- [Babish] This episode is
sponsored by ButcherBox. ButcherBox delivers high-quality beef, chicken, pork, and seafood
directly to your home in an eco-friendly, 100% recyclable box. New members will get
$10 off their first box plus bacon for life, which is one pack of bacon in every box for the lifetime of your subscription. Go to the link in the video
description for more info. - If you present your VIP card, you get access to our
exclusive new sandwich: the Pork Picnic. (pig snorts) - Slow-cooked baked
beans, hearty coleslaw, and three different types
of barbecue pulled pork. (sandwich squelches) Mm, mm. Now, that's lip-lickin' good. - [Babish] Hey, what's up, guys? Welcome back to "Binging with
Babish," where this week, we're taking a look at
the Pork Picnic Sandwich from "Regular Show," which gives us the opportunity to try out three different
kinds of pulled pork: a classic Memphis dry rub
with Kansas City-style sauce, a South California vinegar barbecue, and the mysterious Alabama white. Let's start with the
Memphis-style dry rub, courtesy of AmazingRibs.com. We've got 3/4 of a cup each
dark brown and white sugar, 1/4 cup of garlic powder, 1/2
cup of sweet American paprika, two tablespoons ground ginger,
two tablespoons onion powder, and two teaspoons rosemary powder. This, along with two tablespoons of freshly-ground black pepper, creates Meathead's Memphis Dust, an amazing all-purpose barbecue dry rub which, you might notice, is missing one essential ingredient: salt. That's because in barbecue, meat has all different shapes,
sizes, and surface areas, so you wanna season your
meat first with kosher salt and freshly-ground black
pepper for two reasons: first, so that you can make sure that it is not over- nor under-salted, and second, so that you can
effectively dry-brine your meat. Salting it and letting it
sit overnight in the fridge is both gonna deeply flavor the meat and help with moisture retention. So we're starting by removing
any large pieces of excess fat before generously coating
it on all sides and surfaces with kosher salt and
freshly-ground black pepper. Let 'em sit overnight in the fridge, and for our Alabama and
South Carolina pork, that's gonna be it. They're headed under the smoker
wearing nothing but S and P. But our Memphis-style is
getting a generous rubdown with our Memphis Dust. You can pat down the pork
with a little bit of water to help things adhere, if necessary. Just make sure that everything's coated as evenly and as thoroughly as possible. So, there we go. All these guys are headed
into the fridge overnight before heading under the smoker, which gives us time to talk about what sets the South
Carolina-style pork apart: a vinegar-based mop sauce. We're combining a cup and a
half of white distilled vinegar, a tablespoon of salt, two
teaspoons crushed red pepper, a tablespoon of sugar, and a few dashes of
your favorite hot sauce. Tiny-whisk that together
until everything's dissolved, and then we're headed over to the smoker. I got my Traeger preheated
at 225 degrees Fahrenheit, usin' a mixture of hickory,
maple, and cherry wood. And now we're gonna leave these
boys to smoke for 16 hours, during which time we're
only gonna disturb them to mop our South Carolina-style pork. You wanna paint the meat down with the mop sauce every hour or so, permeating it with
spicy, vinegary goodness. I know 16 hours seems like a long time, but you will be rewarded
with the tenderest, juiciest, pulliest-apartiest,
porkiest pulled pork you've ever dared dream of. So I know I've been jumping around a lot. Let's review our three
different styles thus far. On your left, my right,
we have the Memphis-style, which was hit with the Memphis
dry rub before smoking. On your right, we've
got the Alabama-style, which at this point is just
salt, pepper, and smoke. And then in the center, we
have the South Carolina-style, which was hit with salt and pepper and then mopped every hour
with our vinegar mop sauce. We're gonna let these guys
hang out under cover of foil for about 45 minutes while we
make the rest of our sauces. First up, a general purpose Kansas
City-style barbecue sauce. I'm sauteing together half a small onion and two cloves of garlic that I'm grating into some vegetable oil, letting those sweat a little bit before adding one
tablespoon of chili powder, letting that toast
together with the onions for about 30 seconds
before adding my wet stuff, starting with about a 1/2 cup
of good old-fashioned ketchup. This can be adjusted as per your tastes. 1/2 cup of bright yellow
ballpark-style mustard. 2, 2 1/2 tablespoons
of apple cider vinegar. One tablespoon blackstrap molasses. One tablespoon Worcestershire sauce. One tablespoon of honey. 1/2 cup of light brown sugar. I know that seems like a lot of sugar, but barbecue sauce is sweet. A few dashes of our favorite hot sauce, and a few pinches of our dry rub. Bring this guy up to a simmer and let him cook for about 15 minutes until nice and thick, and adjust to your taste. That's what makes barbecue sauce special. Is it too sweet? Add some vinegar, hot sauce, and ketchup. Is it not sweet enough? Add any of the ten kinds
of sugar that we added. Just make sure it's cooled completely before bottling and
selling on Kickstarter. And now, for the enigmatic
Alabama white sauce. We're starting with one cup of mayonnaise, one teaspoon each horseradish and mustard, 1/4 teaspoon of cayenne
pepper, 1/2 cup of vinegar, the juice of half a lemon, and one or two cloves of grated garlic. These guys come together to make a rich, bracing, beguiling sauce, which, when seasoned with kosher salt and freshly-ground black pepper, tastes really quite good, and I'm excited to see how it's
gonna play on our sandwich. And with that, it is time
for the blessed ritual, the pulling of the pork. We're starting with the
South Carolina stuff. It shouldn't be complete mush, but it should absolutely be tender enough to do this by hand. You should also see a deep pink smoke ring around the outside of your meat. Once the South Carolina stuff is shredded and all the extra fat
and bone is discarded, we are tossing it together with a very, very, very generous amount of our vinegar mop sauce. Our Memphis dry rub is gettin' a squirt of our Kansas City-style sauce, and the Alabama stuff is
gettin' the Alabama stuff. And there you have it,
folks: three distinct... Whoop, excuse me. Three distinct regional
styles of pulled pork. The Memphis-style dry
rub and Kansas City sauce is probably what most of
us associate with barbecue, sweet, smoky, and saucy. The addictive South Carolina-style has a lovely, spicy, vinegary bite to it. And the rich, bracing
sauce of the Alabama white is honestly not for me, but I think it's gonna
be great on a sandwich. Speaking of which, I completely forgot about the baked beans and coleslaw that I need to make. So for the baked beans, we're browning up 1/2
pound of thick-cut bacon that we've cut into bite-size pieces, removing it once all
the fat is rendered out and it's nice and crisp. And then one tablespoon
of the remaining fat, we're going to saute
1/2 small chopped onion. Deglaze the pan with two cups of water. Scrape up all that good stuff
off the bottom of the pot. That is where all the flavor lives. Then we're adding two
tablespoons of brown sugar, one tablespoon of blackstrap molasses, one teaspoon of dry mustard powder, and, of course, the titular ingredient: two drained 15-ounce cans of navy beans. And a bay leaf, for good measure. Add our bacon back to the party, and this guy's either
gonna simmer over low heat or bake at 300 degrees
Fahrenheit for two hours, until it's nice and thick and has a texture
reminiscent of baked beans. Season liberally with kosher salt and freshly-ground black pepper, add more sweet if necessary, and that's all there is to it. For our coleslaw, we're doing a vinegar-based
Carolina-style slaw. 3/4 of a cup apple cider
vinegar, 1/4 cup of water, 1/4 cup each vegetable oil and sugar, one teaspoon celery seeds, one teaspoon Dijon mustard, big ol' pinch of kosher salt, and freshly-ground black pepper. Then we're gonna go ahead
and tiny-whisk this together until everything's dissolved
and it forms a lovely dressing. Then, for a nice rainbow effect, we're using half a head of
thinly-sliced purple cabbage, a half head of green
cabbage, two grated carrots, and one small, thinly-sliced onion. Toss this all together by hand. There really is no other way to do it. And there you have it, a
nice vinegar-based slaw. Now all there is left to do
is assemble our sandwich. Those who know me know that I only toast the
inside of my sandwich. This both protects the roof of your mouth and the sandwich itself from
all of its gooey fillings. Speaking of which, I'm starting with a layer of baked beans and then topping with each of our regional styles of pulled pork: Alabama white, followed by South Carolina, followed by Memphis-style, with extra Kansas City barbecue sauce. A big ol' pile of coleslaw, and
then it's time to top it up. The VIP-only pork sandwich
in question was garnished with a single olive. I'm going with two, both for structural stability and so I can make it look like my sandwich has two little eyes, lookin' around the room, wondering what's going on. Oh, no. Sorry, little buddy, but
we do need a cross section. And what a cross section it is, just about everything I imagine when I think of the words "pork picnic." But how's it taste? And as you can imagine, it
tastes really, really good. When you take all these delicious things and shove 'em together, it's gonna taste nice. The distinct style of each
barbecue kinda gets lost in the cacophony of flavor, and I'm honestly not digging
baked beans on a sandwich, but those are about all the
complaints I can muster up. Now, if you'll excuse me, I'm off to have my cholesterol checked. Thanks again to ButcherBox
for sponsoring this episode. ButcherBox sources from
farmers and fishermen who meet the highest standard for quality. You choose your box type
and delivery frequency and can skip or cancel
a month at any time. Your order will come frozen
at the peak of freshness in an eco-friendly, 100% recyclable box. You can create your own custom box or choose one of the boxes
that they curate for you. New members will get
$10 off their first box, plus bacon for life. Head to the link in the video
description for more info. (easygoing music)
