Re: [CH] Pulled Pork?

Charles Demas (demas@sunspot.tiac.net)
Mon, 5 Jul 1999 13:16:16 -0400 (EDT) 

On Mon, 5 Jul 1999, Kristofer Blennow wrote:

> Would someone please explain the procedure of "pulling"? I can guess, 
> but I would like to know.

You use a couple of forks and drag them across the "falling off the bome"
tender pork that you may have chunked up with a knife.

This creates small chunks and shreads of meat, that are then sort of 
fluffed like rice, and may be sauced or vinegared a bit at this point,
depending upon one's preference.

Essentially you are "pulling" the meat apart.  The meat is very
cooperative in this ... if it's cooked/smoked long enough.


Chuck Demas
Needham, Mass.

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