Pulled pork is an iconic dish from the American South that has won the hearts of BBQ lovers worldwide. This slow-cooked pork shoulder, drenched in sweet and tangy sauce, is the perfect representative of American comfort food.
History and Tradition
Pulled pork has its roots in Southern American BBQ culture, where meat was traditionally prepared in smokers for long hours at low temperatures. Each state has its own version of the sauce – North Carolina prefers vinegar-based, while Kansas City style is known for its thick tomato sauce.
Ingredients
- 2 kg pork shoulder
- 3 tablespoons brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons ground cumin
- Salt and pepper to taste
- 250 ml apple cider vinegar
- 500 ml BBQ sauce
Preparation Method
First, prepare the dry rub. Mix brown sugar, smoked paprika, garlic and onion powder, cumin, salt, and pepper. Thoroughly rub the meat on all sides and marinate in the refrigerator for at least 4 hours, ideally overnight.
Preheat the oven to 120°C (250°F). Place the meat in a covered roasting pan, add apple cider vinegar, and bake for 6-8 hours until the meat begins to fall apart. Every two hours, baste the meat with its own juices.
Remove the finished meat, let it cool slightly, and shred it into pieces using two forks. Add BBQ sauce to taste and mix.
Serving
Pulled pork is traditionally served in a hamburger bun with coleslaw (cabbage salad with carrots and mayonnaise). Baked beans or potato salad make excellent side dishes.