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For  most of my life I detested the very idea of pulled pork. My professional training as a cook had taught me that if something falls apart, it is overcooked and therefore non grata. In addition, the pulled pork I was introduced to during my early years in the USA was almost always smoked for many hours, then completely inundated in (most of the time crappy) “bbq sauce”.
The whole thing seemed to me to have the texture and taste of some lousy half-smoked cigars mashed-up and mixed with ketchup and vinegar, more often than not served on a limp, tasteless burger bun. As a result, for many years I stayed away from pulled pork.
This changed when I got to travel in Latin America and in Latin American-circles, where pulled pork took on a very different dimension, one which I was finally able to wholeheartedly embrace. Usually braised in the oven for hours, with lots of cilantro, lime, garlic, various citrus juices and sometimes the addition of onions and/or chilies, the pork tastes lively and fresh, not at all heavy or greasy or overly sweet. Usually, it is served with white rice and yucca or a simple salad and most of the time with some kind of spicy, vinegar based condiment.
Below find my own take on pulled pork, as I imagine I would serve it at my imaginary, popular nightspot in a Havana of long-gone times, with hot girls dancing to the Rumba, Mojitos flowing freely and eating, drinking, dancing, making love and enjoying life being the only thing on everybody’s mind……………..
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Bon Appetit ! Life is Good !
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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