27 Jan '12, 6pm

My First Food Venture: A Failure.

My First Food Venture: A Failure.

“So why is it called pulled pork?” she asked with naive anticipation. “Well,” I said as I scraped the very last flecks of flesh from the fibrous knot of muscle with my tongs, “the shoulder has been brined overnight and then slowly roasted for ten hours. This makes the meat so succulent and tender that you can literally pull the meat apart with your fingers”. I was sweating from the effort. I put down the tongs and poked the porky tumour with the tip of my knife. How the fuck is this meat still intact? What else do I have to do to it? I started running the blade back and forth across the pork as I watched the frosty winter air turn the juices to orange lard. The fibres pinged one by one as the knife passed through, relieving some of the tension in the stubborn nugget. I heard once of a cable snapping on a oil tanker. It cut a man in half. I wondered if my pork harnessed tha...

Full article: http://brewedboy.wordpress.com/2012/01/27/so-why-is-it/

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