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Pulled pork is a method of cooking pork where what would otherwise be a tough cut of meat is cooked slowly at low temperatures, allowing the meat to become tender enough so that it can be "pulled", or easily broken into individual pieces.
Pulled pork is found around the world in a variety of forms.
In the United States, pulled pork, usually shoulder cut (sometimes referred to as Boston butt) or mixed cuts, is commonly slow-cooked by a smoking method, though a non-barbecue method might also be employed using a slow cooker or a domestic oven.
The preparation of pulled pork in the United States differs from region to region, though generally it is a delicacy of the Southeast, where it was born. In areas such as Tennessee, pulled pork is typically made from a mixture of the blade shoulder and arm shoulder meat and served with a tomato-based barbecue sauce. In areas such as North Carolina, either a pig roast/whole hog, mixed cuts of the pig/hog, or the shoulder cut alone are commonly used, and the pork is served with or without a vinegar-based sauce. South Carolina pulled pork usually comes with a mustard sauce, and Georgia barbecue is served with a tomato-based sauce.
Pulled beef and pulled chicken are similar dishes based on beef and chicken respectively.
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