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?

@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

Better to eat a cheap cut from a well-raised animal than a ‘premium’ cut that has been raised and butchered cheaply.

@ThanksItHasPockets
I didn’t mean cheap cut!
I meant cheap shit meat

[quote Excelthetube]@ThanksItHasPockets
I didn’t mean cheap cut!
I meant cheap shit meat[/quote]
Cheap very shit meat. Makes me shudder.

I quite like pulled pork. Not obsessed with it but I like it fine. Not much of a contribution!

Ha! agreed OP. I was confused by it before reading this thread, even more so now tbh. I thought it was one of those non-things that gastropubs boast about, like 'smashed' avocado.

I don’t understand your argument @Thewiseoneincognito. Bacon is made from the pig’s belly. Pulled pork is made from the shoulder. The pig was probably both. I understand the objection to eating meat altogether but if you are a meat-eater then as little as possible should be wasted.

I believe it is subliminally advertised by the dental floss industry.

I love making pulled pork in my instant pot. Nachos, burgers, wraps, toasties. I buy the biggest cut I can find and freeze half for later.

not a side effect I have experienced when eating it!

Pulled pork is my absolute favourite thing ever. In fact pulled pork with macaroni cheese is my favourite meal.
You can't beat making your own and cooking it slowly for ages and using a good bbq rub on it!

Agh this thread has made me want Pulled pork right now goes off to sulk that it's 10:15pm and I can't have it.

Stick the leftovers with a tin of taco beans and a tin of baked beans and serve with rice.

GeorgiaGirl52
My family had a small holding here in South Wales back in the day.
We had chickens, ducks, horses but mostly my dad kept pigs.
I too remember all the family being around when the pigs came back from the abattoir.
My Nanna would make brawn in a Belling Boiler, there would be faggots too, liver abd onions. I could not abear chitterlings!!Everyone who helped would get a share of the meat.
For my dad the highlight would be the bacon; after being soaked in brine it was hung in the kitchen and my dad would slice it and eat with potatoes and broad beans.
Every day ☺️
I have been vegetarian for 30 years as I can't stand industrial meat production.
I am glad I experienced a different way of consuming meat.

I love pulled pork! I use pork shoulder in the pressure cooker and it comes out succulent and coming apart with 2 forks. I sometimes add BBQ sauce in the end. I have it in a bun with gherkins or on a jacket or with rice and veg. There is this amazing little eatery in Canterbury that specialises on just that. Pulled pork burgers, with slaw and a bit of crackling. Damn I’m hungry again…

Ling before it was trendy, the highlight of a night out was going to the Pork Joint for a pulled pork sandwich (gravy, apple sauce)

It’s not my favourite but I make it because my dc love it. I use nice quality pork, cider and sauce. Serve with brown floury barms and corn on the cob.

@GeorgiaGirl52

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?).

Ha fair enough @GeorgiaGirl52, having seen plenty of pics from the World Pork Expo over the years I'd say yes your pigs are a very different shape on the outside to most of ours so I guess it would be the same under the skin too 😂 Apologies, I forget there's an international flavour to Mumsnet sometimes and it's very much welcome.

UK commercial pigs (which is what many people posting here would have eaten in restaurants) here would not go down very well with your customers I'm sure, the backfat is negligible most of the time. It's a bit better if you can get it from a small scale producer with traditional breeds but even then more than half an inch on a loin is quite often rejected so people rear to the market forces.

they've been bred less fatty to suit modern tastes.

British pigs used to be bred very fatty.

(Three Middlesex pigs. Etching by E. Hacker, ca 1848,)

I make pulled pork in our BBQ on the smoker setting, takes hours but very worth it, make my own rub and add a little bit of ginger beer underneath, I've been known to set the BBQ up mid winter to do it. I don't get having it on a burger though, nothing should be so big you have to dissect it to eat it. In a roll or on a jacket or with rice/beans if I do the spicy version, you don't need a great big burger with a dollop of pork smothered in God awful teeth achingly sweet comes in a five litre vat BBQ sauce. It's not pulled pork per se that's bad, it's the proliferation of shit versions in mediocre burger bars that's the problem.

Pulled pork served on crispy waffles with bourbon maple syrup is heaven.

Home made pulled pork done in the slow cooker is delicious. Spice rub, and a decent bbq sauce mixed in at the end.

But it's also really tasty cooked slow cooked with garlic & five spice and used instead of duck in pancakes (with the cucumber, spring onions & hoisin sauce).

I love pulled pork hot or cold. Never tried it until I had it at SILs house, now it's one of the family's favourites.

Thread for what to do with leftover pulled pork here: www.mumsnet.com/Talk/food_and_recipes/4340777-What-to-do-with-left-over-pulled-pork

I’m a chef. Like pretty much anything, it’s phenomenal if it’s done right. If not, it’s terrible. You definitely haven’t had it done right. And cold? Why? Just why? That’s not really a thing. That’s just shitty serving.

@3scape

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

That’s not pulled pork.

I get the impression that some elements of pulled pork have been lost in translation en route across the Atlantic.

It shouldn't be sugary or dry, and it shouldn't be served cold.

Pulled pork is best if you eat it in an old BBQ place in Kansas City. However, you can make it yourself with a long and slow roasted shoulder of pork, or any other cheap pork on the hob, simmered very slowly in vinegar, broth, cumin, pepper flakes, brown sugar, and S&P. Some people add Coke or black coffee or molasses.