Pulled Pork: how is it prepared?

The recipe for Pulled Pork

Pulled pork is an iconic American dish that has won the hearts and palates of barbecue enthusiasts around the world.

Originating in the Southern United States, this dish consists of succulent pieces of pork that are slowly cooked until they are so tender they can be pulled apart with a fork.

The long, low-temperature cooking process, often enriched with a spicy marinade and smoked cooking, allows the pork to deeply absorb the flavors, creating an unforgettable tasting experience. Perfect for a casual meal with friends and family, pulled pork is extremely versatile: it can be served in soft sandwiches, accompanied by fresh salads, or as the protagonist of more elaborate main courses. In this guide, we will take you step by step through the preparation of pulled pork, revealing all the secrets to obtaining a perfect result, just like in the best American barbecue houses.

The recipe proposed for Pulled Pork respects the American tradition and lends itself to the first summer barbecues where you can experiment and invent, proposing particular cuts of meat that accompany the classic rib: Tomahawk, Fiorentina and T-Bone.

Get ready to discover a recipe that transforms a simple piece of pork into a feast of flavors, ideal for any occasion!

Ingredients for Traditional Pulled Pork

• Pork shoulder
• Unrefined coarse salt
• Sour sauce 2 tablespoons plus marinade
• Hamburger Bun
• 2 green cabbage salad leaves

For the Pulled Pork Marinade:

• 2 cups apple cider vinegar
• 1 cup of water
• Fine salt

If you want to give a special touch to your meat we recommend the Rub: a mixture of spices and salt with which you need to massage and cover the pork shoulder.

To prepare the sour sauce you need:

• 1/3 cup apple cider vinegar
• 1 cup of water
• 2 tablespoons of brown sugar
• 1 tablespoon honey
• Pinch of salt

Equipment:

• Terrine
• Absorbent paper
• Temperature probe
• Spray bottle (for sour sauce)
• Portable cooler
• saucepan
• Kitchen gloves

Procedure for preparing Pulled Pork

First you need to prepare the sauce: in a saucepan, melt the brown sugar over low heat and slowly add the apple cider vinegar, water, honey and a pinch of salt. Create a smooth mixture.

Turn on the barbecue at 120°C, while it reaches the temperature prepare the meat. With absorbent paper, dab the cut of meat to remove any oily residue. Then sprinkle with salt and immerse in a bowl with the acidic sauce.

Leave to marinate for at least 20 minutes, so that the meat "sweats" and becomes softer.

Remove the cut of meat from the bowl and place it on the barbecue grill, remember to keep a probe handy to monitor the temperature and allow for constant and even cooking.

Using the spray bottle, spray the sauce on each part of the cut of meat, this creates a sort of protective ring that allows for complete smoking and helps maintain a good level of moisture. In addition, the acidic sauce allows for the creation of a surface crust.

After 5 hours, immerse the probe in the cut of meat: if it is soft to the touch and the color is to your liking, remove from the barbecue and proceed with the shredding, otherwise leave to cook for another few minutes. The internal temperature of the cut of meat must be 90°C.

Meanwhile, wash and cut the coleslaw which will be used to complete the pulled pork sandwich.

When the meat is ready, remove it from the grill and place it in a portable refrigerator to let it rest and allow the juices to recompose. Wait at least an hour.

Next, using oven gloves, proceed with shredding the meat: be careful of the temperature, as the inside will still be hot! Cut the sandwich in half, fill it with Pulled Pork, add the salad and enjoy!

Extra tip: pair with pulled pork

If in America it is paired with beer, in Italy you can opt for a compact and fragrant red that complements the flavor of the smoked meat without overpowering it.