I love this mini series and general cooking strategy. I often make big batches of whatever protein I want on Sunday. Like you said in the first video in the series, keeping the seasoning/flavor simple is key for morphing it into other completely different meals during the week. Meal prep doesn’t have to just mean eating the same thing for 5 days in a row.
I bought a pork shoulder yesterday and have been following along with these videos, and everything so far has been amazing! Never knew how easy and cheap it was to make pulled pork
I am SO enjoying this little pulled pork series! Everytime I make pulled pork, it always ends up going bad unless i give a bunch away, because there's only 2 people in my house. We tend to get burnt out on a food after eating it once or twice.. unfortunately. So looking at recipe ideas to take leftovers and make them brand new is awesome. 😁 Can't wait for the next episode! Keep em coming, please!
There's also very little degradation to pulled pork if you freeze it, so portion off some one pound ziplocks and pull them out once every couple weeks for a meal like this one (or just crisp it up in a hot pan and stuff it in some tacos...).
Really digging the themed series. Cooking large batches of proteins like this makes so much sense when you are feeding a family. Finding ways to make leftovers into new meals has been some of my favorite ways of cooking through the years. It keeps things from getting stale and really lets you stretch your creativity legs.
This is a great series. Would love a similar series for rotisserie chicken meat that's not the typical chicken soup, pot pie, enchilada/quesadilla, etc.
ive started cooking this way at university, though I don't have an oven so I cook my pork in a slow cooker, and the recipe I follow is a lot closer to Helen Rennie's pork shoulder confit recipe. I've been making quite different dishes than Kenji has so far (mostly using my pork as a topping for rice, stir fried noodles, or chilaquiles), but these recipes will be great additions to my repertoire. Overall this way of cooking is super cost and time effective: where I live a cut of pork that can feed me for a week and half costs pretty much the same if not less than the same amount of mince or chicken thighs (which you could also do this with anyway), and definitely much cheaper than resorting to fast food - after that it's maybe two/three hours of active work on a Saturday or Sunday to get your pork going, essentially a day of passive cooking time, and then so many easy meals throughout the week made in ten minutes or less! Highly recommend if you're a busy/broke student and you have the equipment!
Just made this dish for dinner and it was so good I could not stop eating! My fiancé loved it as well. I couldn’t find green chilis at the store so I just got some poblano and habanero and I added some fresh garlic. Thank you for the recipe, and I can’t wait to try the ragu!
I made this recipe today and the family loved it. Served the pork and beans over brown rice and topped with cilantro and some pickled red onions. We have eaten 3 meals so far from a 8.75 lb pork butt that cost less than $13.
I really appreciate the approach you show to cooking in all your videos. For example how you use produce that you maybe need to discard some bits from but it is still perfectly fine to use. It has made me both get more out of the produce I buy, and I end up with less waste as well. I find I have more stuff around. I'll maybe have some onion or a bit of parsley left I could use that's maybe not the best but would be fine in some eggs, that kind of thing. Of course this makes perfect sense now but when I started cooking more I'd worry a lot about produce being as fresh as it could be, but now I don't stress as much over it.
Don’t know what your talking about. Kenji’s just showing us how to pull our pork, and get off as much cilantro as possible from the hard woody stems. SMH.
I like to put curtido and avocado salsa on my pulled pork tacos; It's like a taco version of the bbq and coleslaw sandwich. I'll have to give the pulled pork charros beans a go, I've only ever made them with bacon or lard.
Having issues with cooking drey beans. They never come out the texture of canned. I soak for 24hrs I cook them but even at 4 hours cooking they just don't taste the same. Tried diff beans. Even lintils lol. Well with them they just get yucky looking then taste dead any suggestions?
Kenji, would it be sacrilegious to swap Pinto beans for baked beans in this? I'm prepared to be burnt at the stake for even suggesting it; my mom is normally such a fussy eater but, through some simple swaps and my sister's ability to mask the taste of vegetables with other flavours, her culinary palette is widening. Even when we were kids, she'd swap the kidney beans and chopped tomatoes in a chilli for a tin of baked beans (don't ask - but it is tasty). What do you think?
Someone recently told me that reason beans are associated with gassiness is due to the liquid they're preserved in and not the beans themselves. Ever since, I've been draining + rinsing my beans and have not ever felt gassy afterwards!
Beans are associated with gassiness because of the complex carbohydrates they contain that we can't digest but the microorganisms in our gut can. The soaking liquid will contain a lot of these, especially in the case of canned beans since they've been cooked in that liquid. But how much it helps getting rid of that liquid would vary on the individual.
I'm only sad about one thing when it comes to cooking, and that's the fact that cilantro tastes bad to me :( every time cilantro is used somewhere, everybody always uses a huge amount, so it must taste amazing
Isn't adding the bean juice a bad idea because it really gasses you up? I remember hearing something like that somewhere, but it may have been another kind of bean or something...
The oligosaccharides and other soluble fiber end up on the bottom of the can. Soluble fiber is more or less indigestible and will pass on to the lower GI with varyingly musical results depending on the particular individual's gut flora
I'mma do the things that I wanna do I ain't got a thing to prove to you I'll eat my candy with the pork and beans Excuse my manners if I make a scene Thanks that song will be stuck in my head the rest of the day now :D
I love this mini series and general cooking strategy. I often make big batches of whatever protein I want on Sunday. Like you said in the first video in the series, keeping the seasoning/flavor simple is key for morphing it into other completely different meals during the week. Meal prep doesn’t have to just mean eating the same thing for 5 days in a row.
Would love to see more mini-series like this spotlighting different dishes made from a single protein prep!
me too. this is a really cool series
I bought a pork shoulder yesterday and have been following along with these videos, and everything so far has been amazing! Never knew how easy and cheap it was to make pulled pork
Same!
Me too!
I am SO enjoying this little pulled pork series! Everytime I make pulled pork, it always ends up going bad unless i give a bunch away, because there's only 2 people in my house. We tend to get burnt out on a food after eating it once or twice.. unfortunately. So looking at recipe ideas to take leftovers and make them brand new is awesome. 😁
Can't wait for the next episode! Keep em coming, please!
There's also very little degradation to pulled pork if you freeze it, so portion off some one pound ziplocks and pull them out once every couple weeks for a meal like this one (or just crisp it up in a hot pan and stuff it in some tacos...).
Chef, your book and this TH-cam channel have improved my cooking so much. Thank you
Really digging the themed series. Cooking large batches of proteins like this makes so much sense when you are feeding a family. Finding ways to make leftovers into new meals has been some of my favorite ways of cooking through the years. It keeps things from getting stale and really lets you stretch your creativity legs.
2:35 "Everything that comes when you gently tug is safe to eat."
This is a great series. Would love a similar series for rotisserie chicken meat that's not the typical chicken soup, pot pie, enchilada/quesadilla, etc.
There’s some good ideas in this video th-cam.com/video/qkRAUoYLeaU/w-d-xo.html
More series like this would be a dream come true!!!
Thanks for leaving in the sentence. That was funny. Nice videos also showing how to take one protein and use it through a week.
This is a great idea for a series of videos. I'd love to see more of this with all kinds of large leftovers of meats and food
Would love more of these batch type cooking series. They're so useful!
ive started cooking this way at university, though I don't have an oven so I cook my pork in a slow cooker, and the recipe I follow is a lot closer to Helen Rennie's pork shoulder confit recipe. I've been making quite different dishes than Kenji has so far (mostly using my pork as a topping for rice, stir fried noodles, or chilaquiles), but these recipes will be great additions to my repertoire.
Overall this way of cooking is super cost and time effective: where I live a cut of pork that can feed me for a week and half costs pretty much the same if not less than the same amount of mince or chicken thighs (which you could also do this with anyway), and definitely much cheaper than resorting to fast food - after that it's maybe two/three hours of active work on a Saturday or Sunday to get your pork going, essentially a day of passive cooking time, and then so many easy meals throughout the week made in ten minutes or less! Highly recommend if you're a busy/broke student and you have the equipment!
Just made this, easily one of the best quick meals I've had! Kenji delivering as always
I love that you can serve this over a tortilla, bread, rice, or even macaroni and cheese
Just made this dish for dinner and it was so good I could not stop eating! My fiancé loved it as well. I couldn’t find green chilis at the store so I just got some poblano and habanero and I added some fresh garlic. Thank you for the recipe, and I can’t wait to try the ragu!
DUDE! That Tortilla Envelope thing is awesome!
Cilantro stems work well for a dish like this if they are cut small, similarly to chives, and stirred fried early with the onions.
This looks both simple and delicious!
I made this recipe today and the family loved it. Served the pork and beans over brown rice and topped with cilantro and some pickled red onions. We have eaten 3 meals so far from a 8.75 lb pork butt that cost less than $13.
LOL love the drywall knife as scoop.
I made 8lbs of pulled pork last night and I think this recipe will help me with leftovers! Thank you!
I really appreciate the approach you show to cooking in all your videos. For example how you use produce that you maybe need to discard some bits from but it is still perfectly fine to use. It has made me both get more out of the produce I buy, and I end up with less waste as well. I find I have more stuff around. I'll maybe have some onion or a bit of parsley left I could use that's maybe not the best but would be fine in some eggs, that kind of thing. Of course this makes perfect sense now but when I started cooking more I'd worry a lot about produce being as fresh as it could be, but now I don't stress as much over it.
Loving this little mini series, Kenji! One thing I always struggle with is figuring out how to use left over meats
I'm loving this series
Reminds me of an infamous 🇨🇦 dish : beans, ham and 🍁 syrup
Cheers from San Diego California
Great recipe - it would really be a Big help if you wrote the ingredients in the description!
Love this series!
"You can leave your comments about that sentence below"
Kenji, I was fighting my inner child so hard....
Don’t know what your talking about. Kenji’s just showing us how to pull our pork, and get off as much cilantro as possible from the hard woody stems. SMH.
Yo Kenji is a savage😂😂 i didnt even notice the "comes when you gently tug" until he said something. Im on the floor 😂😂
Generally what kinds of dishes would you use parsley over cilantro for? (and vice versa)
"Hot." Immediately takes another bite. Never change, Kenji! :)
I’m really enjoying this little series. Make a bunch of something and here’s how to use it
Lidia would be proud of your can sloshing.
Nice toritillero 👌🏻 never expected that
I like to put curtido and avocado salsa on my pulled pork tacos; It's like a taco version of the bbq and coleslaw sandwich. I'll have to give the pulled pork charros beans a go, I've only ever made them with bacon or lard.
Couldnt agree with you more Ken. Whatever comes when you gently tug truly is safe to eat.
That's the cutest tortilla cozy
The PP mini series is GREAT!
In tokyo i cant find decent canned beans… and we love refried beans once in a while. Any tips?
2:35
No comment.
Loving this series so far. Btw Kenji, what's that cool little tortilla envelope?
Is that the tortilla warmer from Masienda? If so, did you make the tortillas with their products? I just got some, and really like it!
The spackle knife bench scraper rules
kenji pls, i choked on my tea
I like stripping the leaves and then mincing the big cilantro stems, I think they taste nice and have a nice little lettucey crunch
Back to back of Kenji-Marathon
Beans and pork! Clear the toilet Kenji is on his way!!!!!!!!
Having issues with cooking drey beans. They never come out the texture of canned. I soak for 24hrs I cook them but even at 4 hours cooking they just don't taste the same. Tried diff beans. Even lintils lol. Well with them they just get yucky looking then taste dead any suggestions?
Would love some crumbled queso fresco on those beans.
that Secret Aardvark close up :D
Just used that line to my gf “when you gently tug it’s safe to eat” she told me to F off 😂
Any chance for your tortilla recipe?? Thanks again
Damn I guess call me cilantro
What did you do with the original pulled pork?b
this is so weezer-core
,,a cool video keep up the great content.. Thank you…
I started a new job this week and this series has been something to look forward to for me to get through the day. Love this series! Much love, Kenji!
Get back to work!
@@DavidVerret I WAS ON MY LUNCH BOSS
Where did you get the tortilla pouch?
incredible
Kenji used the canned beans which gives me license to do this and show up to a potluck with it
"comes when you gently tug" i see what you did there
Everything that comes when you gently tug, huh… gotcha.
Plant cells are rigid because they have a lot of water but also because they have cell walls, correct?
ooooh! at 4:50 I see the Secret Aardvark! but what is your favourite Secret Aardvark hot sauce?
How many dressers did you paint?
It’s actually some built-in drawers I made. Ten drawer-fronts total.
I wonder if this would work well with your Carnitas pork shoulder recipe. sounds tasty just thinking about it...
Here to comment about that tug sentence 😂
I was on the edge of my seat waiting for the pickled onions to join the party :(
Yesss great idea
I love that even an accomplished professional chef still burns his mouth on food.
Much like cilantro, I also come when gently tugged.
Long dark enthusiast type food
I can make my weezer Kerch thanks
I would squeeze some lime in there too..
Haha wait what do you mean SAFE to eat? I’ve been eating it all my whole life :o
The pulled pork saga continues.
Kenji, would it be sacrilegious to swap Pinto beans for baked beans in this? I'm prepared to be burnt at the stake for even suggesting it; my mom is normally such a fussy eater but, through some simple swaps and my sister's ability to mask the taste of vegetables with other flavours, her culinary palette is widening. Even when we were kids, she'd swap the kidney beans and chopped tomatoes in a chilli for a tin of baked beans (don't ask - but it is tasty). What do you think?
Sounds good to me
We just gonna ignore the putty knife bench scraper?
How many people do you think are searching kitchen supply stores for spackling knives?
*comes when you gently tug* ( ͡° ͜ʖ ͡°)
"everything that comes when you give a little tug is usually safe to eat"
kenji is a WEEZER FAN?!?
My hot take: cilantro stems taste better than cilantro leaves
Someone recently told me that reason beans are associated with gassiness is due to the liquid they're preserved in and not the beans themselves. Ever since, I've been draining + rinsing my beans and have not ever felt gassy afterwards!
Yes, that really helps. When you cook your own beans you should discard the water you soaked them in and cook them in fresh water.
Beans are associated with gassiness because of the complex carbohydrates they contain that we can't digest but the microorganisms in our gut can. The soaking liquid will contain a lot of these, especially in the case of canned beans since they've been cooked in that liquid. But how much it helps getting rid of that liquid would vary on the individual.
I love this but when you did not bring in all of that pork i was all ' no no no'.
Lol is that a mud knife?
Yes
Why do you people make this man put in a disclaimer about how he chops cilantro? Who did this to him?
Lol. "that" sentence
I'm only sad about one thing when it comes to cooking, and that's the fact that cilantro tastes bad to me :(
every time cilantro is used somewhere, everybody always uses a huge amount, so it must taste amazing
try pickeled red onion
Isn't adding the bean juice a bad idea because it really gasses you up? I remember hearing something like that somewhere, but it may have been another kind of bean or something...
that's mostly if you soak your own dried beans and use the soaking liquid, can liquid doesn't have that issue iirc
The oligosaccharides and other soluble fiber end up on the bottom of the can. Soluble fiber is more or less indigestible and will pass on to the lower GI with varyingly musical results depending on the particular individual's gut flora
thanks guys, now i know what do try and avoid when eating beans
I'mma do the things that I wanna do
I ain't got a thing to prove to you
I'll eat my candy with the pork and beans
Excuse my manners if I make a scene
Thanks that song will be stuck in my head the rest of the day now :D
This is just a comment about *that* sentence
Yo nice nails
MULTIPLE ENTENDRE
Nice video Kenji, but was it really neccesary to recite every internet meme in Weezer's music video?
Alexa play music by weezer
Are we not doing "phrasing" anymore?
Just a tug,….ha!
Are you stirring with a shoe horn Kenji??
weezer
I don’t get the weezee reference!
@@JKenjiLopezAlt 4:03 "Pork and Beans"