The Joint (Brixton): where I’d run for pulled pork buns

The Joint serves amazing pulled pork buns. I’d end it there and let the photos below make your mouth water (unless you’re vegetarian) but I’ve got so much to rave about this, uh, joint, so uh… go forth and salivate with me.

They started in 2012 as a pop-up with the aim of serving ‘fast food with a twist’ and honing the chef-meets-baker concept to a tee. Coupla years later, they now have two shops in town: the first in Brixton Market and the most recent in Marylebone. Their meat is all free range (pork supplied by Ginger Pig nonetheless) and the buns are all made in-house.

Now, I’m not really a pulled pork kinda gal but this was a rare case of love at first (big) bite.

Here’s a cross-section image of the original BBQ pulled pork bun. Brioche, 16-hour pulled pork, coleslaw, lettuce. It’s heavy in size and heavier in flavour. The pulled pork is tender and flavoursome and the barbecue sauce is a good balance of tangy and sweet. The brioche had a slight sweetness to it which surprisingly worked well with the pork and it amazed me as it held everything together even when the juices oozed out and slipped down my arms.

Yes, it’s quite mess to eat, but what a beautiful mess it is.

The Asian pulled pork bun is freaking amazing. Same 16-hour-cooked pork, but this time they’ve put chilli, coleslaw, ginger for an extra zing. I actually prefer this over the BBQ bun.

They’re very generous with the pork so for £8.50 (£10.50 if you want to add some guac or cheese etc) this is seriously a fantastic bargain.

Sides (£4.50 each) are wrapped up in greaseproof paper which I find too good an idea. Ecological and economical, unlike those blue and white enamel hipster bowls that remind me of, uh, chamber pots.

I’m a sucker for good onion rings but have been dismayed with the selection in the city… until I had The Joint’s version. Cooked to a fantastic hue of golden brown, these moreish rings are so crispy and not soggy at all.

The chilli riblets are fall-off-the-bone succulent and great. I thought the sauce could do a bit more smoke and a bit more heat, but I perfectly managed to finish a whole serving of this (and would gladly have another some time soon).