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Kardea Brown's Slow-Roasted Pork Butt | Delicious Miss Brown

Kardea Brown's homemade BBQ sauce and slow-cooker pulled pork make one incredible duo 😍 Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/35KCUFF Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Slow-Roasted Pork Butt RECIPE COURTESY OF KARDEA BROWN Level: Easy Total: 6 hr 30 min Active: 20 min Yield: 8 to 10 servings Ingredients One 4-to-6 pound bone-in pork butt 2 tablespoons light brown sugar 1 tablespoon ground ginger 1 tablespoon paprika 1 tablespoon freshly cracked black pepper 1 tablespoon kosher salt 6 cloves of garlic, minced One 12-ounce can of your favorite beer 1/2 cup orange juice 8 to 10 brioche buns Directions Preheat the oven to 275 degrees F. Place the pork shoulder on a cutting board or baking sheet. Whisk together the brown sugar, ginger, paprika, black pepper, salt and garlic in a small bowl. Rub the spice mixture all over the pork butt. Pour the beer and orange juice into a large Dutch oven and add the pork. Cook, uncovered, basting with any juices that accumulate in the pan, until the pork reaches an internal temperature of 200 degrees F and shreds easily, 6 to 7 hours. Let the pork rest for 10 to 15 minutes, then shred. Serve on brioche buns. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #DeliciousMissBrown #KardeaBrown #FoodNetwork #SlowRoastedPorkButt Kardea Brown's Slow-Roasted Pork Butt | Delicious Miss Brown | Food Network https://youtu.be/YivReM_EKiM

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visibility 57,436 views thumb_up 1.2K comment 39 schedule 4:09 2020 5 years ago
Kardea Brown's homemade BBQ sauce and slow-cooker pulled pork make one incredible duo 😍 Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/35KCUFF Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Slow-Roasted Pork Butt RECIPE COURTESY OF KARDEA BROWN Level: Easy Total: 6 hr 30 min Active: 20 min Yield: 8 to 10 servings Ingredients One 4-to-6 pound bone-in pork butt 2 tablespoons light brown sugar 1 tablespoon ground ginger 1 tablespoon paprika 1 tablespoon freshly cracked black pepper 1 tablespoon kosher salt 6 cloves of garlic, minced One 12-ounce can of your favorite beer 1/2 cup orange juice 8 to 10 brioche buns Directions Preheat the oven to 275 degrees F. Place the pork shoulder on a cutting board or baking sheet. Whisk together the brown sugar, ginger, paprika, black pepper, salt and garlic in a small bowl. Rub the spice mixture all over the pork butt. Pour the beer and orange juice into a large Dutch oven and add the pork. Cook, uncovered, basting with any juices that accumulate in the pan, until the pork reaches an internal temperature of 200 degrees F and shreds easily, 6 to 7 hours. Let the pork rest for 10 to 15 minutes, then shred. Serve on brioche buns. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #DeliciousMissBrown #KardeaBrown #FoodNetwork #SlowRoastedPorkButt Kardea Brown's Slow-Roasted Pork Butt | Delicious Miss Brown | Food Network https://youtu.be/YivReM_EKiM