Pulled pork is a method of cooking pork where what would otherwise be a tough cut of meat is cooked slowly at low temperatures, allowing the meat to become tender enough so that it can be “pulled”, or easily broken into individual pieces. Pulled pork is found around the world in a variety of forms. – Wikipedia
A regional style of BBQ using a dry rub that usually consists of a variety of spices. Ribs can be beef or pork.
Soppressata is an Italian dry salami. Even if there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia,and Calabria, and a very different uncured salame, made in Tuscany and Liguria. It is part of southern Italian cultural heritage, much more than in the north, that locals (especially in the smaller rural towns) will still slaughter the pig themselves and make their own soppressata, along with other cured meats as a tradition: nothing goes to waste. Soppressata is sometimes prepared using ham. – Wikipedia https://en.wikipedia.org/wiki/Soppressata
A pork chop, like other meat chops, is a loin cut taken perpendicularly to the spine of the pig and usually containing a rib or part of a vertebra. This loin meat is then cut down into pork chops and their variations. – Wikipedia
The pork tenderloin the most tender part of the animal, because these muscles are used for posture, rather than locomotion.