We were about to leave the Pecan Lodge during our impromptu Best-of-Dallas barbecue tour Saturday when owner Diane Fourton popped the question. "Do you guys want to sample the pulled pork?" We felt a little sheepish. BBQ Snob Daniel Vaughn had raved about the dish when he stopped by our table earlier. But none of us had ordered it. We had been committed to the hard core staples of Texas barbecue. Nothing but brisket, ribs and sausage. (All right, a couple of us also got the fried chicken.) Pulled pork is a new menu item for the Pecan Lodge. Diane…