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Reply to "Pork pulling question"

Pulled pork was around in the days of three channel black and white TV,so the Food channel didn't have much to do with it.

Reading old-not necessarily true-history accounts go to three thousand years ago of pig sheds burned in china and cooked meat was so tender it could pull off the carcass.

Not all regions of the country use pulled pork at comps.
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Polynesians could pull handfuls off pit cooked pigs.

Indians pulled it off raised bars,over slow fires.

Whole hogs could be overcooked and pulled off the carcass on a table.

Different cuts might come done at different times,and had to be chopped.

Also, poorly prepared[under,or over cooked],meat could be chopped and sauced,and maybe the customer won't know the difference.

If folks were ready to eat,less done pork could be chopped to save fuel,yield of meat,time of cooking.

To utilize every part of the hog-but the squeal-,meat,fat,skin,innards,etc could all be chopped and served mixed.

Lots of vinegar to cut the fat,salt and pepper to give flavor.

The KCBS,FBA,MIM judging schools teach a lot of pulled pork as one good way to present well cooked pork.

Sliced,and large pulled muscle pieces,and bark show off the cooks skill.

The better chains can serve a more tender ,fat rendered pork,but it takes longer to cook and the yield is reduced.

Just a couple of thoughts.
Last edited by tom
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