7/26/2018 0 Comments The History of "Pulled Pork"Pulled pork is a staple of Southern cooking in America where the art of barbecue is famous. In this sensational sandwich, tender, fatty, flavorful pork is cooked long and slow; a process that softens the tissue making it so tender, it falls apart before it even needs to be pulled. Cheap prices and easy maintenance made pork a main source of meat for the Southern Colonies. Because the South did not sell pigs to the north, swine became an exclusively Southern fare.
One would assume that "pulled pork" is pulled apart, but even the cheap cuts of meat fed to slaves was cooked in a way to produce such tender juicy meat, it fell apart. The term "pulled pork" actually refers to the heartbreaking hunger the slaves suffered. The slaves were typically so hungry that they would "pull the pork" off the coals after the meat had slow cooked and was finally ready to be eaten. Apples play a prominent role in Irish legend and folklore and are a popular ingredient in Irish recipes. Whiskey, called uisce beatha (Irish for "water of life") has also been a staple to Ireland since the sixth century when Missionary Monks brought the secret of distillation to Ireland from the Middle East. Distillation, used for making perfume was put to better use by the Irish when they mashed barley, fermented with yeast and heated in a pot still separating and retaining the impressive liquid.
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