Discover Crock Pot Recipes for Every Taste and At Your Finger Tips
bjbj jan: okay. i'm going to show you howto pull pork. now pulling pork that is done with forks. not with knives. you're not choppingit. you're not ripping it up with your fingers. do it with forks. okay? so i've got my porkbutts, pork shoulders that braised off for a good eight hours. this is all you have todo. if you braised it correctly, if you cooked it correctly it's really just going to fallapart by itself. just like that. that is what pulled pork should look like. just like that.now you're going to have a lot of other stuff in here that you just don't need. so we'regoing to get rid of the bones and you'll notice, this right here is a good solid piece of fat.that was the fat cap but we're going to get rid of that. as you're pulling the pork you'llsee that in places it will just change direction.
no big deal. so braise your pork butt. makesure it's that tender. pull it correctly with forks, no knives, and it will be perfect everysingle time. so i pulled all the pork that came off of those two pork butts that i hadand i strained the liquid that had come out when we were braising it. i pulled most ofthe fat. i've got a little bit that i haven't gotten off of there yet but i got most ofit. so here's our pulled pork and this is what you're looking for. see these nice, beautifultender strands. that's how pulled pork should look. okay? don't ever put a knife to yourpulled pork. that's like sacrilege. as soon as i make a rule like that then i break itmyself, but you know. this is exactly how you would do it if you're wanting to do apulled pork for barbecue sandwiches. that's
the same thing. easy, easy. now i've got abig kettle here. trying to straighten up the kitchen and be quiet so we're not supposedto notice that. all right so i put just enough liquid on there to make sure we keep it niceand moist. this is almost ready to go. i have but you can put anything you want to, if youhave cilantro, or you are somebody that just has to have lettuce, or you have to have onion,or i don't know, cheese. whatever it is you like on your tacos. lanthe: pickles! jan:i don't think so. not pickles. now go ahead and knock yourself out. i like these prettysimple. now this is a salsa verde, a tomatillo salsa that i made. yesterday, and if you wantto see now i made a video of it, is really, really good stuff. okay? nice bright flavorand it's really delicious against that pulled
pork. the citrus kind of pop of the tomatillosis just perfect. a little sour cream. i think we should have a little fresh cilantro tosprinkle on this but i think i used it all in the salsa. that is how you make a pulledpork taco with salsa verde. let's see, i've been waiting all day for this. brent: thatmakes two of us. jan: it was worth the wait. jan: if you like this video and you want moretips tricks and techniques check out the website at thrillbillygourmet.com. you can like meon facebook under thrill billy gourmet and you can follow me on twitter under jan charlesfor the thrill billy. i'm on pinterest now too under jan charles. i've also got two brandnew podcasts, both of which you can find on itunes: the thrillbilly gourmet and the foodcity kitchen on wvlt with chef walter lambert
and jan charles. now make sure you subscribeand you can ask a question, leave a comment. i will get back to you as soon as i can. thanksfor visiting. [content_types].xml _rels/.rels theme/theme/thememanager.xml sq}# theme/theme/theme1.xmlw toc'v )i`n 3vq%'#q :\tzag l+m2 e\o* $*c? qg20pp \}du4 hsf+ ,)''k k4'+ vt]k o@%\w s;z |s*y 0x4d) ?*|f -45x /y|t theme/theme/_rels/thememanager.xml.rels 6?$q k(m&$r(.1 [content_types].xmlpk _rels/.relspktheme/theme/thememanager.xmlpk theme/theme/theme1.xmlpk theme/theme/_rels/thememanager.xml.relspk
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