welcome friends welcome back to the kitchen and another edition of what's in
our pantry today I'm going to use up a piece of pork brisket last September a
friend of ours Jamie came in and we laid out half a pig on the countertop here
and we butchered it up and he showed me some cuts that you don't normally see at
the butcher counter in the supermarket perhaps if you've got a really good
butcher you could go in and ask for them which is the brisket and it's actually
quite sizable on a pig all's you have to just find the seam and once I find the
seam in the meat I can seem out the brisket and this is gonna be actually a
sizable cut and it's something that we could actually put into practice and
find a utilization for so at the grocery store I have never seen this cut
no you never generally would but once we've got it to this point now this is
like that's your brisket I mean it is a lot smaller than a beef brisket but I
would wager you could probably feed three to four people off of that treated
it exactly the same way um porks a little bit different and in fact that I
don't know that you would need to cook it nearly as long but you certainly
could put it on some smoke and it would be just absolutely delicious fantastic
so there's a brisket it would normally get cut up and become parts of other
cuts roasts chops etc but Jamie pulled it out for me and we have it as one
single piece so I thought today I'm going to make some tacos I'm gonna I'm
gonna slow braise this brisket and see what happens so into this pan I've just
put a guajillo chili I'm just sort of toasting a little bit to warm it up to
bring out some of the oils and this is the brazier that I'm going to be using
for the rest of the recipe as well okay so the first thing I need is some beer
and I just so happened to have a keg of our this is a Vienna lager so it's a
sort of dark lager really nice flavor it's not quite ready yet it won't be
ready for probably another month or so but it would still be great to cook with
so I need about a cup of beer in my blender jug and so this is pretty
straightforward I'm just gonna start tossing stuff into the blender jug so
I've got the beer in there this is our homemade pineapple vinegar
you could use any vinegar that you have on hand
apple cider wine vinegar beer vinegar malt vinegar even just plain old white
distilled vinegar you just need a little bit of Tang to that I'm gonna add a
couple of really small onions big onion just sort of how my very much onion you
think you'd like I'm also going to throw in some of our spring garlic this is
garlic that we grow from seed in our garden so it's gonna break that in half
throw it in it's been washed it's fine with the roots on a little bit salt some
tomato paste if I had fresh tomatoes I'd put them in but tomato paste is gonna
get me to most of the way there this is our homemade spice blend I just call it
taco spice I use it all the time and a bunch of different things you'll find
the video for that elsewhere on the channel you'll also find the video for
the pineapple vinegar and the beer on the channel as well so I'm gonna put in
a couple of teaspoons of that spice mix and then the quoi he'll chili and I'm
gonna puree this out no I'm not I'm gonna add one more thing I almost forgot
so in the fridge I don't have any fresh lemons or limes but I've got I've got
this lime juice left over from the cocktail series I put it in this little
jar I put a little bit of citric acid in it so that it stays fresh longer a
little extra citric acid and I'm gonna put that in as well you could squeeze in
lemon or lime if you have fresh so I'm just gonna use this because I don't have
fresh there we go now we're ready to go
okay looking good so the oven is preheated to 225 I'm gonna put the piece
of brisket into the bottom of the pan
we already trimmed off most of the fat and all of the other stuff that you
would normally need to trim off of it so if you are able to get one get your
butcher to trim all of that off for you if you aren't able to get one just use
whatever sort of pork piece you have tough pork you have in your freezer we
put this sauce on we do a slow braise it's gonna cook up just amazing okay put
on the lid and into the oven for four or five hours when the pork is fully cooked
I took it out of the brazier
I put the brazier on the stovetop brought it up to a simmer and reduce the
sauce meanwhile I shredded the pork and I got rid of the worst of the fat but
the meat inside just shredded beautifully it's the pork was shredded I
put it back in with the reduced sauce and mixed it to coat put the lid back on
and just kept it warm until time for serving there we go
so that is pulled pork brisket I have never had pork brisket in this form I
mean it's I think we've had it cut up between other cuts of pork but on its
own I've never had this so so I made tortillas today fresh flour tortillas
and we don't really have a whole lot of juice that's too much we don't say it
I'm gonna make a mess we don't have a whole lot of toppings to put on tacos
we're you know we're at that point in the kitchen where it's like wow what
have we got so some peppers actually I'm gonna taste
a little bit just to start just to taste it before I even know that's okay
yep all right yeah we'll need some work works it's gonna be hot yes it's also
gonna be messy there we go
just like braised pork yeah okay so pretty much all we have her black bean
salad pane husband cat pitch I'm sure that's gonna be just fine my cabbage
mm-hmm oh we thought about this we could have made oh I could've pickled it for
graffito Oh next time we do cuz we do have vinegar
mm-hm actually I think I'm gonna go without
the beans so I'm gonna go just the cabbage in okay yeah I'm not gonna put
any salt son I'm just gonna go I guess I forgot as well okay so it's not like
anything I've ever tasted before but no it's still really good I'm still gonna
enjoy it it's not authentic anything to anything not authentic to anything but
it is really tasty it's random foods yeah so you can't take a bunch of random
things knowing sort of how flavors go together and make something that works
and you don't have to I mean I used pork brisket I'm pretty sure there's not too
many people who are gonna have that have that in there in their freezer which is
fine but any any pork shoulder would work pork butt and at the same time a
lot of the lighter white beans could also be flavored this way Yeah right
like a navy bean or yeah come on cannelloni cannellini cannellini white
kidney bean Oh white kidney bean yep those would all be able to you know to
me insane spicing same same flavors you can put them together and and it still
goes and make a braised bean to put on your tacos okay thanks for stopping by
stay safe stay healthy so you can soon
you