For some reason the disco ball makes it look very ...unappetizing. I don't know why. Maybe it's the little orange grease-spooge dripping down the right side. I may have to examine these feelings.

*shudder*

OMG that looks delicious!

I wonder who their pork supplier is. If it's Castleberry's, that would be perfect.

I make the best pulled pork ever. It's so easy. I think this is the clincher that convinced George he had to marry me.

Take one big piece of pork. Put it in a slow cooker. Pour over a can or two of Coke enough to come half-way up the meat (not Diet Coke, because you need the sugar), a teaspoon of salt, one of pepper and a couple of bayleaves. Lid on. Leave it for at least six hours on a medium to low-ish heat.

Remove the pork from the slow cooker. Using forks, shred the meat. Pour the liquid into a jug. Add the meat back into the slow cooker and add a jar of your favourite barbecue sauce. If it's too dry, add a little of the cooking liquid. Cook for another hour or so on a low heat. Taste. Season to taste with whatever you like to add - tabasco, honey, booze, whatever. Eat. Enjoy.

What kind of slow cooker? I mean... what does it look like? (This may sound like a funny question, but this is one of the things that I haven't been able to find here, and thinking about the crockpot we used to have in the U.S., a big piece of pork wouldn't really fit in there...)

Omg. Droooooool.

I haven't had White Castle since last August. I hope I'm going down to NYC again with friends because I NEED A FIX.

Taz, this kind of thing. Mine is smaller, it was a wedding present nearly 20 years ago, and is still going strong.

essexjan, you must have some Southern Belle in you cuz that's exactly how they cook it down here. The Coke is key. However, some are known for adding a few shots of Kentucky bourbon to the braising liquid as well, and depending on which region of the South, a healthy dash of Tabasco Sauce (Louisiana way), or Texas Pete and vinegar (Carolinas) with a bit of cracked pepper added after it is pulled.

Barring the slow cooker, a big pot with a lid on the stove set on simmer works as well. The trick is not covering the meat with the liquid, not letting the liquid boil, and just letting it sit and cook without cracking the lid.