The History Behind This Recipe
Pulled pork traces its roots to the American South, particularly the Carolinas, where whole-hog barbecue traditions date back to the 18th century, influenced by African, European, and Indigenous cooking techniques. Slow-smoking tough cuts of pork over low heat for hours broke down the connective tissue into tender, shreddable meat — a practical solution long before refrigeration made better cuts widely available. Regional BBQ sauce styles vary wildly: vinegar-based in Eastern Carolina, mustard-based in South Carolina, and the sweeter tomato-based sauce most Americans know today from Kansas City and Texas.
Ingredients (6 servings)
3 lb (1.4kg) pork shoulder1 tbsp paprika,
1 tsp garlic powder,
1 tsp onion powder
Salt & pepper
1 cup BBQ sauce
6 burger buns
Coleslaw (optional topping)
Instructions
- Rub pork with paprika, garlic powder, onion powder, salt, and pepper.
- Slow cook on low for 8 hours (or pressure cook 90 minutes) until fork-tender.
- Shred meat with two forks, discard excess fat.
- Mix shredded pork with BBQ sauce.
- Serve on buns topped with coleslaw.
Tips & Variations
Add a splash of apple cider vinegar to the sauce for a Carolina-style tang.
Leftover pork freezes beautifully for up to 3 months.
Try it in tacos or over baked potatoes for a fun twist.
