Uncle Vince's Pulled Pork Barbecue is not just a dish; it's a celebration of culinary history and cultural significance that has evolved over generations. Originating from the Southern United States, this mouthwatering delicacy draws from traditional cooking practices prioritizing slow, flavorful preparation. The method of cooking pork low and slow not only tenderizes the meat but also creates a depth of flavor that is hard to resist. This age-old technique embodies the essence of communal cooking, where families and friends gather to enjoy a hearty meal together.
Did you know that pulled pork has its roots in barbecuing, which was popularized in the 19th century by Southern plantation culture? The dish has since become a beloved staple at cookouts, tailgates, and family gatherings. Stories of families passing down their secret spice blends and cooking techniques through generations add a personal touch to this classic dish.
As you embark on your culinary journey with pulled pork, we encourage you to explore healthy recipes that incorporate this flavorful meat. Whether it's a pulled pork with fresh vegetables or a hearty sandwich made with whole-grain bread, the possibilities are endless. With Health Craft by your side, you can embrace the art of cooking pulled pork while prioritizing your health and well-being. Discover the joy of creating nutritious meals that honor tradition and taste!
PREPARATION: About 3 hours – makes about 8 servings
EQUIPMENT: Large skillet or oil core electric skillet, large Ultra-Vac,
INGREDIENTS:
- 5-pound Boston Pork Butt
- 1½ cups red wine vinegar
- 3 tablespoons garlic powder
- 3 lemons
- 2 cups BBQ Sauce homemade or Cattleman's
- 1 tablespoon Crystal Hot Sauce
- 1/2 teaspoon seasoned salt
- 12 Kaiser or Hamburger rolls
- Prepared Cole Slaw (optional)
DIRECTIONS:
Marinate pork butt in the large Ultra-Vac container or a Ziploc bag with red wine vinegar, garlic powder, and the juice of 3 lemons. Leave squeezed lemons in the bag and marinate overnight.
Preheat Electric Skillet or 11 ¼ Sauté Skillet to medium heat 275 - 300°F and brown pork butt on all sides. Cover, close the vent, reduce heat to low 200 - 220°F, and cook 20 minutes per pound, about 2 hours. Proper cooking temperature is when tiny bubbles appear around the rim of the pan. If the lid spits moisture the temperature is too high, if no bubbles appear the temperature is too low.
Remove the pork butt from the skillet and set aside to cool slightly.
To the skillet add the Barbeque Sauce, hot pepper sauce, and seasoned salt, and mix to combine with drippings from the pork.
With a utility knife, trim all fat from the pork butt. With 2 dinner forks begin to tear the meat into shredded pieces. Place shredded pieces in the skillet and mix well to combine with the pan sauce.
SERVING:
Serve on Kaiser or Hamburger rolls with cole slaw and a dill pickle or two.
