Hi! Once again it’s cooking with Dave, I’m the world’s greatest chef says a regular neighbor. Today we’ll be—today, we are cooking barbecue pork. You say to me, you say today, “How can I cook barbecue, pork I have no grill?” You could if you want. What am I going to use in here? We are going to use our trusted all famous—pan that a lot just enough. I’m just going to put our onions. We’re going to use a whole chop onion that we already do, I am chopping onion. Put it right in there. Then we are going to use some garlic like we always do. We always like to mince lots of garlic. We’re going to use here one, maybe two, maybe three—stir it all up in there. Get it going. Put a little more salt. A little salt, not a lot of salt, pour salt in, not really much salt in cooking. Pepper, we like pepper. I‘m just—of the pan but pepper in there, we’ll stir it in there. Let that squirt a little bit because—start frying, they’re burning my eyes. I’m just going to take my—what I am using—it’s not a little piece of bone. This one does, this was bone—this is $2.39 a pound and the one with the bone in it, it’s got a little bone in right there, that was a $1.99, it’s kind of real cheap with the bone in it and the bone can cook right up. We’ll cook this, we’ll brown it. Okay, I want it about medium high. I’m going to put them in there. And I’m going to brown and sear them on all side just to get it nice and brown on all sides. Slow down and cook it nice and slow until they fall—actually I’ll do that.

Alright Now, while we are browning our roast, I’m going to throw in some pepper on top for the roast, there’s some regular old black pepper, non-special about it. I’m going to throw some Italian season, some regular Chinese season on the roast. Whatever you like, I like a lot, so I’m just going to—it’s my dry herbs. I'm really going to have lots of dry herbs, moon rose, and I’ve already got my onions and my garlic so put it on, that’s all I need. Spice wise because I have onion, I have garlic, I have Italian season. Italian season holds like nine herbs into that thing, something like that, just lots of stuff in them.

Throw the peppers in there, garlic’s in there, onions in there. And now, I’m just going to turn my meat over keep rounding it until it’s nice and brown. Keep it all in about medium, medium-high, because I really want to get it seared in there. Let’s turn this over and see what it look like. Good, looking good, all those onions and nugget in that flavor, in that meat, that’s what we want. Oh yes, smells good. I wish you could smell this. It smells like barbecue pork Chinese season, salt and pepper. Let’s go and put some more pepper on this side, why not?

Let’s go and hit it with some more Italian season on this side. And get all the flavors locked up in there. My hamster and umbrella are so hot so I’m watching it. I want to make sure it doesn’t stick to the bottom and doesn’t stick to the pan and it doesn’t burn. I just want to get it brown not black, just going for a little brown. Put a little on there, that’ll help it to get brown. Let’s check to see how our roast is going, it’s cooking well. It looks nice and kind of a little bit brown. It’s not as brown as we want it yet, we want it to get brown, we want it to look like almost like we just took it off from grill. So, we want to have it brown all the way around. And we’re going to sear—in there. We’ll walk everything up in here—just keep on cooking it and keep on cooking it and you keep it brown and just going to be good. Okay, I’m cooking that well. I’m going to turn it back over again. Remember, we’re cooking this thing on medium hot, almost hot so we need to keep an eye on it. Make sure we don’t burn it. We don’t want it to stick to the pan. We want it to just start turn brown. You see how it starts to turn brown right there? That’s what we want them to, all the way. Then our pan, looking good. Remember, we have pretty high so we’re doing it pretty quick. Get all brown, we want to sear all those—Alright, everything there was looking good. We just have to brown them on all sides. This is what we’re looking for, brown on all sides. And then we will—we’re taking a look at them so they’re not burning—and once we get them brown on all sides, then we will reduce the heat to about simmer and just let it cook slowly until it’s all done and we’ll come back.

Okay. I have been cooking this now for about two hours on medium heat, little less medium heat just enough to get it all cooked down and cooked out and I have got all the juice cooked out a bit and all I have left in now is grease. I want to get rid of the grease and I want to replace the grease with barbecue sauce. And I can finish cooking my barbecue, so I will now go take the meat and I will strain the grease off of it, put it right back in the same pan and then we are going to add some barbecue sauce to it. We are going to use some thick and spicy craft, brown sugar barbecue sauce. Let’s go make it nice and juicy. I hope—but I drain all the grease off of it. And you want to cook the meat pretty much until we get all the fat as it’ll cooked down because we don’t want this to be greasy. We don’t want greasy barbecue sandwiches and greasy barbecue pass on our plate. So, make sure we cook all the grease. And that’s pretty much, what happens on the grill when you cook the meat on the grill, you are cooking all the fat down, cooking all the grease out of the pork and start going into the grill and now away from your food so we did the same thing we pretty much strain it all and put it all into drink to get rid of the grease.

But I’m going to go and take that but I will take the barbecue sauce to which we will dump it right on there and let the barbecue sauce cooked. Into our meat, we have a nice barbecue flavor. We are going to use it all, put some more bit. We’re going to save for some dipping. And we’re going to stir that around into our meat, that’s all covered. And as we start cooking it, it will start falling apart. You see how—they start to fall in apart with the spoon. And as they start to fall apart, it starts becoming hot. And as they become hot, it would be ready to be put on the plate and serve it but whiskey put on there, if you need to put more barbecue sauce on there. Put barbecue sauce if you want. Then reduce the heat and let it simmer there with the barbecue sauce on it for another hour maybe two just until the meat is just so tender, they just fall apart and they’re just one with the sauce. The sauce and the meat are just all good. And you’re going to see how it comes together when it come back.

I’m cooking the pork now for about another 30 minutes and that’s why I come in and take a look at it—it would not be wooden spoon. I see it starts, look at that, they’re fallen apart, that’s how tender—just tender, tender and tender. And what I can do is this time I can just keep on doing this and then add some more sauce to it may be or just keep cooking it like this. And the more I cook it, the more tender it’s going to get, the more it’s going to fall apart, the more it’s going to become like barbecue hash and it’s going to be like barbecue that you never tasted with all the good flavors with Italian season and with the onion and with garlic. It’s nice wonderful, you can do whatever you want. Do you put peppers in here, you could put whatever flavors you want in here in the barbecue and it would just taste wonderful. And that’s pretty much a barbecue.

Okay, so think you can have barbecue on slow, medium, you know, in a low heat and you could put barbecue sauce in it and you can just stir it up. The more you stir it up, the more you stir it up, the more it’s going to fall apart, become tender, become juicy, become barbecue hash like we have right here. We have barbecue hash, and garlic and home bread—

And there's our finished product, lime beans rice—claret-greens and barbecue pork.