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I made pulled pork for the first time when I was 20 and I followed this recipe to the last detail. Now six years later, it’s still my favorite way to make pulled pork. I just made it last night! But I still haven’t figured out how to time things correctly. So here I am with pulled pork sandwiches at 10 AM. 😝
I love your stuff Chef Jon. Great videos too. You make cooking so appealing and easy to follow. You are always my go-to-guy in looking for cooking or baking ideas. Keep up the GREAT work. BRAVO CHEF
Chef John, you are brilliant! Can't have a grill here where I live and I have wondered how to faux smoke in my oven. Must be able to use this technique for many oven recipes! Brilliaaaant!🤣
I don't really like meat but yum yum and yum. I am going to try this in a slow cooker. I mainly eat plain meals because all but 1 metre of intestine has been removed because of crohns disease with many other complications including high functioning aspergers. Thanks for the recipe.
That looks delicious! I've tried a Costco boneless pork shoulder cooked in a CookShack elecrtric smoker oven using apple wood chunks. Soaking the pork in apple juice and onions for at least 24 hours before smoking adds complexity to the final flavors. Then I mix the pulled pork with my BBQ Sauce for Amateurs and voila! the best pulled pork sandwich in Silicon Valley. Thanks for a great video!
OK seriously, subbed a few weeks back, and your crab cake recipe and this recipe (I live in an apartment so no outside smoker for me :( ), are freaking awesome. So glad I subbed!
DELICIOUS!!! i just pulled mine out of the oven about an hour ago..and omg the meat was like you said,"fall apart"! thank you Chef John ...BUT! i couldn find a SFQ sauce or seasoning so i stuck with a barbeque seasoning and some other BBQ sauce. it was good but i bet your's was better because it always is :-D
did this today worked like a dream I don't eat pork but i made it for my brother and dad and they ate three plates of it so I'm gunna assume I nailed it ;) lol thanks chef john!
The only thing i would change is to place the ramekins in the pot before i added the liquid. Liquid smoke is so potent, even with a little water, but when trying to work the ramekins in the pot, if spillage occurs, it can ruin the roast. I put the ramekins in, then pour the liquid in the ramekins.
Hey Chef John, I have been watching your videos for a number of years now, and I gotta say, WELL DONE! I love them, I sometimes get lost for hours watching them on yootoob :) I must say though one of my favorite recipes of all time to cook (and I take every chance I get to cook it) is Puerco Pibil, if you are interested, I will send you my personal recipe and maybe, just possibly, you would like to make a video about how to make it. It's mouth wateringly delicious!
What size dutch oven do you recommend for this recipe? I don't have one so I figured I'd purchase one that worked for this recipe since I will be making it and I can't imagine needing one bigger than was used in this recipe.
Best Quote Ever, "the cheapest white bread you can find".. THAT"s the secret!! Great to see someone is as good a cook as myself - lol #KEEPITSIMPLE #favorite
I have cooked at least 3 of your recipes, this one will be the 4th, although I will not be making the sandwich, because in my country we eat the pork differently, in something called "gallos". Wonderful video mate, I will be back for more, thanks!
:) That made me smile. I just put my pork shoulder in the oven, though I have mine at about 250, for about 8 hours, for 7lbs. If I did it at 210, then it would be 10:00pm this evening before it would be ready. In this case, we should be eating between 6 or 7 tonight. So. Come on over Michelle.
I put mine in the oven last night around 11:30…. Can’t wait until tonight! My pork was almost 10 lbs so I’m thinking it needs some more time… hope I don’t over do it 😱😩☺️👍
Well, as a native from the south, you really must, ought to, should, put some cole slaw on that bun. With the sauce, of course. Try that. You will never give it up.
I have made this recipe 20 times or more. It is amazing. I was going to make it for a small party on Saturday. The party starts at 3 pm. I don’t want to start it at 3 am or be pulling it at the beginning of the party but I also don’t want this to dry out in the fridge. Any suggestions?
@phreakgeek Indeed. I like a nice dark bark on my meat. I usually apply my dry rub and then gently pack light brown sugar over top. Then I put it in the fridge for an hour or so before smoking. It'll allow the rub and brown sugar to dig deeper into the meat.
I had a 10 pounder, cooked the exact recipe here. Came out pretty soggy but delicious, ate pulled BBQ pork sandwiches for days, loved it. I just bought another I'll cook soon. Thanks Chef John!
Looks good chef. I usually cube the meat and cook it in a crock pot for 6 to 8 hours.... but my secret ingredient is that I cook it with some crushed pineapple and at least a cup of pineapple juice (it's really good).
@phreakgeek I'm definitely with you on letting it sit in the fridge for longer! If I'm actually planning a BBQ, I start prepping further in advance... what usually happens though is me and my buddies get drunk and want BBQ so we start working on it that night so it'll be ready around lunch time the next day. We're about as hasty as low n' slow will allow ;)
sure it will. i've got a small weber grill. what i do is, put a stainless steel mixing bowl in the bottom half full of water and wood chips. put your coals in a circle, and get your temp to whatever desired, preferably between 210-225. then just let it cook, add coals every two hrs. or so. it will be black on the outside, but that's always going to happen when you're cooking on a grill for an extended amount of time.
I'm making one of these right now. "you don't want to be waking up a three am to take this out" As opposed to putting it in the oven at three so it will be ready before dinner time? I'm thinking of adapting this method to make barbecue ribs. I wonder how long ribs would require to become very tender but not completely fall apart.
mind blown. that takes like thirty seconds of preparation before going in the oven and all of three ingredients and it looks so. freaking. good. afk, grocery shopping.
Well this answered two questions for me , 1st how to cook the pork since I do not have a way to cook it outdoors , plus how to use that bottle of liquid smoke in my cabinet
I went to the store today and bought a pork tenderloin ( I wasn't paying attention to the video and bought a pork tenerloin instead of a shoulder ). I'm going to try this recipe the same way as described but i'm not using SFQ products. I'm using my homeade rub and sauce. Anyway, ill post a comment on how it was!
@phreakgeek As far as the dry rub and brown sugar... I once heard or read somewhere that doing the outer layer with the sugar helps to seal in the dry rub underneath... Don't know if there's any truth to that, but that's what I've been doing for a while now. Also, thanks for the whisky idea! This is going to be my first time using an oven for a butt and I think I'm going to use a little bourbon with my apple juice and smoke
