Pulled pork

Pulled pork is an American barbecue dish, more specifically a dish of the Southern U.S., based on shredded barbecued pork shoulder. It is prototypically 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 or eaten on its own.

Pork being shredded with a fork
A Pulled Pork sandwich

Preparation

Pulled pork, almost always a shoulder cut (sometimes referred to as mixed cuts), is commonly slow-cooked by first applying a dry rub, then smoking over wood. A non-barbecue method uses a slow cooker or a domestic oven.

For the meat to 'pull' properly, it must reach an internal temperature of 195 to 205F (90.5 to 96C)[1]; the smoker temperature can be around 275F (135C). Cooking time is many hours, often more than 12 hours.

In rural areas across the United States, either a pig roast/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-based sauce.[2] 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
  • Shredded beef – A preparation of beef that features in various cuisines
  • Slow cooker – Countertop electrical cooking appliance used to simmer food

References
  1. Nick Coe, "How to Make Pulled Pork", SmokedMeatSunday.com,
  2. Dove, Laura. "Barbecue By Region". American Studies. University of Virginia. Archived from the original on 2010-05-28. Retrieved 2007-10-30.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.