Background and History:
Pulled Pork is a classic American barbecue dish, deeply rooted in the traditions of the Southern United States. Its origins can be traced back to the 16th century when Spanish settlers learned the slow-cooking method of smoking pork from indigenous Caribbean cultures. This cooking style spread across the Southern states, becoming a staple of barbecue cuisine. Pulled Pork is known for its tender, flavorful meat, which is slow-cooked for hours until it easily "pulls" apart. Each region in the South has its own twist, particularly in the sauces used—ranging from vinegar-based in the Carolinas to tomato-based in Kansas City.

Today, Pulled Pork is enjoyed not only at barbecue joints but also at family gatherings and special occasions. It’s versatile, served in sandwiches, tacos, or simply with a side of coleslaw and pickles.

Ingredients (serves 4-6):

• 4 lbs pork shoulder (Boston butt)
• 1 tbsp salt
• 1 tbsp black pepper
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp brown sugar
• 1/2 tsp cayenne pepper (optional, for extra heat)
• 1 large onion, sliced
• 1 cup apple cider vinegar
• 1 cup barbecue sauce (store-bought or homemade)

Instructions:

1. Prepare the Pork:
In a small bowl, mix the salt, black pepper, smoked paprika, garlic powder, brown sugar, and cayenne pepper. Rub this seasoning mix generously over the pork shoulder, making sure to coat all sides.

2. Slow-Cook the Pork:
Place the seasoned pork in a slow cooker or Dutch oven. Add sliced onions and pour apple cider vinegar over the top. Cover and cook on low for 8-10 hours (or on high for 5-6 hours) until the pork is so tender it easily pulls apart with a fork.

3. Shred the Pork:
Once the pork is cooked, remove it from the slow cooker and use two forks to shred the meat into small pieces. Discard any excess fat. Strain and reserve the cooking juices.

4. Add the Sauce:
Return the shredded pork to the slow cooker, add barbecue sauce, and mix well. If the meat seems dry, add some of the reserved cooking juices to moisten it.

5. Serve:
Pulled Pork is best served on soft hamburger buns, topped with extra barbecue sauce, coleslaw, or pickles. It can also be enjoyed on its own with classic barbecue sides like cornbread and baked beans.

Tip: For a smoky flavor, you can cook the pork on a grill over indirect heat for the first 2-3 hours before transferring it to a slow cooker or oven to finish. This will give your Pulled Pork a richer, more authentic barbecue taste.