Dish · american
Pulled Pork
A pork shoulder cooked low and slow until the fat renders and the meat shreds apart easily, then tossed with a tangy barbecue sauce.
Where it comes from
It developed in the American South, where pork was more common and affordable than beef, and slow cooking over wood smoke turned a tough, fatty cut into tender meat over many hours of low heat.
What cooks argue about
Regional cooks argue over a vinegar-and-pepper sauce with no tomato, common in eastern Carolina, against a thick tomato-based sauce used elsewhere, and over pulling the meat by hand versus chopping it with a knife.
Versions
Nobody has published a pulled pork here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
bbq sauce
apple cider vinegar
brown sugar light