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Guy Fieri visits The Oinkster in Eagle Rock, California and tries their BBQ pulled pork and the Oinkster Pastrami Sandwich.
Tags:BBQ Pulled Pork with Carolina Sauce,diners drive-ins and dives,fast food,food network,guy fieri,oinkster pastrami sandwich,the oinkster diner,The Oinkster's Pastrami Sandwich
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The Oinkster's BBQ Pulled Pork with Carolina Sauce
Host: There’s a lot of really hot toppings going on in food right now and one of them is fast food or not. Now my position is this quality not quantity, hand made not over processed and from what I am hearing the orange turned eager at California is just that. Thanks to former find dining chef Andre Guerrero.
Andre Guerrero: I didn’t reinvent fast food all I did was just make it better.
Female: I come here specifically for the pulled pork sandwich.
Male: Then I’m going with the Carolina barbecue sauce.
Host: And whose recipe is this?
Andre Guerrero: This is mine it’s a vinegar base sauce in here sugar first, salt, black pepper and our chili.
Host: That’s now held the amount of chili I like it.
Andre Guerrero: And I got to have a little heat in there and then we put the water and we got some cider vinegar in here.
Host: With dried mustard?
Andre Guerrero: Some dried mustard right here.
Host: I know I just gave it to you.
Andre Guerrero: Worcestershire sauce, soy sauce, they use a lot of this in the Carolina and a little molasses here. Tomato paste, this is catsup.
Host: This is the catsup you guys make. Bring it to a boil and then shutter down and —
Andre Guerrero: And that’s it.
Host: That’s good to go giving up time for those chilies, the steep in that vinegar. I must go on to the pulled pork sandwich.
Andre Guerrero: Yeah, you brine your pork but.
Host: So we start at with water, some salt and we get right in there, sugar and just pretty just this kids and a little balance sometime for —
Andre Guerrero: Molasses, this is soy sauce, I like the way you boil it. Bring it to a boil, heat it in the ice water, let it cool down, otherwise we sit there and pouch it. Now it’s under the pork button. We just kind of put some holes on this; let the brine penetrate really well.
Host: But you get penetration now.
Andre Guerrero: This is going to sit for two days. So this is going to a week. Go to 10 to 12 cases a week.
Host: 80 to a 100 batts. We got one that’s ready to rock.
Andre Guerrero: Oh it’s just salt and pepper.
Host: You got the sugar already going into brine.
Andre Guerrero: We got a lot of flavor in the brine that’s all we need.
Host: That is a gentle amount of rub my friend.
Andre Guerrero: We’re going to load up the smoker and smoke all overnight 210, 220 whatever it takes.
Host: I got same thing, same thing go got to release, it looks great, definitely falls apart, chop it up, I see why you just did the rub was salt and pepper, it’s got a little saltiness to a little kick and you mix some of that cross bark on the outside with the inside where it’s nice and tender or you just seat and pick like I will.
Andre Guerrero: And we save all the drippings and little out of fat and then we put some of the juices right back in.
Host: So that’s just like liquid smoke pork of flavor, you can quote me on that.
Andre Guerrero: I’m going to put that on my menu.
Host: I would “liqui smoka porka flavor”
Andre Guerrero: Got it.
Host: I love it
Andre Guerrero: We serve it on a French roll caramelized onion on there and our barbecue sauce and then some of our red coleslaw.
Host: Which will be the end point that pork really is a unique style very rich and that’s the way in the molasses and the honey then the vinegar place into our barbecue sauce is great.
Female: It’s amazing it’s actually the only thing I’ve tried it and I’ve never wanted to try anything else.
Male: This is my place for pulled pork it’s good sandwich.