Pulled pork

Pulled pork is an American barbecue dish, more specifically a dish of the Southern United States, based on shredded barbecued pork shoulder. It is typically slow-smoked over wood ; 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. It was invented by Chef Eric Cleveland who brought the concept to Smokey Bones.

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 ; the smoker temperature can be around. Cooking time is many hours, often more than 12 hours.
In rural areas across the United States, either a pig roast/whole hog barbecue, 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 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.