Guess which BBQ sauce is still available in stores..... Yeah sweet baby Ray's is better than whatever slop you put in that bbq sauce you failed to keep alive
I prefer coleslaw on my pulled pork instead of cheese. And also a hand mixer makes short work of separating the meat once it's had the bones pulled out.
Love your demo, looks great, but I think the cooked sauce would be WAY better as a topping, to get that grease out, put it in the fridge and it will all rise to the top and you can spoon it off easily. and I Imagine that sauce would be better the second day, and no grease ! ;) just a thought.
Another way to get fat out of a dish is to put an ice cube on top - it's so cold the fat will solidify to the cube so you can just lift it right out. You have to be fairly quick so the ice doesn't melt though
Going to try this one for sure! Thanks Jack! BTW, I found that if I use one of those measuring spoons with a handle, I can skim the oil/fat off of the top easier than using a ladle, especially in the tight spots.
if you want to see an actual professional chef with years of culinary experience look up foodwishes. He's 1000X better and he's a lot less commercialized than this guy. No annoying ads for his own products and his videos are shorter and yet more detailed.
I've made that before. I usually cook the pork in an inch or so of beef or chicken broth. It isn't necessary to submerge it. Then I pull the pork out, pick all the fat and grizzle out, dump out the crock pot, put the meat back in and pull it apart in the pot. At that point, I add some bbq sauce to it. I usually put less than I would want on it because I put it on the sandwich too. Nice job.
Its easier and lazier if you dry rub your pork, put a cup or two of your favorite liquid at the bottom of the slow cooker with some onion. Cook for say 6-8 hours, take the meat out, ditch the liquid, break up or "Pull" the pork and put it back into the slow cooker, add The Best BQ Sauce ever and cook for at least another hour on low. You can even add some more diced onions. Its a little piece of Heaven Jack.
Made this with Sweet Baby Rays (best sauce available to me) and I am nibbling on a bit of it as I type this. Amazing is all I can say. Never gonna have any other pulled pork. Now I really wanna try your sauce :)
I had a pulled pork sandwich at a southern bbq with coleslaw on top instead of the cheese-- was pretty good! Thanks for the recipe-- definitely trying it!
When I go to a ruby Tuesday (idk if you have ever been there) I get the smoky mountain chicken and it's chicken will bbq sauce bacon and cheese. It is very good
no problem, enjoy. I don't hate jakatak but at the same time he's probably the last person I'd recommend to beginner chefs because he teaches people a lot of bad habits and things you shouldn't do. Foodwishes is great for beginners and experienced chefs.
I recently changed my pull pork recipe. I use no Bbq unless as a sauce when i put it in the bun. I use a dry rub of: oregano, pepper, paprika, brown sugar, old bay. Comes out amazing.
hey jack i was wondering if there are any other liquids i could use that are lower in sugar. I know they wont taste the same or as gd...but do you have any ideas? I love you show keep doin your thing
I use paper towel or napkins just laid in the fat to remove it...gets just the fat, not the broth, and you just toss it away! That looked so good, I am going to make that this weekend, thank you Jack,I wouldn't have thought to try doing that in the crock pot!
I bought a Brinkman Electric Smoker for $70 at the Home Depot a few years back, and I use it almost strictly for pulled pork. I always use your Hot BBQ Sauce. Have you ever used a pressure cooker? I just got a pressure cooker/canner for home canning, but have found that pressure cooker is truly a lazy man's MUST HAVE. I did a 10 pound pot roast in an hour, from start to fart.
made this a while ago. bought a slow cooker just for it. turned out ok. i used a chicken and rib bbq sauce. its not my favorite sauce. gonna try again with my fav honey garlic.
"you want to look for seasoning..... look at my sauce, my sauce has a lot of cling... " his sauce: has ketchup as the first ingredient (of which sugar is the second ingredient) and then brown sugar as the second ingredient. thats where the thickness comes from.
As a BBQ fanatic, I would never make pulled pork in a Crock Pot but I don’t hate on it either. A few tips if you insist on making it this way... 1) Add just a touch of liquid smoke. This never replaces the flavor you get from offset smoking, but it is better than straight bbq sauce. 2) Never skim off the fat. Fat is flavor, and it is the component that produces what we perceive as “juiciness”. 3) Sweet BBQ sauce on it = KC style Vinegar and coleslaw = Carolina style No sauce at all = Texas style (they prefer brisket anyways) 4) Add some pickle and onion. Cheers Jack!
when I do pulled pork in the slow cooker I put the pork in with a can of root beer and cook it for 7 hours. Then I remove the pork and drain the slow cooker don't want all that fat. I shred the pork then return it to the slow cooker and add my BBQ sauce and cook again for another hour.
Jack, wouldn't it be better to pull the pork apart in a large bowl? That way any juice that comes out won't escape and the pork can continue sitting in it's own juices.
Looks great! If you are short on time, another option is to use a pressure cooker. Same results in about 1/3 of the time. My electric pressure cooker also can also be used as a slow cooker so I'm covered either way. :-)
Depends on how the brisket is trimmed. If the fat cap is left on I'd fully agree with you. You typically drain the meat, so "over-moister" isn't really an issue. Honestly, it'd be delicious either way.
Jack I have school off for president's day and on Thursday it felt like Friday since the weekend was here and I checked your channel and I was like "NOOO DID HE FORGET TO UPLOAD?" but then I realized it was Thursday lol
Next time instead of putting the chips on the side...put it on your sandwich ...it tastes awesome! That crunch and the tender meat together with the cheesy flavour of the chips ... I love it :)
awesome recipe dude but i really want to know the exact temperature i should put my oven on as my oven can be a little sketchy. by the way im from australia so if you tell me the temperature, it would be good to have it in the metric system ;) cheers
