good use of as a retailer hence the focus on 'new' ideas for those bits being promoted.

@3scape

Overly sugary, fatty and then it's actually dry. Not for me.

Then you haven't had any good pulled pork.

It should be cooked low and slow in sauce, until it can be "pulled" apart with two forks - no knife needed. Sauce should be tomato-based with vinegar not sugar (not brown sugar, not honey, not molasses). The meat itself should be a lean cut - a pork loin is good or a shoulder.
Try it that way - with coleslaw and crisp pickles. Heaven!!

My son adores it, I don’t. He says the Aldi one is really good.

I didn't mention Sunday dinner or what 'type' I am (they type who can use you're appropriately, as it happens)

Oh dear OP, you so nearly had the grammatical upper hand!

Pulled pork you buy at the supermarket is pretty grim to be honest. If you google ‘pig pickin’ it will show how it is supposed to be cooked with Carolina BBQ sauce.

My friend's husband smokes it for hours and there's nothing better.

I wouldn’t get in any restaurant that doesn’t specialise in BBQ
Because mostly it’s going to be dry and microwaved.
But then I’m amazed at the shit standard of food people put up with. Wagamama for example. I have one near me and it’s the same price and the amazing specialist ramen place down the road.
Now I know not everyone has a specialist ramen place, but if I didn’t. I simply wouldn’t eat shit expensive ramen.

I would wait till I could get good ramen.

Have to disagree @GeorgiaGirl52 it is definitely shoulder that's recommended as it's quite fatty/moist (which is why it makes good sausages too). Loin, unless it's from a traditional rare breed pig that, erm, enjoyed life likely wouldn't be fatty enough so you'd ultimately just get lots of little meaty strings in a sauce. Which I guess is the definition of pulled pork really but it would be dry AF without a good bit of fat rendered down into during the slow cooking.

I’m also amazed at how some people think that a cheap meal is great! Though not on topic.
I watched that the undercover boss program about the food importer and how they sell to most restaurants and inject chicken breasts from Bulgaria with water because otherwise they’re too tough to cook.
That’s what you’re eating people

I didn't mention Sunday dinner or what 'type' I am (they type who can use you're appropriately, as it happens wink)

Imagine how tragic the person is who has to pull out the pedantic argument...

It’s vile, a dish that looks and sounds like death and torture.

At least with steak it’s refined and far more elegant, almost like the cow wanted to be the best steak they possibly could. Pulled pork, the poor pig was clearly not up to even being a slice of bacon. .

Honey, we have been eating BBQ pulled pork in Georgia for 100 years. I remember watching my grandfather and uncles kill the pigs every autumn while my grandmother and aunts were waiting in the farmhouse kitchen to do the sausages, wrap in cheesecloth for the smokehouse, fry chitlings, etc. Our pigs are fatty enough in the loins (maybe British pigs are different?).

I eat it in bbq restaurants all the time and it's never been cold.

@GeorgiaGirl52
Haha slightly different from spoons

Pulled pork is lush... Saturday lunch was part baked baguette style rolls, cooked in the oven, pulled pork, made with Paul newmans bbq sauce, handful of shredded iceberg lettuce and bowl of appley coleslaw.

God it was good....

@Excelthetube

I’m also amazed at how some people think that a cheap meal is great! Though not on topic. I watched that the undercover boss program about the food importer and how they sell to most restaurants and inject chicken breasts from Bulgaria with water because otherwise they’re too tough to cook. That’s what you’re eating people

I assumed people meant cheap cuts rather than just any piece of cheap meat. I am big fan of cheap cuts for slower cooking.

@FreeButtonBee

"I honestly wouldn’t order it in a restaurant other than a meat-centric or BBQ specialist place. I do make a fairly awesome one myself and the leftovers are spectacular- particularly in a toastie with cheddar cheese and thinly sliced red onion"
😳 This sounds awesome 😋
....mental note to self to visit butcher on way home from work tomorrow 😂

@Annoyedanddissapointed
I love cheap cuts too.
I was just totally off topic!!

@Shirleyphallus

I didn't mention Sunday dinner or what 'type' I am (they type who can use you're appropriately, as it happens)

Oh dear OP, you so nearly had the grammatical upper hand!

Haha I noticed as soon as I pressed send

It's got to be properly done with good bbq sauce. Out local take away is awesome. On top of southern style fries. Devine

I can't believe how many of you think pulled pork is shit meat. You have clearly never tried the real deal...!

We order a high quality pork shoulder, trim off the fat and cover in a delicious homemade salty, smoky rub.

Cook it slowly in a smoker for several hours then use 2 forks to gently pull it apart. Serve in a fresh bap with apple or barbecue sauce.

You have to let it rest in foil once it's cooked so the juices get reabsorbed, leaving it succulent.