Pulled pork

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.

Pulled pork, almost always a shoulder cut, is commonly slow-cooked by first applying a dry rub, then smoking over wood.

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.

[2] Before cooking, it is common to soak the meat in brine; this process provides the extra moisture needed for a long, slow cooking process.