Quick Meatless BBQ Pork

hey everyone welcome back to Brooklynand welcome to my wonderful but tinykitchen so tonight we have a veryspecial dish for all of y’all watch mewhich is probably two people which isneither my mother arm one of my friendsbut regardless thank you for joining meon my youtube channel because I amreally excited because tonight we’regonna be doing something with thatamazing bag of ten pounds of carrots Ibought we’re gonna make a dish that Ienjoy which is barbecued pulled pork buthere’s a catch there’s gonna be no meatin this dish we’re gonna do thiscompletely plant-based so that means nomeat no dairy it’s gonna be interestingbecause I love dairy and I love me buttight you know we’re going somethingmore budget-friendly because carrots arecheap pork yeah depends on where you getit from but we’re gonna do this and it’sgonna be great so stay tuned for thisepisode of cooking with Cameron allright so we have our ingredients we haveour carrots our onion and then ourgarlic here as well the garlic owner isserved to be aromatics and give adifferent flavor for the carrots becausethey’d be really bad by themselves onceyou have the carrots ready we’re gonnapeel them then julienne them we wantthem thin but not stringybecause we want to have a little bit ofa texture when we actually go to cookthis once you’re done you have somethinglike this give a nice toss to make surethe texture is there like I said thenbut not too stringy so what we’re gonnado is grab the onion we’re gonna piercethe outside of the skin the reason whyyou do that is it actually makes theonion easier to peel as you can see oncewe have that out we can just grab theoutside and just tear it apart also younotice that rue has come over cuz shethinks she’s getting onion but fact thatyou didn’t know about dogslions are actually toxic for dogs sowe’re not giving her an e the next stepto that I need is to cut the top offonce we move that we’re gonna go to thenext step after that which is going tobe cutting through the root you cutthrough the root so that way you havesomething to hold on to when you’reslicing your onion it makes it a littlebit safer and a little bit easier tohandle this is the same way you woulddice onions but we’re going for slicessomething thin but not too thick thatway we have a nice thing that pihl’sapart with our carrots for the garlicwe’re gonna do the same thing make sureyou grab the back part of the garlic andcurl your fingers inward the reason whyyou use this technique is because youdon’t have to worry about cutting yourfingers offtrust me I’ve done it before it’sunpleasant and honestly I would not everdo that again so make sure you curl yourfingers in once you slice them up goahead and give it a nice dice we can gofor coarse chunks here because the bestpart is we’re gonna toss this witheverything else so that way the garlicflavors come out nicely in this dish youget that nice aromatic as you’re bakingit in the oven I think that looks goodnow so once you toss that in we’re gonnaadd lemon juice it’s about twotablespoons nothing too crazy you justwant a little bit of citric notes whenyou put it in that’s gonna help it cookas well then we’re gonna add our saltagain maybe about two tablespoonsI don’t measure I’m sorry it’s just oneof those weird happens that gotten intonext we’re gonna add some smoked paprikathis is about a teaspoon of smokedpaprika we want that smoky flavor tocome out it’s a great thing to add toyour dishes and then after that someblack pepper because again you can’thave barbecue without black pepperfinally we’re gonna add some parsleythis is a great if you have it fresh ifyou don’t that’s fine the lemon juiceshould help rehydrate it just slightlyin this dish and then finally we’regonna add one more ingredient which isthe apple cider vinegar and that’sreally the basic of this dish the nextthing I’m actually gonna add after thisis some olive oil I’m adding probablyless than a teaspoon it’s really justthere for some extra flavor and to kindof help it cook but again this isoptional if you don’t do I’ll just leaveit out it’ll bake just fine without itonce everything is in we’re gonna do onemore thing and that’s gonna give it anice mix this is the port where youactually break up all the onionsanything else and make sure you get agood even coat so that way all theseasonings are all across the carrots Ilike to use my nice mixing spoon but youknow you can use your hands I don’t wantto get them dirty this time because Ihave a lot to do the next step is totake some parchment paper put it on yourbaking sheet then spread out yourcarrots onions and garlic make sure youhave an even coat if it’s overlappingthat’s completely fine because the waythis bakes is to make sure that we havea little bit of texture but also thatthe carrots cook all the way throughbecause when you bite into them youreally want them to break away justslightly that way gives you the illusionof havingI think that looks nice so we’re gonnain the next step cover in tin foil thisis important because for the first partof this bake at 385 we’re gonna put itin the oven and make sure that this getsnice and steamy inside make sure youhave a good sale because this is reallyimportant to this dip so now that wehave a good seal we’re gonna pop thatinto the oven like I said 20 minutes at385 should be perfect for this dish takethree cloves of garlic half an onion popthat into your blender you can use afood processor it’s really up to youwell what I’m going to do is puree thisinside this blender here the best thingis is that this sauce is super easy todo if you’re low on time you can do itpretty much at any point in the day oreven right before you’re getting readyto make your dish once this is pureedit’s gonna be ready for the next stepand this is really integral to the saucealways use garlic and onions so for thenext step I’m gonna go ahead and takethis top off put two cups of ketchup inyou can use any ketchup that you haveyou can use organic us–our free it’sreally up to you on how you make thissauce it’s really gonna be the baselayer after the onions to kind of bringout that flavor we’re going forsomething simple but traditional becausewe were making pulled pork the next stepis to add your worst tester sour saucedepending on where you’re from you mightpronounce it differentlybut we’re adding about four tablespoonsof that into our dish next now this isimportant as well add your brown sugarin it’s a packed cup of dark brown sugarhalf a cup to be specifically then we’regonna do something optional you can usehot sauce you can use regular mustardbut I’m using one of my favorite spicybrown mustard because it has a littlebit of horseradish in it and thestone-ground texture is perfect becausewe’re gonna blend this up together soonce we’re done with that this is themost important step as well we’re gonnaadd our whiskey in it’s gonna be a halfa cup of whiskey because we know it’swhiskey’s delicious sometimes people sayit’s the liquor of life but yeah that’sdebatable so we’re gonna put the topback on this and go ahead and close itup we’re gonna do the same thing pureethis we’re gonna let it get a little bitchunky because we do want some thicknessto this before we put in the pan onceit’s done the next step is to pop itinto the pan you’re gonna bring this toa simmer and let it simmer for 20it’s so the same duration as her carrotsin the oven as you can tell like I saida little bit chunky some bits of garlicit’s perfect so then we’re gonna takethe carrots out pull the tinfoil off popthem back into the oven for our final 10minutes at 385 once that’s all said anddonego ahead and combine that barbecue saucewith those carrots I put mine in a smallbowl mix it up because you want a goodeven coat on this again we’re fakingpulled pork with carrots this is veryimportant to the dish and once you havethat nice even coat you can smell itit’s gonna smell delicious you’re readyto put it on a button so go ahead andpop that right on top of that bun andyour dish is done again took only atotal of 30 minutes to make it smellsfantastic and I definitely encourage itit’s a good plant-based mill that youcan make like I said if you’re in acrunch 30 minutes put it on a bun andyou’re ready to go for the evening andthere we go a completely meatless pullthe pork and I say that for air quotessandwich