IT'S been around in America's deep south for donkey's years, but suddenly pulled pork has become hugely popular in other parts of the US and around the world, especially in Europe.
Pulled pork is a method of cooking pork, where what would otherwise be a tough cut of meat is cooked slowly at low temperatures, allowing the meat to become tender enough so that it can be "pulled," or torn to shreds with forks.
It's a barbecue favorite, especially in the southern US states, but now celebrity chefs like Jamie Oliver are jumping on the pulled pork bandwagon to present their own recipes.
Chefs agree that pulled pork is a wonderful way of getting extra flavor from cuts like pork shoulder, which tends to be an under-used cut, but one of the easiest to cook. With long slow cooking, it's delicious and extremely tender.
Supermarkets are also cashing in on the popularity of pulled pork and many are now offering "pulled pork" burgers. But, aficionados say they are a poor imitations of the real thing.
Pulled pork is certainly making the rounds on menus across the US. It appeared on 17.8 percent of US restaurant menus in 2014, up from 10.6 per cent in 2005, according to market research firm Datassential.
It’s most popular in casual restaurants (as opposed to quick service, midscale or fine dining), where it appeared on 25 per cent of menus in 2014, and independent restaurants (those with only 1 or 2 branches), where it was served at 19 percent of locations.
Even fast-food chains like Burger King are offering dishes featuring pulled pork.
TV kitchen goddess, Nigella Lawson, is inviting us all to try this delicious dish and is offering this simple recipe.
She says this makes a traditional BBQ pulled pork that you can eat on its own, or as a sandwich for when you want real BBQ. Nigella adds that she also uses this BBQ sauce on ribs, chicken, etc. And the sauce keeps well in the ref.
Nigella's Pulled Pork
¾ cup tomato ketchup
¾ cup water
¼ cup vinegar (apple cider or white wine or can use lemon juice)
1 tsp salt
¼ tsp freshly ground pepper
1 tsp paprika
1 tsp dried mustard powder
¼ tsp ground cumin
1 ½ Tbsp Worcestershire sauce
1 tsp chili powder
1 Tsp brown sugar
½ cup minced onion
1 clove minced garlic
1.4 kg boneless pork shoulder (but any inexpensive cut you like it fine)
Combine ingredients for BBQ sauce in saucepan, and simmer for 20 minutes.
Pour the sauce over pork. This can be cooked in the oven on low heat for 4 hours or until it is falling apart. Easier still, and good for if it is too hot out is to have the oven on all day is to make it in a crockpot (on low, all day 8-10 hours or until falling apart).
Shred the meat, and pile on soft rolls.
Nigella recommends plenty of napkins when you tuck in!