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| {{short description|Pork barbecue dish of the Southern United States}} | |||
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| {{more citations needed|date=February 2020}} | |||
| '''Pulled pork''' is a form of ] in which ], usually shoulder cut (sometimes referred to as ]) or mixed cuts, is cooked using a low-heat, long-cook method. With these extended times at low temperatures, the meat becomes tender enough that its weakened connective tissue allows the meat to be "pulled", or easily broken into individual pieces. Pulled pork is found around the world in a variety of forms. | |||
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| '''Pulled pork''' is an ], more specifically a ], 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== | ==Preparation== | ||
| Pulled pork, almost always a shoulder cut, is commonly slow-cooked by first applying a ], then smoking over wood. A non-barbecue method uses a ], a ], or an electric ]. | |||
| 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, , ''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). | |||
| In the United States, pulled pork is commonly slow-cooked by a smoking method, though a non-barbecue method might also be employed using a ] or poopa ].<ref> | |||
| {{cite web | |||
| | last =Pank | |||
| | first =Jerry | |||
| | title =Recipe: Oven cooked pulled pork | |||
| | publisher =Cookipedia.co.uk | |||
| | url =http://www.cookipedia.co.uk/index.php/Pulled_pork | |||
| | accessdate = 2009-05-23 }}</ref> | |||
| In rural areas across the United States, either a ]/whole hog, mixed cuts of the pig/hog, or the shoulder cut (]) alone are commonly used, and the pork is then shredded before being served with or without a ]-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 ]; this process provides the extra moisture needed for a long, slow cooking process. | |||
| The preparation of pulled pork differs from region to region. In areas such as ], pulled pork is typically made from a mixture of the blade shoulder and arm shoulder meat and served with a tomato-based barbecue sauce.<ref name=dove> | |||
| {{cite web | |||
| | last =Dove | |||
| | first =Laura | |||
| | title =Barbecue By Region | |||
| | publisher =University of Virginia | |||
| | url =http://xroads.virginia.edu/~class/MA95/dove/regions.html | |||
| | accessdate = 2007-10-30 }}</ref> In areas such as ], either a whole hog, mixed cuts of the hog, or the shoulder cut alone are commonly used, and the pork is served with a ]-based sauce or no sauce.<ref name=dove /> | |||
| Pulled pork is most commonly served in a sliced bun as a ] or by itself.<ref> | |||
| {{cite web | |||
| | last =Weeks | |||
| | first =Kevin | |||
| | title =Recipe: Smoked Pulled Pork | |||
| | publisher =seriouslygood.kdweeks.com | |||
| | url =http://seriouslygood.kdweeks.com/2006/08/pulled-pork.html | |||
| | accessdate = 2007-10-30 }}</ref> | |||
| ==See also== | ==See also== | ||
| * {{annotated link|Shredded beef}} | |||
| {{Commonscat}} | |||
| * {{annotated link|Slow cooker}} | |||
| *] is an Italian roast pork recipe made using herbs and large amounts of salt and it is sometimes referred to as "Italian pulled pork". | |||
| *], an event at which barbecue pulled pork is cooked and served. | |||
| *], or meat floss. | |||
| *], slow-cooked shredded pork that has then been roasted. | |||
| *], slow-cooked shredded beef. | |||
| *], a French manifestation. | |||
| *], a Mexican version. | |||
| ==References== | == References == | ||
| {{reflist}} | {{reflist}} | ||
| == External links == | |||
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| * {{commons category-inline}} | |||
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| ] | |||
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| {{barbecue}} | |||
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Latest revision as of 02:01, 22 December 2024
Pork barbecue dish of the Southern United States | This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Pulled pork" – news · newspapers · books · scholar · JSTOR (February 2020) (Learn how and when to remove this message) |
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
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.
For the meat to 'pull' properly, it must reach an internal temperature of 195 to 205°F (90.5 to 96°C); 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. 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
- Shredded beef – Preparation of beef that features in various cuisines
- Slow cooker – Countertop electrical cooking appliance used to simmer food
References
- 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
Media related to Pulled pork at Wikimedia Commons
