How to Make Smoky Pulled Pork and Braised Greens with Bacon

Byamazingfoodstv


Test cook Lan Lam shows host Julia Collin Davison the secret to Smoky Pulled Pork on a Gas Grill. Equipment expert Adam Ried shares with host Bridget Lancaster his top pick for salad spinners. Then, test cook Dan Souza makes the best Braised Greens with Bacon and Onion.

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46 Comments

  6. The pulled pork looks delicious! I recall seeing a popular Food Network hostess wax poetic about the charms of eastern NC barbecued pork, which is smoked and has only a sauce based on vinegar and peppers. We saw her buy a sandwich at a sporting event and then slather the whole thing with what the rest of the country calls a barbecue sauce–a gloppy, tomato-based thing. I have never had any respect for that hostess since the day I saw that.

    Edit: THANK YOU for not cooking the collar greens in vinegar. Cooked vinegar becomes sweet, and I object to that taste in my greens. In my family, we added the vinegar at the table.

  7. That great looking pulled pork on the grill…!!!! OMG…!!! YESSS!!!! Get it Ms. Lan!!! You go girl!!! Dan, Dan, Dan… Of course older, country black folk might disagree with you,, but this recipe is fabulous!!! One word of advice… More bacon my friend!!!!

  17. I really enjoy just about every episode of your show. I do have one issue I’d like to disagree with on the show. More than once I have watched and heard mention that you should not smoke/Bbq with mesquite wood because it is bitter or harsh. This can be true but is not always true. Many of us here in Texas use mesquite regularly as a smoke wood and I don’t think you can deny we also know a thing or two about bbq. If burned clean and used as an accent wood mesquite can be quite flavorful without being bitter or overpowering. Come visit, we will be happy to show you how.

  23. Not everyone wants/needs a giant salad spinner. Those of us who prepare meals for one or two, appreciate a more petite model. As well, the smaller units are easier to wash and store.

  30. Trim off all the fat you can . . . . . . so you get rid of all the flavor as much as you can . . . . . . Then add smoked chips to add flavor . . . WOW . . . what a great recipe . . . Can't wait to try it.

  31. Wish y'all would take a finished dish profile without any fingers, hands, forks, knives or spoons in the way. Makes it easier to capture a 'print screen' photo. Just sayin'… I Iike following your recipe videos and saving for future use.

  42. I live in central Appalachia. My mother will cook what’s known as shuck beans. Maybe leather britches is the nomenclature to my fellow Americans in the north? Not 100% on the latter name. Would love to see the ladies do a piece on early American green bean preservation and cooking. But it’s really not a “test kitchen” subject. Oh well….

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