Pulled pork
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Pulled pork is the traditional pork barbecue of North Carolina. It is arguably the oldest type of American barbecue. [1]
In Eastern North Carolina, this barbecue is traditionally made from a whole hog. In the central to western parts of the state, pork shoulder (Boston butt) is typically used.
The pork is slow-smoked over hickory for twelve to sixteen hours. Because of the slow cooking, the meat becomes very tender and can be torn into shreds by fingers alone. The meat may also be served chopped rather than pulled. This is especially true in Lexington-style barbecue. Wood smoke and long cooking times are required to make authentic barbecue. Pork braised in sauce in a crock-pot or other such device is not considered true barbecue.
Pulled pork is usually served with a thin, piquant vinegar-based barbecue sauce, and eaten on a bun as a sandwich, or on its own with side items such as coleslaw based in Eastern North Carolina, vinegar-based in Lexington), baked beans, hushpuppies, collard greens, or cornbread.
In the home, pulled pork may be prepared from a fresh pork shoulder by slow roasting (6 to 8 hours at 250°F-300°F for an 8- to 12-lb cut) in a conventional oven, or by simmering in a slow cooker.
[edit] See also
- Porketta, sometimes referred to as "Italian pulled pork"
[edit] References
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