[THE PULLED PORK'S DYNAMITE. THE SAUCE HAS GOT A NICE TWANG TO IT. THE VINEGAR COMING THROUGH, GREAT TEXTURE OF THE PORK.]
[IS THE ONE PASSED DOWN FROM PATTI'S POLISH GRANNY. OKAY. WE ARE MAKING CABBAGE AND PORK. ANOTHER CONTRADICTION IS PRESENTED IN THIS CASE? SURE. WE'RE GONNA DUMP THE FLOUR IN.]
[YOU'RE AT HOME WHEN YOU'RE HERE. JUST PICK IT UP. YOU'RE AT HOME WHEN YOU'RE HERE. OH, WE NEED YOU A NAPKIN. THAT'S WHAT YOU CALL A PULLED-- THAT'S SOME GOOD PULLED PORK. THAT'S SOME GOOD--I KNOW IT'S SOME GOOD PULLED PORK.]
[AND EVEN SPREAD. WE HAVE TO GET ENOUGH TO THE END NOW. SO NOW WE'RE GOING WITH THE PORK. OKAY. I WANT TO GET OUT OF HERE MEANS I WANT TO BE INNOCENT, BUT YOU DON'T WANT TO GO TOO CRAZY. I'VE GONE TAMALE GONE WILD RIGHT HERE, BUT-- NO, NO, NO, THAT'S ACTUALLY GOOD.]
[AND THE DEEP RICH FLAVOR OF THE PORK. IT'S GOT A LOT OF BALANCE.]
[THAT'S JUST GONNA BLEND ALL THROUGHOUT THAT PORK. THE PORK HAS BEEN CHILLED FOR ABOUT AN HOUR. SO NOW IT'S GOT A UNIFORM DISTRIBUTION THOUGH NO LONGER TELL IF HE WAS UPSET BY BEING SO FAR. NOW WE'LL GRIND IT A SECOND TIME. THIS IS LIKE PRO PORK SAUSAGE MAKING. GOOD FAT-TO-MEAT RATIO. THAT'S JUST PRIME TIME.]
[OH, YOU GUYS ARE RUNNING TAPE? IT'S GOT A NICE LITTLE TANG TO IT. AND THTL— TOO HOT TO LIVE. IT'S ON THE THINNER, MORE VINEGARY SIDE OF THE BARBECUE SAUCE, WHICH I ENJOY WITH PORK. UH-HUH.]
[OF COURSE WE DO. MAPLE GLAZE. TA-DA. IT'S LIKE A CANOE OF PORK. MMM. (mumbling) MMM. LIKE 'EM.]