Pulled pork

Pulled pork is an American barbecue dish from the southern United States made by slow smoking a pork shoulder, usually outdoors over wood, until the meat is tender enough to shred by hand or fork. Indoor versions use a slow cooker, a domestic oven, or an electric pressure cooker in place of a smoker. A dry rub is typically applied before cooking, and the pork must reach an internal temperature of roughly 195 to 205 degrees Fahrenheit to shred properly; smokers usually run around 275 degrees Fahrenheit, and traditional wood smoking often takes more than twelve hours, while an electric pressure cooker can finish the meat in 60 to 90 minutes. Different regions use different cuts, including whole hog, a mix of pork cuts, or the shoulder cut known as Boston butt, and the meat may be brined beforehand for moisture. It is served with or without a vinegar based sauce, most often piled onto a sandwich. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/