When I first started writing recipes for my web site I received a lot of questions about “pulled pork” and how best to prepare it. Living in the UK I’d never heard of pulled pork so it presented me with a great opportunity to do some exploring and further my BBQ education.
Pulling pork sounds like an extremely strenuous business but it’s not, it’s simply down to a gentle, slow cooking process that makes it ideal for the meat smoker although many a good pulled pork has been rustled up in a slow cooker or a traditional oven.
Pulled pork is so called because of the way that it is served up. As it says, it’s literally been pulled apart. Nowadays it can be served chopped or shredded (although traditionalist would probably shun this) but one thing remains true and that is the final presentation – in a bun with barbecue sauce and a coleslaw side.
Pork is a very traditional food but one must take into account the fact that it is a very fresh meat. This means that the true quality of pulled pork is often reflected in the actual eating experience rather than in the nutritional value of the meat.
This is where one escapes the rubric of traditionalism and embraces the curative power of slow smoking in the oven. It’s a combination of giving the meat its own personal flavour (be it sweetness, sourness, saltiness or spice) and the slow cooking process allows the meat to absorb each and every flavour.
For many of us however the most awaited and expected culinary feat is the piece of meat that is served up at the dinner table with all the trimmings and accompaniments (tip, baked beans, salad, crusts, chairs, dinner plate … Each one is an exciting individual and smack of perfection when delivered to the table. But what is happening to our traditional gastronomic tradition?
The Slow Food Movement is a social movement that has recently been gaining momentum through the world of fast food. It is now fashionable to eat raw and fresh produce, to avoid professional cooking and order organic or locally produced food.
The Slow Food movement has its origins in Italy in the 1960’s and 70’s where a group ofodynamic farmers tried to disrupt the production of mass produced soups by taking small yields of organic produce and creating a whole new organic diet.
This organic farming involved complex methods, some of which have changed little since then, but many of which have been left unchanged for generations.
Slow food is not often about reducing the amount of food but about introducing the right foods into our daily diet, especially as we run out of time and resources. This is about giving our children the most healthful food experience.
It is an organic way of living and it is making a revolution for the future health of not only our bodies, but also for the planet.
The industrial revolution has left us with a great demand for processed foods. This is a problem because fresh produce cannot be processed quickly enough to keep up with the demand. Years of over production has left our soil and food supply in a poor condition, unhealthy and dependent on chemicals.
This has contributed in part to an explosion in the diseases that occur in our country and is a frightening thought. While the agricultural industry is contributing to the problem with the processing of our food, the industrialization of our lives is also a great concern.
There has been some debate in recent years on growing genetically modified crops and the long term effects this is having on the food supply. While many do not support the notion of farming food that has been genetically modified, the need for processed food and the fear of traveling long distances to obtain it have contributed to its popularity.
The longevity of organic foods and the low recorded rates of cognitive decline in old people, is being suggested as another reason that this foods health benefits us. Organic foods are produced by farmers who are concerned with the treatment of their crops and animals.
Experts have noted that the longer a person eats foods that undergone processing, the more likely they are to end up with a myriad of toxins in their body. This might be attributed to the increased quantity of preservatives and chemicals that are required to preserve the food.
Although most people would agree that preservatives and chemicals don’t play a part in their antibacterial and poisonous Free radical moments, there is some proof that some natural toxins like radishes and cilantro, can play a part in making us sick. According to Organic.org, cilantro contains both radish and coupon clover, which contain “Radish’s Spice.” coupon clover is routinely used as a Spice. In addition, the sprouts mother earth’s bees make can also be used to treat nasturtium flowers. You would be wise to examine the complete nutrition profile for both these plants before deciding to use them in your diet.
About The Author
Helena Eater
How much does the quality of food really matter? If you eat food that tastes good, your life will be better. If you eat food that tastes bad, your life will be worse. The difference between good and evil is partly subjective: what tastes good to me might taste bad to you. The difference is also partly objective: what restaurants I think serve good food might serve lousy food to you. But if we stick to objective measures — measures such as how much weight people gain or lose — we can cut through some of the subjectivity.
