Pork shoulder meat is the perfect sweet, fatty meat for making pulled pork- the end result of this recipe. You can cook it in the oven (as I do here), on a grill, in a slow cooker, or in a smoker. No matter what you do, when you cook it long enough it will turn into tender, tasty goodness. Cook it too long and it will melt in your mouth, too little and you can cut it into slices. But when it is perfect, just pull it apart into long shreds, pile it on a bun, and, if you have it, add some coleslaw and chow down -which is what we do.
Pulled pork, another regional American dish that has spread all across the country; is found everywhere from barbecue joints, to fast food and family-meal chains, to urban farm-to-table restaurants. The recipe originated in the South and the Southwest, with each region having its own claim to the authentic one. Some do the whole hog, some just the shoulder, some mixed parts of the pig. The sauce might be a tomato-based barbecue-style, vinegar-based, or yellow mustard-based. Mine is just a mix of the seasonings and reduced that the meat has cooked in. On a drinking note, I always cook with the same beer I’m going to drink, and you should also. This assures that the flavors of the meat and the cold beer are harmonious.