Brown Sugar, Salt, Spices (Including Chili Pepper and Thyme), Onion, Garlic, Tomato, Sunflower Oil, Extractives of Paprika & Natural Flavor (Including Hickory Smoke).

The pork shoulder is the most popular cut used to make pulled pork. The entire hog's front leg and shoulder make up the pork shoulder. This is often separated into two pieces at your local grocery store: the picnic roast and the Boston butt (also known as the Boston roast).

Pork shoulder Pork shoulder is ideal for pulling purposes. It has an optimum fat content that yields to create tender, melty meat, but it's essential you cook it slowly to allow the protein to break down properly.

Why Is It Called “Pulled Pork”? This dish is named after the preparation method for the cooked meat. The roasted pork is shredded (or pulled) into shreds using hands, forks, or meat claws. This process tenderizes the meat and releases the flavor.

McCormick & Company, Incorporated is an American food company that manufactures, markets, and distributes spices, seasoning mixes, condiments, and other flavoring products to retail outlets, food manufacturers, and foodservice businesses.

Ingredients. Corn Maltodextrin, Salt, Sugar, Spices (Including Paprika, Black Pepper, Ginger), Yeast Extract, Disodium Inosinate, and Guanylate (Flavor Enhancers) & Natural Flavor.

Generally when people talk about pulled pork, they're talking smoked meats. Barbecue – that's the Southern way, not direct grilling but slow cooking in a wood-fired pit. To be fair, pulled pork can be made in an oven, slow cooker or even braised on the stovetop, but it's only barbecued if you actually barbecue it!

​meat from a pig that is cooked very slowly, often with smoke, until it is so soft you can pull it into small pieces with your hands.

Both come from the shoulder of the pig, but pork butt is higher on the foreleg, while pork shoulder is farther down. As relatively tough and fatty cuts, both benefit from long, slow cooking methods such as roasting, stewing, and braising. But the cuts are different enough that we generally prefer pork butt.

When it comes to pulled pork, most experts agree that the pork butt, also known as the Boston butt, is the best choice due to its tenderness, texture, and flavor. If you can't find a Boston butt, the picnic shoulder is the next best option. The pork shoulder is one of several large muscle groups called primal cuts.

Pulled pork is basically shredded pork. A shoulder piece called Boston Butt is my favorite pork roast and is hands-down the favorite for pulled pork. A BBQ rub is very helpful.

Growing in Maryland McCormick has an extensive footprint in Maryland, including the largest spice production facility on the planet, a spice mill, distribution facilities, and its Baltimore County corporate headquarters it has called home since 1991.

McCormick & Company, Incorporated is a global leader in flavor. With $4.8 billion in annual sales, the company manufactures, markets and distributes spices, seasoning mixes, condiments and other flavorful products to the entire food industry – retail outlets, food manufacturers and foodservice businesses.

This spice blend is mostly salt and pepper, the additional ingredients serve to add interest and balance to the steak. Garlic and onion powders are great savory elements in the rub and the smoked paprika makes any steak taste like it was cooked over an open fire.

The main difference between pulled beef and pulled pork is that beef chuck roasts often require a slightly higher internal temperature to soften and fully render the fat. Whereas a pork butt would be satisfied with 203 and a Cambro hold, a chuck roast may require 205, 207, or even 210.

Processed meats are any meats that aren't fresh. People typically think of processed meat as only referring to pork and beef, but this category can also include poultry (chicken, turkey, duck) and fish.