Natanaelle Gracia
In Love with Pork
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I would not let go of pork. I could hardly tell whether it was its savory flavors, its golden crust, or its tender, succulent meat that captivated me, but one thing was for sure: there was no going back. The highlight of the menu that year was pork. Once I had tasted the pulled pork sandwich made by Aunt Theresa at the annual summer family reunion, I was bewitched.
I vividly remember the atmosphere of that summer evening as if it were yesterday. From the moment I stepped into my grandmother’s compound, it was as if I had stepped into a scene from a storybook. The air was filled with the laughter of children as they played tag. The adults were already lounging on the wooden decks under the huge oak tree in the backyard. The yard was dotted with colorful fairy lights, which created a festive ambiance. As the golden glow of the sun began to appear, the family gathered around the tables, ready for the treat of the day.
The little chitchat at the tables was broken by the arrival of Aunt Theresa carrying the trays of food… As she started uncovering the dishes, a wave of anticipation swept across the yard. The perfectly smoked pork had been cooked slowly on low heat until it became irresistibly tender. Each guest went for the soft, golden brioche burns served alongside the shredded pork. Also available were a variety of toppings, including crisp pickles, tangy coleslaw, and thinly sliced onions. Guests could choose from a variety of barbecue sauces that ranged from sweet to spicy. As everyone dove into their sandwiches, a happy murmur filled the air. “This is incredible!” exclaimed Uncle Roberts as he praised the succulent pork. The young children, their faces smeared with sauce, eagerly lined up for more servings while the elderly shared stories of past reunions. The delicious pulled pork not only added a moment of joy and satisfaction, but it also opened a new chapter in my culinary interests.
As I grew older, my interest in pulled pork expanded. I started visiting Aunt Theresa’s home frequently, where she taught me the secrets of her trade. She taught me how to choose the right pork, how to do balanced seasoning, and how to maintain heat in the smoker. This process needed more than preparation and patience and could only be possible with passion.
It was not until I was 17 that Aunt Theresa first allowed me to take the lead for the first time. It was during another family get-together in the summer. I started by carefully seasoning the pork shoulder with our family’s blend of species, then proceeded to monitor the smoker. I adjusted the vents as I had been taught and moistened the meat using apple juice. By the time I was pulling the pork, it had already become tender (Summers, 2011). The praise I received from the family was like a rite of passage, which solidified my love for cooking.
My culinary journey would grow to include other dishes and cuisines. I have so far hosted many dinner parties where I have experimented with different recipes from around the world. Although I have perfected my culinary art for Indian tandoori chicken, Mexican carnitas, and Italian porchetta, pulled pork has remained my signature dish. As I continue to grow my culinary experience, I still carry the memories of that first golden, savory pulled pork made by Aunt Theresa.