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Pulled pork is an American barbecue dish, more specifically a dish of the Southern U.S., based on shredded barbecued pork shoulder. It is typically slow-smoked over wood (usually outdoors); indoor variations use a slow cooker. The meat is then shredded manually and mixed with a sauce. It may be served on bread as a sandwich, or eaten on its own.
Pulled pork is an American barbecue dish, more specifically a dish of the Southern U.S., based on shredded barbecued pork shoulder. It is typically slow-smoked over wood (usually outdoors); indoor variations use a slow cooker. The meat is then shredded manually and mixed with a sauce. It may be served on bread as a sandwich, or eaten on its own.
Preparation
Pulled pork, almost always a shoulder cut, is commonly slow-cooked by first applying a dry rub, then smoking over wood. A non-barbecue method uses aslow cooker
A slow cooker, also known as a crock-pot (after a trademark owned by Sunbeam Products but sometimes used generically in the English-speaking world), is a countertop electrical cooking appliance used to simmer at a lower temperature than o ...
, a domestic oven, or an electric pressure cooker (such as an Instant Pot
Instant Pot is a brand of multicookers manufactured by Instant Brands. The multicookers are electronically controlled, combined pressure cookers and slow cookers. The original cookers are marketed as 6-in-1 or more appliances designed to consol ...
).
For the meat to 'pull' properly, it must reach an internal temperature of 195 to 205°F (90.5 to 96°C); the smoker temperature can be around 275°F (135°C). Cooking time is many hours, often more than 12 hours (though much shorter with electric pressure cookers, typically from 60 to 90 minutes).
In rural areas across the United States, either a pig roast
A pig roast or hog roast is an event or gathering which involves the barbecuing of a whole pig.
Pig roasts, under a variety of names, are a common traditional celebration event in many places including the Philippines, Puerto Rico and Cuba. ...
/whole hog, mixed cuts of the pig/hog, or the shoulder cut ( Boston butt) alone are commonly used, and the pork is then shredded before being served with or without a vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to eth ...
-based sauce. Before cooking, it is common to soak the meat in brine; this process provides the extra moisture needed for a long, slow cooking process.
See also
* *References
External links
* {{barbecue Barbecue Cuisine of the Southern United States American pork dishes