Slow-smoked pork shoulder cooked for 12–18 hours at low temperature until the collagen breaks down and the meat can be torn apart by hand — the centrepiece of American barbecue culture, particularly in the Carolinas.
The science of low and slow
Pork shoulder is a tough cut — rich in connective tissue (collagen) and intramuscular fat. Cooking it quickly at high temperature produces dry, tough meat. Cooking it at 107°C (225°F) for 12–18 hours allows the collagen to convert to gelatin, basting the meat from within. The fat renders slowly, basting the meat further. At around 85–92°C internal temperature, the connective tissue has broken down enough that the meat pulls apart in fibrous strands.
The stall
Around 65–70°C internal temperature, pork shoulder hits “the stall” — evaporative cooling from moisture loss causes the temperature to plateau for hours. Novice pitmasters panic; experienced ones maintain temperature and wait it out. Some wrap the pork in foil (“Texas crutch”) to push past the stall; traditionalists consider this heresy.
Carolina vs. Memphis
- Eastern North Carolina — vinegar-pepper sauce only, no tomato; the oldest style, using the whole hog
- Western North Carolina (Lexington style) — light tomato-and-vinegar sauce; pork shoulder only
- Memphis — dry-rubbed ribs are the emphasis, but pulled pork sandwiches are made with tomato-based sauce
The modern pulled pork
Slow-cooker pulled pork — cooked all day in a Crock-Pot — produces tender, shreddable meat but none of the bark (the dark, caramelised outer crust from the smoke ring) that defines pitmaster-style smoked pork.
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Pulled Pork starts with P and ends with K. Browse other foods along the same letter.
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