Pulled Pork

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Pulled pork from the pork neck when torn

Pulled Pork is a dish of classic barbecues to North American model. Pork shoulder (with bone) or pork neck (crested) are usually used as meat . Together with spare ribs and beef brisket , the pulled pork forms the Holy Trinity ("Holy Trinity") of the barbecue.


Pulled pork is a typical representative of so-called low & slow cooking , i.e. meat cooked slowly at a low temperature. It is traditionally prepared in a barbecue smoker . The light smoke provides the typical barbecue taste.

The meat can be lightly oiled before cooking (for better adhesion of the spice mixture and to release the aromas in the spice mixture), is then rubbed with a spice mixture (rub) and usually stored in the refrigerator for 24 hours for marinating . After heating up the smoker and adjusting it to a temperature between 100 ° C and 130 ° C, the piece of meat is placed on it. During the cooking time of 10 to 15 hours, spicy sauces are applied according to some recipes . At the end of the cooking time, the meat can be glazed with a barbecue sauce. Cooking for a long time at a low temperature causes the collagen in the connective tissue to dissolve or hydrolyze, making the meat so tender that it can then be broken up into small pieces or torn ( English to pull : to pull ). Pulled pork is usually served in a hamburger bun with barbecue sauce and coleslaw or with rice and other side dishes on a plate.

Variant made from beef

Pulled beef

A method of preparation very similar to pulled pork also exists for the neck of beef and is called pulled beef . The only difference in preparation is the spice mixture used and the longer cooking time (up to 30 hours).


  • Susan Wyler: Cooking for a crowd: menus, recipes, and strategies for entertaining 10 to 50 . Rodale, Emmaus 2005, ISBN 1-59486-011-4 , pp. 221-222 .
  • John T. Edge: The new encyclopedia of Southern culture . Volume 7, Foodways. Chapel Hill, ISBN 978-0-8078-3146-5 , pp. 207 ff .
  • Maggie Green: The Kentucky fresh cookbook . University Press of Kentucky, Lexington 2011, ISBN 978-0-8131-3376-8 , pp. 176 ff .

Web links

Commons : Pulled Pork  - collection of pictures, videos and audio files

Individual evidence

  1. Steven Raichlen: How to grill: The Complete Illustrated Book of Barbecue Techniques . Thomas Allen & Son Ltd., New York 2001, ISBN 0-7611-2014-9 , pp. 106 .
  2. Perfect Pulled Pork Recipe . ( amazingribs.com ).
  3. Jamie Purviance: Weber's Grilling: Recipes for Every Day . 1st edition. Gräfe and Unzer, Munich 2012, ISBN 978-3-8338-2637-5 , pp. 126 .
  4. ^ Ardie Davis, Paul Kirk, Carolyn Wells: The Kansas City Barbeque Society cookbook: barbeque-- it's not just for breakfast anymore . Ed .: Kansas City Barbeque Society. 25th anniversary ed. Andrews McMeel Publishing, Kansas City, Missouri 2010, ISBN 978-0-7407-9010-2 , pp. 12 .