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{{short description|Pork barbecue dish of the Southern United States}} |
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{{more citations needed|date=February 2020}} |
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[[File:Pulled pork while pulling.JPG|thumb|Pork being shredded with a fork]] |
[[File:Pulled pork while pulling.JPG|thumb|Pork being shredded with a fork]] |
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[[File:Pulled pork, baked beans and mac & cheese from Peg Leg Porker in Nashville, TN.jpg|alt=Pulled pork, baked beans and mac & cheese from Peg Leg Porker in Nashville, TN|thumb|Pulled pork, baked beans and macaroni and cheese from Peg Leg Porker in Nashville, Tennessee]] |
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[[File:Pulled pork sandwich.jpg|thumb|right|A |
[[File:Pulled pork sandwich.jpg|thumb|right|A pulled pork sandwich]] |
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'''Pulled pork''' is an |
'''Pulled pork''' is an [[Barbecue in the United States|American barbecue dish]], more specifically a [[Cuisine of the Southern United States|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. |
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==Preparation== |
==Preparation== |
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Pulled pork, almost always a shoulder cut |
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 [[Oven#Cooking|domestic oven]], or an electric [[pressure cooker]] (such as an [[Instant Pot]]). |
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For the meat to 'pull' properly, it must reach an internal temperature of 195 to 205°F (90.5 to 96°C);<ref>Derrick Riches, [https://www.https://www.derrickriches.com/pulled-pork-on-a-pellet-grill// "Pulled Pork on a Pellet Grill"], ''derrickriches.com'',</ref> 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). |
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| ⚫ | 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.<ref>{{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| |
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| ⚫ | 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.<ref>{{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}}</ref> Before cooking, it is common to soak the meat in [[brine (food)|brine]]; this process provides the extra moisture needed for a long, slow cooking process. |
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==See also== |
==See also== |
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* |
* {{annotated link|Shredded beef}} |
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* |
* {{annotated link|Slow cooker}} |
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== References == |
== References == |
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== External links == |
== External links == |
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* {{ |
* {{commons category-inline}} |
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{{barbecue}} |
{{barbecue}} |
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[[Category:Barbecue]] |
[[Category:Barbecue]] |
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[[Category:Pork dishes]] |
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[[Category:Cuisine of the Southern United States]] |
[[Category:Cuisine of the Southern United States]] |
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Latest revision as of 19:47, 28 September 2024
 | This article needs additional citations for verification. (February 2020) |
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
[edit]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 (such as an Instant Pot).
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 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.[2] 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
[edit]- Shredded beef – Preparation of beef that features in various cuisines
- Slow cooker – Countertop electrical cooking appliance used to simmer food
References
[edit]- ^ Derrick Riches, "Pulled Pork on a Pellet Grill", derrickriches.com,
- ^ Dove, Laura. "Barbecue By Region". American Studies. University of Virginia. Archived from the original on 2010-05-28. Retrieved 2007-10-30.
External links
[edit]
Media related to Pulled pork at Wikimedia Commons
