I just subscribed. Nice pork product! I am smoking two 9 lb'rs on my offset right now.... You asked about scoring. Yes. I have found that the only alternative is to cut off the fat cap because it doesn't render well and it prevents the rub from hitting the meat. Scoring solves both problems. Also the rendered fat absorbs into the meat and you end up with crispy crackling bits on top that mix well with the pulled meat. Just like yours did so nicely in this video. Thanks again, Scott
I'm going to try this out as I'm not a fan of traditional pulled pork. I love mediterranean themed food after being stationed over there for a bit and make lamb often. I think I'll try this on my next leg of lamb as well! The only suggestion I have is to put a small amount of balsamic vinegar into that marinade as it'll help tenderize that monster a bit. The vinegar will easily cook off and won't leave behind any off putting flavor. You were following a recipe though and seemed to have nailed it to perfection! For a simple bbq sauce substitute I like using a thick fig/strawberry balsamic glaze reduction sauce that's as thick as honey. Extremely potent and sweet and it's a nice touch on lamb!
@@nxstng7325 Balsamic vinegar is a staple ingredient in Greek/mediterranean cuisine. I like to glaze with a thick strawberry fig balsamic reduction before pulling for an added sweetness that pops as a substitute for bbq sauce. Although in his recipe lemon juice does work just fine!
@@Veehawk yeah being that I am Greek I understand balsamic vinegar can be used but in reality red wine vinegar is more common. However the point I was trying to make is if you are already using lemon juice, I personally wouldn’t bother with vinegar. But you can do whatever you want. I wasn’t correcting anyone, just giving a different point of view. God forbid anyone does that.
Agreed Mark that change from the traditional BBQ (which is still great) is a good thing. Fusion BBQ is quickly becoming very popular, and I think the next big trend in BBQ. We did a Cuban style pulled pork one time that came out fantastic and was something outside the box and different. I can't wait for us to try this Greek pulled pork.
Great video, looks delicious, I will try. Instead of marinating whole I am going to cut into chunks so more flavor is absorbed and cook time is reduced.
I always score a pork butt, especially the fat cap. More surface area. Plus it is usually a large piece of meat so being able to get seasoning in the meat is a plus.
Looking pretty dang good. A buddy of mine makes a similar flavor profile on ribs and it is PHENOMENAL! So I am sure this has to be awesome! Good job brother.
I can see the value of scoring the fat cap. You can get the marinade in there, plus each little cube turns into a little burnt end. I am going to try this flavor profile for sure. Naan bread or pita would be great to serve it in. And, don't forget the onions.
Perfect timing, Greek Easter is this coming Sunday and nobody else in my house eats lamb. Don’t be afraid to use dried oregano. It is very common in Greek kitchens. The tzatziki recipe is on point, just get as much liquid as possible out of the cukes and yogurt. This will be our feature for Easter dinner. Ευχαριστώ
I'm going to try this today on my louisiana grills champion competition smoker. Doing a cook for work. Pulled pork seems to be a big hit. I try to feed the crew every month or so. Decided to try this recipe to change it up a bit. Really enjoy your channel, and the way you present your cooks.
I score the fat cap, but that's it. I've done both with and without and and scoring it and scoring seems to render the fat down a bit better and help it break up and mix in more when pulling it.
This would also be great for doing smoked leg of lamb. Thanks for the video...definitely will have to try this one....And maybe with the leg of lamb as well.
Yes, I score my butts(fat-cap only). The reason being I want as much flavor going into the meat as possible. Let's face facts, no matter how seasoning is placed on the exterior of the butt its not going to penetrate that big hunk of meat any more than a half inch. After all, the meat will be pulled apart anyway.
I score the fat cap, not the meat... Allows better render. Seasoning to get in between if you decide to you use all the fat when shredding or chopping..
