BBQ Pork Twinkies Recipe

You can see the colors really intensified and it has an ah, welcome to the mythical kitchen where dreams become food. Sorry, someone put a question mark on the teleprompter. Was she supposed to be there? Yes, today we are making pulled

pork

filled

twinkies

. It was inspired by the gmm. episode regional food fair across America there's something called a twinkie at the texas state fair, right, they take a cornbread twinkie-shaped thing and stuff it with chicken chili, although I thought I could make it into a better one because It's a great idea, like a salty twinkie. stuffed with meat, I'll make it with pulled

pork

.

I think the honey and barbecue sauce will go together and, frankly, there needs to be more meat-filled pies. If you follow the process at home, you can stack the time codes correctly. There you have all the times plus the codes, let's cook guys, we have to solve the question mark, it doesn't work for me, we are making pulled pork right now and making pulled pork at home is super simple, it's like you've never done it. You'll get the real effect of a real smoker, but you can get some fantastically seasoned wet pork in your life and that's what we go for at home, it's really delicious, so we'll start with some dry rub, we've got a good amount. of kosher salt to which we will add brown sugar and then you will begin to add the spices.

I don't like to get too complicated, a lot of the best barbecue just salt and pepper, but we're not trying to make the best barbecue, we're trying to make some moist pulled pork to stick in a twinkie, so I'm going to add pepper black to that thick soil. You'll see there are a lot of whole peppercorns, that wasn't my intention, but let's move on, okay, so let's take some onion powder. I'm actually omitting the garlic because I don't like very much garlic with the brown sugar, so I'm going to make some mustard powder and then we have paprika in there, this is smoked sweet paprika, oh yeah, that's cayenne and then cayenne, I forget the decisions I make at some points and then I have to put it in my mouth, there's a metaphor there if you don't know what.

There is something in life. Any situation confuses you. Put it in your mouth. So we have all that salt, sugar and spices that we are going to dust off here. Why am I doing this with a spoon? I want to do it with my hands, it's easy, brown sugar builds up, use your hands, get in there, get dirty, get intimate with your food, you know, that's what intimacy is all about, I wouldn't know anything about that, so we'll take all the spices and I'm going to save a good amount of this because we're going to add it to a barbecue sauce later, but you want to dust it off, I'm taking this is just pork, it's what we're working with, we're using a boneless meat. pork butt, which is the shoulder of the pig and is where most pulled pork comes from.

It's got a really nice little layer of fat that we're going to stick all those spices in, all the fat is going to melt down because of Newton's law of fallen apples or something, so we're going to cover this completely with that dry rub. , this is really going to mimic the flavor of barbecue, especially with the smoked paprika in there, so now you're going to take the aluminum foil and we're going to cover this because we want to get some kind of steam-like action that's going to retain a lot of those juices, so We're going to cook this for about four hours. at 3 25 covered in foil which will make it super super tender all that intramuscular fat will break down you'll just get a nice moist shredded pork to put on your

twinkies

and then we'll take the lid off and then we'll shoot it at 450 degrees for about 10 minutes to give some texture to that thick layer and I'll see you in four hours, let's see the director's cut of the return of the king. decimators, which means Taylor is gorgeous so I'm going to put this on my board, look how wet it came out of that, that's what I said before about it being delicious moist pork, you can see it's super tender and put it on the board, yes, the fat.

It is super gelatinous and somewhat soft. I use too soft as a descriptor. I feel like people know what that means. Well, I was going to take out the pork with those forks, but then it fell wet on the pork, so give me a second. In fact, I prefer ground pork to pulled pork. There are two schools of thought and barbecue. Some people go in there and take out the pork. I like to bite it, so I'll go to town, give it a spin and let's try it. let's put a little nugget in there, oh that's fantastic, it's so tender and good, oh another little snack, the best bite is when you get that little bit of crust that's in the fat, where all the fat crisps up from the heat that blaring in the oven and then all the spices really come together inside that, really really good, I'm going to keep dropping it, but we have to make some barbecue sauce, that was my genius dream.

I've never seen the show making your own. barbecue sauce a few scrapes, especially if you don't have any on hand, you can usually make it with things you probably have in your pantry. This happened to me once when the barbecue restaurant we serve forgot to bring barbecue sauce, so I was a hero. and I made barbecue sauce for the whole office, you're welcome, so I'm starting with a big block of brown sugar that is clearly frozen, okay, we're going to melt it into a bunch of liquid barbecue sauce, obviously very sweet, so we start with brown sugar, the barbie sauce is also very tart, so we're going to add a little bit of apple cider vinegar, it's my favorite vinegar, so we got the sweet, we got the tart, I like to go with the general hybrid type of style , so we're adding tomato paste because it's like a ketchup ingredient that a lot of barbecue sauces are made from and then also a lot of yellow mustard, which is commonly used as a Western Carolina style barbecue sauce, so we got like vinegary we have the sweet we have a little bit of ketchup we eat tomatoes and then we're going to add a little bit of spice we have a lot of black pepper and then we're going to use the same dry seasoning that we did with the pork we're going to do about a tablespoon and a half of that and then everything What you have to do is stir it and then it's barbecue sauce.

I should stir this better, you're not supposed to use a whisk. pans like this, like on a nonstick, but I want it to be nice so the barbie sauce is bubbling, we'll let it reduce for about 10 minutes, all the sugars will be nice and tight and in the tight twinkie we'll squeeze Oh shit no It was my nose. Have you ever breathed boiling vinegar? Oh God, you can see the color has deepened a lot and it has to ah, let's take all of our pulled pork. I'm like a legit crybaby right now, not a piece of work.

We're going to take all of our machete cut pork and put it in the bowl right there, well maybe not all of it because the bowl is too small, we're going to realize that we're going to take a lot of pork and we're going to put a lot of it in the bowl. table, Scooby snacks that were more Tim Allen home improvement and then we're going to pour a lot of that delicious barbecue sauce right there since we're going to take all this pork. and put it in the twinkie dough while it bakes. I want to give the pork a chance to settle well with the sauce and then when we bake it, all of that will be perfumed through this kind of honey cornbread pie, but it will be in the form of a twinkie all the best foods are shaped for a perfect insertion right in your mouth, you know, like popsicles, hot dogs, very thin burritos, twinkies, so I think this is going to be really fantastic, let's try pork, which is one of the more humid. pigs I've ever eaten, let's make some twinkies, so what we're going to do is combine the dry ingredients, we have regular white flour and then we add our yellow corn flour, that's what makes it cornbread, why? what did I have to do?

I don't have to explain that then we will take some baking powder and then we will add sugar, a pinch of salt. I was going to salt Bae and then I thought, what is this 9 months ago? No one cares about that guy anymore, he's doing well, so we're just going to whisk together our dry ingredients and then we're going to put our wet ingredients together, so we're going to make three eggs, you'll notice I'm using God. Crack three eggs in there and then we'll pour a cup of milk. Many people use buttermilk when it comes to cornbread.

It came out good and I couldn't find any and then you'll use the same whisk as. You also beat the dry ingredients if you don't have a mold to make pulled pork twinkies. Use a muffin pan, like some tasty corn muffins filled with pulled pork are going to be really delicious and now we're going to pour butter. a little whisk and then, while you cream the butter, pour in about a quarter cup of honey. You have to be extremely athletic to do this. I don't know if you guys know this, but I was the Most Improved Player in JV basketball in 2008, so shout out.

Coach ennis augustus you got me there man the cornbread dough is ready now we have our twinkie band here so im gonna go ahead and grease it up with pam aka food lube take some of the hair and now we're going to take just a pinch, if you're making pulled pork muffins the same rule applies you want to get just a thin layer of batter and then you're going to tuck the pork into that thin layer of batter and then you're going to put a thick layer of mass. on top before you bake it because even if you fill it halfway, the entire dough will expand and rise and push your pork up the same way a broken porpoise pushes toward the top of its mother's uterus.

I keep bringing up porpoises. I start because I think it's a universal reference that everyone understands well, so we're going to put a thin layer of dough on each of these and then we're just going to put in nice thick pieces of pork, yes, thick and nice pieces of pork. pretty as you want. it needs to stay roughly in the center and tuck it into the dough and keep it away from the sides because we want a full twinkie topping in there so we're just going to tuck in good pork. I have a fork in there like I'm going to use it, no, and remember this is going to rise a lot, so you only want to fill it about three quarters of the way, so we fill the pork and now we're going to drizzle on a good amount of batter.

On top of that, we want to fill this about two-thirds of the way up because it will rise and then we'll probably have to shave it to give it its signature twinkie shape. We made a little mess just use your fingers to get some there we go you're going to put an oven at 375 degrees if what it says is true for about 20 to 25 minutes and then they should be twinkies these look beautiful some of nice steam, they are golden. Now we have to do, how do I get them out? You just get scared, grab them. Oh, okay, I'm just going to do this in three, one, two, how do you do it?

Ah, okay, so we've got twinkies, now you'll notice they're a little bit misshapen, we've got like a little curve at the bottom, so I'm going to trim that down a little bit. I really wanted them to sit nice and tight like twinkies, but if you have muffins like that, it's a perfect muffin top, uh, cornbread, it's not. I have a dry mouth when I'm filming I don't like to bother people and go to the bathroom so I don't drink anything all day that alerts the body and gives you a rush of adrenaline because it's like the water levels are running out.

You have eaten a lot of salt. I'm going to cut out the tops and then eat each and every one. When you have these leftovers, you can add them to a soup. My dog ​​loves to eat cornbread. That's what Rachel Ray would do every time there was a silence when she was chopping onions, it would be like my dog ​​loves to eat people food, oh my god he is so intuitive he can open doors. My dog ​​learned to clean himself. I just love him. So much so that you can fill an entire episode of a Food Network show just talking about your dog, and now Rachel Way makes dog food.

I've tried it, it doesn't taste like a dog at all. Sorry, I'm just going to open it. Look. When was the last time you opened a twinkie and got a big piece of pork? It's happened to me a couple of times. I threatened to sue the host right now to give you the most intimate experience possible in my mouth. Sports care. we're going to dive right into this twinkie, we're going to open it up with a nice piece of meat, put it in there and then we're going to take a little dip in the sauce, get a nice curry and now comes the choo choo train.

The first thing you get is that barbecue sauce that is very spicy and has so much black pepper, which is fantastic because the corn cake is very, very sweet, the pork is very fatty, honestly, it's really fantastic, you can almost eat it. like a Chinese cheese. It adds up to dumplings, except you get all the flavors of pulled pork and cornbread. It's a fantastic idea and an easily insertable shape. This is really fantastic. The

recipe

is incredible. You're the best. Thank you very much for watching the mythical kitchen. Leave a comment with which mythical dishes. do you want to see us cookNext, give us a call on Instagram if your dream kitchen turns into food, photos of your dishes, we post new videos every week, thanks for liking, commenting, subscribing, see you later, get as dirty as possible. want your own kitchen when you have the legendary kitchen cloth available now at mitica.com