IT HAS fast become a culinary highlight on the menus of many pubs, bars and restaurants and it could hold the key to a stronger British pork industry,
Pulled pork is becoming a popular choice among consumers and members of the Ladies In Pigs group were trying to capitalise on this trend by hitting the road this week.
Sue Woodall, of North Cave, East Yorkshire, and chairman of Ladies In Pigs was joined by fellow members Judy Simpson and Jill Piercy.
They attended Monks Cross Shopping Park, York, and The Dome Leisure Park in Doncaster to promote pork shoulder, the cut that lends itself to pulled pork dishes.
The campaign is being co-ordinated by the British Pig Executive (BPEX), the pig levy payers’ organisation, and has gained the support of Michelin-starred chef and restaurant owner Tom Kerridge who is acting as an ambassador.
“I am really excited to be on board because I absolutely love pulled pork,” said Mr Kerridge, who serves pork among dishes at his award-winning Buckinghamshire gastro-pub The Hand and Flowers.
“Pork shoulder is one of the most under-utilised meat cuts, but one of the easiest to cook, most definitely full of flavour and great value for money.
“I hope this campaign will inspire people to give pulled pork a go at home.
“Pulled pork is one of the restaurant industry’s best kept secrets and consumers just aren’t aware of how easy it is to create a great-tasting, impressive dish.”
According to BPEX, British pig farmers currently rear around 10 million pigs each year with Brits eating around 26 million loins - much of this as bacon - and 19m legs. However, current figures show consumers eat the shoulder joints from just six million pigs.
BPEX hope that by promoting shoulder as pulled pork it could lead to families eating more of the shoulders produced in this country and thus making pig farming more sustainable in the long term.
The pulled pork campaign has also hit the small screen, with TV coverage having premiered at the end of Friday evening’s episode of Coronation Street.