The meat typically used in a Southern pulled pork sandwich is pork. Traditional pulled pork is made from pork shoulder, a well-marbled cut that becomes tender enough to shred after long, slow cooking.
In classic barbecue preparation, the meat is seasoned with a dry rub and smoked over wood for many hours. Once tender, it is pulled or shredded by hand and served on bread, often with barbecue sauce and a side of coleslaw. Regional styles differ: Carolina versions frequently use a sharp vinegar-based sauce, while other areas favor sweeter tomato-based sauces.
The phrase “pulled” refers to the texture and serving method, not a particular cooking appliance. Smokers, ovens, slow cookers, and pressure cookers can all produce shredded pork, although wood smoking supplies the characteristic barbecue flavor.
Recipes may use a Boston butt, picnic shoulder, whole hog, or other pork cuts, but lamb, chicken, and beef belong to different shredded-meat dishes.