Pulled pork

Pulled pork over boiled rice

Pulled pork is a form of barbecue in which pork, usually shoulder cut (sometimes referred to as Boston butt) or mixed cuts, is cooked using a low-heat, long-cook method. With these extended times at low temperatures, the meat becomes tender enough that it can be "pulled", or easily broken into individual pieces. Pulled pork is found around the world in a variety of forms.

Preparation

In the United States, pulled pork is commonly slow-cooked by a smoking method, though a non-barbecue method might also be employed using a slow cooker or a domestic oven.^[1]

The preparation of pulled pork differs from region to region. In areas such as Tennessee, pulled pork is typically made from a mixture of the blade shoulder and arm shoulder meat and served with a tomato-based barbecue sauce.^[2] In areas such as North Carolina, either a whole hog, mixed cuts of the hog, or the shoulder cut alone are commonly used, and the pork is served with a vinegar-based sauce or no sauce.^[2]

Pulled pork is most commonly served in a sliced bun as a sandwich or by itself.^[3]

See also

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• Porchetta is an Italian roast pork recipe made using herbs and large amounts of salt and it is sometimes referred to as "Italian pulled pork", although the original "porchetta" is sliced.
• Pig pickin', an event at which barbecue pulled pork is cooked and served.
• Rousong, or meat floss.
• Carnitas, slow-cooked shredded pork that has then been roasted.
• Ropa vieja, slow-cooked shredded beef.
• Rillettes, a French manifestation.
• Cochinita pibil, a Mexican version.

References