Chef Marcia Kuchta – BBQ Pulled Pork Sliders & Cole Slaw

hi I’m chef Marcia and is a communityforward member at the Cancer SupportCentre and I’m here today to do a littlecooking demo for our telephone I alsowant to thank you for this opportunitythey’ve been doing a tremendous job overat the center with everything going onwith kovat and the shutdown and they’restill able to provide so many wonderfulservices for everyone all theparticipants at the center so thank yousoon Thank You staff and let’s startcooking since we’re all quarantined andmissing going out to the pubs and thebars I would like to do a littlequarantine pub crawl and show you somedifferent ideas of things that you canmake at home one of my favorites is apulled pork so we’re gonna do a pulledpork pull poutine with tater tots and apulled pork barbecue sandwich we’regoing to start with two pounds of porkand this is going to be a little bitlonger of a process of cooking but heywe’ve got time so we’re going to startwith a little bit of olive oil on ourpork work that in and we’re going to addsome salt and pepperseason it up niceand then we’re going to take and use ofmeat in order to get them ready tobraise so we want to get a little bit ofcolor on our meat first and thenintroduce all the arrow map arrow matsand vegetables into our braising liquidso all right moved over to the stove ourpot is nice and hot with a little bit ofolive oil we want to get a nice sizzlewhen we put the meat we’re gonna begrounding the meat you want to Brownboth sides and in that crowd the pot sowe’re gonna do that through step[Music]so worried sick sick cuz we’re gonna beable to all the little crackling in ourbreathing to it then we’re going to beadding our after our meat is nice andbrown we’re going to add our arrow matwhich will start to add all kinds offlavor as the meat is cooking in theovenI cut the meat up into chunks it’ll helpus the whole cooking process so to cooka little bit faster as its brain hasdone is one big chunk of meat you canuse pork loin pork shoulder pork but Iwould take a little bit longer to breakdown but end up with a nice tenderproduct in the endand today’s recipes I’m gonna get somesoup but you can put online and I’m alsogoing to include a couple of that othersuggestions of things that you could dowith the full course once you’ve got itmadeso hopefully takes and enjoy some timein the kitchen while you’re quarantinedand experiment a lot with some of yourfavorite foods just like I like to dowith mine so we’re gonna take the top sonow we’re definitely not cooking themeat through we’re just adding somecolor we’ll just speed this up a little[Music][Music]I’ve missed cooking with everyone at thecenter we usually do a cooking classonce upon crisps the nutritionspecialist at the center facilitatesquite a few nutrition classes andcooking classes and I’ve been fortunateenough to be the chef there for aboutfive years volunteering and helpingeveryone get a little bit more excitedabout cooking and working with freshvegetables all types of produce andspices and just showing that cooking canbe fun and easy – you gotta take thetime to give it a try and you’ll beamazed at all the wonderful things youcan makeso in cooking some scratch it’s such ahealthy version of what you can eat andreally try to cookand we’re going to saute our vegetableswe’ve got some cut-up celery[Music]aroundyou want to get him just a little bitlet it cook for about two or threeminutes you want the onions to be alittle bit more transparentbrunettes we start with them you don’twant to enter garlic too soon since thegarlic will tend to burn so what thesecook up a little bit and then we’ll putthe garlic in and the garlic can cook soabout 30 seconds or so before we startadding some other ingredients so wedon’t burn the garlic it’ll be a littlemore bitterand once you could smell the garlic youknow about that we’re gonna add sometomato paste nicely no product is a lotof flavor in our braising liquid italmost Brown it’ll start to stick to thebottom of the pan which is really goodyou want to wake up all the flavors inthe tomato pasteI’m never going to add some red wine tothis dish which will help unstick allthe good drippings and the tomatoproduct from the bottomthat’s a nice rich flavor to ourbraising liquid and of course whateveris left goes with dinner so and as longas it’s at the pub crawlwe’re going to add about a cup of wineand as wine cooks it produces downconcentrating off the wonderful flavorswithin the wine in your dish so we’regonna let this cook for a little bit andit almost gets dry in the pan it cooksdown so much but I want it completelydry and then we’ll add some of our we’regonna add some vegetable stock and alittle bit of water they leave and thenwe’ll put our pork in to cookso as you can see a lot of the liquidhas already cooked down in our breathingliquid so we’re going to go ahead andadd some vegetable stock and then we’regoing to add our meat back inturn the heat up on the burner a littlebit we’re gonna bring this to a littlebit of a boil so we know that theliquids nice and hot and then we’lltransfer it into the I always usedvegetable stock or chicken stock that islow in sodium so that all the salt thatwe have in the food we add ourselvesit’s a nice way of controlling how muchsodium you have in your diet and thisway we can taste it and then season aswe go along instead of introducing allthe salt into some of the alreadyproduced product like if you use a boxof chicken stock or vegetable stock sowe’re gonna keep seasoning as we go butyou know we kind of minimize the saltfor a little bit all right and we’regonna transfer this toso I have my oven preheating at 325it’ll take about three hours for thepork to get nice and tender and you wantto be able to put your fork in it andjust kind of pull it apart so that takesabout three hours you can keep checkingit along the way you don’t want theliquid to get Brown out completelybecause we’re gonna use that braisingliquid to make the nice gravy for thepoutine so next what we’re gonna beprepping is we’re gonna do a cabbageslaw for our barbecue pork and homemadebarbecue sauce so stick with us andwe’ll be right back to make a coupleother things to go with our meals fortoday thanks we’re just gonna ship and Ihave some cabbage we want it nice – fine[Music]and one of the keys to breaking downcabbage because it’s and of course is toadd some salt to it and the saltactually pulls out the moisture from thecabbage and will help break it down soit’s much softer and easier to eat andthen we will use less salt when we aremaking our salad dressing to put over itor just take some carrots that I’vefilled and kind of shave some pieces ofcarrot into our coleslawand we’ll just let that set up for alittle bit and then we’ll move on to thesalad dressing all right while our porkis braising we’re gonna take that timeto mix up our cabbage slaw and make somehomemade barbecue sauce so I took andshipping out some cabbage and justshredded some carrot in here added alittle bit of salt to break down thecabbage so it’s actually nice and softand we’re going to just make a quicklittle homemade dressing with mayonnaisesome milk some pepper and a little bitof sugar[Music]with the barbecue sauce that we’re gonnabe putting on our sandwiches and thenthey can just sit in the refrigerator sowe’re ready to serve our sandwiches thattoo will help with the cabbage breakingdown yeah we’ll be all set for when ourpork is done we’re gonna make somehomemade barbecue sauce it’s a fairlysimple recipe with hopefully ingredientsthat you happen to have in yourrefrigerator so you can easily make thisat home under quarantine we’re gonnastart with sautéing some onions almost alittle caramelizedand with the barbeque sauce you can adda little zip if you like it a little bitspicier and of course when you’re makingit yourself to get all the control thatyou need with exactly how spicy you likeit or how sweet we’re gonna take it insome garlic to this garlic cook theperil it just until you can smell thefragrance we’re gonna add some brownsugarI know the recipes will be on the CancerSupport Center website so if you’relooking to make any of these dishes orany of the dishes that we’ve made overthe last five years I think all therecipes are on the nutrition segment ofthe Cancer Support Center websiteso feel free to visit that and if you’reever wondering what to make for dinneror you happen to have some items in yourpantry that you don’t know what to do inum check it out and see if you can finda way to you to use all those so as youcan see the brown sugar is kind ofmeltingkind of like the main ingredients of usa little bit of hot sauce because I likethese spicy and you can use whatever hotsauce you happen to have in refrigeratora little bit of shirt and then somechili powder my mom used to make thisall the time when we were younger soit’s kind of a family favorite and youcan see with the brown sugar and thewish to share the colors a little darkerand we’re gonna let this cook just for alittle bit taste it for flavor and voilayou have a barbecue sauceokay well I think our pork is ready sowe’re going to take that out of the ovenand see how it looks fabuloustakethe court and you can see this shouldpull right apart and so this is perfectfor pulled pork and we’ve got lots ofthe braising liquid here so we’re gonnatake and strain out all the air mats andbay leaf and use this phrasing liquid asour gravy so stay tuned and we’ll seehow it all turns out all right wellwe’ve got our pork Donovan and shreddedand we’re ready to combine it with thebarbecue sauce and some pork with thebraising liquid for the gravy for thepoutine so I’m just gonna take it mix mypork in right in with my barbecue saucea little extra gray because we’re gonnabe covering her to tater tots with thatas well and we are gonna bring this allright over here to our tater tots whichare nice and crispy topped with a littlebit of cheese curd and we’re going tojust pour this right over top becausethat’s gonna be like heaventhis dish you’re gonna have to eat withpork we’re going to top it then withjust a little extra cheese curd that canmelt on top and a little sprinkle offresh cilantro[Music]i toasted up some buns we’re gonna addthe barbecue buns and I picked the minisliders because we’ve got a lot of foodwe’re gonna be consuming in our cupcrawl between the poutine and oursliders and next up is my nephew chefKyle who’s going to be demonstratingsome chicken wings for us for our pubcrawl Kyle is a chef at Bellmore and amember of the cancer support juniorboard so along with my kids and a quitea few other young 20-something year oldshave joined together and created awonderful junior board to get themessage out about the Cancer SupportCenter take this finish this and top itwith our[Music]pick up for those that like goand we are ready to enjoy Cheersand thank you Cancer Support Centeryou’ve made a wonderful difference in mylife as you do in so many others Cheers