I love it! Especially a fan of using dishes from recent videos to combine into new dishes! I'd like to see a week-long series where each recipe gets combined into the next!
Looks delicious! I actually like that Chef Jean-Pierre doesn't drown the meat in BBQ sauce. A lot of restaurants do, which I think they do sometimes to cover up dry overcooked or underseasoned pork. I like to just add the BBQ sauce on the bun and just a little in the pork.
❤ My dear friend and companion, Jeff, absolutely loves pulled pork sandwiches. Thanx, Chef Jean-Pierre, for this recipe and the proper technique to make them. ❤
Thank you Chef Jean-Pierre for this wonderful Pulled Pork Recipe! I have always been intimidated to try it but with your step by step instructions, I am sure I can master it!!!
It's one of those things where "the critical window" is 2 hours, but if you overdo it by another 2 hours nothing really bad happens. Obviously if you go on a weekend trip it will feel like wet saw dust in your mouth... but yeah, 5-7 hours before you crank up the heat. Or 8-9 hours if you get side tracked....
Chef!!!! We just made your version of pulled pork, it 'was amazing! Thank you very much for this wonderful recipe that you shared with us. You are part of our daily lives. You are the best👏👏👏!!!! Take Care Chef. 🇨🇦🫶 we are your avid fans. Cheers!!🥂
Chef Im dying for you to teach us how to make homemade pasta and fried chicken. So many recipes out there for both! I trust your methods more than anyone else. I just made your onion, and bacon quiche and it was simply amazing. These two recipes and methods I've been struggling to perfect. You the man JP!
Love this guy! This is definitely one of my favorite of his bites. That joy and happiness is the only reason I need to try it! And what other chef blesses his food like that when trying it.
The liquid left over would be wonderful used to make the masa for tamales. That would be an interesting episode. The pork would be a great filling as well. Thanks, Chef. I always enjoy your content, and the joy you demonstrate in demonstrating how to make things that are good to eat!
MMmm.. That sounds great using the liquid for tamales! 😋 I need to go get a bone-in pork shoulder!! ....I realized he cooked his in his Dutch oven, but do you think it would also work in a slow cooker? 🤔
@@bearpawz_ I just cooked a pork butt this past weekend, but it was a bit more than 10 pounds, not 4. The 4 lb one might fit in a slow cooker, if you can find one or have a butcher cut it in half on a band saw for you. (The good news for mine - the meat is wonderful on a smoker. The bad news, you don't get the stock left over to do tamales.)
Jean-Pierre is the amazing proof that you don't need to be rude to be a great chef. I guess that many chef with Michelin stars are too insecure to be nice with their crew, or sometimes even with their customers!
Très belle recette... je fais mon Pulled Pork au Crock-Pot (oui le Chef Jean-Pierre vacrier :D ) avec une sauce BBQ de l'épicerie. Beaucoup d'oignons, j'adore le goût qu'ils ajoutent. Préparation la veille, je pars le Crock-Pot le matin et les voisins ont une odeur très agréable toute la journée 😉
I'm still searching for a goto for a pulled pork recipe in my repertoire. I have lots of faith and success in your dishes. Looking forward to trying this one!
I AM FROM NORTH CAROLINA, EASTERN NORTH CAROLINA, BUT I RETIRED TO THE BLUE RIDGE 💙RIDGE MOUNTAINS OF NORTH CAROLINA AND I LOVE MY VINEGAR SAUCE...BUT DON'T PUT IT ON MY Q!!! THAT'S MY Q! NOT YOURS! I HATE IT WHEN THEY PUT THE SAUCE ON IT ALREADY. MANY BLESSINGS TO Y'ALL! ✝️🙏💗🕊🎺🇺🇸
Over sixty years of cooking and I'm always learning something new from you.😄 I make my pulled pork in a slow cooker since it uses much less electricity and heats up my kitchen much less, which is important in Thailand where the temperature today is 91°F (33°C). About 6 hours on high with the lid on then a couple of hours with the lid removed to give a nice crust to the top of the pork. Your rub and the onions look like a good variation on what I do and I'll try them next time. Your addition of dried fruit to coleslaw reminds me of my mother's coleslaw. The only dried fruit available to her 70 years ago was raisins and she added them, just like her mother before her. When I made coleslaw for my two boys they hated the raisins. After they left home the raisins went back into my coleslaw. Like in your creamy coleslaw I sometimes use shredded apple instead. Love the sweet/sour combination for coleslaw.
amazing vid and recipe. i like to think my pulled pork sandwiches are pretty on point, myself. your recipe is great and that easy barbeque sauce is amazing. thank you, chef, for your knowledge and entertainment and all your great ideas,
I’ve been cooking woodfired barbecue since I’m a child including competition BBQ as an adult but sometimes it’s nice to have a recipe for pulled pork out of the oven and this looks delicious. The only thing I would do different is the barbecue sauce I would cook down to super fine, diced Vidalia onions in neutral oil with a fine diced jalapeño for hours and add that to the sauce and go full molasses. I don’t use corn syrup, but it looks delicious!!! I feel this coming on this Sunday!!
Hi JP; I am in the middle of the pulled pork recipe for the first try. I so enjoy your approach to cooking, it is so simply presented yet your skill with the spices & processes does make me so envious.. I am a 76 year old guy who has cooked simple food to survive but I am trying to up my game with the information you provide.. I have no bourbon so I will substitute a very good rum for the BBQ sauce - we'll see
I’ve been watching your videos for some time and THIS is the most amazing production so far, can try to imagine what’s next! I will make this meal for the wife and I.
I just dont have words about Chef Jean, his briliant his funny and charismatic, extremely talented and definitely his my role model and an isnpiration for me to become like him. Chef u have a 23 year old fan here from Macedonia Ly! ps. hope u greet me in some of ur videos u will make me the happiest person alive 😁😄
Definitely gonna try it sometime, looks delicious. Thanks for making such great videos, chef. I've become a much better cook since I started watching them. You are a fountain of knowledge
Chef P , Ive been to France a few times in my 30 year's in the Navy. Now i know this is a street food, but one if my favorite thing's to eat was the smashed sandwich. Are you familiar with this, and would you consider doing one on your show? As always TY Chef P.
I do my pulled pork in my kitchen aide mixer with flat blade. I have a slow cooker mexican recipe for pulled pork tacos I also use it for pulled pork sandwiches.
Yep. Liquid Smoke. I use it in my BBQ sauce as well. I also like to use half apple cider vinegar and half dark balsamic for sweetness and color. I never tried corn syrup though..
Made this on Sunday and it is DELICIOUS! Best pulled pork and it's so easy! Chef, can you please make Swedish Meatballs? We made them last night and just couldn't get enough flavor into the sauce. Thank you so much!!
Hi Chef, I cooked your pulled pork - it was absolutely fantastic! I never tried something like this, yesterday I tried as a standard sandwich & today I mixed pulled pork with pasta. Very very delicious! Thank you very much!
score the fat cap before seasoning because it will render down at 400F for 1 hour plus, and at end strain liquid into fat separator and then add back to the pull pork. great recipe!
I almost wet my pants when you made the face to stop yourself from sneezing. I can’t stop laughing. Love your channel, and have for quite awhile. Here in Mexico City. 😂😂😂😂😂
Ok, porky is in the oven. Just made the Barbecue Sauce Chef. I did swap the corn syrup for my pure maple syrup from last years harvest and wow. ❤ Much love Chef!!
Great recipe especially if you don't have or don't want to fire up the smoker for a long low and slow cook. The BBQ sauce looks great I'll have to give it a try, however people from Carolina may take acceptation to a tomato based sauce on pulled pork. If you have a chance try a Carolina mustard based sauce on the pork for a different experience.
I’m so torn here… my favorite RU-vid cooking channel just made a pulled pork sandwich with pork cooked in a pot on the stove. For those new here… keep watching… he doesn’t always trample on traditional bbq by cooking it in an oven. Mamamia! I kept waiting for Matt Pittman or Malcom Reid to bust through the set and save Bbq’s reputation. Still looks good, Chef. Still love the videos…
Thanks for the comment! Not everyone has a grill outside their house some of us live in apartments! this is certainly a nice recipe to get around it!!!👍😊
Of course… which is exactly what makes your channel so loved… you do things that everyone can do at home! You know how we are about our bbq… lol… we all think our way is the only way! Great video!
Great video. Love your videos. Question ❓ I heard the other day about using salt on meat first and then use spice/sweet second as a 2 stage seasoning. Can you enlighten on this please. Thanks Love your edits and the extra stuff that Jack adds.
You forgot the pickles on the sandwich. Wouldn't use store bought ketchup or corn syrup though. Liquid smoke sounds natural enough, but you've got to check the label to make sure it's not a chemically produced product.
Did you add some water to the pork shoulder before you put it in the oven? I saw you had a measuring cup with water in it, but you never used it in the video. Pork sando looks delicious!!
