Hello and welcome to In the Kitchen with Matt.
I am your host, Matt Taylor.
Today I'm going to show you how to make a super yummy and super
easy pulled pork.
And you can use this for tacos.
You can use it for pulled pork sandwiches and add
barbecue sauce, whatever you want to use it for.
It is super easy, super flavorful.
If I can do it, you can do it.
Before we move on, make sure to subscribe to my channel and hit
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my new videos.
Let's get started down below.
In the description box, you'll find a list of the
ingredients and their amounts.
So begin by slicing up some onion.
This is one large yellow onion.
You can use white onion as well.
And I just sliced it.
You could also dice it if you want.
Also get some cloves of garlic ready and this is 5 to 6 cloves
of garlic just cut in half.
You're also going to need some root beer, 12 to 14,
15oz of root beer.
You could also use Dr.
Pepper, you could use orange juice as well.
And now I also have two tablespoons of paprika,
one teaspoon of garlic powder, because I love garlic,
one teaspoon of pepper, one teaspoon of oregano and one
teaspoon of salt.
What I'm going to do is I'm going to take these and
set this aside.
I'm going to take this larger bowl.
And I just want to mix these dry ingredients,
spices together just so I can make a little bit of a
dry rub.
And now the pork.
And I am using a pork loin.
Normally I would use like a pork shoulder or pork, but it
makes very good pulled pork.
Honestly, you can use most cuts of pork.
So this is right around between 4 and £5 of pork.
There we go.
And now I'm going to take some paper towel and I'm going to
dry it off.
And now we'll take our spices or dry rub here.
And I'm going to.
Just put some on.
And then just you can really just push it in there.
Go to this side.
And if you don't want to touch the pork or the spices
like this, just wear kitchen
gloves.
Perfect.
And then what I like to do is I like to come in here and
do some splits.
And then take the garlic and just press it right
in the slits.
But you don't have to do this either.
You can just throw the garlic in the crock pot or
slow cooker.
Pulled pork is just one of those amazing dishes that it
feeds a lot of people for the price, like total costs of
this meal is probably going to be around 15 to $20 and you can
feed so many people with it.
It's just awesome.
And this is a dish I've been making since I was in college
so many years ago.
All right, I'm gonna just set this push this side here and
now the slow cooker.
I'm going to take my onions and just put it right there on
the bottom, make a little bed of onions, and then I'm just
going to take this pork.
And just put it right in there.
Press it down a little bit.
Excellent.
And then take these cans of root beer.
This is going to add moisture and flavor and just
really help keep.
This pork from drying out.
And now we'll just put the lid on.
And there you go.
It's already prepared and ready to cook.
Now you have a few options for cooking it.
If you're short on time, you need at least four hours.
Just set it on high and cook it for about four hours.
If you have more time.
I recommend doing it on low for about eight hours.
Or we could do it on high for a couple hours, like two hours
and then on low for like four hours.
Just depends on your time.
All right.
I'm going to just set it here and I will come back
when it's ready.
All right.
It's been about eight hours.
Time to check the pork Now.
You probably don't need to check it with a thermometer,
but if you are curious and if you do have one, then take the
lid off and go in with your meat thermometer.
And the internal pork should be around between 195 200
Fahrenheit to 210.
This is 204, which is perfect.
And there you go.
But again, you don't need to check it with a thermometer.
Eight hours on low or 4 to 5 hours on high is perfect.
Now, you can notice there's a lot of liquid and juice
in there, and we don't want all of that in our final dish once
we shred it.
But we want to leave some of it in there to keep the keep the
meat nice and tender.
A lot of times I'll just take like a little ladle and start
scooping the juice out of the crock pot and just leave
the meat in.
Or you can just come in with tongs and grab the meat and two
parts because it's just going to pull apart on you.
And look at that.
Doesn't that look awesome?
And then because I want a lot of these onions things,
I'm just going to probably take three quarters of this liquid
and discard it.
You could use something.
You can use it for something else, like you can
make an aju with it to dip your sandwich in.
You could make a gravy with it if you want, but I definitely
want all those onions in there, so I'm just
going to.
Ladle A lot of this juice.
In here.
And then something like a turkey baster would look work
really well to, like, suck up the juice as well.
Or you can just pour it if you wanted to pour it into
like a colander.
That would work, too.
And now comes the really fun part.
We're just going to come in here and you're just going to
shred this pork apart with these two forks.
Now, if you know for sure that you only want to use.
This pork.
For barbecue, pulled pork sandwiches.
Then we would just mix this completely with
barbecue sauce.
But if you wanted to make pulled pork tacos.
With some of it, then you'd want to divide this like divide
it in half and save half of it for like, tacos and then save
the other half for barbecue.
I'm going to come in here.
And grab a lot of these onions and mix those in and don't want
quite all the juice that's still left.
Otherwise you can just pour that whole thing in here.
But I do want some of it.
And then I'm going to mix these together with all that
juices and stuff.
And again, if you want to make tacos with this, set some
aside for that.
I want to do all barbecue sauce.
So I'm going to mix it in right now.
And my probably my all time favorite barbecue barbecue
sauce to buy if I'm not going to make it my own.
I do have a homemade barbecue sauce that's really good.
Click that little I annotation and it'll take you over there.
But this is the honey barbecue sauce by Sweet Baby Ray's.
They are not sponsoring me at all.
I just like the sauce, so I'm using it.
In fact, I don't even have an affiliate link for it at all
or anything, and I'm just going to pour a bunch of it
in there.
You don't need to measure, but it winds up being about two
thirds of a cup to almost a cup of sauce.
I'm going to take a separate fork and just give it a taste.
This is just so yummy.
I think I want to add just a little bit more.
I.
And then what you could do is if you were like having a bunch
of people over and you wanted to keep this warm, is you would
empty out your slow cooker, your crock pot, and then you
just pour this back in this slow cooker and then keep it on
warm and then it'll keep it nice, warm and it acts like
a chafing dish.
Pretty awesome.
And now to create my sandwich, I'm going to come in here and
grab a big helping of this pork.
Yeah.
And then you can if you have more sauce left, you can put on
a little bit more sauce if you want.
And I love pickles and pork.
And so I'm going to put on.
Some pickles.
As well.
And that is an awesome pulled pork sandwich.
There you go.
That is how you make pulled pork and you can do it.
Leave it plain.
Or you could add barbecue sauce.
Super easy to do.
If I can do it, you can do it.
I'm Matt Taylor.
This has been another episode of In the Kitchen with Matt.
Thank you for joining me as always.
If you have any questions, comments or requests, put them
down below and I'll get back to you as soon as I can.
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my other videos.
Take care.
Time for me to dive into this.
Oh yeah.
I am super excited.
Mm hmm.
Mhm.
Mm.
So good.