Pulled Pork is probably the purist form of barbecue. This Southern Barbecue tradition originated with
whole hogs cooked in
pits, sometimes for days, shredded by hand and served up on plain white bread. Variations abound from here with all manner of
sauces,
rubs and
cole slaws (typically served on top of the meat in a
sandwich). Today most pulled pork is prepared with pork shoulder roasts known as a picnic or a Boston Butt. However you like it, these pulled pork recipes make a great meal.
This is a Carolina-style pulled pork barbecue recipe.
Memphis style barbecue combines sweet, heat and savory to make great barbecue. This recipe adapts those flavors to this great Southern Barbecue Pork.
A nice southwestern style barbecue pulled pork recipe which can be eaten with out without the bun. This dish would be great accompanied by grilled vegetable kebabs or grilled corn.
This basic process for pulled pork is designed to give you the best possible barbecue pork possible. Once you get the basics down you can start experimenting with any your own ideas.
This is mildly spicy Southwestern pulled pork is infused with the wonderful flavors of cumin, chili powder, and allspice.
This is the classic pulled pork of North Carolina. The thin vinegar sauce has a little heat in it to give the pulled pork a bite without the sweet or barbecues of the west. If you want to really heat this one up throw in a tablespoon of cayenne.
You can adjust the amount of red pepper used in this recipe to increase or reduce it spiciness.
To prepare the wet mustard rub, you will need to use a mortar and pestle or spice grinder to mince the citrus peels and rosemary leaves.
This is a delicious pulled pork recipe. You can add more or less cayenne to the sauce to adjust the heat to your liking.
The rub used in this pulled pork recipe, has the great flavor of chipotle peppers. Just make sure that the rub is finely ground before using.