Pulled pork

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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.

Preparation

Pulled pork, almost always a shoulder cut, is commonly slow-cooked by first applying a

).

For the meat to 'pull' properly, it must reach an internal temperature of 195 to 205°F (90.5 to 96°C);[1] 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

; this process provides the extra moisture needed for a long, slow cooking process.

See also

• Shredded beef – Preparation of beef that features in various cuisines
• Slow cooker – Countertop electrical cooking appliance used to simmer food

References

External links

• Media related to Pulled pork at Wikimedia Commons