My go to for pulled pork

[@lfa3963]

Oh yes! Perfect timing, we needed a weekend recipe! Yum.

[@CPTFiXtion]

That pull apart is the MONEY shot

[@kaxmellerman7528]

Didn’t know Bam Margera knew how to cook !

[@lazan187]

Im glad I ain’t the only one who thought it looked like bam 😅

[@TomManning-cs4el]

Thank you for not pushing someone BBQ rub .... looks great

[@Dan_is_cool]

I believe you are the first KZbinr I have subscribed to ever. But man, this stuffs important. 2 clips and I am in!

[@DirtyJobsGuy1]

I’ll be trying this tomorrow afternoon! Thanks for the video!

[@matthebert007]

Takes about 8 hours so might want to start on the morning.

[@nickwerner7983]

Thank you for this amazing recipe. I’ll give it a go soon because I have a pork butt.

[@chasethompson9980]

Tip: pull as you go so the meat doesn’t dry out and take that leftover juice, pour in a grease separator then pour back over the meat

[@glenbradley1046]

Great job…. Bone pull out CLEAN…. Nice moisture… can smell it from here yummm

[@serpentsaurus7969]

Some of the best looking pulled pork I've seen!

[@kallie117]

This is the best video yet

[@antoniobaskerville6823]

Great Simple Pull Pork Recipe ❤ . Thanks for keeping it easy !

[@tubamilk1]

Simple. I like it

[@JawnBoganee-eu6ct]

Thanks for you time brotha. Much appreciated. 👍

[@drillbitgd7763]

Great instructions, quick and easy

[@Katie777wuzhere]

Gosh that looks amazing!!! Yummy❤

[@GrillinWithDad]

Thank you

[@MarioLuigi-vb3rp]

Best explanation so far with the video

[@run68bone]

How long does the total process take? Great looking, thank you for sharing.

[@quegs]

225° or 250° is the usual recommendation for bone in pork shoulder, and that usually runs me 10 hours. 300° is speed demon territory but would still be 6-8 hours depending on the weight

[@Sundownproductions69]

That looks absolutely delicious 👍

[@briankc21]

Looks fantastic!! This is my go to method also!!

[@BMoney77]

Looks good my man!

[@BaconIsNotBiceps]

That's the most beautiful thing I've ever seen.

[@mattrainey7120]

Looks so good

[@zzxyzwwxyz9797]

Looks good…that’s how I do ham At Easter….but I add Finley chopped serrano chili’s and pineapple apricot jelly

[@hellcat1401]

Mmmm I'm just imagining that as a pulled pork sandwich right now. 🤤

[@GrillinWithDad]

Would be good👍

[@scottpitner4298]

That Really looks great!

[@Kenjiro5775]

I just ate and your pulled pork still made my mouth water. Yum, yum, wanna get some! 😁✌

[@ieradossantos]

in direct heat or indirect heat .... ?

[@agrimshaw92]

Its 3am, I'm alone in my garage, and im pretty sure the noise I made when he squished the meat will have my neighbours questioning me in the morning. Cheers bro

[@micheleebner6365]

Looks LOVELY!

[@jeffellis9740]

Mouthwatering Bro!

[@jfmurda]

Definitely gonna try it your way

[@waynecrotts6575]

This looks so good dam

[@oghostile]

How long does it take to get up to 200f after wrapping it

[@jamesrichey5334]

Leonardo DiCaprio can cook

[@shadowhenge7118]

I wonder, i've seen someone turn a steak into basically a waffle fry. (Cut halfway through 45 degrees to the grain on one side and then flip and do the other perpendicular.) I often wonder how big a meat cut that would work well with given the other smoking and barbecue techniques. Just accordion it out, drench it and smoke it.

[@stevedaniels3064]

Looks delicious!

[@aaronswenson6524]

Minus the brown sugar and honey, this looks amazing.

[@robinhoodhustsle1356]

yeah that for pork belly not pork butt

[@markalcala1293]

Looking good, bone was a bit sticky still but I bet it's fire

[@dhirendramaharaj9407]

😢 thanks for making me drool..we are have veggies today

[@rhondalandrum7646]

THAT IS FIRE ❤❤❤

[@MrJohney]

Hey dad that looks good 👍

[@johncorrall1739]

Looks delicious.

[@McFlurry-OREO1]

i pull my pork at home also.

[@maritimeus]

Can I come over and help?

[@DesertScorpionKSA]

Yum!

[@4fortune1984]

Have you ever used spicy brown mustard as a binder?

[@Mario-hw9xm]

In my DENZEL WASHINGTON VOICE: MY MAN

[@tracilord4854]

Can i do this in the oven? Also how long?

[@Acall2Witness]

Looks super freakin good bro

[@davindelreal]

How long did you smoke it for ?

[@halspeed12]

When and why did this binder thing become a think I've never used a binder and never had a problem with seasoning sticking to the meat. It does look good though.

[@greenleavesofsummer9673]

Is this the Titanic star, Leonardo deCaprio, seriously? Can’t fool me.

[@labru752]

He is cute😊 oh and the food looks awesome.

[@King5150Ed]

Roughly how long does it take from start to finish?

[@alexg7856]

I've been doing my ribs and butt with lard. Totally better than butter if you like that porky goodness.

[@stevejobs1708]

Exactly what I do

[@kallie117]

Hello you tell us to let it set for 1 hour but how long on direct heat 2 hours then 2 hours in covered foil pan meat is not cheap and it's embarrassing to put it off early and it's not done please help thanks

[@jamesjones3914]

I’m not too big on the sweetness

[@edwindelgado8775]

😋

[@artemisia4034]

PERNILLLLLLLL

[@MrTricyc]

OMFG enough with the mustard

[@jaymesnewell4072]

Do you let it rest in the foil pan?

[@kurtz260]

I have 2 friends now that cant have mustard, allergies. I dont like using oil on the meat, so i started taking some of the fat i trim, render it down in a skillet and rub the meat with its own fat as a binder, in case anyone has friends with similar allergies....

[@davidrussell631]

Never had an issue getting rub to stick to a pork butt without a binder. Just another step you don’t need to do.

[@kurtz260]

​​@@davidrussell631i guess thats true if you dont dry the meat with paper towels before you season. I always do and i spray the butt with apple cider vinegar and butter mix, after the first 3-4 hours, every half hour or so. And i find if i use a binder the seasoning sticks better when i spray it. To each their own. I was simply saying how i do it, not how u have to 😂

[@davidrussell631]

@@kurtz260 you’re not going to taste the binder after a pork butt has cooked for hours. And drying it with paper towels is also just another step you don’t need to do. We might dry a steak or chicken with paper towels but it’s because moisture inhibits searing and getting crisp chicken skin. Just trying to help lol

[@kurtz260]

@@davidrussell631 no worries. But as i said ill continue doing it my way. Thanks for sharing yours

[@mogottem8660]

You smoked it meat side down?

[@stayslidewayz]

n then someone says, damn $15 for a plate is too much, not understanding what it takes to cook

[@swagskulljj8081]

Why add sugar if you are adding honey?

[@Eric-469]

Did he say indirect heat? Or in direct heat?

[@c0sm0naut]

You look like Leonardo DiCaprio

[@CupcakeDeity]

indirect heat meaning all the coals to one side?

[@EWilliams-v6x]

Easy to make... just lifting that monster!

[@kennethhudson8013]

Eastern NC bbq the best!

[@TraeFury]

Pork shoulder doesn't have to rest.

[@MissHeird]

YUMMY

[@pamelashoemaker2622]

Is the fat on the top craklin crispy? If not how do I get it that way?

[@kam7985]

Hard to mess it up with this recipe. Money every time

[@lucamellana9346]

Celsius or farhenait degrees?

[@DarkMatterX1]

Ditch the mustard. Use whiskey. You're wemcome.

[@nikip9161]

Enter, neighborhood rejoiced singing!!! 🎉

[@DoingthingswithDAN]

Hmm . I kinda like the idea of the foil pan...

[@miamisportsfanaticsshow280]

You didn't let it rest 😫

[@SometimesImEpic]

200? Thought it should go higher?

[@moist5717]

That Russian accent is still coming through.

[@beebop4333]

Saltier than the Sea

[@lisawaters5304]

Missing a misting of whiskey

[@horseshoe804]

leo di caprio? is that you?

[@matthebert007]

Might want to let people know it takes about 8 hours to cook a 10 lb Boston butt

[@miketaylor155]

Yum

[@pantera2382]

Was fat cap up entire cook?

[@ericchin9007]

You should let the rub sit on it overnight

[@dierksfan59]

I will never understand why ppl waste mustard smothering their meat in it smh

[@vanessaking292]

iyummy

[@2Mylve1111]

Sorry I'm not a mustard binder guy Don't know why you would put something that is sour and tangy on something that you're going to make sweet and savory just doesn't make sense to me but if it works for you do it up

[@vickiebeverly931]

I would love pulled pork except for the fat. I hate it and it makes me gag.

[@Jojo-yy6kl]

Sugar on meat. I will never understand.

[@bradybona7801]

Try it and you’ll understand lol

[@mentat1341]

Looks like Bam Margera put down the cracks pipe to make some pork

[@jellypasta151]

You kinda look like rob eiler

[@KenCrutchfield-qs9ht]

Needs more smoke and bourbon spray

[@bernhardtmitdt2586]

this is such a good piece of meat. Why do you shred and destroy it? Pulled pork looks horrible. Slices have the same taste and look a lot nicer. Don't do it

[@WOLFTRAXRC]

Forget it. Im eating my phone

[@burt1758]

Chefcuso