“Universe’s best.” That’s how Bill Bretthauer describes his pulled pork. “When God wants pork, he comes to me.”
Bretthauer has been a member of the Westerville Lions Club for 39 years. A few years ago, when he was asked to cook hot dogs and hamburgers for a fundraiser picnic – with proceeds going to maintenance at Hoff Woods Park – he decided instead to serve brisket and his signature pulled pork. The pork was a hit, and he’s been making it for Lions Club events ever since.
Before cooking, the pork is prepared with a healthy helping of garlic and a dry rub. Then the pork is smoked with a special combination of various woods and slow-cooked for up to 16 hours. It’s often served with a coleslaw garnish.
“It’s so tender, you don’t even have to chew it,” Bretthauer says. “The meat just melts.”
Bretthauer’s recipe doesn’t just turn up at Lions Club events. It’s also been used to benefit Honor Flight endeavors, of which Bretthauer is also a big supporter.
Honor Flight is a non-profit organization dedicated to flying World War II and Korean War veterans to Washington, D.C., to see monuments dedicated to their service at absolutely no cost. The organization holds particular significance for Bretthauer, who served in Korea in 1968 as a member of the Air Force.
“Once you go to an Honor Flight homecoming, you’re hooked,” says Bretthauer. “It was like someone took 60 years off (the veterans).”
Bretthauer’s father-in-law was also a veteran – he served in WWII – but never made it onto an Honor Flight. That’s one of the factors that prompted Bretthauer to support Honor Flights, and he’s now been on severa
l to help and record the trips.
As a dedicated photographer for the Lions Club, Bretthauer gets plenty of opportunity to take pictures and videos. He also captures such events as the club’s Westerville’s Got Talent competition and other gatherings where more get the chance to sample his pulled pork.
“I just love doing it,” he says. “They forced me to take money.”
Bretthauer cautions those who get a shot at the pulled pork to at least try a bite before putting sauce on it.
“If you put sauce on my pork before tasting it? Shame on you,” he says.
Kyle Banfill is a contributing writer. Feedback welcome at tdufresne@cityscenemediagroup.com.
Bill Bretthauer’s Coleslaw Garnish
Ingredients
- 1 head cabbage (3 lbs.)
- 1 onion
- 2 green peppers
- ½ cup sugar
- 2 Tbsp. salt
- 1 tsp. pepper (optional)
- 2 Tbsp. honey
- 2/3 cup cooking oil
- 1 cup white vinegar
Instructions
- Make at least 24 hours prior to serving.
- Chop cabbage, onion and green peppers. Mix well.
- Combine sugar, salt, pepper, honey, oil and vinegar in saucepan and bring to boil. Boil for up to 1 minute to work the pepper.
- Pour mixture hot over the mixed chopped cabbage, onion and green peppers. Do not stir – refrigerate until cold, then stir at least once a day or store in glass jars. Will remain good for months in the refrigerator.
