Gotta love the simplicity and timing! I would put about a pound of that on some Nachos (with black beans, corn & tangy cole slaw) and then have a sandwich for desert.
Hi Susie. I really enjoy your videos, with your friendliness, enthusiasm, and clear descriptions. I tried this way of doing a pork shoulder the other day, and it turned out great. I cook on a Weber Kettle, so I make a few adjustments. BTW, tell your husband that he knocked it out the park by marrying you.
I personally like the fact that the “crust” is softer. The kids will be more apt to eat it too. I’ll be trying this recipe from you also. We’ve smoked many cuts of chicken and pork as per your instructions and have never disappointed! 🇨🇦👍🏼
Getting ready to smoke my first ever pork butt, and on my first ever pellet smoker tomorrow evening. (After having watched your other video with the 20 hour cook.) I've been inspired! Thanks for your time and your videos, I'm so excited to do this!
Great cook! Love the recipes you show us Susie, also the interaction with your accountant/husband/mr nappy time (Todd) and other family members is a total winner. You guys deserve way way more subs Cheers from Holland, Remco
I will be glad when I can get my vertical pit boss out and use once it warms up here in Iowa cause I'm going to try this recipe this year cause it sure sounds yummy
Wow that looks delicious every body has a different way of doing things but I do like what you do I’ve tried a couple of your recipes and I really am satisfied I definitely will try this one thank you ❤️❤️❤️👌
Hi Susie, yesterday went to an acquaintance's to eat his pulled pork and it was absolutely the best ever! He made it Cuban style but the kicker was this awesome Guava BBQ Sauce! I can't find the sauce anywhere and it's too expensive on Amazon. PLEASE, can you do a video on this incredible guava BBQ sauce?
Great recipe , pulled pork is my favourite meat to cook on the Weber Genesis. Last time I cooked it I didn’t want to share with the family very moreish 👌👌
Hey I’m new to smoking and did a 8 lb pork butt. Today . And did it your way and it was awesome. The only thing it was a bit soft . I did forget to remove the fat cap . But it was awesome thank you .
Hi Susie Question, I want to do pulled pork on my smoker, but not serve it until the next day . What is the best way to reheat it without making it come out to dry or to soggy. I really enjoy ur videos, thev been a big help . Thank u
If you have a vacuum sealer and a sous vide, that's the best way to do it. Otherwise, covering it and placing it in your oven on the lowest setting it has until it's up to temperature will work great.
I'm a total bark chaser and out of the foil it didn't have it. However, with heat, that pan, and the sugars involved I could make my own bark! With blackjack . . .
I want to do this but - on my “Santa Maria” style ARGENTINIAN grill! I figure just keep it low and slow of course .. anyone got any tips ? my offset smoker is very very rusty and falling apart but I have a nice custom built Argentinian grill
What if I have limited space in my smoker and also need to smoke sides like baked beans, and mac - could I use this method and do the braise in the oven, thus freeing up grill space to cook my sides? Great looking pulled pork, BTW!!!
Once you wrap the pork, you can finish in the oven until you hit temp. I pull off the heat at 202 internal. Or you can use your oven for your beans and your Mac
Can the rub be put on the night before? Any salt that's in the rub would be pulled into the pork. I absolutely love your sweet rub. Heck, I love all your rubs and sauces. This would be great for the game this Sunday.
The pork butt looks delicious. I haven't tried this high of a temp. I usually cook mine on my camp chef at high smoke, 220 degrees. It does take about 12 or more hours. Will I get much smoke from my camp chef at that temp? Merry Christmas and keep smoking.
There's nothing wrong with cooking it to 204° not 202 cause you had it wrapped and if you let it rest long enough it will some alot of that moisture back in. But you don't need to wrap to get it out of a stall. You wrap it after the stall. I don't know who your learning from but you need to learn correctly and not and it's not what your showing. If you want to learn more correctly I can help you out.
Oh and I forgot to say. Your prices at your store are way outrageous, my got. $12 for a thing of seasoning is ridiculous for that size. Smart people know how to look at ingredients and mix there own
No, they're not. They're actually priced less than comparable products. I also offer the recipe for free on my website for my products so people can make their own.
