Pulled pork is a classic barbecue dish, particularly popular in the Southern United States, made from slow-cooked pork shoulder or pork butt. The meat is cooked until it’s tender enough to be “pulled” or shredded into thin, stringy pieces. This method of cooking allows the pork to absorb smoky flavors and stay moist, making it a favorite in barbecue cuisine.
Key Characteristics of Pulled Pork:
1. Cut of Meat:
• Pulled pork is typically made from pork shoulder, also known as Boston butt or picnic roast. This cut is well-marbled with fat, which helps keep the meat juicy during the long cooking process.
2. Cooking Method:
• Pulled pork is traditionally smoked at a low temperature (around 225°F or 107°C) for an extended period, often 10-12 hours. This slow cooking process breaks down the connective tissues in the meat, making it tender and flavorful.
• In addition to smoking, pulled pork can also be made in a slow cooker, oven, or Instant Pot, but smoking is the most authentic method.
3. Seasoning and Flavor:
• A dry rub, usually consisting of spices like paprika, brown sugar, salt, pepper, garlic powder, and onion powder, is often applied to the pork before cooking.
• During smoking, the pork can be spritzed with a mixture of apple juice and apple cider vinegar to keep it moist and enhance the flavor.
• Barbecue sauces, ranging from vinegar-based in North Carolina to mustard-based in South Carolina and tomato-based in other regions, are commonly used to complement the pulled pork.
4. Texture:
• The meat is cooked until it reaches an internal temperature of about 195-205°F (90-96°C), which is when it becomes tender enough to be easily shredded or “pulled” with forks or by hand.
5. Serving:
• Pulled pork can be served on its own or in various dishes such as sandwiches, tacos, or sliders. It is often accompanied by coleslaw, pickles, and other barbecue sides.
Variations:
• Regional Styles:
• Eastern North Carolina: Features a simple vinegar and pepper sauce.
• Western North Carolina (Lexington style): Uses a vinegar-tomato sauce.
• South Carolina: Known for its mustard-based sauce.
• Memphis, Tennessee: Pulled pork is often served with a tomato-based sauce and coleslaw.
