Pulled pork is a form of barbecue. It is a method of preparation in which pork, usually shoulder cut (sometimes referred to as Boston Butt) or mixed cuts, is cooked using a low-heat, long-cook method until the meat becomes tender enough that its weakened connective tissue allows the meat to be "pulled," or broken into individual pieces easily. Pulled pork is found around the world in a variety of forms, but grew into its current popularity by its inclusion in American Barbecue. PreparationThe preparation of pulled pork differs both in region and in methodology. In areas such as Tennessee, pulled pork is typically made from a mix of the blade shoulder and arm shoulder meat and served with a tomato based barbecue sauce. However, in areas such as North Carolina, both mixed cuts of the hog and shoulder alone are commonly used, and the pork is served with a vinegar based sauce, if a sauce is used at all. Pulled pork in the United States is commonly slow-cooked by a smoking method, though a non-barbecue method might also be employed using a device such as Crockpot. Pulled pork is most commonly served on a sliced bun as a sandwich or by itself. Porchetta is an Italian variation of pulled pork commonly made using herbs and large amounts of salt. See alsoPorchetta, sometimes referred to as "Italian pulled pork"Pig pickin', an event where pulled pork barbecue is cooked and served.