Pulled pork is a popular dish in the American South, made by simmering pork shoulder for hours until it’s tender and can be separated by hand. It’s often served with a variety of sauces and can be used in sandwiches or other dishes. It’s important to cook the meat to a temperature of 165°F to avoid foodborne illness.
Pulled pork is a form of barbecued pork that involves simmering it for an extended period of time, slowly softening the connective tissue of the meat so it can be separated by hand. Several culinary traditions have a history of this dish, and many people associate this barbecue style particularly with the American South, where it has been refined into an art form. In the south, many barbecues feature pork, and it’s also a common dish for parties and celebrations. Preparing this dish at home takes time and requires a smoker, ideally, although some people use slow cookers or even prepare it in their ovens.
The selling point of pulled pork is how tender the meat is once cooked, but the dish can be made with a range of sauces and rubs. Depending on the region, you may see pulled pork with hot sauces, sweet sweet sauces, or sour sauces inspired by regional spices. Pork can be eaten simply with a side of vegetables, shredded and included in sandwiches, or used in a variety of other ways, depending on personal taste.
In the South, pulled pork is simmered over a smoky flame. Slow cooking at a low temperature encourages the connective tissue to gently dissolve, creating a tender finished product. The smoke from the fire adds a rich, smoky flavor. It can take hours to prepare pork this way, not including the time it takes to marinate the meat in a sauce of your choice. Some cooks prefer to use slow cookers or even ovens on low settings to prepare pulled pork, as they require less attention as the meat cooks.
The cut traditionally used for pulled pork is pork shoulder, sometimes called pork butt or Boston butt in reference to the large barrels in which the meat was once packed for storage and transportation; “Butt” is another term for keg. This cut often includes the shoulder blade of the pig and tends to be extremely flavorful. In addition to Southern cuisine, pulled pork also occurs in Polynesia, many parts of the Caribbean, and parts of Southeast Asia, thanks to the abundant pig populations in these regions.
Because raw pork poses a risk of foodborne illness, it’s important to make sure all meat reaches a temperature of 165 degrees Fahrenheit (74 degrees Celsius) during the cooking process. Most cooks also allow the meat to rest for about half an hour after cooking; during this resting period, the internal temperature of the meat can rise significantly, ensuring it is safe to eat.
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