Where did pork pulling start?
In eastern NC a lot of old time restaurants would lay out a whole or half hog on a buffet and you could pull to your hearts content, but if you ordered a plate of BBQ it was chopped. My family's restaurants in central NC all served chopped or sliced BBQ, as did all the other restaurants I'd ever seen in NC until a few years ago. Now some of the chains do it pulled around here.
Is this pulled thing a product of the Food Network televising BBQ comps, or did it originate in another state? Just curious.