Preparation
In the United States, pulled pork is commonly slow-cooked by a smoking method, though a non-barbecue method might also be employed using a slow cooker or a domestic oven.
The preparation of pulled pork differs from region to region. In areas such as Tennessee, pulled pork is typically made from a mixture of the blade shoulder and arm shoulder meat and served with a tomato-based barbecue sauce. In areas such as North Carolina, either a whole hog, mixed cuts of the hog, or the shoulder cut alone are commonly used, and the pork is served with or without a vinegar-based sauce. South Carolina pulled pork usually comes with a mustard sauce, and Georgia barbecue is served with a tomato-based sauce.
Read more about this topic: Pulled Pork
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