Uncle Vince’s Pulled Pork Barbecue - A Southern Tradition with a Twist
Uncle Vince Ruvolo was a close friend of my wife LeAnn’s family — a character in every sense of the word, and a heck of a good cook in the Cuban Italian Tampa tradition. His pulled pork was more than a meal; it was an event. Born from Tampa’s love of slow-cooked meats, this dish reflects generations of patience, skill, and the joy of gathering around a table.
The “low and slow” method tenderizes the pork and infuses it with layers of flavor that simply can’t be rushed. This tradition traces back to the 19th century, when barbecuing took root in Southern plantation culture. Pitmasters perfected their spice blends and smoke techniques, and families passed those secrets down through the years. Today, pulled pork remains a fixture at cookouts, tailgates, and family reunions — each bite part tradition, part celebration.
Origin & History of Pulled Pork Barbecue
Pulled pork is one of the most iconic dishes in Southern U.S. cuisine, with roots stretching back centuries and influences from Native American, Spanish, and African cooking traditions.
1. Pre-Colonial and Early Colonial Roots
- Native Americans in the Southeast slow-cooked whole animals in earth pits, using hardwood coals for heat and smoke. The Timucua of Florida and the Cherokee of the Carolinas were among those who practiced this method.
- When Spanish explorers arrived in the 1500s, they encountered this style of cooking and brought pigs, which quickly became a staple in the South due to their ability to thrive in the wild.
- The Spanish introduced the word barbacoa (from the Taíno people of the Caribbean), referring to a wooden framework for cooking meat over a fire—this evolved into the English “barbecue.”
2. African and Caribbean Influence
- Enslaved Africans brought techniques and seasonings from West Africa, including vinegar- and pepper-based marinades that are still found in Carolina-style barbecue today.
- The method of shredding or “pulling” meat after slow cooking came from a combination of African and indigenous food traditions, making it easier to serve to large gatherings.
3. Regional Styles
By the 18th and 19th centuries, pulled pork barbecue had distinct regional identities:
- Eastern North Carolina – Whole hog, vinegar-pepper sauce, no tomato.
- Western North Carolina – Pork shoulder, vinegar-tomato sauce.
- South Carolina – Known for mustard-based “Carolina Gold” sauce.
- Memphis, Tennessee – Pork shoulder, often dry-rubbed before slow cooking, then pulled and served with a sweet, tangy sauce.
- Tampa & Cuban Italian Influence – In places like Ybor City, pulled pork mingled with mojo marinades (garlic, citrus, oregano) from Cuban and Spanish cooking.
4. 20th Century Popularization
- Backyard smokers and roadside barbecue stands in the mid-1900s made pulled pork a community event.
- In the 1970s and ’80s, competition barbecue circuits and TV food shows helped spread Southern pulled pork traditions nationwide.
- Today, it’s a fixture at cookouts, food trucks, and even fine dining—often adapted with fusion flavors.
CLASSIC PULLED PORK RECIPE
Low & Slow – Waterless, Greaseless, and Indoor-Friendly
Equipment
- 6 Qt Dutch Oven with high-dome cover
- Rotary food cutter or chef’s knife
- Ultra-Vac container or large resealable bag (for marinating)
Ingredients
- 5 lb. Boston pork butt (shoulder), bone-in or boneless
- Dry Rub:
- 2 Tbsp paprika
- 1 Tbsp kosher salt
- 1 Tbsp brown sugar
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 tsp cayenne pepper (optional)
- 1 tsp black pepper
- Cooking Liquid / Marinade:
- 1½ cups apple cider vinegar (or red wine vinegar for Cuban-style)
- 1 cup water
- 2 oranges, quartered (or 1 orange + 1 lime for mojo)
- 6 cloves garlic, smashed
- 1 tsp dried oregano
- Finishing Sauce (optional):
- 1 cup apple cider vinegar
- ½ cup ketchup (omit for Carolina vinegar-only style)
- ¼ cup brown sugar
- 1 tsp chili flakes or hot sauce
Preparation
Step 1 – Marinate
- Mix dry rub ingredients.
- Coat pork shoulder evenly with rub.
- Place in Ultra-Vac container or resealable bag with vinegar, citrus, garlic, oregano, and water. Refrigerate overnight (or at least 4 hours in the Ultra-Vac).
Step 2 – Sear & Start Cooking
- Preheat Dutch oven over medium-high heat (325°F / 163°C) until a drop of water dances on the surface.
- Remove pork from marinade (reserve liquid), pat dry, and brown on all sides—about 5-7 minutes per side.
Step 3 – Slow Cook (Waterless Method)
- Add reserved marinade to the pot.
- Cover and reduce heat to low (180–200°F). The natural juices and sealed environment will braise the pork without extra liquid loss.
- Cook 3–4 hours (boneless) or 4–5 hours (bone-in), until fork-tender.
- Optimum cooking temperature is when tiny bubbles appear around the rim of the Dutch oven and the high-dome lids spins on a cushion of moisture.
Step 4 – Pull the Pork
- Remove pork from pot to a large serving platter, let rest for 15 minutes.
- Shred with two forks, removing excess fat and bone.
- Mix in some of the cooking liquid to keep it moist.
Step 5 – Sauce & Serve
- For Carolina style: drizzle with vinegar-based sauce.
- For Memphis style: toss in sweet-tangy sauce.
- Serve on soft rolls, cornbread, or alongside coleslaw.
