Pulled pork is popular in the South.
Pulled pork is a classic Southern delicacy, but the basic shredded meat is very versatile and can be seasoned to give a Mexican, Chinese or any other flavor. The Carolina (North and South) variation consists of a pork shoulder carefully seasoned, cooked long and slow, pulled apart into shreds and served with a tangy, vinegary sauce. It's usually served in a sandwich and accompanied by (or sometimes topped by) a sweet-and-sour coleslaw.
Instructions
1. Season the pork shoulder. Brining is a great start, as it pulls the flavorings into the meat. Mix water, salt and molasses, pour it into a large plastic bag and add the meat. Seal tightly and marinate in the refrigerator overnight. You can also mix a dry rub of spices such as cumin seed, fennel seed, coriander, chili powder, onion powder and paprika and massage this onto the roast before you cook it.
2. Cook the pork on low heat in a smoker for 10 or more hours, in a slow cooker for 8 hours or in a roasting pan covered with foil in the oven until done. To test if meat is cooked thoroughly, stick a fork deep into the meat and pull sideways -- if a big chunk of meat comes away easily, it's done.
3. Rest the meat under foil for about an hour, or until it's cool enough to handle comfortably.
4. Wear gloves and put the roast on your cutting board and tear it apart with your fingers into large chunks. Clean off all the fat, bone, gristle and connective tissue until you have tender, succulent meat. Now you're ready to shred.
5. Take a fork in each hand and poke one into a chunk of meat to steady it while you use the other one to sort of "comb" it in the same direction as the muscle fibers and pull off long strands of meat.
6. Add your barbecue sauce to the meat and stir it in until the meat is moist and sort of holds together.
7. Put the meat back into the slow cooker on "warm" or into the roasting pan (empty out the drippings first) covered tightly with foil and set in a warm oven (200 degrees Fahrenheit) until you're ready to serve it.
Tags: chunk meat, into large, , pork shoulder, Pulled pork