I found the KEY to perfect PULLED pork! It's life changing.

Подписаться 2 млн

Просмотров 493 тыс.

50% 1

Never make bad pulled pork again, today I share with you one of my favorite cheap recipes of all time. Being able to control the fat ratio of your pulled pork is the key to making the most flavor pork you can make. Here is the key to success.
Guga's Rub: • Guga's BBQ RUB - Amazi...
Make Pickled Onions: • Crispy and Tender PORK...
* Become a MEMBER of SVE *
/ @sousvideeverything
-----------------------------------------------
SUBSCRIBE to This Channel
www.youtube.co...
-----------------------------------------------
Subscribe to my 2nd Channel
www.youtube.co...
-----------------------------------------------
* SVE MERCH *
Shirts: teespring.com/...
Cups & Boards: www.etsy.com/s...
-----------------------------------------------
* MAIL TIME Want to send something?
13876 SW 56th Street (№128)
Miami FL 33175
FOLLOW ME ON
Facebook: / sous-vide-everything
Instagram: / sveverything
*************************************************
THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
* SOUS VIDE EQUIPMENT *
Nise Wave Sous Vide: nise.tech/page...
Joule Sous Vide Circulator: amzn.to/2Ii6SFy
Anova Precision: amzn.to/2PM1izx
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/3rRhlga
My Stove: amzn.to/2DBwP2C
Steak Tray: amzn.to/2Uvoa8Z
Tongs Tweezers: amzn.to/2M6v3Gm
Best Chamber Sealer: amzn.to/2hGHYF8
Cheap Suction Sealer: amzn.to/2mtj1Oi
Chamber Bags: amzn.to/2fpvSzD
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
My Salt: amzn.to/2tofZgN
Pepper Grinder: amzn.to/2BYhNiz
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Affordable Rack System: amzn.to/326c5Ih
Stainless Rack System: amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
* EVERYTHING I USE in one LINK *
www.amazon.com...
**************************************************
* Pork Shoulder by Grand Western Steaks
Their Website: bit.ly/2ConGtC
Use Code "SVE" for 15% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
* My SMOKER and STOVE *
Camp Chef WOODWIND: bit.ly/2BurRVE
My Powerful Stove: bit.ly/3esNW5j
* TORCHES OPTIONS *
FLAMETHOWER: grillblazer.com/
Small Torch: amzn.to/2BWYvv1
Searzall Torch: amzn.to/2meJLS7
Searzall Head: amzn.to/2mX8Pvl
* MY KNIVES *
Everyday Knives: amzn.to/38k1BuI
Chef Knives: amzn.to/3qCo0K5
Strong Knives: amzn.to/3chCl9x
Fancy Knives: amzn.to/3ekPtxa
* SMOKER AND GRILL *
Best Smoker: bit.ly/2BurRVE
Smoke Gun: amzn.to/2frGzyO
Smoke Dome: amzn.to/2xAHgj7
Portable Stove: bit.ly/3esNW5j
Wood Pellets: amzn.to/2mMOR9O
Charcoal Grill: amzn.to/2mXaIbp
Heat Resistant Glove: amzn.to/2BFEk3J
* My Cast Iron Pans *
Most used Pan: bit.ly/3eyd6Cc
My whole Collection: bit.ly/3hg2RUX
* Cole Slaw *
4 tbsp Mayo
2 tbsp Apple
2 tbsp Sugar
* OTHERS *
Induction Stove: amzn.to/36gCKrw
Hand Blender: amzn.to/3cF2HlJ
Blender: amzn.to/2n3IpKx
Food Grade Gloves: amzn.to/2lTd8H4
Glass Mason Jars 8 Oz.: amzn.to/2mSF6qm
Glass 7 Cup with Lid Container Kit: amzn.to/2onMYhB
* VIDEO EQUIPMENT *
Main Camera: amzn.to/2imsWSi
Drone: amzn.to/2jSbK7G
Gimbal: amzn.to/2ilc3HU
Main Lens: amzn.to/2AzKumn
Zoom Lens: amzn.to/2BMF7k8
Microphone: amzn.to/2jVU3UC
Slider: amzn.to/3kWlTOM
Voice Over Mic: amzn.to/2n69j1h
* My Music *
share.epidemics...
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Опубликовано:

28 сен 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 732

@darren_clark Год назад

Guga!! So many times you say "Of course, the exact measurements are in the description below" but you leave us without that. Please be more diligent on follow through. Vinegar sauce on this one.

@ChicanoGamin 3 года назад

Doctor: Guga your nephew only has minutes to live after being dry aged. Guga: that gives me enough time to make this awesome side dish.

@hiDua 2 года назад

Underrated comment

@asmdeus9197 Год назад

😂😂😂

@NickJensenMusic 2 года назад

Guga- what are the exact measurements for the vinegar sauce? Not seeing them anywhere. Thank you so much for your incredible videos and recipes!

@H0b0W1thSh0tgun 2 года назад

Bump!

@photasticimages9258 2 года назад

I was looking for that, too. Actually the ONE thing I really needed (already familiar with the rest).

@christophermisquez2342 2 года назад

I’m also interested in knowing this. I’m making it today. Also, there’s carrots in the cole slaw…

@vintagevga7547 Год назад

I would also like to know this!

@convincedquaker Год назад

Try Emeril's BBQ Sauce recipe. It's a light North Carolina style, like this. Excellent.

@smokingtarheel3003 3 года назад

The fried egg is like sacrilege up here in NC, but I must admit that looks TREMENDOUS. I'm trying this at home!! The sauce is also spot on!!

@griffincontracting 3 года назад

I'm from NC...and we'd have to run Smithfield's out of town before criticizing sacrilegious eggs, yeah? The fact is that many North Carolinians put up with, and even openly embrace pseudo-BBQ.

@Activator-df4gj 3 года назад

Yeah the egg isn't normal in Denmark either, but it sure does look awesome :D

@drewdrabik3620 3 года назад

All I can say is pull the shades and enjoy!

@johnbenoit1775 3 года назад

I can no longer eat runny eggs ever since some one told me eggs are the equivalent to women's periods. 😳😭😭😭 I will forever hate them for ruining eggs for me.

@stefankok7962 3 года назад

@@johnbenoit1775 it's kind of a chickens period yes, but you don't eat women and you do eat chicken

@ringwood 2 года назад

I saw another video you did for pulled pork. It was 60 hours at 145. I was planning on trying that until I came across this video which was 24 hours at a higher temperature. can you tell me the difference in the outcome of these two. Which do you prefer for a pulled pork sandwich.

@sintoxic 3 года назад

The ingredients for the coleslaw just "appeared" in the bag^^ Can you tell, how much of the vegetables are needed for the amount of sauce you mentioned?

@SchroederMBand 2 года назад

Guga, have you ever thought of turning most of your videos into a recipe book? I can't tell you how many times I've cooked this, and I always flip back to the video to confirm everything.

@etniklekaj8869 3 года назад

Do a marshmellow fluff dry-age experiment next

@WindHashira 3 года назад

That actually sounds delicious

@Dhagen6278 3 года назад

Interested to see the results as the fluff is not airtight. May get very badly infected due to simple sugar content and billions of pores for nasties to start growing

@GreggArnell 4 месяца назад

I made this for 13 people tonight - and they all RAVED about it. Thanks Guga !!

@mangravy2000 2 года назад

I need the bark and all of those bits. If you like pickled onions you might want to try a granny smith apple slaw. Apples and pork always pair well.

@DangerousOne326 3 года назад

DRY AGE WITH EASY CHEESE (AKA CHEESE WIZ IN A CAN)!!! 🧀 8 months of commenting on every video! GO GUGA GO! GO GUGA GO!

@peppers6037 3 года назад

Do grilled brisket tacos (the best) 1.) Slice raw brisket thin 2.) Season with season all or lawrys 3.) Grill on high heat (watch for flare up's because of high fat content) 4.) Using a clever chop meat (because of toughness) 5.) Serve on grilled corn tortilla (chopped onion, cilantro, lime, and salsa opcional) Creamy green salsa (most people think it has avocado but its a lie) 1.) Grill 5 jalapenos 2 serranos 2 cloves of garlic and a 1/4 onion 2.) Once charred blend everything together 3.) Crucial step slowly drizzle canola oil while blending to emulsify (if oil seperates stop and remove excess oil and reblend) 4.) Add salt to taste (even though it has a lot of peppers it is not a very spicy salsa. Really creamy in texture)

@stardustie 3 года назад

Can we get an oven/stove top version from you Guga?? You are one of the only ones that I trust on these. Maybe on the second channel.

@adammousa2455 3 года назад

How I wish I have an uncle like Guga, best meals on every week.

@FlavorPro 3 года назад

I'm gonna need you and Sam the Cooking Guy to do a collaboration. Both of you make something your own way, and then y'all try each other's foods and react to that.

@CGYT16 3 года назад

When you say keep the salt and rub separate, do you mean to take the salt out of the Guga rub or just add additional salt before the rub as made is added? Also how much cooking time would you add for a 10.25 lb shoulder? Thanks.

@jonnyjameson4830 3 года назад

Crickets

@CookingJoeFoods 2 года назад

I wish he would've replied to this 😑

@SchroederMBand 2 года назад

My guga rub has no salt in it. I put on the salt, then the rub. I THINK the advantage of Sous Vide is that you don't need to care as much about weight - the entire meat will quickly get to the water bath temp, and then its just cooking. So I don't think you need to add any time, but adding an hour wouldn't hurt anything I think.

@jamesbrandon8520 Год назад

You should try some dried sage on the pork it makes it savory then the vinegar sauce still works great

@ronymoreno581 3 года назад

I would love to be the neighbor of guga 😂

@Unicron187 3 года назад

totally on my bucket-list now

@dantedias4064 2 года назад

Made this today . It really makes it so easy and fool proof

@johnstroup3191 2 года назад

I made this following your instructions, and it was delicious! My wife never eats an entire sandwich at one sitting. She did this time!

@Pintosonic 3 года назад

I really like my pulled pork with an al pastor inspired sauce made with guajillo peppers, ananas, apple vinegar, salt, pepper and a little bit of brown sugar (about 1/4 of what you would use for a bbq sauce, the sauce must be mostly acid not too sweet).

@jasonchen9645 3 года назад

Guga, your show is awesome. I was hoping you would have a Kalua pork dish on your show, but this is close enough, and I can extrapolate a recipe from there. Thank you.

@grasack1119 3 года назад

Hi guga. I was wondering If there's anything like japanese wagyu A5 milk and if you can use it?

@CoalCoalJames 3 года назад

Put the pork, slaw and pickled onion between a bao bun!!!. I had that exact thing a few days ago at a local café and it was DEEEEEEEEEEEEE- licious ~ .

@MiroslawHorbal 3 года назад

Gotta say, once you sous vide a pork shoulder for pulled pork, it's hard to go back. Chuck it in the day before you need it, and you're sorted.

@user-kp6ud7ht4z 3 года назад

I can’t wait to make this for my girl, thanks Guga!

@EithanWinters 3 года назад

He hasn't mentioned Guga's Rub for awhile now

@veluta2549 3 года назад

Guga’s buns 😏

@Saucedo1828 3 года назад

Cuz it’s 🚮🚮🚮

@evanhdez 3 года назад

@@Saucedo1828 is it? I was thinking of making it but I want to know if it’s good.

@justuntlsundown 3 года назад

@@Saucedo1828 yeah I hate to say it, but I really didn't enjoy it at all.

@InItForTheParking 3 года назад

Guga, you need a pellet grill/smoker. I set it in the morning and my pulled pork is ready in the evening. No baby sitting required. Set it and forget it.

@christstructionmeeks383 3 года назад

Im sold ive been watching ur show forever love the content its time to actually join thank again

@eerwee 2 года назад

Hi bud. Maybe I am going crazy but I can't find the exact ingredients and amounts for the vinegar based sauce. Pls help

@justinjones6312 3 года назад

I'm coming over!!! Looks good man!!

@Deepak0Aggarwal 3 года назад

Put the juices form the bag in freezer and the fat will harden and the water will remain liquid separate the fat and liquid and use them separately

@axswords8639 3 года назад

Guga, can you do an experiment where you cook 3 exactly same steak then say that it was an experiment to MauMau(not sure how to spell it, sorry if I write it wrong) I think this experiment can be an interesting idea and I'm sure some people is agree with me, I'm sorry if someone commented this before a I didn't saw it. We're looking forward to it Guga!

@masudkhoa3861 3 года назад

I dont think this video would be very good, considering Maumau and Angel already know how his steaks taste 100%

@Unicron187 3 года назад

when guga said "i know it doesn't look that good right now, but watch this", i totally expected him to go to town on the sandwich with the flamethrower XD

@ryanlamance4155 Год назад

Your one of my favorite people to watch cook but I could blow your mind with my pork shoulder lol. The shit I smoke can get shredded with a spoon

@underload9 3 года назад

Could you do a experiment with different temps and times for pulled pork?

@DLGambit 2 года назад

if you don't have a torch for bark would you recommend smoking the meat after the sous vide instead of before?

@teranoxmedia Год назад

Guga at 2:09 you say ingredients and measurements are in the description down below but there is only those for the slaw and not for the sauce...so what is the measurements for the vinegar sauce?

@kenreynolds1000 3 года назад

Add peeled and sliced Granny Smith apples to your side slaw with a bit of lemon zest and juice. I bring home empty bowls.

@johnsantiago4810 3 года назад

The right way of eating coleslaw is to throw it away.

@zestylobstertail4277 3 года назад

you should sear the pulled pork in the pan ti give it a nicer colour and texture

@djuell01 3 года назад

Crisping it up in the fry pan before you eat it is the best.

@JaroslawPtak30 3 года назад

OK! So this is something out of the freaking world! GUGA! I've been watching you since a year and half, and you have been outcoming yourself over and over again- BUT THIS!!! This just looks too good

@mwinner18 3 года назад

I love the series of steps he put this in lol toast the buns then cook the pork for 24hrs lol love you guga

@anthonyretroroulette7823 3 года назад

Wait, what's the recipe for the BBQ sauce? I checked the description and it's not there. If anyone knows please post it. I'm making this today.

@ajaymcclendon8574 3 года назад

I only seen the Cole slaw recipe not the other one.

@martellparks1450 3 года назад

Yeah don’t try this one unless you double seal. Cause my bags broke and I swear I had a solid seal. But mine cooked for 17h so I just pulled it.

@terrycrissman7392 3 года назад

Yeah, mine leaked a little

@takethemoneyandrunAP 2 года назад

@Guga, another point, you say you always salt separate from the rub, but the Rub you linked in the description ALREADY has salt in it?

@nittany605 2 года назад

Would you think about hitting it with the flame thrower to get a good char before pulling, or would that be too much?

@yusufthao4290 3 года назад

Would love to see a studio tour

@lonekazoo 3 года назад

Please, someone let me know when Guga's neighbor's house goes up for sale...

@fuckthedumbsh1t 3 года назад

you missed out with the browning aspect... those partially burnt pieces are some of the best pieces

@jamesmorrison7847 Год назад

Hey Guga! When I make the "Guga's rub" at home I mix 2 parts salt to 1 part black pepper to 1 park garlic powder. That's my ratio. Am I right? Thanks

@jamesbarnett7837 Год назад

Do you prefer this recipe over the 60 hour sous vide? Apologies if answered previously.

@dukeledford4196 Год назад

How come you didn't sear it afterwards? Or, is that just for looks at this point?

@tellyourmomisaidhi7387 3 года назад

Try dry aging with beef tallow, would that work?

@Davieduccio 3 года назад

I have some sous vide experience, but I don't have experience when it comes smoke any meat. I want to try and smoke the butt in the kettle, what if I go very low on the temperature, like they do with cheese? Or should I go with 200 degrees? Will it be enough to smoke 1 hr?

@punksk8er09 3 года назад

Maumau hit em with that “Moooist…moooist” 🤣

@williamthigpen678 3 года назад

Guga - I have a question for you. What kind of chili flakes are those? I was trying to find it in the description but I didn't see it. Thank you! Love binge watching all your videos on Guga Foods and Sous Vide Everything. Cheers everybody!

@convincedquaker Год назад

Red

@soumynonareverse7807 3 года назад

I wonder, egg yolk side up or down? Id say down so it drips into your other ingredients instead of off the bun

@nickmascioli1327 3 месяца назад

How come I am not seeing the ingredient amounts for the vinegar sauce?

@figbat6363 3 года назад

I do not like cold slaw at all but id try it if guga made it firnne

@a1970gto 3 года назад

Where are the proportions for the vinegar sauce?

@michaelmay8140 3 года назад

Guga, you didn't list the exact amount of ingredients for the vinegar sauce in the description down below. Just found the ingredients for the slaw.

@JEEPM0N Год назад

there is no recipe or description for the sauce and the amounts like you say in the video

@klaytonhaggard4924 3 года назад

I have gotten drunk pasted out and my kamado joe still beat this but ur cheesecake is still unbeatable

@maroarkulin 3 года назад

Why not flamethrow it at the end?

@darktoadone5068 3 года назад

What was the internal temp of the pork before you cut it up?

@jacopocarboncini5712 3 года назад

Nice SANDWISH 🤩

@pauld.cullenjr.7934 3 года назад

Guga! what did you do with the cubes of fat/skin still on top of the butt after the sous vide? It did not look totally rendered or crispy. Did you just mix in in with the meat? Thank you!

@pedropereira3003 3 года назад

Can i do it without smoking it?

@redpoint6870 3 года назад

Now I know my mission in life, live next to Guga

@JamesThatcher 3 года назад

Guga.... Guga.... Come on man, you should have used the flamethrower on the outside before you started pulling it apart that way you could get the bark... Barbecue 101 go for the bark!

@stewdog8862 3 года назад

Whens the cookbook coming out?

@Jabem 3 года назад

Pork Butt makes surprisingly good steaks also. I've tricked friends into thinking it WAS steak.

@ignatiusl.7478 2 года назад

Don't strain the sauce, trust me. Also, bark makes the pulled pork. I think I can tweak it. Looks great though.

@antonioelsayah6765 2 года назад

2:40

@death2505 3 года назад

I wish i could cook this good

@lennartmansch1910 3 года назад

pulled angel next time?

@PavleBujanovicSenior 3 года назад

Guga, have you ever had pumpkin seed oil? It is sooooo good! I have it with everything. I do confess that it is kind of an acquired taste because when I first tried I didn't like it but now I think it is so excellent! You should try marinating some steak or other food in it!

@zackarenstein6436 3 года назад

Be honest Guga, you just added the Fried Egg so you could get the yolk to drip down in slow motion for the video 😂

@alexjohnsson7894 3 года назад

Dry age in mashed potatoes

@lieutenantsosa300 3 года назад

sandwish ❤️

@unclereyofficial 3 года назад

Uncle Rey!!!

@lulabratt1398 2 года назад

me realizing Guga has a job 😶

@terrycrissman7392 3 года назад

Ingredients for sauce?

@btreese7 3 года назад

Now...take that pulled pork, mix it with a little olive oil, onion powder, garlic powder, salt...spread it out on a cookie sheet and put it under the broiler and crisp up that fat..then make tacos, sliders, etc with the cripsy, yet super tender, pork. HELLO!

@r.s.i8753 3 года назад

Hey, I am asian. I am not familiar with this kind of food. But I am confused that some are called burgers and some are called sandwiches but they all look the same. Why is that?