hen I started in the kitchen, the terms ‘slowcooked’ or ‘braised’ only referred to a stew, casserole or whole joints of meat, like a shoulder of lamb, presented at the table like a roast. Then, about 10 years ago, when street food began to mean more than a dodgy burger at a football match, the American term ‘pulled’ became commonplace, and meat-eaters couldn’t get enough of it. I think it’s been the biggest trend in meat cooking in the last decade, and it’s easy to see why. If there’s one thing that’s guaranteed
