Pulled Pork is an American culinary dish that originated in the southern US states which uses shredded barbecued pork shoulder as the main ingredient. The methods of cooking employed to make Pulled Pork are primarily slow-smoking over wood (usually performed outdoors) and secondarily, using a slow cooker (an indoor variation, generally seen as a substitute); the meat is then shredded manually, mixed with a regional-based sauce and served on bread, or, on a roll, as a sandwich.
Pulled Pork, usually shoulder cut (sometimes referred to as mixed cuts), is commonly slow-cooked by smoking over wood, though a non-barbecue method might also be employed using a slow cooker or a domestic oven. 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. Before cooking, it is common to soak the meat in brine; this process provides the extra moisture needed for a long, slow cooking process.
- Dove, Laura. "Barbecue By Region". American Studies. University of Virginia. Retrieved 2007-10-30.
- Media related to Pulled pork at Wikimedia Commons