Broodje Pulled Pork
Sandwich with pulled pork.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Pulled pork, a staple of Southern barbecue, originated in the regions of the United States where pork production was prevalent. It reflects a tradition of slow-cooking tougher cuts of pork to tenderize them, often using wood-fired smokers. Sandwiches, like the 'Broodje', built on these traditions, making BBQ more portable.
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Broodje Pulled Pork is deeply embedded in American barbecue culture and represents a communal dining experience.
Barbecue Competitions
Pulled pork is a common entry in barbecue competitions across the US, judged on tenderness, flavor, and appearance.
Social Gatherings
Pulled pork is frequently served at family gatherings, picnics, and tailgates, symbolizing a relaxed and informal atmosphere.
Regional Variations
While the core concept remains the same, regional variations exist, with differences in spice rubs, sauces (e.g., vinegar-based in North Carolina, mustard-based in South Carolina), and bread choices.
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The dominant flavor profile of Broodje Pulled Pork revolves around smoky, savory, and slightly sweet notes.
The pork itself is infused with smoke, typically from hickory, mesquite, or oak. A blend of spices, including paprika, brown sugar, garlic powder, onion powder, chili powder, and cayenne pepper, creates a robust rub. The sauce often features a balance of sweetness (molasses, brown sugar), tanginess (vinegar, mustard), and spice (Worcestershire sauce, hot sauce). The bread, ideally a soft roll, absorbs the juices and adds a textural contrast. Coleslaw, a common topping, provides a cool, crisp counterpoint to the rich pork.
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Low and Slow Cooking
The key to tender pulled pork is cooking it 'low and slow' at a consistent temperature (around 225-250°F) for an extended period (8-12 hours) to break down the connective tissue.
Internal Temperature
The internal temperature of the pork should reach around 203°F (95°C) for optimal tenderness and ease of pulling. Use a reliable meat thermometer.
Resting the Pork
After cooking, allow the pork to rest for at least an hour, wrapped in foil or butcher paper, before pulling. This allows the juices to redistribute and prevents the pork from drying out.
Choosing the Right Cut
Pork shoulder, also known as Boston Butt, is the ideal cut for pulled pork due to its high fat content, which keeps the meat moist during the long cooking process.
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