Pulled pork comes from the whole-hog barbecue tradition of the American South, especially North Carolina, where slow-smoking pigs over wood coals has been practiced since colonial times. The pork shoulder (or Boston butt) is the preferred cut because of its high fat content that renders into spoon-tender meat over long cooks. Eastern NC keeps the vinegar sauce simple and sugar-free, which is why we love it for diabetic cooking.
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