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 ; 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. 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 (such as an Instant Pot). For the meat to 'pull' properly, it must reach an internal temperature of 195 to 205°F (90.5 to 96°C); the smoker temperature can be around 275°F (135°C). Cooking time is many hours, often more than 12 hours (though much shorter with electric pressure cookers, typically from 60 to 90 minutes).
Source: Wikipedia
:max_bytes(150000):strip_icc()/236104-bobs-pulled-pork-on-a-smoker-hero-2x1-74a9028726d1432bab93eca3f3efb5f2.jpg "236104-bobs-pulled-pork-on-a-smoker-hero-2x1-74a9028726d1432bab93eca3f3efb5f2")
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__06__20190618-barbecue-smoked-pork-shoulder-pulled-pork-sandwiches-vicky-wasik-18-6f8e51604f5940f39bb8de5d69729076.jpg "__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__06__20190618-barbecue-smoked-pork-shoulder-pulled-pork-sandwiches-vicky-wasik-18-6f8e51604f5940f39bb8de5d69729076")
