Lia Tortilla cooks Bbq Pulled Pork with Apple Slaw.

Leigha tortilla presents morningSunshine’s it’s meLeah tortilla it’s currently 7:30 a.m.as I am filming this what are you doingup so early on your day off you say welltoday I’m showing you how to cookbarbecue pulled pork with an applecoleslaw and the dish itself takesupwards of seven hours to cook so I’vegot my oven on 150 degrees ready andpreheating and this recipe is in threestages so I’m gonna go ahead and showyou how to do that how it’s lightingStage one pulled-pork stage two thebarbecue sauce stage three the Applecoleslaw okay so we’re gonna start withour cool pork but first we have to builda trivet and a trim it is basicallycarrots and onion and you’re gonnaroughly chop these and put them in thebottom of your train basically you pullporkwell your pork shoulder it sits on topof this Frenchas I was saying it sits on top of thisveg to stop it from sticking to thebottom of the tray and also it addsflavor do you mean alright don’t worryabout peeling your carrots becausethere’s really no need you’re not gonnaeat these not a problem and you don’thave to worry about getting rid of theends so you just go in there take themand then you do the same with your onionkeep the skin on there you go that’s howtrivet built so now it’s time to putyour pork on top now it’s time to chopmy favorite ingredient garlicyou only get this darling sure nice andfine because we’re going to be rubbingon meat with it in the momentonce your garlic is finely chopped it’stime to do the same but to the rosemarieonce you’ve removed the sprigs ofrosemary from the stick discard a bathstart chopping rosemary is a bit hard tochop so you need a really sharp knife inorder to do this properly chop it intothe Gulf it’s all going in the sameplace once your rosemary and garlic isfinely chopped it’s time to sprinkle thepork with paprika if you want a smokyflavor to your pork you can always usesmoked paprika instead now we’re goingto take our rosemary and garlic mixwe’re gonna spread it all over our porkright so we add a drop of oiland if you want even more flavor you canalways add some more crushed garlic andsome more sprigs of rosemary to thebottom of your pan it all adds loads offlavor now we’ve given our pork a bit ofa massage so we’re gonna add some cideryou can add water if you wish or wine ormixture of both but you add the liquidinto the bottom of the tray as it helpsthe cooking process it will steam andcook through the meat adding more flavorbasically what two cans here we want tomake sure it’s reasonably filled withbaking paper this will also help thesteaming you want to make sure that yourpork is well covered so that the steamstays in there or compact and you wantto do the same with the tinfoil I’vedone it one layer inside the pan andthen I’m going to do one layer outsidethe pan just to make sure it is fullyenclosednow that’s how pork wrapped up nice andtight a bit like my Christmas presentsit’s time for it to go in the oven forseven hours or more right now that stageone complete it’s time for me to walkthe dog get ready then I’ll come backand show you how to do some barbequesauce there we go now I’m ready it’stime to show you how to do barbecuesauce I’m dedicating this part of mydish to my head chef Niall he’s not deador anything but I would be if I didn’ttell you that this was his recipe sothanks Niall so we’re gonna start byadding a splash of oil into our heavybottom sauce pan and then we’re going toslice our onion top and tail move thethrow away the skin and start choppingyou can do these as much as you wantbecause at the end they all get mixed upin a hand blender so I just throw upsome on the floor it’s not good in thepan after the onion what goes nextyou’ve guessed it roughly chopped garlicokay so once you peel the garlic you’rejust going to chop it roughly rememberit’s we’re getting blitzed up in a hamwith a hand blender anyway so it doesn’tmatterthat’s just chopped and you throw it inthe pan so in our pan is our oil onionand garlic we’re gonna turn our hob onto a high heat and sweat this down untilit’s translucent in color they can alsoadd some salt and some cracked blackpeppernow we’ve sweated down our onions andgarlic so that they are translucent incolor it’s time to add some paprika stirthat in really wellnow your paprika is all stirred in it’stime to add the brown sugar this is whatgives the dish that sticky sweetness asthe sugar cooks out you see it becomesnice and liquid as its you’re meltinginto the onions and the garlic so nowwe’re going to add some balsamic vinegarwatch it bubble and reduce now we’regoing to add our ketchup you can see nowthat our barbecue sauce is thickening upnicely we’re going to add a dollop ofsweet chili sauce and a nice splash ofsoy sauce at my work we use agluten-free soy sauce just to make surethat our barbecue sauce is fully glutenfree but this one is not so you have togrind Amazon or something and getyourself a bottle of gluten-free soysauce you stir that in and we just letthat thicken a little bit more I’d sayabout five to ten more minutes make sureyou keep stirring it because you don’twant it to catch the bottom of the panand burn but then it will affect theentire dish you have to start again andnot only that it’s a pain in theass to you know clean now that ourbarbecue sauce is nice and thick it’stime to get out ourhand blender so oh I’ll be carefulbecause it spits and it’s very hot it’svery sticky just be carefulso we want to blend this now until it’scompletely smooth okay once you’veblended your barbecue sauce until smoothit’s time to strain it into a bowl justto make sure you’ve got rid of all ofthe lumps and bumps don’t want anywastage really tasty sauce there you gothat stage to complete now it’s time tomove on to stage three the Applecoleslaw time for Stage three so yougrab your carrots and a peeler you getpeeling the skinskinless camera now you peel yourcarrots turn to grab a bowl grab acheese grater and let’s get grating 1/2grated carrot is time to finely slicethese onions as thin as you possibly cantake it nice and slow with a shot no nowwe’re going to move on to our cabbage Ihad half a cabbage but I’m really gonnause quarter of a cabbage but there’sonly three of us we don’t need that muchcoleslaw so you cut your cabbage and yousee this here is the core like an applelike an apple corer but it’s a cabbagecool place your cabbage down your knifeand angle like that and you cut out thecore see you don’t want to eat the courtbecause it’s tough it’s horrible it’snot very nice it’s bitter and nasty nowwe’re going to slice our cabbage justthin as possible just like with theonionnow I hope you haven’t got rid of thatcheese grater because you need it forour apples make sure you remove anystickers from your apples there you gosticker free place it on your choppingboard we’re gonna cut it in half andwe’re gonna cut it in half again same tothe other side and we’re going to dolike we did with the cabbage I’m goingto remove the core core free in thatwhy don’t you cord your apples let’s getgrating now you’ve grated all your Applesegments this might sound a littlestrange you’re gonna get a lemon andsqueeze the juice all over your gratedApple the acidity in the lemon stops theoxidization of the Apple and theoxidization is when the oxygen gets intothe Apple and turns it brown so thelemon juice prevents it from turningbrown because no one wants to eat browncoleslaw do they that’s disgustingso juice the lice up life out of hislemons there you go and just you knowmix it all in nice fresh looking greenappleI think I made a little bit too muchcloser all right try and remove all thelemon seeds from your apple because youdon’t want to bite into one of thosethey’re very bitter and disgusting andit will ruin the entire flavor of thecoleslaw so now you can add this withyour hands we’ll get a pair of saladtongs and you’re gonna mix your coastalthoroughly I still haven’t got a bigenough bowl really gonna do it my housemight be easier tidy up in a minute nowyour coaster is thoroughly mixed throughwe’re gonna add our mayonnaisenow we’ve mixed our mayonnaise throughour coleslaw thoroughly it’s time to addsalt and pepper excuse the bad filmingsalt cracked black pepper I can’t filmthis with one hand so you just have totrust that I did it we go now you got toshut up mere cracking black pepper intoour coaster you’re gonna stir downthere you go that stage three completeall that’s left to do is put the dinnertogether I can’t wait I’m so hungryalthough I might want to clean up thekitchen first it’s a bit of a mess okayso the pork has been in for just overseven hours and it’s ready to pull Iturn the oven off about an hour ago andI’ve let it rest and it’s had time tocool so therefore I will not burn myhands while pulling the pork meat off ifit’s too hot like this one is you canjust pull it with forks now it’s time toput our barbecue sauce and our beautifulbottle of pulled pork together so we getour sauce pin again and we get it niceand warm and we’re going to add ourbarbecue sauce to back to the sauce panonce we’ve reheated our barbecue sauceit’s time to add our pulled pork stir itin can’t really do this one-handed asyou see so keep stirring through yourpulled pork and barbecue sauce untilit’s heated through thoroughly and thenonce it’s heated it’s time to serve nowthat our pork is heated through we’vegot our burger bun and it’s time to setthe tableit’s time to serve up take our burgerbunnice go slow see I made far too muchokay that’s it for another week this hasbeen Leah tortilla I hope you enjoyed