How To Make Pulled Pork Tacos In The Römertopf | Römertopf Cooking Tips

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Watch Chef Bill make pulled pork in the Römertopf. Also learn how to make a spicy dressing for pulled pork tacos! And, tips and tricks for the Römertopf.
CHAPTERS BELOW:
0:00 Intro
0:30 Römer - talk
6:45 Prepping the Pork
7:52 Spice Mixture
9:10 Pork in the Römertopf
10:27 Spicy Dressing
11:37 Pork Done
12:20 Taco Time
13:08 Outro
FACEBOOK: / chef-bill-103311924683...
INSTAGRAM: / therealchefbill
RECIPE:
____________
Soak Römertopf for 30 minutes in water.
Brown exterior of pork shoulder/roast in large skillet or dutch oven in 2 Tablespoons of bacon fat.
(Substitute canola oil instead of bacon fat if desired)
Once brown on both sides, remove from heat. Place Pork in soaked Römertopf bottom.
Add spice rub.
SPICE RUB RECIPE:
1 TBS Paprika
1 TBS Chili Powder (just ground chili)
½ TBS Cumin Powder
½ TBS Garlic Powder
½ TBS Oregano Powder
½ TBS Onion Powder
½ TBS Salt
½ TBS Pepper
Dust both sides with spice mixture. Close Römertopf. Place in cold oven.
Set oven to 200°. Let the oven come to temperature. Then set oven to 300°. Once at temperature, set again to 350°. Total cooking time will be 1 1/2 hours.
SPICY PORK TACO SAUCE RECIPE:
3 Green Onions
½ TBS Salt
3-4 Leaves Pickled Ginger
½ TBS Hot Sauce (Pico Pica or similar)
1 TBS Agave Nectar (Honey or Maple Syrup)
Add all ingredients to food processor or blender, and pulse until green onion is in fine pieces.
Add to pulled pork taco as desired.

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Опубликовано:

7 июл 2024

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Комментарии : 17

@SvenWalvert 6 дней назад

Dear Chef Bill this recipe truly is the best I’ve found online! After trying it many times, here’s a useful tip for everyone: It’s crucial to keep the broth that cooks with the meat to maintain its tenderness and flavor. Fill the pot with broth almost halfway up the meat. After 1.5 hours at 180 degrees, open it, check how much longer it needs, and set aside a few ladles of broth - it’s delicious and essential for later! After another 30-45 minutes (depending on the meat’s fat content), remove the pot. Pull the meat gently with the broth inside, being mindful not to overdo it with the liquid. If the meat still seems dry, add more of the reserved broth. If it looks too soupy immediately, remove some broth. It should have the perfect balance to be flavorful without being too liquidy or dry. Enjoy your meal!

@ChefBill 6 дней назад

Very good advice! Thank you!! I got one of those Bluetooth temperature probes, and now I use it all the time for Römertopf cooking. Adding broth is a good idea, as after 1 1/2 hours things can get dried out. Good luck!

@danielbarr9795 Год назад

Best information out there for sure!

@ChefBill Год назад

Thank you Daniel! Some day I will post another clay pot video ... there is more to talk about!!

@RaySawhill 3 года назад

Nice! Looks great.

@ChefBill 3 года назад

Thanks!

@danielbarr9795 Год назад

Good hints!

@B2000Z Год назад

Thank you!

@user-vm7yd4wg4i 6 месяцев назад

I'm so glad to found your video, I just got mine today and didn't have the cookbook as I bought it 2 hand. My one is 111 and not glazed, do I need to brush some oil to avoid the burn? Also can I put it in dishwasher? Many thanks and Merry Christmas :)

@ChefBill 6 месяцев назад

Hello! There are a few good ‘clay pot’ cooking books on Amazon. Also you can look on eBay and the like for old paperback books on ‘römertopf cooking’. Also the internet. I’m not sure oil will prevent sticking. But it shouldn’t hurt it either. It possibly will discolor, but that is ok. Just remember to soak the pot thoroughly before you put anything on it. Ok, so unglazed means it also may have been produced in Mexico. FWIW I would not put it in the dishwasher! Thermal shock , movement, and chemicals may damage or crack your pot. Just wash with warm water and vinegar, or a mild dish soap if you must. Remember: always completely soak your pot in water for at least 20 minutes before cooking and put in a cold oven. The clay is vitrified, so it should not get bacteria inside. However, having the water soak into any porous areas will further protect the clay from contamination. Happy cooking !!

@user-vm7yd4wg4i 6 месяцев назад

@@ChefBillThank you so much for your reply chef Bill❤ so my pot wasn't made in Germany😢 do you know where I can buy one is made in German please? Yes I will keep that in mind water and cold oven😁

@ChefBill 6 месяцев назад

German Römertopfs can be bought on Amazon, and possibly Wayfair .. or just google it (?)

@KitchenGrannyHeike 3 года назад

Hello Bill looking very yummy like 7 .😍❤️🙋‍♂️😍❤️🙋‍♂️

@ChefBill 3 года назад

Danke schön!!

@creativehealingpowerwithch7546 3 года назад

YUM! I loved learning all the details for cooking projects too.

@craigmccoy3675 4 месяца назад

I see that you poured hot pork & juice into the cold clay vessel, can that transition crack the clay?

@ChefBill 4 месяца назад

I see what you are saying. I think I must have felt like the meat and liquid common off the pork wasn’t that hot. Also, the clay was just soaked in water, so that may be a bit of a buffer. If it was a large amount of boiling water, that may have been an issue. Still, it may be prudent to let everything cool a bit first. Most of that pork roast was raw, and right out of the refrigerator. So, that part wasn’t that hot to the touch. Good observation! :)