Pulled pork most likely originates from what is today the American South. Spanish explorers brought the newly discovered barbacoa – both the device and the manner of cooking – north. Natives copied the design and by the time of the Colonies, slow cooking a whole hog was a Southern institution.

The Pulled Pork Sandwiches are an easy slow cooker recipe perfect for serving a crowd. Tender slow-cooked pork shoulder is shredded, piled on soft buns, and topped with BBQ sauce and slaw. Serve them with your favorite sides like potato salad, chips, fries, or pasta salad.

Pork shoulder What is the best cut of meat for pulled pork? 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.

A pulled pork sandwich can be a healthy part of most diets. While pulled pork has a higher fat content than chicken and most ground beef, it typically has less saturated fat than beef and more protein than chicken. Shredded pork is a good source of Vitamin B6, potassium, iron and essential amino acids.

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.

In the late 1970s, "pulled pork" started making its way outside of West Tennessee, appearing in restaurant ads in Louisville and Jackson, Mississippi.

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.

shoulder Pulled pork actually comes from the shoulder, which usually contains both lean and fat meat. The leg, on the other hand, is what you will see on the dinner table around the holidays. Another common cut is the loin, which is where your pork chops and tenderloin come from.

The shoulder cut of pork, or mixed cuts, at times referred to as the Boston Butt, is commonly used for pulled pork cooking. Although basically the name pulled pork is derived by the action of being able to pull the pork by hand, other forms such as sliced, chopped and shredded are also often referred to as pulled pork.

Pork Testicles are a popular offal cut of Pork in many areas, particularly East Asia and Europe. In the US, Testicles of a male hog are cut off right from a young age to ensure better quality meat.

Pork is a type of red meat that is rich in proteins, vitamins, and minerals, but it is also high in fat and cholesterol. In particular, some pork cuts are high in saturated fatty acids, so-called bad fats. Excess saturated fats can increase your risk of developing heart problems, obesity, and other long-term illnesses.

If we compare fatty cuts of pork and fatty cuts of beef, the pork has larger amounts of healthy fats. Some people think that pork meat is unhealthy and that it contains parasites and viruses, but there is no scientific evidence to support it. Any meat is safe to eat if cooked to the right temperature.

Table 1 – Internal Color of Cooked Pork Loin Chops. Myoglobin, the red, watersoluble protein in muscle, is responsible for the pink/ red color of muscle foods. Although hemoglobin often comes to mind when thinking about red color in meat, myoglobin plays a much more significant role in meat color.

Generally speaking, pulled meat and shredded meat are the same. The term “pulled” is usually associated with pulling meat off the bone, whereas shredded meat may be either pulled from the bone or come from a boneless cut.

If you cook your meat slowly so there is little to no temperature gradation as you move from the outside to the inside, you will end up with meat that is significantly pinker throughout than if you pump the heat in quickly, “overcooking” the outside of the pork as the middle approaches perfect temp.

But Tennessee barbecue is most clearly defined in Memphis; it is best known for both "dry" and "wet" pork ribs, as well as pulled pork shoulder served with a tomato-based barbecue sauce.