Male: Hey everyone, today, we’re teaching Charlie to sit, and she’s doing very good, and she’s starting to drool just like a Labrador, how nice. There you go. She’s not quite obsess with the tennis ball yet, so, today, we’ll gonna try making pulled pork, I really love pulled pork and I’ve never made it before, but I have a friend Scott, whose a, I met in Brooklyn, he’s a big foodie and he gave me a recipe for a crack pot or slow cooker pulled pork, so, it’s pretty simple, it’s just a lot of waiting around, so we’re gonna try it. Alright, we’ll gonna wash your hands first. Now, I do get mail whether I wash my hands after touching the dogs, so, this is prove positive, I wash my hands, okay. You’ll be amaze of some of the emails I got, I, but, I don’t wanna complain, there’s some, there’s some really nice people that email me also, so. So this is a pork shoulder, it’s the a, it’s the shoulder of the pig, it has some nice skin and fat on it, we’ll gonna leave this on. When you put this in a slow cooker, this fat is gonna go through the meat, it’s being cook very slowly, it’s gonna tenderize it and give it flavor as well. We can skim off a lot of fat when we’re done, we’re gonna leave this, I’m gonna leave this on, when we do this. Pork shoulders, I’ve seen them on sale, and that’s what gave me this idea to buy one, the trick here and I’m gonna get, I know, people are gonna have different opinions about this but, we’re gonna take this and we’re gonna cover it with a dry rub, this is a pork, barbecued pork dry rub.
Female: You made that?
Male: No, I actually bought this at the store. We come up here in the middle of nowhere, and I was at the store and I couldn’t remember all the ingredients I wanted.
Female: And we’re busy.
Male: And so I thought, I can’t remember all the ingredients and they had this interesting looking dry rub of mixture, so I purchase this, and this wasn’t too expensive. You can also make your own, I’m gonna see if I can get my friend Scott, to give me his recipe and post it and we’ll see what that’s about. But what I’m on, I’m gonna kinda mix this up a little bit coz I’ve read a lot blog posts about this. So we’re gonna do dry rub, but also I’m gonna mix in some brown sugar.
Female: Okay.
Male: So we’ll take this puppy, and we’re gonna put this…
Female: That’s not a puppy.
Male: Yeah, but we’re gonna put it in a, put it in a big baking pan or something. That’s about a half a cup, and that was about three quarters of dry rub. So the trick here is we just gonna cover the entire pork shoulder with the dry rub. I also seen where people put the dry rub on here and then they wrap it in a bunch of layers of plastic wrap and then they all set it in the refrigerator for hours or days. And you can, you can try that.
Female: How’s that?
Male: That looks great.
Female: How thick does it need to be on there?
Male: I think as far as the thickness, it’s as much as you can get on, really. It’s really quite simple, so you can wrap this in plastic, let it sit for hours or days in your refrigerator. The one thing I’ve forgot that my friend Scott talked about, and I didn’t realize it until I got back from the store, and the store is 20 miles away, is you can also put some liquid smoke in the crack pot as well. So, Lynn suggested that we use our smoker.
Female: Our bee smoker.
Male: Our bee smoker, but anyway, we’ve been having a lot of fun with our bees as you know and we checked them yesterday, when there’s larva, larvae, larva, the queen is laying eggs.
Female: They don’t want to hear about that while you’re making pulled pork.
Male: Okay, I get really excited about it. Anyway, this we’ll put in here.
Female: Just drop it in?
Male: Yeah. Alright, lid goes on. We’ll put it on low setting, and let it go. Get the scrow off of there. Hey everyone, so, it’s the next day, and the land of television, you know how you do the clock thing, but here we are, this cooked overnight, I turned it off this morning, it cooked about, 9 hours, I turned it off and then this afternoon we just, I turned it on a little bit to heat it back up again, but take a look at this, and the house smells like barbecued pork.
Female: You have to, wait is that what you expected this whole point.
Male: Yeah, yeah kind of falling apart.
Female: Is that where the pulled comes in?
Male: Yah. So the idea here is that you, wow, that look at just how this just comes apart.
Female: That’s the whole point right?
Male: Yeah. Okay, so I’m gonna pull this apart, this is just, you can see here how it just comes right apart, it smells great. That’s not my hand. I don’t like to pull pork to, so it’s like minced into little pieces, I like big pieces. That’s good. That’s very good. And that’s with no sauce, that’s just with the dry rub. I mean, I’m not an expert and I know there’s a lot of barbecue, smoking pork experts out there, I’m talking with my mouth full, but for a guy from New England, via Wisconsin, you know, I think those are pretty good, and for a northerner, I think this is good. Alright, I love to have coleslaw with my pulled pork and I like a pulled pork sandwich with coleslaw on it. And so I’m in the grocery store and I, you know, I’m kinda little bit of a twitteraholic and, but I sent out a twitter that said hey can someone send me a coleslaw recipe, I’m in a grocery store right now, and Maggie Batista has a blog called, I wrote it down, called eatboutique and she said, hey I have a recipe, and she thru the help of John Baronian, who’s another friend of mine on twitter, they sent me those recipe, and it work great. So, I bought the ingredients this is a little Eric variation on Maggie’s recipe, I like, I used green cabbage, shredded green cabbage, and red, the purply kind of cabbage, and then carrot. Maggie really likes turnips and I don’t really care for them, so, I just hand shredded this, but you know, if you want to use your food processor, that’s fine. I agree with Maggie in the fact that most coleslaws, she says in her blog, most coleslaws have way too much mayonnaise in them, so, I like a simple one, I like it more cidery, than mayonnaisey, so we’re gonna whip this up, this is base on her recipe and we’ll eat, okay.
Female: Okay.
Male: This is three tablespoons of apple cider vinegar, little mustard now.
Female: Oh your bakings goes, they’re coming right along.
Male: That’s a good idea, the mustard. Okay, what I also like is, I’m a big fan of butter milk and so is Maggie, and what I like is she puts honey in it.
Female: How much honey?
Male: Put about a tablespoon, alright, we’ll take this, take the Maggie mix with the garden fork variation. Alright, taste time here. Pretty cool huh. I’m excited, I’ve never made pulled pork by myself before, and just seem the right time to do it, I got a couple of different sauces here, you can, you know, there’s a whole school of sauces, I kinda like sweeter tomato base, ketchupy kinda base sauces, some people like this cider base sauces, but I think the classic pulled pork is a roll, this are potato rolls. Nice huh.
Female: Yeah.
Male: This is the mild sauce, coz I’m a mild, I’m a mild guy.
Female: I can’t see how you get this in your mouth they’d say.
Male: Oh it’s messy, but that’s, that’s part of barbecue isn’t that some… that’s pretty good, I’ve had better, maybe we’ve put the liquid smoke in it, it would make it better, but, for a crack pot overnight in New England with no smoker. The coleslaw is good, thank you Maggie. Alright, there you go, very simple slow cooker pulled pork, I think the addition of the liquid smoke go, make more of a difference, but that was, that was pretty darn good for our first try out.
Female: Yeah it was.
Male: I thought that was really good. And come to the green house if you have slow cooker recipe or anything you wanna share with us, it’s a pretty cool site, bunch of nice people there, ask some questions, answering questions.
Female: Share your favorite barbecue please.
Male: Or share your photos or your dog, a lot of dog photos up there. So, alright make it a great day, enjoy your pulled pork.
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