Low and Slow
Whether Carolina-, Memphis-, Kansas City-, or Texas-style, there may be as many versions of pulled pork as there are regions in America—and each one is truly delicious. This popular dish became famous for its technique of barbecuing the shoulder or “butt” of the pork for hours and hours over the low heat of a wood fire. Our version is much easier to prepare because it’s made in the slow cooker. Try our coleslaw recipe as a side to this dish.
Using low, gentle heat over a long cooking time yields big flavors from otherwise tough cuts of meat. The term “pork butt” comes from the “butt” cask, or barrel, that our ancestors used to ship the lesser cuts of pork. Our Kansas City-style barbeque sauce recipe is a great way to flavor all cuts of pork.
Watch our video—the CIA’s Chef Bill Briwa will demonstrate how to properly pull pork to make sliders >