There's not much to say about the term "pulled" in the expressions pulled pork or pulled turkey, etc. Recently I saw a package of "pulled chicken" (in English) at our local Intermarché supermarket here in Saint-Aignan. "Pulling" means, first, pulling the meat off the bones. The first two pictures above show what the two sides of the two cooked turkey leg-and-thigh pieces looked like once I pulled the skin off the meat. Then I pulled the meat off the bones and shredded or pulled it some more (photos tomorrow). No more skin, bones, or fat. A second step in pulling the meat is to shred it as finely as you want using two forks or your fingers. Some BBQ restaurants also chop the meat with a cleaver after it has been shredded/pulled.
Here are some of the spices and herbs I seasoned the turkey legs with as they cooked. Plus salt and black pepper, of course. In Eastern North Carolina, the cooking liquid is vinegar-based. In Western North Carolina, BBQ chefs might add ketchup, tomato paste, and even sugar to the cooking liquid, which in turn flavors the meat and keeps it moist.
