Barbeque Pulled Pork

Barbeque pulled pork is now an American classic barbecue dish, in particular a traditional dish of the southern U.S., focusing on shredded barbeque pork shoulder. It’s typically slow smoked over dry wood smoke; many indoor versions employ a slow cooker as well. The meat is first shredded with a knife and then mixed with a juice solution. It can then be seasoned with a rub, which could contain a mixture of herbs, spices, vinegar, tomato sauce, mustard, or a mixture of all of these ingredients. It’s then typically served on white bread or sliced into thin slices. In some cases it’s served raw.

In terms of taste, I find barbeque pulled pork to be a bit too rich and robust for my palate. To that end, I typically enjoy a more milder barbecue flavor, preferably one that is more similar to that of a hot dog. For that reason, I also enjoy a paula deen recipe with barbeque pork; a pork loin cut into thin strips, lightly marinated and allowed to marinate overnight in brine, then cooked on top of some dry, but still refrigerated orange juice. This method produces a tender, moist meat with just the right amount of seasoning.

Perhaps the most common way to cook barbeque pulled pork is in a smoker. A smoker, also known as a fire pit, is a special firebox usually built with a ventilation system to accommodate an open fire. In its most basic form, a smoker is simply a long metal box with an outer surface that holds the fire and the inner cooking chamber containing the food being smoked. Popular styles of smoker include European and American style smokers that either employ wood or coal as the fuel for burning. Smokers are available in a variety of sizes to meet the needs of any grill or smoker.