Pulled Pork Part 2: Ragù | Kenji's Cooking Show
This is part of a series on how to make oven-pulled pork and transform the leftovers into several different dishes. You can find the videos in the series here, as they are uploaded:
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Here’s my friend Sasha Marx’s Pork Shoulder Ragù recipe, which is a little more complicated than the one I did here but if you want a written recipe… here you go:
source
I must've missed this – how long has it been since Kenji fixed the lid of the salt box? That was broken for years.
Oh shit you're telling me you havnt made comments about bidens failures yet? Your entire identity is biased. I genuinely hope you loose your ass along with the rest of middle America because people like you ignorantly support people like biden just because you didn't like the things trump said yet you have absolutely no thoughts on the absolute massacre that biden is causing in this country. We're going to enter the worse recession this country has ever seen and I hope you get the worst of it just like the rest of us.
What did he do with juices in the original video
I made this, but I didn’t have dry white wine. What I did have was a can of Bud Light. Don’t judge me; I got it for free.
As it turns out, crappy lager is amazing with pulled pork. I would choose it every time over dry white wine in this dish.
0:50 dog thought bubble: “he goes to all this trouble, I’d eat the meat raw…”
Don’t use any pasta to clean up a mess! No matter what shape it is
bro painted his nails…💀
Do you have a new son? Congratulations!
me, watching you plate the dish – "hmmm, sauce looks pretty loose." two seconds later, back on the stove reheating it because you thought it was too saucy.
you've taught me so well, chef!
Great video, I would never have thought to combine pulled pork and pasta but it looks very tasty. Re the conversation about pasta shape and sauce pairing- I have some funky shaped pasta my sister brought me from Italy and I don’t know what kind of sauce to pair it with. They are small flat ovals, a bit larger than the pressed pennies that you get at zoo or something, and are smooth on one side and textured on the other. Any suggestions for what might mix nicely with a pasta like that? Bonus points if anyone has a name for the shape too!
Nice tic tacs. Did your daughter do those?
Greetings from Jacksonville Florida USA. Nice job. I love watching you work!
Would it ruin it if I added a can of crushed san marzanos to this? Seems like it's missing some tomato flavor.
my chef (italian) has shown me that if the sauce is too liquidy, (like when you wanted to reduce it down more) you just let the pasta sit in the sauce and rest for half a minute before plating, more starches leak and stiffen the sauce so it clings to long pastas like tagliatelle/pappardelle etc. youve probably already tested this but interested in your thoughts on wether that technique is really feasible. cheers for another wonderful simple recipe kenj :))
You can't just substitute that homemade turkey stock with any store-bought stock. Considering how gelatinous your turkey stock is, someone following this video would need to add some kind of extra thickening agent if they were using stock from the store.
Important question… I insist on keeping the protective covers for my microplanes and graters while storing them but my wife HATES them. Do the covers keep the tools sharper or does it matter? Im guessing since you couldn't find yours in the bucket of tools you are on the anti-cover side.
Made the pork recipe this morning, came out delicious! Doing this for dinner and I'll do the beans tomorrow, I'm addicted and for so cheap. My local grocery store sold 4 lbs for less than 15 bucks.
Nail polish?
me when kenji was looking for his microplane: "it's right there!"
I'm trying to think of what type of sauce Cascatelli would be good to clean up.
Kenji "….you COULD, if you wanted to."
My brain "GRABABRUSHANDPUTALITTLEMAKEUP"
… why am I like this?
What knife are you using in this video?
Wait … only one pup?
What happened to his restaurant? Did he sell it? Step down?
Jamón is always such a perfect little gentleman when he's getting his little treat.
"If I spilled this sauce on the floor, what [pasta shape] would I use to clean it up?" Kenji, you are the best!
Kenji Im a big fan of your food that makes me so hungry always. however, what is the name of black stir stick(?) and where can I get? thanks in advance.
Am I the only one who had to rewind and relisten to the part about the onion losing it’s virginity?
I think Sasha Marx is at ChefSteps now, by the way. I'm pretty sure I've spied him in the background of a couple of their vids recently. His recipe is still probably over on Serious Eats, but just letting you know!
J. Kenji Lopez-Fart
The "what would you use to clean this sauce from the floor" analogy is not your finest invention Kenji 😅
I hope I'm not asking a wrong question, but is Shabu still with you? I got worried when I didn't see him. :/
Educational, inspirational and easy to do at home for beginners: top cooking content.
Thank you for this!
whats with the nail varnish
if I could trade places with a dog for one day I would most assuredly choose Hamon
I don't need to know the rules of Pasta because I just put everything on rotini.
I love Babish, chef JP, Sam the Cooking Guy, and Weissman…but there’s something about the simplicity of Kenji and his Go Pro’s that I just love. I’ve made more of Kenji’s recipes for sure. Crazy how he pulls it off with limited cameras and no support staff!
What kind of stirring tool/spatula are you using?
thought that was a teppanyaki spatula, no its just a paint scraper lol
This looks so so good. I normally go the route of heavily seasoning my braises for a specific purpose and then freezing in portions. I like this idea way way more since it’s immediate payoff rather than weeks down the road!
Haven't seen Shabu in a few episodes. Hope shes ok.
0:40 Jamon really made me bust up right there.
Jamon so beautiful. I miss shabu 🙁
If I spilled this sauce on the floor, I think I’d use a bow tie to clean it up