How to make Pulled Pork with Homemade BBQ Sauce

[Music][Applause]hello and welcome back friend Lee GrubbI hope you and knew and yes even you arewell today now if you’ve been watchingmy channel on the rake you know I neversay things like on the rake I don’t knowwhy I said that but if you’ve beenwatching the last couple of weeks youknow that the last couple videos havebeen vegan orientated the one last weekwas a vegan taste test and the onebefore that that was a beacon carrotcake and that was very very good butthis week I’m sorry vegans I’m afraidyou’re gonna have to avert your eyeslook away because this week we are doingpoured poop now this was kind of aspontaneous idea for me because I’vemade poor poor clothes and those timesbefore but it’s not usually something Imake too often I don’t know why isbecause it’s rather easy but I reallywanted to make this this week because inmy cupboard was I don’t know if you cansee this this is the pic easy I see whatthey did there American barbecue stylepulled pork gourmet sauce mix my mum gotthis for me which was lovely for her itwas at this moment that he knew he doesstuff like this I’m always a bit worriedabout because it usually it has stuff init I don’t see the need for I mean ifI’m looking at this one if you have alook here then if you can see this thisis it’s got colours in it like plaincaramel and this also got xanthan gum initwhat’s the xanthan gum why does it needto be in this rub I don’t know so Ithought I will make poor port but Iwon’t use this I will save that foranother day and I will show you how tomake pulled pork from scratch and makeyour own pulled pork rub using all sortsof lovely herbs and spices which youmight be able to see over here and ifyou can’t there’s a lot of lovely herbsand spices and things just stick youlate into over here but not only thatbecause usually to make fall pork I useone of these hang on one of these thingsthis is my slow cooker or crock pot asit says on the front and usually I usethis for my slow cooking especiallypulled pork and things like that allowsyou to cook the pork or beef brisket orwhatever you’re gonna be making justchuck it on leave it and walk awaybasically but I’m not using that todaybecause I don’t want to assume that allyou guys have one of these so I’m gonnaput this down pick up Nik right so yesI’m not gonna assume you have a slowcooker so I’m just going to show you howto make it in a big old pot like this onyou stay I’m hoping that most people dohave a stovetop and a big old pot sothat’s what I’m gonna do today I’m gonnashow you how to make pork using thesimplest stuff possible because that’swhat this is all about I want to showyou that anyone can do this and youdon’t have to have like fancy thingsI’ve watched other like pulled porkvideos online and I’ve seen someone usea sous vide it has a sous vide in thathouse very few people I would imagine soI’m gonna show you how to do this withstuff you should have hopefully in yourhome so enough of my Pig headedness getit because we’re making pork let’s getstartedyay right before we even do anythingwith our pork we’re gonna have to make arub and you can see I’ve got all kindsof spices here in order to make our rubnow I’ve picked out a selection that Ilike to use quite regularly but thegreat thing about a rub is it can bequite forgiving and you can make itpretty much using whatever you reallywant as long as you’ve got like theflavor combinations right see I’ve gothere’s like some chili powder and alsosome cayenne pepper which will give it abit of heat but you don’t have toinclude that if you don’t want a hot andspicy rub it’s fine you can leave thoseout but important ones that I think touse are smoked paprika onion and garlicgranules and ground cumin especially butyou also need some brown sugar lightbrown or dark brown doesn’t matter toomuch I like to use the dark brown I’vegot some dark brown sugar here as wellthat gives it a bit of sweetness to thepulled pork which is really what youneed so always make sure you have somelight or dark brown sugar flying aroundto using your rough I won’t talk aboutthese too much more and I’ll move theseto one sideand we can get going with making our rubso I’m gonna be mainly using twomeasures a tablespoon and a teaspoon soI’m gonna start off with two tablespoonsof smoked paprika because this is gonnabe our core flavor it’s just going togive it that lovely smokiness that youwould associate with pulled pork becauseusually pull pork is done in like asmoker or something like that over inthe US but because most of us in the UKdon’t have smokers because the ones overhere all the time we don’t do that asoften but small pork it’s more porksmoked pork smoked paprika allows us togive us that lovely pork weight numberadded a tablespoon of ground cumin thisis such a lovely flavor goes so well inthese kinds of things tablespoon ofonion granules or you could use onionpowder if you got those as well bothwork very well these ones don’t want tocome out the jar there we go also atablespoon of garlic granules againgarlic powder can work too this isbasically the same thing just not quiteas fine then I’m adding just in ateaspoon of cayenne pepper because it’shot and spicy then just half a teaspoonof chili powder should be plentyanother add in two teaspoons of mustardpowder because mustard powder goes sowell with pork we’re also gonna get onmy hands yeahmustard pork natural pairings I don’tknow why but they just aren’t putting acouple of tablespoons of brown sugar butI’m just going to roughly estimate thatI’ll say that’s about oneabout – it’s pretty bit more actuallybut good thing about rubbers is they arevery forgiving so if you go a bit overbit under doesn’t matter too much youare tailoring this to you as well as allthe dried spices I like to put a herb ofsome description in there sometimes Iuse dried oregano or dried sage which govery well but today this thing is alittle bit of chopped up fresh androsemary because I had it to hand and Ithought that would be a nice change butyou can mix this like you can usewhatever you like lastly a good grindingof sea salt not too much because pork iskind of naturally salty anyway so just alittle kind of that and then a goodgrind of black pepper as well it’s goodget in there with my hands just bringthis all together try and get the lumpsout of that brown sugar could do thatbefore to be efficient I was not but asI do this you can smell all of thoseflavors coming together is getting thatlovely lovely flavor that you woulddisassociate with this pork rubespecially like the smokiness from thatpaprika and also a bit of that spicyheat from the cayenne and the chilipowder it smells wonderful I’m a goodthing about this is you could make thisin bulk and basically put this to oneside put it in the container maybe pokesome holes in the top music like ashaker but look at that that looks deadon so lovely I’m going to add in acouple tablespoons worth of olive oilthis will allow it to turn it into a rubthat will stick and nicely onto our porkso adding a couple of tablespoons worthof this I’m gonna eyeball it come on -that’s probably enough saying I am goingto get in there with a spoon becauseI’ll get messy enough to start off withI might need to have another tablespoonsworth use your common sense so I thinkthis needs another tablespoons worth ofolive oilthat’s better that’s gonna stick nicelyto our pork so I can move this to oneside and we can move on to our porkwhich I have here I have a pork shoulderhere which I would find works nicely forpoor people usually in the US especiallythey use pork butt which is actuallyanother part of the shoulder it’s thepart that’s further up from this part ofthe pork shoulder and it still has theshoulder blade in it sometimes it’scalled pork shoulder on the bone andthis uses a bit of a bigger cut and itworks really really well for pulled porkespecially if you leave that bone inbecause that bone adds a lot of flavorand falls off the bone when it’s cookedbut I couldn’t get hold of that so Ihave a bow just maybe kilos worth ofpork shoulder this will work very niceas well you can see it’s got the stringaround it so I don’t want this on it soI’m going to cut this off don’t need tosee me do this let’s skip past that bitso there we go that’s our string off nowall I’m gonna do is pop this into heremister one side and start rubbing ourrub onto our pork you can see thatsticking really really well on to ourpork get in there get messy get ito-over try and bring this back into themiddle of the shock because I’m movingall over the place just get thisabsolutely coated get into all thecrevices all the cornerswhatever join of pork you end up buyingand using for this try and get rid ofany excess fat on it if you find likethe pork shoulder which has the bigthick bit of fat on it try and cut thatawful if you get it from the butchersget the butcher to cut it off you cankeep it you can try and turn it intocrackling or something like that yougenerally don’t want that on therebecause that won’t cook so well in ourpot and that is our pork all nicelycovered in that rub now you can do thisthe night before because it will allowthis to marinade in those flavors reallyabsorb them because I’m doing this todayI’m not going to do that but why I amgonna do is I’m just going to cover thisupand pop it into the fridge while I carryon with our other steps so it can takein some of that flavor but it is reallybest if you pop it in the fridge nightbefore all covered up so you can absorbin those flavors and you’ll become evenmore flavorsome not gonna wrap it up totime I’m just going to pop this over thetop well I get on to the next step sointo the fridge with this and we canmove on to the next stepall right after our pork is marinatedthe next thing we need to do is cook itand we’re going to be sluggish and we’regoing to be slow cooking it on the hobin this pot it’s a big old pot you cansee here it’s already got some oil inthat witches to start to smoke a littlethe reason for that is in this pot I’mgoing to be putting a lovely big bed ofonions this is what our pork this couldbe so on a pork shoulders would sit ontop of their seat onions that are goingto generate some lovely flavor and itstops the pork to just sitting on thebottom of the pan tobut balding for sizzling away a lot ofenergy cook them down diseaseseventually cook ourselves in our feastswhich we are days next a liters worth ofbeef stock use chicken stock or you canuse in I don’t have an in-house to thestreet anymore but we’re also workingfantastically as a little token nowactually like this isn’t gonna be nextnext is our fourth I’m going to takethis off this has been 29 18 first 15minutes one been shopping to theseonions these in red onions so you coulduse normal liable for our onions as wellplease lose your loss if you failfantasy so I’m gonna take our on top ofhere and I’ve also got some of therubber isolator here I’m not gonna wastethem than I have you put this in thereas well because that is just flavorwe’re wasting otherwise now I’m takingour beef stock I’m just gonna add thisaround the outside ofI don’t want to wash off all that ruboff the top I’m also getting all over mypork you can see is enough to come uparound the size of our own pork but notsubmerge it completely what we’re goingto do now is just leave that to come upto a simmer we shouldn’t eat too long sothat is coming up to a simmer now so Iam going to up on the lid and I’m goingto bring this down to a low heat this isabout a tomb of mine but your varydepending on your stovetop so now I cango off and I can leave this for a good 620 hours for it to slow cook away in allthose juices now that is on I can goaway and leave this rogue it’s 6 to 8hours it can benefit from a really longslow cook you couldn’t even go 10 to 12if you wanted to so we can put on earlyin the morning and go often don’t worryabout maybe coming back every nightagain make sure that the liquid becauseit evaporates in Hawaii if it is noproblems I didn’t say I’ll be stoic ordare or whatever you’re using butotherwise we can now go away and comeback later and we can make somethingreally really nice with this that’s itfor now come back lateroh yeah so it’s been about Oh abouteight hours now since I’ve put on thepork to make our pulled pork and in thattime I’ve been quite busy whoa I’ve alsobeen quite high-pitched hi what happenedthere but yet in that time I’ve beenquite busy I’ve beenow been out in my own dad they came downwe went out and had some lunch and stufflike that managed to get some nice rollswith which to have my pulled pork sothese will go nicely and pretty much ourpulled pork is nearly ready I’ve checkedit it’s already kind of falling apartwhich is what we want helps us turn itinto pulled pork otherwise it’s justchopped pork and we have to hack itsbits and we don’t want to do that it’sgot a fall apart it’s got a fall offthey fall off the bone it would fall offthe bone if there any bones in it thisis not a boned porkbut we’re not quite finished yet becausewhat we need without all bulk bulktyping into the Swedish Chef now what weneed with our pulled pork is somebarbecue sauce so what we’re gonna do ismake some barbecue sauce obviously youcan go out and buy any old barbecuesauce you want there’s plenty of goodones out there some not-so-good ones outthere but there’s nothing quite likemaking your own barbecue sauce and it’sreally not that hard you don’t need alot we just need some fairly basicingredients and a lot of the ones thatwe’ve already used so I’m gonna show youhow to do that right now doesn’t takevery long at all so let’s get startedwith that and then we can pay italtogether and have some wonderful porkrolls so let’s get goingright in order to make our babka saucewhat we’re going to need to start offwith as our base is some tomato ketchupand tomato ketchup is great as a basefor barbecue sauce because it’s alreadygot a lot sweetness and some of thespices that we need in there and thismakes a really great base for our sauceso I’m gonna be popping in 150 grams inhere pretty much any tomato ketchup willdo you could use the popular variety ofHeinz I am NOT I’m using a slightlynicer one I think but to be nice itdoesn’t matter too much as long as yougot a nice tomato ketchup base there’s150 grams here they all they’re about soanyway then like with our pulled porkrub earlier we’re gonna nice and darkbrown sugar maybe a couple oftablespoons so I’m going to use what’sleft in here so I’m gonna pop thisstraight into here it was probably abouta couple of tablespoons here maybe a bitmore doesn’t matter too much it but itgoes there’s that lovely sweetness thatwe need from our barbecue sauce then togive us that slight sharpness that wearen’t familiar with in barbecue saucewe can add in a tablespoon worth ofvinegar use either cider vinegar or usewhat I’m using here that’s white winevinegar then we’re gonna add in twotablespoons of Worcestershire sauce orWorcester sauce or whatever you want tocall it thiswhat’s the sheer sauce if you’re fromAmerica and you’re not sure how topronounce itwe’re going to add in two tablespoons ofthis which hopefully work out because Ithink that’s pretty much all I’ve gotleft I love this stuff and it isextremely versatile so yeah twotablespoons of that let’s go give itthat lovely dark color that we haveassociated with our barbecue silks andI’m adding in just a splash of hot sauceso not too much just to give it a littlebit heat you don’t have to include thisif you don’t want to use something likeTabasco instead I’m using this one fromthe soul shop we do some very goodsources then I’m gonna add in atablespoon of smoked paprika this willgive us that lovely smokiness that wewant in our barbecue sauce then I’madding in a teaspoon of garlic granulesyou could use fresh garlic if you wantedto but I had these to hand so I’m gonnause these and imagine in a teaspoon ofmustard powder and lastly just about ahalf a teaspoon of salt and that’s thebasis for our barbecue sauce so now weneed to get this onto the hob and justto bring it all together cook it throughfor about ten minutes so I’m gonna dothat now so pop this up on a hop over amedium-high heat I’ve moved the pulledpork to the back hob it’s just so canfinish cooking I’m gonna start stirringthis string just to bring it alltogether you can see that tomato ketchupis already starting to darken into amuch more familiar color for barbecuesauce and that dark brown sugar ismixing in there as well and all we’regonna do is we’re just gonna cook it fora little whilebring it up to a gentle simmer and cookit just make sure we get rid of any ofthat like raw vinegar flavor more thananything else so you can see thisalready looks like a really goodbarbecue sauce color it already smellsreally good now there should be enoughfor like a good three or four pulledpork rolls but you could increase thequantities of this and actually make anice big batch of it you could put itinto bottlesand you could keep it for a while keepit in the fridge and with it outwhenever you want basically use it onanything you like it’s just such a nicesimple recipe and you if you are a bigfan of barbecue saucehonestly if you make your own then youprobably won’t go back to buying it inthe shops so I’m just going to bringthis up to the simmer and keep onstirring it basically I don’t want tolet it catch it I want it to basicallyovercook because of the sugar in it itwill end up burning and ruining thebottom of my pan as well so I’m gonnastand here and stir this for probably agood six seven minutes something likethat until I’m satisfied that this isgonna be a great tasting barbecue sauceso a barbecue sauce is probably any kindof good like five minutes six minutesjust bubbling away over a medium heat ontop and you can see it’s thickened upreally nicely you can drag the spatulathrough this and have it leave a cleanline through the bottom this is what wewant this is the thickness that we wantour sauce and you can see the color hasgot a lot darker and it just smellsreally really goodI’m gonna do is get a little bit on thespoon it’s gonna be hot but I’m gonnataste it just make sure it’s how I wantit to be this is one of those thingswhere you kind of tailor it to yourselfif you wait a bit smokier bits moresmoked paprika bit sweeter a bit moresugar bit hotter little hot sauce youget the idea but I’m just gonna check ifthis is good for me oh yes that is verygood for me thank you and that’s greatthat is what we want so I’m gonna popthis to one side into a container ofsome sort and then we can get going withactually pulling the pork and getourselves some pork rolls okaywell I think I might even have dribbleda bit there because I am so hungry andI’m looking forward to these pork porkrolls I am sorry at least at leastenjoyable in the barbecue sauce man I’mdisgusted right it’s been about eighthours that this whole pork has beencooking and I have not started pullingthis pulled pork this is literally justhow it’s come out of the pot and it’salready started falling apart I had tokind of bring it out init’s because it is just forwarding a PIis so tender you can see just it’sliterally falling apart if there was abone in there it would slide strike andstrike out mate if I start going to beAustralian there ya is looking at so sotenderly and it smells amazing so whatI’m going to do is just grab two forksand because just stop you can seal itjust absolutely falls apart it’s so sotender this is all you need to do youjust need to pull the meat apart it’sthe most tender tender meat and there’sgonna be so much here yeah it’s morethan enough for a good four five sixpeople I don’t know one if you’reextremely hungry and I am very veryhungry right now but there’s no way I’mgonna be able to eat all of this so theyprobably want their dues I’m gonna haveto wrap a lot of it up pop it into thefridge perhaps have it over a couple ofdays maybe I’ll take some to work see ifanyone wants some there’s perhaps theycan make some pulled pork sandwiches oftheir own you can see this literally allI’ve done just two folks that is all youneed to do you don’t need a knife youdon’t need anything sharp at all that ishow it should be that is so so simplebearing in mind all we did this morningis got the meat wrapped a load of spiceson it then put it into a pan and justlet it cook away for eight hours so thisis something you don’t have to do muchpreparation for you don’t have to worryabout it and it is so good that you getsuch amazing results from it and you’dbe hard-pressed to go wrong with itbecause it’s so forgiving okay giventhis another couple of hoursand you’d still get that amazing resultthere’s also loads of the liquid left soprobably what I’m gonna do is I’m goingto pop that in and freeze it down andmaybe use it again another day forperhaps another pulled pork or somethinglike that who knows I don’t want to letit go to waste what I’m gonna be doingis I’m just gonna be taking this pininto a couple of rolls along withsomething about barbecue sauce andenjoying it like that so going to get mea roll pop some of the barbecue sauce onthe base of the rollI’m going to take some of this deliciouspulled pork and range that on there andpop some of this over the top place thecrown on top of the royalty that’salready looking really really good soI’m gonna tidy up this area and go andgive this a try I can’t wait Oh babylook at that yes I have made myself asecond pulled pork roll don’t judge me Idecided that instead of having a load ofsides with this like chips or somethingI just wanted to pull pork rolls and whocan blame me to be honest look thatlooks fantastic what you could also dowith this is you could also make somecoleslaw or buy some coleslaw it goesvery very well with pulled pork but tobe honest I would be happy if someonejust put that in front of me so simpleit takes a little while but that’s allit iscooking time that’s all it is but as youprobably saw the effort was minimal allwe did was put a rub onto the pulledpork then popped it in to the pot andleft it and walked away I literally wentout for a good 3 hours 4 hours today andcame back and you this was alreadyhalfway done and I’m just so happy withthis it smells amazing and I can’t waitany longerI’ve got to give this a try so oh lookat thatmmm mmm I’m sorry if I’ve got my bearddon’t care right nowthat is so good that meat is so sotender you can’t go wrong with that youobviously can’t and the barbecue sauceis sweet but tangy and it’s got a lovelysmokiness to it I’m so happy with thisit’s just so easy it really is so if youhave a one that oh I’ve got friendscoming around I’ve got loads to do whatcan I do what can I make make this makepulled porkyou can literally marinate it the nightbefore pop it in the fridge get someextra flavour into it and then pop it onin the morning and off you go you’redone you’ve been halfway there all wecan do is makePapa Papa Papa Papa coos the hose Idon’t know what happened there you canmake the barbecue sauce if you want toor you can buy some barbecue sauce youcan save yourself in time but as you sawthe barbecue sauce is easier as well sois one of the easiest things you canthink about it tastes so goodI’ve probably got my beard I don’t careI’m going to go off and enjoy this Ihope you enjoyed the beginner I hope youfound it useful if you did then give ita thumbs up and if you’re enjoying whatI’m doing if you enjoying the channelwhy not subscribe and apart from thatI’m going to see you next time on bigfriendly grub and I’m gonna go stick myface in these buggers[Music]you