BBQ with Franklin: Pulled Pork 

I remember a customer complaining that they didn't want to eat pulled pork, because it's pork butt. They thought it was the ass. So they demanded ham. Ham is pork ass.

Best thing about being quarantined, more time to smoke various meats.

Love how MasterClass just re-shot these and charge people to watch, thank you Aaron for doing this 7 years ago!!

It's a shame he stopped making videos because he's easily the best at this that I've seen, and on top of that he's a genuine, good person. need more people like him. definitely gonna have to try Franklin bbq at some point in my life.

Over 7 years later and lots of pork butts, this is still my go-to for pulled pork. Awesome recipe.

I would just like to thank you! I studied this video and learned a lot! My first attempt at a pork butt was a success. My confidence is at an all time high thanks to you and videos! Thanks again!

I made this today following the instructions to a T. In at 9, wrapped at 2, done at 6. Served to friends and it was the best that I’ve ever done. Collard greens, cole slaw, green beans, rice-a perfect summer dinner, served outdoors.

I just finished making this for my family for 4th of July, and it turned out beautifully! Thanks for the tips Aaron!

I honestly couldn't tell you how many times I've watched this episode.

Aaron is truly a BBQ genius. Great video!

This is the only pulled pork video to be watching. So good!

I just ordered a Traeger smoker after watching your videos. Time to enjoy retirement. Thanks so much for sharing with us.

Franklin, I just wanted to say how happy I was with this recipe. I've cooked 3 pork shoulders now, one was a Memphis style, the other a Carolina style. I tried your method today. The cooking time was a little longer then expected. I was patient and The shoulder was cooked perfectly. The flavor was EXACTLY WHAT I WAS WISHING FOR! I hope you continue making videos in the future!

No injections, no brown sugar, no sauce. Just a simple rub and a hardwood fire... This is real barbecue!

Giving this a try tomorrow. Glad I found this video! Thanks Aaron for sharing your recipes!

You are the KING Aaron! Doesn’t matter what you cook your knowledge is unbeatable! Thank you!

I smoked a pork butt today and it was absolutely fantastic with his recipe and also the timing with the foil. Shoulder blade came right off. It took exactly 8 hours to get to 200 degrees internal in an electric smoker at max power. I used minced garlic and onion and turned out fine.

2 a.m. this morning: HEB app showed delivery windows open TODAY. 2:01 a.m: Started trying to decide what to smoke on my Weber today. 2:45 a.m: Finished watching this video. 3:00 a.m.: Ordered Pork Butt from HEB. 9:30 a.m.: Received 9 lb. Pork Butt. 11:00 a.m.: Finished modifying my Weber Kettle to fit my new Thermoworks Billow (*of course* I couldn't find a stepper bit, but persevered w/ drill bits and a Dremel :). 11:30 a.m.: Had temp to 260°. Put Pork Butt on. 7:37 p.m.: Pulled finished Pork Butt off the heat (cooked to 202°, otherwise followed these instructions, almost exactly). 8:09 p.m.: Couldn't stand letting it rest anymore. Proceeded to shred/pull the whole chunk 'o meat. 9:00 p.m.: Finished eating WAY too much of the best pulled pork I've ever made (thanks to Aaron!!!), and putting away about 5 lbs. for leftovers. Must've lost over a lb. of total weight to liquid/fat rendering. Three of us must've eaten close to a pound each. I've made three briskets and this Pork Butt so far during the stay-at-home orders. Got pork ribs (babybacks) coming Tuesday, and will try not to eat them all in one sitting. :) God bless Texas. God bless BBQ.

I followed these suggestions, from the rub, to the temp, and time (wait till the fat splits on the top and them wrap). This has turned out as the best pork I have ever done. There are lots of videos out there but these have been the most informative ones that produce the best results I have found. Please keep them coming and I need to come stand in line at your place the next time I'm in Austin.

It's fun learning from Aaron! Love his restaurant too.

Even when you don’t need to this guys vids are always a nice refresher

I made this today. Everyone loved it. Cheers from Schertz and Marion!

Fantastic and simple method. I'm making today. Thanks for sharing!

I have learned so much from this man. I originally viewed his shows on PBS and have been referring to these videos time and again. Keep it simple is how I roll, thanks to Aaron. I learned how to wrap brisket in butcher paper from him, and my friends all say my brisket is as good or better than any restaurant. I will be smoking a pork butt very soon using his methods.

LOVE this easy recipe. Today, I am doing it for the second time and cannot wait to hear what my guests think. Thank you for sharing your knowledge and talent!

That’s probably the best explanation I have ever seen. Love the breakdown of rub ingredients and even though I’ve done dozens of butts I never knew that tip about the fat splitting! .

Thanks BBQwithFranklin for sharing the info and tips! I live in the heart of the Carolinas and I followed your Pork BBQ techniques yesterday and it was soooo good!

Gotta say, I love your sense of humor and the videos! Thank you .

Congratulations on your videos. Thank you for making me understand BBQ in Texas style. From Angra dos Reis - Brazil

So my first attempt at pulled pork. So, I followed this to a T and guess what! Mr. Franklin you are the man. It did not last long at all. It came out so good and it did exacly as it should. Bone came out no issues, pulled right apart and the moisture of the meat was perfect. Just a great video on how to do this.

Love your technical advice, your humor moments (and your bbq) !!

i like how you take the time to explain everything even what you used for the ingredients thanks allot.

I've tried everyone of your videos and the have come out amazing!!!

Pork lends itself to a sweeter rub, beef lends itself better to the savory type rub like a simple salt and pepper rub. Good BBQ doesn't need sauce but it does work well with sauce and or a glaze. Franklin's BBQ is excellent as is many commercial run establishments in the South. But the best BBQ, and for that matter the best meals I've had was always made by the home cook with local ingredients and the care and love they put into it.

Thank you so much for this video. I followed it nearly to the letter, and trusted the process. This was only my third time using my smoker and my pork shoulder came out better than any I had ever had before. It's even good cold!

Use this method and came out awesome! Aaron is the man!! Keep it simple salt and pepper and other small things no biggie!!

Just smoked a pork butt for a July 4th party following the guidelines presented here by Franklin and I have to say (along with several neighbors) that it was absolutely delicious. Everyone raved about it. I will be doing again for sure.

We MUST have more videos BBQwithFranklin!!

Just a refresher… always nice visiting Mr Franklin.

I love it when people say Texas BBQ doesn’t do pork. Oh, we do, and it’s fantastic. First thing I order when I check out a new BBQ place: 1/4 lb straight pulled pork. No sauce. If that’s not great, I don’t even want to try your brisket. I’ll just get some sausage and try somewhere else next time.

I always keep a box of latex gloves in my kitchen cabinet, and at least 20% of the time I actually remember to use them.

Who watches cooking videos when they're really hungry?

It disgusts me sometimes how effortless BBQ is for this man. I was about five of these deep before I got one I was happy with. What a legend.

I'm watching this from 9 years ago and been using this video for 2 years to help coach me through family gatherings. Much thank you from S.E. Texas

Wow, he really looks like an Aaron... His parents did a good job naming him.

I LOVE this series! I'm not a stranger to BBQ by any means but watching these videos is like having Steven Hawking help you with your math homework! Big respect for this guy....I aspire to bring REAL BBQ to my area someday soon and I always envisioned it to be in the model of this master of meat....

Got me a stick burner... watched your video about 20 times... made your recipe... maybe the best pulled pork I’ve ever eaten!! Aaron Franklin, my family thanks you!!!

Thank you guys so much for explaining the details like why you let the meat rest so that the moisture doesn't escape I never really understood that part when I say let it rest. These are the instructions almost anyone would need to really do a good pork butt even in their own oven because I did this way with a combination of my oven and slow cooker. It was perfection!

Hi Franklin, greatings from Bavaria. It's an amazing Video! I will try it soon

Doing my first Boston butt today and nervous as heck. My big green egg just stares at me looking for the challenge today. I met Aaron last year at his shop and the guy is touched by BBQ Jesus. The way his pork develops that bark with the basics in rub is unmatched. After watching so many other videos on how to do pork butt, none of them look as good as Aaron's. Think of it as Timothy Dalton to Sean Connery...Aaron is all lip smackin' classic James Bond and very simple and the real-deal...and having tried and see the process in person was spiritual for me. Wish me luck today!

Thank you for the tips! I am just trying new ways to smoke meats. Again thank you Aaron. I appreciate everything. Russ

love that guys enthusiasm, jokes and not overdoing things! that's rare for youtube:)

Just smoked my first pork butt yesterday. Came out great. Thanks for the video!!!

Girls, if a man can't cook...he ain't gonna be good at anything else either! Heed my words and be happy. Son

I'm 7 years late watching this video, but you sir are the master!

Glad i came across this video! Going to try my first one using this method. Simple and easy.

Great video Aaron. I've watched a lot of videos on youtube about smoking meat by far the one on your channels are the simplest and straight to the point videos. I made my own smoker since where Im from(Asuncion, Paraguay) I've never seen a smoker. I raise my own pigs and after 3 years I was trying to find someway of smoking pork similar to the way you guys do it up in the US. The hardest thing of smoking here in Paraguay is finding the correct wood to burn. I tried Ipe wood and I can say it has been the best smoked pork that I have ever tried. Thanks for all the tips.

I love how you reference everything as being from "central Texas" love it!

That looks so, so yummy. Gonna make it tomorrow! Thanks for the great tutorial!

I love this recipe and style of pulled pork. Excellent flavor.

Awesome Aaron you are the king next time I am in Austin i'll be in line Thanks for sharing your experience with us foodies.

I made this yesterday for the 4th of July, 1st time making pulled pork. Had an 8 lbs pork butt, followed the recipe/temperature almost exactly. Had the bark, fat separation around 5-6 hours, wrapped it and cooked until internal temperature was 205 Degrees F. It turned out amazing and juicy, the bark mixed in with the inside meat made it taste amazing. Good smoke flavor too. Started my fire at 4 AM, it was done around 12:30 PM. So a little over 8 hours cooking.

Thanks for the tips. I cooked pulled pork for first time and used your wrapping in tinfoil and grill technique. It was so useful and the bone came right off! Thanks again

We makei it in our oven - exact directions , comes out exactly and delicious! Our gratitude and thanks, family favorite here.

Glad to see someone leave the fat on after smoking it. Never understood when people pull it all out. The fat is what makes it so delicious. Great video.

I'm a muslim but i gave it thumps up just for this guy

My Husband and I just came back from Austin Texas and one of the guys at the airport rental car service let us know that he learned how to bbq from your videos and man am I happy he mentioned it. Texan bbq is FREAKIN DELICIOUS!!!

done this twice just as Aarron explains and it was amazing!, its seems simple compared to others rubs and injections but it works!

Franklin seems like the Yoda of BBQ

Aaron's tips and recipes are fantastic! Some people have asked what kind of wood Aaron uses: He prefers post oak (readily available in Texas by the truck-load) for smoking. Occasionally he will use hickory. I changed to post oak, and now use it exclusively.

Great directions, smoked several pork butts following Franklin instructions, came out great every time. Simple and effective. Thank you.

Great tips, I really enjoy these videos! Thank you!

I'm from st louis and my favorite bbq is a pulled pork sandwich. No question

Is it me or does Aaron remind you of Seth MacFarlane.... Strange.. Loving this meat channel haha

I had never smoked Butt let me tell you I did two at the same time. I followed this to the teeth and...PERFECTION!!! 🙌🏾 I bought this cheap styrofoam chest and threw them both in there to rest. I was so tired I let rest over an hour 😂😂JUICY! The bone slide out like butter!! Best pull pork I ever had!! Thanks Aaron this how we roll in Texas babee! 🔥🔥🔥🔥

Used this method today, my best pulled pork to date! THANKS FRANK!

i have been smoking pork for years and was always using a brown sugar base rub. i got kind of tired of that so i figured i would change it up. so i watched this video about 2-3 months ago and i have only been using your style rub since. all my friends and family like it better and it is very simple, easy and tasty. one thing is, i use hickory. i live in connecticut so i dont think that kind of rub is common. thanks Aaron also after i wrap my meat in foil i discontinue the use of wood and switch to charcoal because your not going to put any more flavoring and its just a waste. i only do this cause i buy my wood in the store and its cheaper to do it that way for me. $20 for a bag of wood and about $8-9 for charcoal.

HEB Brand "Hill Country Fare" on those powders lol.

Well done. Very articulate and easy to follow.

First thing i ever cooked in my WSM. Watched the video 3 times. Followed the recipe exactly with a 9.5 lb pork butt. As my wife said, " This is the best pulled pork ive ever had." Unbelievably good and tender. Shredded it with a pair of tongs and a fork.

Love your videos!! That looks heavenly!!

you got a Texan, a vegan, and a crossfitter all in the same room, how do you know??? because they all tell you within the first 10 seconds

Thanks for the tip about letting the pork rest before you shred it. I never knew that and yeah, you're right, sometimes mine does come out a little dry but I didn't know why. Thanks again!

Aaron, OMG. Stayed up last night with a 8 pounder. Best I ever made and made for a great breakfast for 10. Thank you!!!

...since we're in Texas

I’m glad you don’t put sugar/brown sugar in your rub. To me it doesn’t need it. Sugar tends to burn, no rub needs it in my opinion. At the end you’re most likely to put bbq sauce(sweet baby rays) on your finished shoulder- butt anyway. There’s you’re “add sugar to” right there. Nice rub by the way. Nice finish. Makes me hungry. Try biscuits and gravy(pulled pork) instead of the sausage in it. You will thank me. The flavor is amazing. Better than sausage in my opinion.

Im in the Hill county and started wondering what else besides a baked potato to put pork on. My wife was making fries and burgers so i grabbed some of her fries , a TX size handful, then put a 60 fry to 40 pork ratio, added cheese, fresh jalapeno cilantro mix, covered with fresh green onions and ON POINT!!! The green onions set it off! Now I use some red jalapenos mixed just for looks. Just started the East Coast coleslaw topping on sammiches but with a tad of my own hot sauce and mayo for the outta tx thinking! Them Carolina folks are on to something 🇺🇸🤔

Used this method this weekend. Best pork shoulder I ever cooked. Thx for the video.

"annnnnd shred it to bitsies."

I love this show. He’s like the bob ross of BBQ

I made 2 of these the other weekend on my weber smokey mountain 14" (nice little smoker) They turned out amazing...Something about homemade BBQ, it makes life worth livin

Frankie here from Mansfield, TX. I followed this video and made the best pulled pork I have ever made. I forgot to use a binder though. Bark probably would have been better. I'll do it next time. Everyone loved it though. Thanks for sharing.

“It’s a huge piece of meat, it can handle a lot of rub”

I worked a rodeo concert event , got set up with tent etc , when my boss told/ asked / surprised me to cook 10,000 lbs pork butt , I said I never had , he showed me a huge rotisserie , boxes of spices , and freezer truck of meat , at least I had a meat thermometer , he said you are smart you will work it out , OK , First Im going to need some beer , then a friend to talk to , then some more beer for friend , and cigarettes as he smokes , and some money for him as he is working. And a nice hotel room with pool when we are done with weekend , for 2 nights and dinner ,and more beer and cigarettes . We did the deal , had a lovely long night , security kept coming over when will it be ready , 4 am , then I do next batch . I slept maybe 4 hours in 2 days pretty good For my first time , the pork bone slid out clean , just so juicy its hard do mess a butt . yes I used the water method keep it moist.. he made 100G , I think my costs about a 3G, Ikept 2g should have asked for more than cigarettes.

I cooked 8 pork butts for my wedding reception following this guide. Legit and simple enough that I could follow.

well done, that is so awsome!!! when you took it out the grill the 1rst time it looked like a piece of lava.

"oh yeah that's cute" lmao

Awesome Vid! Love your work, sir.

Just want to take my time and thank you for this simple quick tutorial. First time making a pork butt and mannnn it was a success!

Thanks Aaron. You are the best!