I Need to Make this WAY More Often | Swine & Bovine Barbecue

Coleslaw (estimates):
1.5c green cabbage
1.5c red cabbage
.25c miracle whip
.25c mayo
1t celery seed
1.5T apple cider vinegar
Salt & pepper to taste
Vinegar BBQ Sauce:
1.5c apple cider vinegar
1/4c hot sauce
.25c sugar
1T + 1t crushed red pepper
1T coarse black pepper
1.5t chili powder
1c bbq sauce
Things I Use:
- Sausage Stuffer
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- Sausage Casings
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- Sausage Pricker
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- 12 Mesh Black Pepper
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- Charcoal Torch
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- Nitrile Gloves
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- Trimming Knife
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- Slicing Knife
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- Chef's Knife
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- Charcuterie Book
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- Camera
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-35mm Lens
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-24mm Lens
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-Wireless Microphone
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-Shotgun Microphone
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-Tripod
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[@broysbbq]

Salt, Pepper and Smoke - love the simple approach. Sandwiches look killer!

[@Trumpetmaster77]

Great cook, thanks for sharing

[@StitchJones]

You did a fantastic job with this!

[@narbekalantarians6269]

Looks great. I didn't really know about pulled pork until I moved to VA from TX. It's def a good cut to get started in bbq with.

[@THutch556]

Looks great, nailed it. I make them almost exact same way. I do toast the bun,I find it holds up a little better. (lately, I’ve also been toasting the outside of the top bun too, like Leroy and Lewis does) adds a nice touch, Lol. Nicely done though Drew.

[@randypoe560]

looks great! awesome job

[@hojobbq]

Great looking cook Drew - can’t beat the Sam Jones sauce - Ted

[@pitmasterpofficial]

Love your videos! I’m an Arkansas transplant to Texas also. Pork butt is really great for all the reasons you stated!

[@SuperPfeif]

Great video

[@daad658]

Dude has mayo sounding like a gun shot!

[@bbqlvr6137]

Foil boat pulled pork! 👍🚤

[@jeaubain]

Looks awesome! My Favorite thing with leftover pulled pork is pulled pork Mac and cheese, only thing I do different is score the fat cap, I like to do it not sure if it actually makes a difference….

[@ryanbramich6951]

Hey drew! I assume u are fat cap up in the foil boat… does a lot of the fat cap render our during the cook? Also what was the internal temp when u were done? Cheers!

[@swinebovinebarbecue]

Yep, fat cap up. It rendered really well. I wrapped at 175 and pulled around 203. Both temps were taken near the blade bone as that area takes the longest to get tender. Areas further away were around 205-208

[@jareddyer2900]

Make some boudin with some leftovers

[@huftdaddy]

Lost me at miracle whip