pulled pork
{{short description|Pork barbecue dish of the Southern United States}}
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File:Pulled pork while pulling.JPG
File:Pulled pork, baked beans and mac & cheese from Peg Leg Porker in Nashville, TN.jpg
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 a slow cooker, a domestic oven, or an electric pressure cooker.
For the meat to 'pull' properly, it must reach an internal temperature of {{convert|195|to|205|F|C}};Derrick Riches, [https://www.https://www.derrickriches.com/pulled-pork-on-a-pellet-grill// "Pulled Pork on a Pellet Grill"], derrickriches.com, the smoker temperature can be around {{convert|275|°F|°C|abbr=on}}. 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/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.{{cite web|last1=Dove|first1=Laura|title=Barbecue By Region|url=http://xroads.virginia.edu/~class/MA95/dove/regions.html|website=American Studies|publisher=University of Virginia|access-date=2007-10-30|archive-url=https://web.archive.org/web/20100528183604/http://xroads.virginia.edu/~class/ma95/dove/regions.html|archive-date=2010-05-28|url-status=dead}} 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
- {{annotated link|Shredded beef}}
References
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