Slow Cooker Pulled Pork

Created by: Howcan Team

Main Course

Pulled pork has a rich history rooted in Southern barbecue traditions. This slow-cooked dish originated in the Southern United States, particularly in the Carolinas and Tennessee, where it was a staple at community gatherings and celebrations. The meat, typically pork shoulder or butt, is seasoned with a flavorful dry rub or marinade, then slow-cooked for hours until it becomes tender and easily "pulled" apart with a fork. The dish gained popularity in the 20th century and has since become a beloved classic in American cuisine. Notable chefs and restaurants, such as Rodney Scott's BBQ in Charleston, South Carolina, have elevated the art of making pulled pork, drawing food enthusiasts from far and wide to savor their expertly prepared versions. Today, the best pulled pork can still be found in the South, where pitmasters and chefs continue to perfect this iconic dish. The key to achieving the perfect pulled pork lies in the slow cooking process, allowing the meat to become tender and infused with smoky, savory flavors. While traditionalists swear by smoking the meat over hardwood for hours, there are alternative methods, such as using a slow cooker or oven, that can also yield delicious results. Ultimately, the most important elements are the quality of the pork, the seasoning, and the patience to cook it low and slow until it reaches mouthwatering perfection.