Pulled Pork

Making pulled pork yourself is not at all difficult with the meat from Beef & Steak. Look below for the right pieces, the right weight and the recipe to make fantastic pulled pork yourself. For pulled pork you can use a Boston Butt, a Picnic, but also a pork neck.

What is pulled pork?

Pulled pork is a US tradition, particularly in North and South Carolina. It is about the technique of slow roasting of pork in which the 'dry rub' forms a dark crust (bark). The slow cooking ensures that collagen is converted into elastin and the meat becomes so soft and tender that you can pull it apart with two forks. To achieve this result, the cooking temperature must not exceed 120 degrees Celsius. Above that the meat cooks 'normal' and you can no longer 'puff' it. Preferably you use a piece of pork shoulder for the preparation of pulled pork. Competition barbecueers always choose a 'Boston butt' because it has a special muscle called the 'Money Muscle'. That is not necessary for tasty pulled pork, which is why the 'Picnic' is also a suitable part. If you want a smaller piece, choose an attorney (pig neck). The preparation takes quite a long time, think of 2 to 2.5 hours per kilo. If you don't have the time for that, you can buy ready-made pulled pork, but please note that it must be wood-smoked and not cooked or cooked sous-vide. Then it no longer has anything to do with pulled pork.

Easy to prepare

Assume 150 grams per person if you like an extensive barbecue with more meat, fish and vegetables. Take 200 grams per person if pulled pork is the most important part of your barbecue and 250 grams if you expect large eaters who will mainly eat pulled pork.