BBQ Pulled Pork Shoulder | How to Make Perfectly Juicy Pulled Pork Every Time

[@cyndip5107]

This is next on my list of cooks/smokes - so far EVERY one I’ve made has turned out perfect. Love your YT channel. Keep em coming!!

[@troygreen9321]

Man, you guys have really educated me to my mistakes and me a damn good cook and show off in the backyard. Thanks a million and keep it coming please.

[@MrGuitarJockey]

@Marshall William You’re right no one gives a shit about something that’s fake.

[@alejandroalejandro1562]

instablaster...

[@Gmoneygrip1960]

I cannot believe I haven't came across your channel in my years of watching recipe videos! Im glad I stumbled on to you tonight! Your recipes are so super simple! Love it...

[@allthingsbbq]

So glad you found us! 🎉

[@jessefretwell]

I love this channel! I never realized how long the video is until it's over. Chef Tom is always engaging and informative. Still keeps it simple. Such a great format. No cringy intros or BGM. I think there needs to be a compilation of Chef Tom saying "YodersmokerYS640pelletgrill" I've gotta get me one of those! I like what Traeger does as well.

[@MrUwphotography]

I have watched a number of KZbin videos on smoking pork shoulder since I became interested in it. I have watched this one a few times and yesterday improved my process thanks to you. Your information on trimming the butt, injecting, rubbing and smoking is on point. Your temperature and wrapping information cut the time dramatically from what I was doing and improved the end product. This channel is my go to source for all things BBQ.

[@allthingsbbq]

Wow! Thank you for taking the time to comment, we hope that you hang out with us each week as new videos are released! Thanks for watching!

[@Gmoneygrip1960]

Ditto

[@mikej7237]

In my mind, I'm sitting on a park bench...both legs swinging...humming a happy tune and smiling while the juice from this delicious pork runs down my beard! Awesome!!!!

[@eysikal]

Looks awesome. Super Bowl party finna be lit.

[@nguye578]

Don't forget that you can also freeze it down into zip lock bags. Then if you want some on a week night, you can just drop the entire bag in a simmering pot of water for like 10-15 minutes.

[@ianosborne2500]

Best production quality on KZbin among all the bbq channels I watch. Love it.

[@allthingsbbq]

Thanks for watching and taking the time to comment!

[@patrickdix5865]

I saw the title and thought, "Great... another pulled pork video." ATBBQ, that was awesome! That's like pulled pork 3.0. Nicely done.

[@elusivesambar8657]

Thanks Tom, your videos are my go to, whenever i want to see how to cook a particular cut i find your videos consistently fantastic and always produce great results. My favourite tip was loading a stick in the front of the fire pit to warm up and combust without the dirty smoke. Thank you

[@evansherlock]

This is my go to video/recipe on doing smoked pork shoulder. Great video, thank you for this. A really good walkthrough and process driven education on how to complete this smoking.

[@georgebatchelor6726]

One of the best if not the best I have seen. Very informative. I’m doing this tomorrow.

[@abrahamvargas2010]

This is by far the most intricate and best pulled pork technique I have seen on KZbin to date

[@ryantakamine]

This is by far the best pulled pork recipe video on KZbin.

[@captainobvious4516]

“A shoulder massage” 😂😂😂 hilarious Chef Tom!

[@christophermccook8591]

Just found your channel and these videos are awesome! Also your camera person does an excellent job, probably the highest quality production I’ve seen for BBQ videos!

[@ivse9696]

I love this channel and Chef Tom is a great teacher for BBQ 👍👍👍

[@christopheritsdaperrperry2857]

You the man Chef Tom! It's a lot easier for me to try new stuff with videos like these out there showing you how to do it right!

[@josephbarr1659]

This has been a huge help to me this morning in trying to get dinner on the smoker. Found it a little bit late in the process, but I’m doing another one tomorrow, so can’t wait to rewatch this and get an even better finished product tomorrow. Have a ton of questions, but I have to get to work soon. Be back soon...

[@christopherritter4149]

You know he is a true pit master when he himself smokes.

[@richhunter515]

Top notch instructions and video quality! Pretty excited to smoke a pork shoulder this week

[@GOREHAMMERX1]

Did the trick where you cut out the membrane today and it made a HUGE difference. Thanks for the tip!

[@joef.2908]

I just want chef Tom to narrate my days in a head set, just explaining everything!

[@jimneidert571]

Tom gives the best presentation on pulled pork I have seen. Thanks Tom!

[@rigilchrist]

You are really good at teaching. Thanks so much!

[@pilotlang1]

I can't watch any other chef but TOM! Chef Tom, Keep those videos coming!!!!!!

[@allthingsbbq]

Deal!

[@userbosco]

Your production quality keeps raising the bar. Great video!

[@nicksanchez6667]

This is the most informative vid I've ever seen on Pork Shoulder. I really love the idea of cleaning out all the silver skin etc. prior to cooking rather than the traditional way of just cooking with that inedible stuff intact. Great job Chef Tom!

[@stronghammap]

This channel has helped me change my perception on adding heat/spice to my food. Thanks and please keep cooking!

[@larrymangold1048]

I think I found my new favorite BBQ videos!

[@Gmoneygrip1960]

Likewise

[@Freshiz325]

Chef Tom, thanks for cranking out the content week after week. It's really appreciated! You are a beast!

[@ScottLKN]

Thanks for the tips Chef Tom! Just found this video and it really helped up my pulled pork game. I used to leave the fat cap on but, you're right, it just gets in the way of extra seasoning. I never wrapped my pork shoulder in foil before but, it really helped me avoid the bitter, burnt meteorite bark that I get without wrapping. When it was all done, I separated the fat from the juices and added it back to the meat, plus adding about half of cup to a cup of NC Vinegar Sauce for extra flavor (mostly cider vinegar with some sugar, salt, a squirt of ketchup for color, and red pepper flakes).

[@michaelreynolds3592]

Wow. Just wow. People just cant appreciate how PERFECT the prep work is on this piece. No waste. Perfect trims. I dont agree with the seasonings, but thats all relative and opinions. But just the sheer perfection before its even on heat is just absolutely remarkable.

[@donovanstockton44]

Top notch! Very helpful and straightforward. Followed the recipe and it was a home run.

[@danielchase262]

Awesome videos! I love that you use American Made Yoder!

[@scotthanson7840]

I really enjoy your vids. You have very detailed prep work and always add extra steps. You are my "go to" for beef and pork. Thank you for the extra efforts you give us.

[@allthingsbbq]

Thanks for watching!

[@0xb1sh0p8]

Been using your previous pulled pork recipe for awhile now and it's always a huge hit..can't wait to try this one. That marinade/bath sounds damn good. Ordering it now.

[@Roo-hl2fu]

I'm loving the trimming techniques, thanks chef Tom! you're my new go to channel for BBQ as I learn new ways to prepare food for my family and friends.

[@robertthibodeaux4435]

I really like how you trimmed and split it a little to get more bark coverage! Excellent video, best I’ve seen on pork shoulder!

[@rz5541]

The man never misses, amazing recipe that’s a little different than the typical take on pulled pork.

[@TheNachoDaddy]

Another great video Chef Tom! Can't wait to try this in my backyard.

[@67polara]

My dentist injects exactly like you do all working it in and out a dozen times. lol

[@rneustel388]

67dodgepolara Or like my orthopedist when he’s giving me a joint injection!

[@ChuckBeefOG]

Or like when you have no good veins left for heroine and have to inject your ass 🤘

[@18deadmonkeys]

I came here to make the same comment, but you just beat me to it. By over a year...

[@samuclem]

Every time I look at this video I feel excited! It looks soo delicious :D

[@robertzuna861]

I have ordered all the ingredients and will be making this Wednesday. I am soooo excited! I'm a new subscriber and can't wait to see all your ideas, this looks fantastic! Thanks!

[@wfodavid]

Pure ART!I just finished eating and I'm already hungry!

[@kpkelsey]

I learned so much just now. Taking my pulled pork up another notch! Thanks!

[@shanekahrs4776]

This has been my go to method for 3 years now and ill do some slight variations but this technique as the core principle and its out of the park every time. I do no wrap sometimes but for guests this is great.

[@ZmannR2]

This is the BEST recipe I’ve seen on KZbin. I however take my time and keep it at 235 the entire cook

[@80redbarron]

Did this on Sunday. Amazing flavor. Probably the best port butt I've done. Thanks for the seasoning tips.

[@soneares9172]

That's real deal competition BBQ.

[@JackArctic]

This is an absolutely amazing channel. Chef Tom is really smart and knows a lot about cooking BBQ. Taught me a ton! Thanks!

[@joesiu93]

I made two of these for a party over the 4th of July and if you look at chef's face at 14:46 when he tastes it, it is the same face my guests made. I can't overstate how good this recipe is.

[@Goodtimerob]

Chef Tom! Awesome video here and others as well. You're very clear, concise and articulate with your instructions and explanations. Thank you for sharing.

[@robertm1692]

It's a real treat to watch a truly sharp knife cut through the fat and membrane with nary a hint of effort. People would do well to get quality knives if they're going to cut anything.

[@keithkamps77]

Tom thanks for suffering through the weather to bring us this video.

[@shutterbiker]

I followed your plan today. It turned out fantastic. Thanks!

[@toothybj]

Thanks! Going to smoke a ~5 lb pork butt tomorrow for pulled pork. Your video is very informative & easy to follow for us non-pros 👍

[@texastsredbarncookn2667]

Looks amazing, I smoke a lot of meat but always love seeing others lil difference and technics.. You know your stuff and are always a joy to watch my brother in smoke

[@robertmartinez2931]

Bruhhhh super bowl Sunday this is going to happen!!!, 🔥🔥🔥🔥 son!.

[@marcusorillious8339]

Well done, looks amazing! Smoking one tomorrow. Thanks for sharing your skills with us.

[@gregsoucie]

Awesome stuff. Will be making this one too. Dig your videos man. Great work.

[@wesir427]

The foil didn't tear the moment it came in contact with the expanded metal grate, he is truly a master of the ys640.

[@abrahambrockway4286]

Looks great

[@JillianNorwood]

That looks so good!

[@davidescobar9422]

Awesome video!! most entertaining and informative that I’ve seen. Helped out a bunch! Thank you

[@lafinitryder]

This looks phenomenal!! And I agree, you have to have something acidic to help cut the richness of the fat. I love vinegar based cole slaw on my pulled pork.

[@billygarfield5520]

Looks fabulous!!

[@cptnalgren]

How did i not find this sooner, great video, great tips, and can't wait to try it out for myself! Thank you :)

[@hellcreek2962]

Great video, got a few tips i cant wait to try on my next pork shoulder. Your a meat magician Tom, thanks.

[@williephillips925]

Chef you are awesome thank you for sharing

[@michealtomlin9556]

I cooked this, this weekend! I Agree with all your tips!... do a video on the pulled pork pizza please... or even tacos

[@reececaldwell9443]

Thanks Chef Thom, always greats vids.

[@vinnyleo74]

Really awesome video. Excellent info for all steps of the process. I tried it and the pork was really tasty!

[@TimSheets]

That looked delicious!

[@pim1234]

Just what I need, I am bbq'ing my first PP this weekend !

[@bitmasterb]

Another killer video / recipe thank you! Never made pulled pork before and I’ve been searching for the right method - found it !

[@christstructionmeeks383]

There a glan right there also love to c u taking it out love ur content thanks from jax fl 😁

[@RipeSteel]

Looks so amazing! I'm definitely making this!

[@sneekyb]

Love it!

[@mannvsfood]

looks amazing my brother!

[@jgoree8319]

Excellent Video

[@getoutandgrill]

Interesting trimming method. I will give that a try.

[@chriscat9]

The best way to do it in my opinion. There is plenty of fat running throughout the meat. Also the seasoning can penetrate the meat as fat will block it.

[@MjrLeegInfidel]

GREAT video!

[@danielsferdian6405]

Thanks for the great recipes Chef Tom. How about some outdoor heaters! It looks colder than So Cal!

[@waisydesk8]

Oh it’s on this weekend! Thank you for this recipe.

[@johnhurt9858]

Man I’m not gonna lie I cook mike a lot like brisket. Minimum trim. Rub. Smoke. Pull apart. This gets me very interested in trying your way. I respect it.

[@jmac240sx]

I'd love to see you do a South Carolina style picnic roast. Rodney Scott style!

[@TheNachoDaddy]

jmac240sx Same here! Good idea.

[@alexm2245]

Chef Tom, your videos are great! It would be great to see a smoked kingfish dip recipe.

[@3lmo2004]

really good thanks!

[@charcoalbbqkitchen]

Very nicely done. Awesome channel!

[@grasscutter1963]

I love ❤️ everything about your videos. I love all of the different rubs, souses that you show us, I have bought several and love them. One of these days I’m going to get me one of those smokers. Thanks again Tom, what awesome videos you put out. My library is getting stuffed with them.

[@dustinpowers4315]

I've probably smoked pork shoulder or butt 50 times now at least. I did it Chef Tom's way a few weeks ago and it is my favorite. I never thought about cutting all the fat off, I thought that added flavor and protected the meat. He is right there is so much fat in the cut anyway you don't need all that on the surface. I was able to use the drippings to pour over the meat and it was so much easier to pull since I was not trying to get lumps of fat out constantly. Thank you Chef Tom! Best on KZbin! Okay Okay at least you Sam and Greg are best on KZbin (I can't pick a favorite lol)!

[@kutzqbbq1804]

Dustin Powers try scoring the fat instead. Less work same results.

[@jigidyJay]

Hey chef Tom you’re awesome. I am giving this one a go. Just wrapped with the marinade. It smells amazing!

[@natedoglara]

Thanks for the video

[@joemamma2119]

Smoking 2 butts this weekend, was debating on brinning it or not, after this video, I'm doing EXACTLY how you did, looks amazing!

[@jabawockee199]

On point my man! Just amazing!

[@allthingsbbq]

Thanks for watching!

[@EthEdr]

Just phenomenal. Thank you!

[@ipunchpoliticians1144]

I BLAME YOU... for forcing me to watch your uploads between meals! Thanks for the video man.

[@matthewcorpman8705]

Thanks for the wonderful video. I am a newby at this and am trying to learn as much in a short window.