pulled pork

It has been suggested that this article or section be merged with Regional variations of barbecue. (Discuss)

Pulled pork is a form of barbecue.

Pulled pork is served in many areas of the world and its presentation varies within the United States.^[1]

Preparation

In Eastern North Carolina, this barbecue is traditionally made from a whole hog. In the central to western parts of the state, pork shoulder (Boston butt) is typically used.^{[citation needed]}

The pork is slow-smoked over hickory for twelve to sixteen hours. Because of the slow cooking, the meat becomes very tender and can be torn into shreds by fingers alone. The meat may also be served chopped rather than pulled. This is especially true in Lexington-style barbecue. Wood smoke and long cooking times are required to make authentic barbecue. Pork braised in sauce in a crock-pot or other such device is not considered true barbecue.^{[citation needed]}

At home, pulled pork can be made using a barbeque pit or kettle type grill. Pork shoulder cooked in a crock pot or oven is not considered by most to be authentic because of the lack or smoke flavor.

Presentation

Pulled pork is usually served with a thin, piquant vinegar-based barbecue sauce in Eastern North Carolina or a tomato-and-vinegar based sauce in Central and Western NC, and eaten on a bun as a sandwich, or on its own with side items such as coleslaw (mayonnaise-based in Eastern North Carolina, vinegar-based in central and western NC), baked beans, hushpuppies, collard greens, or cornbread.

See also

• Porchetta, sometimes referred to as "Italian pulled pork"
• Pig pickin', an event where pulled pork barbecue is cooked and served.

References

1. ^ Dove, Laura. Barbecue By Region. University of Virginia. Retrieved on 15 August 2007.

Donate to Wikimedia