Pulled pork, a tender and flavorful dish, is best cooked low and slow, resulting in juicy, fall-off-the-bone meat. Chef Kevin Chrisman emphasizes vinegar's importance in the cooking process, as it breaks down intermuscular fat and enhances the overall flavor. Classic barbecue pulled pork requires ingredients like barbecue sauce, a sweetener, and various spices, while alternative recipes, like Italian pulled pork, incorporate herby and citrusy elements for a unique take. The versatility of pulled pork makes it a fantastic choice for slow cooker preparations, perfect for busy weeknights.
"Pork love, love, loves vinegar. Not only does it add to the flavor, but the acid in the vinegar will help denature all of the intermuscular fat, which will result in a tender and very juicy pulled pork dish."
"The tough protein in the meat is softened by the acid in the vinegar, allowing the flavors of all the other ingredients in the slow cooker to better penetrate the pork."
"For a classic barbecue pulled pork, you will want to include some barbecue sauce, a sweetener like brown sugar or maple syrup, and some spices, including chili powder, paprika, cumin, and thyme."
"If you wanted to go in an entirely different direction than traditional barbecue, Italian pulled pork can be slow-cooked in the same way, but with different ingredients."
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