Smoked BBQ Pulled Pork with Bao Buns Recipe | How To Smoke Pork Butt
I made smoked pulled pork with traditional bao buns and it was amazing!!
Pork butt recipe:
Start by preparing the pork butt, add mustard as a binder then apply your favorite BBQ rub. Place it in the smoker at 250 degrees for about 6 hours or until it hits 165 degrees. It should have a great bark and color by then. Take it out and wrap it in foil then put it back in the smoker till it hits 205 degrees internal. Let it rest for 1-2 hours and then shred it with a fork then add some BBQ sauce and it is done, you got some great BBQ pulled pork!!
Bao buns ingredients:
- 3/4 cup water
- 2 Tbs sugar
- 1 Tbs yeast
Mix well until partially dissolved then leave it for 10 mins
- 2 & 1/2 cups flour
- 1 Tsp salt
- 1 Tsp baking powder
- 3 Tbs powdered milk
- 1/4 cup vegetable oil
- water and yeast solution
Mix everything well and knead the dough then let it rest for 10 mins. Then shape it into a ball and apply some oil and cover and let it rise for 2 hour until it is doubled in size. Then roll out the dough to a 1/4 inch thickness and cut the dough into circles. apply some oil using a brush then fold it in half and roll it lightly on more time. Place the buns into the steamer and let them steam for 12 mins. Take them out and brush them with egg wash and put them into the oven on broil for a couple of minutes till they are golden brown.
Open up the buns and add your pulled pork, add some pickles and extra BBQ sauce and ENJOY!! THEY ARE DELICIOUS.....
There you have it, this is the best smoked pulled pork buns recipe, you have to try it!!
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Extreme MEXICO CITY STREET FOOD TOUR with 5 Mexican Guys CDMX!
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►Mexico City street food guide:
I met up with 5 Mexican Guys ( and they just started their channel since I met them, so go check them out!) to go on an ultimate Mexican street food tour of Mexico City. It was one of the greatest food days I had in Mexico, and we tasted so many incredible dishes.
La Esquina del Chilaquil - For breakfast in La Condesa, there’s no better place to check out than La Esquina del Chilaquil, their tortas are delicious.
Price - 40 MXN ($2.14) each
Mercado de San Juan - I wanted to quickly check out this market, but it wasn’t all that busy when we went - there wasn’t too much going on. So we had a quick scorpion and then continued on to the ultimate street food market.
Scorpion - 160 MXN ($8.54) for 4
Mercado de La Merced - Mexico City is packed with street food, but if you want a food experience that’s busy, in your face, and always exciting and delicious, Mercado de la Merced is one of the greatest places to start. You’ll encounter massive amounts of street food that will blow your mind with how delicious they are. Here are the things we ate at the market:
Quesadilla - 57 MXN ($3.04) for 3
Fries tacos - 20 MXN ($1.07) each
Pancita - 40 MXN ($2.14) per bowl
Pambazo
Mamey - 15 MXN ($0.80)
Mango - 15 MXN ($0.80)
Churrería El Moro - This wasn’t street food, but we needed a little afternoon break, and there’s no better spot in Mexico City for churros than Churrería El Moro.
Total price - 439 MXN ($23.44) for all
Esquites - 20 MXN ($1.07) - After walking around El Zocalo - the center of Mexico City, we then had a corn snack os esquites where they add corn, mayo, cheese, and chili salsas to a cup. It’s pretty tasty.
Loncheria La Rambla - Next we tried a Mexican style turkey sandwich - it was alright, but not the best food of the day.
Torta de pavo - 35 MXN ($1.87) each
Taquería Los Cocuyos - And finally to end this Mexico City street food tour with 5 Mexican Guys, we headed to Taquería Los Cocuyos, a legendary taco stall in the heart of the center of the city. The tacos are amazing, and it was the perfect was to end this day of incredible Mexican food.
Tacos de cabeza - 17 MXN ($0.91) each
Again, thank you to Moises and 5 Mexican Guys for reaching out! Check them out here:
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Pineapple Shrimp Tacos (recipe in description) #shorts
1 lb (450 grams or 5 cups) shrimp, peeled and deveined, tails removed
2 tsp chili powder
2 tsp cumin
1 tsp sea salt
2 cloves garlic, minced
butter or olive oil for sautéing
Guacamole:
1 large ripe avocado
2 tbsp finely diced tomato
2 tbsp finely diced purple onion
1 tsp lime juice
1/2 tsp garlic powder
Remaining Ingredients:
8 corn tortillas
1 cup pineapple, cubed
1 cup purple cabbage, shredded
cilantro, tabasco and lime wedges for serving
DIRECTIONS
Start by chopping pineapple into bite-sized cubes and shredding the purple cabbage. Set aside.
Toss the shrimp in a bowl with the chili powder, cumin and sea salt. Heat up a tablespoon of vegan butter or oil in a large pan over medium heat. Add shrimp and minced garlic to the hot pan and sauté for 5-10 minutes, flipping occasionally, until the shrimp is cooked through. Set aside.
Heat another tablespoon of oil in a separate large pan over medium-high heat and add in the pineapple. Cook for 5 minutes, flipping occasionally, until all sides are lightly charred. If it isn’t charring, increase the temperature and stop stirring as often.
While shrimp and pineapple are cooking, make the guacamole by finely dicing the tomato and onion. Mash avocado in a small bowl then add in remaining ingredients and stir together.
If using corn tortillas, heat up each individual tortilla on medium-low heat until the tortilla becomes bendable and soft (about 3 minutes). Watch closely to ensure it doesn’t burn.
Assemble tacos by layering on the guac first, then cabbage, then shrimp and garnish with cilantro, lime juice and tabasco.
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