Pulled pork

Pulled pork is a method of cooking pork where what would 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.

History

Pulled pork is a staple of Southern United States cuisine, but its popularity has spread far and wide. The exact origins of pulled pork are unclear, but it is likely that it evolved from practices dating back to the era of the American colonies, when pigs were a common food source and slow-cooking was a typical method of preparation.

Preparation

Pulled pork is typically made from a cut of pork known as the pork shoulder, also known as a "Boston butt" or "pork butt". The meat is often rubbed with a spice mixture before being slow-cooked in a smoker, oven, or slow cooker. The cooking process can take anywhere from five to twelve hours, depending on the cooking method and size of the cut. Once the meat is cooked and tender, it is then "pulled" apart by hand or with the aid of a fork.

Serving

Pulled pork is often served with barbecue sauce, and it is a common ingredient in pulled pork sandwiches. It can also be used as a filling for tacos, burritos, or quesadillas. In the Southern United States, pulled pork is often served with a side of coleslaw, and it may also be topped with pickles or onions.

Variations

There are many regional variations of pulled pork, particularly in the United States. In North Carolina, for example, pulled pork is often seasoned with a vinegar-based sauce and served with coleslaw. In Kansas City, pulled pork is typically served with a sweet and tangy barbecue sauce.

See also

• Barbecue
• Pork ribs
• Smoking (cooking)

This article is a stub related to food. You can help WikiMD by expanding it!