Easy Oven-Pulled Pork (Plus Four Ways to Use the Leftovers) | Kenji's Cooking Show

[@tsminnal]

Kenji is dropping back to back videos. Thank you

[@arinbein]

we have been blessed

[@imeromi]

Don't jinx it

[@mipogrow]

It's a Yuletide miracle!

[@cameron3448]

imagine being a kid and going over to your friends house and having kenji personally cook for you, your standards would be so high after that

[@samuelmahoney6878]

Really, I think it makes kids less picky. Folks make this comment all the time about my cooking, but my kids still like their school provided lunches, and all that. They just also like a wide range of foods and ingredients I introduce them to.

[@nicknish]

I adore this (relatively) easy food prep that can be incorporated into dishes throughout the week. I’d love more of this content on the channel!

[@ManuelRamirez-ru6nq]

Amen!

[@wesmantooth32]

The first bake was five and a half hours for those interested (~11AM-4:30PM)

[@joshely15]

I would love to see more mini series like this one using one ingredient over multiple meals.

[@timothyhoff97]

That cut at 3:47 with the audio bridging the gap was nice! Cool editing.

[@austin2994]

The flames up right as ads roll. Like he blew the house up

[@bgswaggins5414]

That is called a J cut, the opposite would be an L cut

[@aviral1230]

He is learning!

[@prateekpoddar1890]

Kenji blessing us with a banger recipe _and_ meal-planning tips? Life is good.

[@iGreen_]

This is literally perfect timing. I just bought a pork shoulder on Ethan Chlebowski's advice to meal prep with a braising meat. Was looking for insiration to do something with it.

[@ollie_acorn]

You are inspiring me to get better at cooking simple dishes. All through college I sort of learned to hate food and having to eat, but I am working on gaining back my love for it and building my skills to cook even when I am tired or overwhelmed.

[@karencook6890]

Love this video, thank you! I’m a mom with a little active baby at home and just can’t do a fresh dinner ever night because hubby works late. I often have to meal prep/ batch cook. I would love to see more videos like this, particularly how you keep protein tasting delish when reheating. Thanks for all your awesome content.

[@anihopkins6788]

it’s nice to know that even chefs like Kenji have the “oop that’s not quite hot enough 😬” moment from time to time!

[@GrunglerFL]

Kenji, I rarely comment on things on here but watch all your videos. Just want to say thanks for dropping all these videos so quickly. I've been pretty stressed lately and your videos always chill me out, if only for a little while, so these back to back videos are helping a ton. Keep on keepin' on, man!

[@RandalGaus]

I’ve done this for a while and I’ve tried to get my friends to try it themselves. It’s such a nice thing to do on the weekend and use the leftovers throughout the week! Glad I have a video medium to show friends now.

[@MichelleVRafter]

We made a pork shoulder using a similar method last week and last night I used the leftover pork to make pozole. Because the meat was already cooked, the entire dish took about 45 minutes, with most of the time devoted to chopping the veggies that went in the soup and that we used for toppings.

[@zuppenova]

The transition with the fire at 6:30 was so smooth

[@Arieljaay]

Kenji! I've made good oven pulled pork in the past but the goodness always seemed to be a roll of the dice. This recipe finally helped me get a truly incredible outcome. I made it for some visting family and my brother went crazy for it. Love what you do for us mortals ♥️

[@kadabuwan]

the fire got me CACKLING. But seriously- I watch all your videos even if I don’t make the food. Lots of tips in them that apply to so many other things. You’re one of the reasons why I’m getting better and better at cooking (by recipe and just off the dome)!!!

[@P1EX]

My 3 year old is your biggest fan. He pretend cooks in his kitchen and makes his own videos after watching yours. Keep up the good work and thanks!

[@KF1]

Notes to self: Rub with favourite blend Place skin side down to begin browning Sugar accelerates the browning process, pay attention Paint your nails like you don't give a f who's watching Add whisky for fun and light it on fire. Get bbq sauce from Kansas City. 300 degree oven for 4 hours, maybe longer. Cook until you can skewer it easy. Uncover and let brown again for an hour. Evaporation steals your joules. Shred and enjoy.

[@natplamondon]

KENJI IS BACK HOME AND UNLOADING THE VAULT HELL YEAH

[@aruppert314]

Even when it’s something, I already know how to make, you always inspire ideas for the coming week’s meal prep!! Part of me is too much of a wimp to go out into the New England cold right now, and fire up the smoker, so Dutch oven it is!

[@DavidJones-xf5ff]

You and Chlebowski doing some solid “meal prep” videos, his was a Chuck. Heckin great content

[@michaelhawk9832]

Who is chlebowski?

[@genieinthepot2455]

@@michaelhawk9832 ytuber

[@ayllipkhieu8659]

Facts. Ethan’s meal prep the protein has changed the whole cooking game for me. Don’t spend too much time in the kitchen, but gives you enough flexibility so it isn’t boring

[@belekjenkins2308]

@@ayllipkhieu8659 Its really the way to go especially if you have a family to feed. I'll cook a couple butts at a time and shred and freeze them. A nice street taco dinner or some pork sandwiches with a cole slaw is a really quick weeknight dinner once you have the pork cooked.

[@TheeWorrier]

Pulled Pork is something I always have on hand. Smoke a shoulder, shred it up, and put it in the freezer for use later. I'll make tacos, enchiladas, loaded bbq baked potatoes, sandwiches, nachos, whatever else. Its perfect for when you don't feel like cooking but want a good base.

[@some_other_guy]

You know it's a real cooking video when the chef samples the whiskey used in the recipe lol 7:12. Good looking nails too, stylish.

[@teunvandalen7529]

Made it today with tacos and guac, was crazy good. Tomorrow the pasta or sandwich. Please do more of this kinda series

[@seanmoser7478]

This recipe is so amazing. Thank you. life changing for me and the pigs involved.

[@son-of-costanza]

I love that you used Tincup as a cooking whiskey that you don't mind parting with. I use it every time I make the tomato soup from the Food Lab for the exact same reason.

[@pBlackcoat]

I use Jim Beam Devil's Cut for my cooking whiskey. All the bad parts are apparently highly volatile, so burn off quick and just leave this really great bourbon flavor

[@arthurdent9160]

I was LITERALLY checking your channel yesterday about whether you have an indoor pulled pork video. Hell yeah!!

[@jbstans]

Loving the 11am Whisky - good work 😆 The pork looks absolutely bloody delicious - definitely going to try this.

[@twelevensies]

This is perfect timing. I've never cooked pork shoulder and didn't know what to do with it. Your video popped up when I searched and I immediately clicked. Love how simple this looks. Short and sweet instructions -- thank you for this series Kenji!!

[@winehear]

Pp

[@winehear]

0pp0

[@winehear]

P

[@slizr111]

Daughter’s friends parents (dfp): so what did you all have for lunch? DF: homemade quesadillas with freshly braised pulled pork. DFP: dang it Kenji

[@ceerstar851]

Let's give that whiskey flame transition the respect it deserves 👏🏾

[@toin9898]

Pork shoulder is one of my favourite meats for leftovers! Tacos, pulled pork sandwiches, and my absolute favourite: banh mi.

[@benoit8381]

Hey Kenji, been experimenting with pulled pork for a while and I have to say your method was the easiest I've ever done. Meat was butter smooth I was actually really proud of how it turned out. I didn't even bother searing the meat. It stayed 2 days in the fridge with the rub all over it. So much flavor damn !!! Can't wait to eat some more tomorrow lol. Thanks for what you do.

[@Proeliator07]

This mini-series idea has been my favorite thus far, thanks Kenji!

[@danielosejo9220]

One thing I have noticed with pork shoulder is I can't really pressure cook it to easily shred like other meats. Slow cooking it comes out perfectly fine, but pressure cooking comes out too tough to easily shred when I do pork shoulders. Love the videos Kenji! Can't wait to get my signed copy of The Wok for Christmas and see your puns you wrote for me!

[@NekoIan66]

I've found you need to cut it up for pressure cooking to work. I'm going to try this oven recipe because I don't feel like cutting up my latest shoulder I just got.

[@prinpak6]

We use your carnitas recipe a couple times a month and turn it into tacos, pulled pork sandwiches, pastas…very economical and with your direction, very delicious!!!

[@SassyP17]

It is his best recipie by far. Was the first recipie of his that i tried. I did use Rick Bayless's salsa recipie

[@KillerCornMuffin]

I've been a crockpot pulled pork cook for years, but I recently got a dutch oven. Time to do some experimenting!

[@Jonpoo1]

I watch and enjoy all your videos. Thank you for taking the time to film, edit and upload. It really helps and inspires me to cook.

[@ketsiaiitan]

Made this today with 2kg pork shoulder, it came out amazing and I'm excited to use the leftovers in the other recipes! Thanks for this one. I do have blistered fingertips from trying to take the lid off the pot bare-handed though 🤦🏻‍♀️

[@mixpadge]

Kenji. I loved this video. Did it. and have done it and keep finding more ways to play with this recipe. I did some cabbage and the pork in a teriyaki sauce and that was insanely good. I'd love more like this where we make something and can make more from it. It has also sparked my imagination in different ways i can make it. My request would be with beans. Maybe a massive pot of beans, lets talk about how to not get bored with your pot of beans when you make a large pot. Maybe pintos (or bolitas, which are even so hard to find in New Mexico now), black beans, kidneys. something else that is pretty common and cheap. Your content is just amazing and I always learn so much. I also love seeing you get the doggo taste test. I wish hope and health to you and your family this new year.

[@liquid2air]

kenji I love your videos and especially this budget conscious take on using your ingredients! one time you mentioned doing a video about cutting techniques for different vegetables. is that something you still plan to do? I think a lot of us are exploring home cooking as a cost saving measure so this technique instruction would be awesome if you did put it out there. appreciate you! thanks!

[@sisyr5615]

I make oven-pulled pork all the time. One of my favourites. Great to see Kenji's variant!

[@Stevelemontrudy]

You and Meathead are both awesome. I love what you two bring to cooking!

[@muleasfy1862]

That flambe scene was amazing! Felt like it really exploded in my face :D

[@grkkya]

My eyes kept searching for Shabu. Rest in peace little one

[@underscoreMino]

One of my favourite meats. I make this at least one a month. Usually sous vide as it is so easy to just set it for 24 hours and forget it. Must say that this style of shredding with the forks looks much more satisfying, I usually just squish the bag in my hands.

[@twagenknecht]

Nice ...a shredded video. Love the channel and the recipes. Keep it up!

[@fathersonandskillet]

Bourbon is an amazing pairing with pork. The flavor boost is off the charts.

[@JohnLee-vn3eq]

Hey Kenji, great video, I will definitely be trying this out. Looks delicious! I had two questions as I watched this video, one is what is he going to do with the bone? Second I find myself cleaning in the kitchen many times wondering do I really have to clean that and since I saw you 8:23 simply wipe down a knife you just poked the cooked pork with and put it back on the magnetic strip, that made me think, Yes!!! I don't have to clean as much as I am, I just don't know the rules on it. One example is after whisking a batter I'm sure a simple rinse under the water right after whisking should be enough, but I hand clean or put it into the dishwasher since I don't know. Hopefully you can help me out here!

[@nadyayork]

Great video. You can use stand mixer with paddle attachment to shred meat quickly btw.

[@griviljava]

Well now I know what I'm gonna cook for Christmas dinner! Thanks Kenji!

[@druidOcelot]

this has become one of my food prep staples, and to be honest, i often go even plainer than the bbq rub here so it can be used in basically everything lol. salt, whole peppercorns, a small dried chile or two, msg, a couple bay leaves, and some allspice berries. sure it takes a good amount of time but then theres meat for AT LEAST the whole week lol.

[@khrisfingers52]

6:29 is such a smooth transition between camera shots

[@sylviegauthier2145]

I genuinely lol'ed at the 7:13 point when you drank the whiskey from the bottle. DGAF Kenji is the best Kenji :-) Edited to add another genuine laugh out loud moment at 10:44 when the dog (hoo-mahn?) had pulled pork on this neck. I miss Shabu and hope that you are all doing okay after her loss.

[@jhingsto]

Jamon

[@MikeC96]

Jamon, it's spanish for ham :)

[@Waghabond]

@@MikeC96 i always used to think it was "hamon" - a jojo reference

[@ScinnerNo1]

Damn, your'e colorful today, Kenji!! Thank you for an excellent mini series!

[@gormeyMaN]

Loved the time elapse photage of the pork searing. Very nice touch

[@donkeyfacepunch]

This was awesome for my fam. I used the pork for similar leftovers. Pork hash for brunch was a hit. Can you do one on beef chuck roast a similar cut that works well 5 ways?

[@skeenerbug601]

That looks so good. I had no idea it was that cheap, I am going out asap and getting one of these things and eating on it for like a week. Thanks Kenji!

[@lhollifi1]

We did this for meal prep this past week. 4 servings each of: Pulled pork sliders, ricotta pasta ragu casserole (6 servings actually), pho with the pork bone broth, quesadillas, and ramen with the bone broth. This was such an easy meal prep to make some 30-60min weeknight meals. Thanks for the inspiration!

[@ThinSpirit]

Look forward to the other videos and appreciate seeing how you cook a butt indoors. We like to BBQ pulled pork often and we're usually not the most creative when it comes to the leftovers so this should help out a lot. Thanks!

[@dirtyketchup]

Pro Tip that I've been doing more lately with meats that have really thick fatty layers: take a sausage pricker or some-such and really attack the fatty layer a ton and don't be afraid to really rough it up. There's no benefit of going deeper past the fat and into the meat, so sometimes I like to use the pricker at a bit of a sideways angle to really mark up the fat layer and almost kinda lifting the fat as I attack it. This method has helped me a lot with rendering the fat cap on a whole lamb rack, and even poultry like duck breasts or roasted turkey crown. I prefer this to scoring because it doesn't really expose the meat underneath the fat as much is it just exposes the fat by helping it break down more quickly, as well as gives some of the rendering fat a place to escape, to make room for the deeper fat layers to render more quickly. Would work well for rendering a pork shoulder cap as well (although it may take a few minutes of poking), and helps more blubber to render down before the outside gets too browned.

[@amarug]

I use "gugas rub" which is truly the best rub for pulled pork I have ever made... he has a recipe in a video, it's pretty simple. I made it and gave it to my wife without saying anything and she immediately asked what was on that meat, as it was the best she ever had.

[@latortuga04]

Oven clock suggests 5 and a half hours, 11am to 425pm. Looks delish!

[@oldshovelhead]

Always look forward to Kenji's videos!! I think it's safe to say that those of us that BBQ mix our own "secret recipe" spices. Funny thing about that - they're all essentially the same! LOL!!!

[@LabCat]

Can we talk about how fantastic this man's nails look?! We are cooking with style and you don't even need to fire up the grill!

[@Hawkfalco]

Just a guess that he's communing with his daughter . But I honestly don't know for sure. Good on him that he's chill with it all the same.

[@ErinEllaNathan]

My daughter did the same thing when she was 4, but she grew out of it.

[@blackwidow1417]

I noticed as well. His daughter must have had fun! 😄

[@rbdz310]

This is so great. Made it Sunday, have gotten 8 meals out one shoulder this week.

[@JamesCAsphalt8]

I went to Costco and they have beautiful pork Butts. However, the smallest one I could find there was 14 pounds. So, since it was so cheap, I bought it and now I will have pulled pork for the entire neighborhood LOL. Seriously, I think I lost my mind. But thanks for the instruction. Great video.

[@r188568]

Did this tonight and it was lovely, might be a bit much for 3 people but I will have sandwiches for days!

[@williammclean6594]

Your dog was the best part of this I love that dog

[@Babaganoush44]

Thanks for being you Kenji. Keep up the good work bud :)

[@odhere]

Kenji this is such a helpful video, thank you!

[@clingenpeel]

Love the shout out to meathead - been my go to for bbq tips for years now

[@Mastodon6889]

With the searing, I was wondering if there is a rule of thumb you use to know when the fond is past the point of being worth deglazing. I assume you know what you're doing, but in my experience, I would be worried to deglaze fond that looks that dark, almost black after you sear and then add the Tin Cup (I love their 10 bourbon). Love from Minnesota.

[@youlilgremlinkun]

This is something I always wonder and worry about too! I think I err too much on the side of caution, and I’m losing out on a deeper flavor.

[@GirishManjunathMusic]

I think the GoPro is also darkening the colors a bit, so it's probably not as dark in person. But use your nose! If the fond smells brown, it's good. If it's starting to smell burnt or ashy, toss it.

[@mm9773]

All I have to say is: That was beautiful.

[@djtx14]

Just in time for meal prep, thanks Kenji!

[@finnishyourplate]

One time I also cooked with alcohol, and I was a little heavy-handed in pouring the rum in the pan. I lit it on fire, only to realize that the flames didn't die quite as quickly as I thought! After that I've always measured the liquor, and I only freepour for my own consumption now.

[@christophemarois5423]

Blessed to be taught by this man

[@jyangers24]

6:30 what a masterful transition

[@leedaomillz]

Kenji is the best!

[@aolson1111]

I always make your Cuban pork shoulder with mojo recipe if I'm not making carnitas. It's very tasty and the leftover pork goes with just about everything.

[@woodrabbitworkshop]

just made this, came out great, going to serve it with carolina mustard sauce tomorrow

[@henryd.h.7725]

Pulled pork series on the way! Looking forward to it!!!

[@thomasmelo9819]

So I made this last night, I cooked down some of the liquid until it was thick and i added a couple drops of liquid smoke made couple of sandwiches. It was so good. Tonight tacos

[@TheBroShow619]

Kenji the youtube cooking GOAT

[@444mutation]

Looks incredible, will be giving this a try soon!

[@supermeanie516]

Can you substitute the whiskey with beer for this? Would cooking be similar?

[@ChromaMatrix]

Loved the video and I ADORE YOUR NAILS

[@antrazitaj5209]

I just made pulled pork today, my sauce for that is Sriracha-based. Looking forward to eating these leftovers for days

[@divinebluesky]

Love this idea for videos! I hope you mention some veggie sides because I tend to get too focused on the meat.

[@Justinieon13]

I just got an advertisement right at the flame up and got a jump scare that I’ve never gotten from a kenji video. 😂

[@TheNeoAbsolution]

Welp, looks like it's time for me to make pulled pork. Seriously, this is why I watch Kenji's videos

[@braydenfriesen9928]

Hey Kenji (or anyone else who has made this), just wondering what the best way to save this in the fridge for the week is? After you let it cool down, did you just take the pieces out or did you leave them in all the fat? Also, would the leftovers freeze well do you think? Thanks!

[@druidOcelot]

cool it down, pack it in a container with the juices. and yeah it freezes great tbh. especially if you wanna go through the work of making little single serving pouches with freezer paper in the larger container to save yourself work later on.

[@xZaggyyy]

always adding to my cookin skills you are kenji. a big thanks from me and my family

[@arnonuehm1]

Anything to look out for if I want to adopt this technique for other types of meat? Pulled beef for example. Which cut would I use for that?

[@brewerfireguy]

Glad your going to show some ideas on how to use it. Great idea!

[@andreweverton162]

What are some other braising liquids? If I’m not doing whiskey or bbq sauce, but I want more flavor than water? Just chicken stock?

[@Not_a_smart_man]

If you do it carnitas style you can use orange juice. I didn't use it because I really don't know how the brown sugar and orange flavor will work with all those spices.

[@juliusschumann6545]

Kenji is all of a sudden uploading one video per day when when his wife is on vacation. Causality or correlation? :D But seriously, thanks for all your work, I absolutely love it!!

[@twelevensies]

PS if you don't have a video somewhere else on here on what you do with the bone (like do you make bone broth or a sauce?), I'd like to see that in this series. My pork shoulder doesn't have one in this case, but for future reference. TY!!

[@SandraudigaVali]

That bone pull out was damn satisfying. I recently saw that a store near me had some pre-cooked pulled beef/pork that you just kinda finish in the oven and mix in some bbq sauce and stuff and I tried it since it was at like half price and it wasn't bad but I'll definitely be making my own in the near future now lol