Pulled pork

Pulled pork is a cherished barbecue staple in the Southern United States, celebrated for its tender, shredded pork shoulder infused with a rich, smoky flavor. Traditionally, this dish is slow-smoked over wood, but a delicious indoor version can also be made using a slow cooker.

To prepare pulled pork, you typically start with a pork shoulder, although some recipes incorporate mixed cuts. The meat is often coated with a dry rub and then slow-cooked, either over wood in a smoker or using convenient appliances like a slow cooker, oven, or an electric pressure cooker such as an Instant Pot. The key is to cook the meat until it reaches an internal temperature of 195 to 205°F, which allows it to be easily shredded. If using a smoker, aim for a temperature around 275°F. While traditional smoking can take over 12 hours, an electric pressure cooker can reduce the cooking time to just 60 to 90 minutes.

Across the United States, you'll encounter regional variations in the pork cuts used. While some enthusiasts opt for the whole hog, others prefer a mix of different cuts. However, the Boston butt (part of the shoulder) is a popular choice. Once cooked, the pork is shredded and often blended with a vinegar-based sauce. To ensure the meat remains moist and flavorful, some cooks soak the pork in brine before cooking—a step that helps retain moisture throughout the protracted cooking process, resulting in exceptionally tender and tasty pulled pork.

Whether enjoyed on a sandwich, savored on its own, or paired with favorite barbecue sides, pulled pork is a versatile and delectable dish that’s sure to delight.