Pulled Pork

Pulled Pork is a dish of classic barbecue the North American model. As meat can usually pork shoulder (bone in ) or pork use. Along with spare ribs and beef brisket is the Pulled Pork the Holy Trinity ( "Holy Trinity ") of the barbecues.

Preparation

Pulled Pork is a typical representative of the so-called low -and- slow- cooking, so a low-temperature slow cooked meat. Traditionally, it is cooked in a barbecue smoker. The slight smoke ensures the typical barbecue flavor.

The meat can be lightly oiled before cooking ( for better adhesion of the spice mixture and to release the flavors in the spice mixture ) is then rubbed with a spice mixture ( Rub ) and kept in the range from 24 hours in the refrigerator to marinate. After heating session of Smokers and adjust to a temperature between 100 and 130 ° C., the piece of meat is placed. During the cooking time of 10 to 15 hours therefor be applied according to some recipes.

At the end of the cooking time, the meat can be glazed with barbecue sauce. The long cooking at a low temperature causes a dissolution or hydrolysis of the existing collagen in the connective tissue and makes the meat so tender that it disintegrates or teased into small pieces (English to pull: pull, pluck ) can be. Served Pulled Pork normally. On a hamburger bun with barbecue sauce and coleslaw or with rice and other side dishes on a plate

Variation of beef

One of the Pulled Pork very similar preparation method exists for cattle neck and is called Pulled Beef. The formulation differs only in the spice mixture used and the longer cooking time (up to 30 hours).

Swell

• John T. Edge: The New Encyclopedia of Southern Culture: Volume 7: Foodways, ISBN 978-0-8078-3146-5, pp. 207 ff
• Maggie Green: The Kentucky Fresh Cookbook, The University Press of Kentucky, ISBN 978-0-8131-3376-8 pp. 176 ff