Added: Sep 9, 2010

From: HungryNation

Duration: 7:7

This week, Shea Hess dives into slow cooking and homemade barbecue. Focusing on pork shoulder, she talks to local butcher Sara Bigelow from The Meat Hook about where to source the meat and tips for purchasing the proper amount. Then she travels to barbecue restaurant Fette Sau in Williamsburg, Brooklyn for a chat with owner Joe Carroll to learn his tips on slow-cooking pork shoulder and other meats at home. Finally she takes you into the kitchen for a pork shoulder slow roast that's easy enough for any home cook to tackle.

Channel: Entertainment

Tags: porkshoulder  pork  sheahess  cooking  local  sustainable  organic  hungryinbrooklyn  kitchen  food  recipe  easy  fettesau  joecarroll  meathook  sarabigelow  williamsburg  dry  rub  espresso  barbecue  slow  roast 

Rating: 4.571429' max='5' min='1' numRaters='56' rel='http://schemas.google.com/g/2005#overall ( ratings)    Views: 6957    Comments: 33

karaka4an4e Says:

Sep 9, 2010 - @TheDebbyG @faylinameir thanks

PlatypusGuitar Says:

Sep 9, 2010 - pulled pork always reminds me of something sexual I dont wanna mention

fegolem Says:

Sep 9, 2010 - @karaka4an4e I know you've already gotten an answer to your question but I thought I'd be more precise...220 ºF = 104.444 ºC220 ºC = 428 ºF = TOO HOT for 10 hours! Burnt to a crisp. :(

xzerohunter Says:

Sep 10, 2010 - She's hot and she looks just like my friend but and older version haha

turnthepage Says:

Sep 10, 2010 - Yes! Finally someone cooking MEAT! Yay! :) 

CharlieThePuffBall Says:

Sep 10, 2010 - nice, but I wonder if it wont be better with the skin on....

loveyousodearly Says:

Sep 10, 2010 - Leaving things in my very old oven unatended for that long really makes me nervous. do you think i could do it in a crock pot? Low for eight hours? I think it would do the same thing. Thanks!

Kewlrr Says:

Sep 11, 2010 - kewlr!!!kewlr.com

F10R35t Says:

Sep 11, 2010 - 10 hours?! That must be hurt your wallet.

greencooks Says:

Sep 13, 2010 - wcfoodies did it first and did it better. you try really hard, but you're just a foodtv wannabe. why bother?

0ddzZz Says:

Sep 13, 2010 - Disgusting.

Jadedbunny8 Says:

Sep 14, 2010 - At first I was like "Another new show...really??" but I really enjoyed this show. I think you would have been more liked if you wherent on a channel with mostly vegetarians. Im going to do this for sure!

rhettnyedotorg Says:

Sep 15, 2010 - lol hipster ham

nikefreak01 Says:

Sep 22, 2010 - @Jadedbunny8 This is a vegetarian chennel?

XnotachanceX Says:

Sep 23, 2010 - great show

rtreker Says:

Sep 24, 2010 - i'm all for free range farming. Buy all meat free range.

thekillerman696 Says:

Oct 28, 2010 - @0ddzZz the only thing disgusting is you thinking this is disgusting, your un american if you dont eat meat

0ddzZz Says:

Oct 28, 2010 - @thekillerman696 Yeah, I am not American. lol

ChaChaDave Says:

Jan 1, 2011 - Hi. Very nice.

skoggit Says:

Mar 25, 2011 - You can just rub mustard on the pork butt that will hold the dry rub on!

skoggit Says:

Mar 25, 2011 - If you ever come to Texas be sure to look me up I'll show you how to make some real Texas BBQ. Did my eyes deceive me or did I see a Lone Star Beer on the ground over there?

stogiedude Says:

May 20, 2011 - I'd like to do Shea with my bone IN! You are SO fucking sexy!!!

jdcl06 Says:

Jul 3, 2011 - Shea, we'll start out with a "dry rub", but don't rub the meat too much, or we'll have to wait and start all over in a few hours ;-) Then, we'll get it going "low and slow" for about ten hours in your oven... You can be sure after ten hours the meat will be very moist and tender. Now, pull the meat out of your oven and serve with some vinegary BBQ sauce (yes, it will sting a little) and stick it in your mouth. It might get a little messy, but definitely worth the effort. Enjoy!

OMGFracturez Says:

Aug 21, 2011 - 10 hours wtf

Energi2DmaxX Says:

Dec 3, 2011 - Please don't call oven cooked pork BBQ