My go to for pulled pork

[@CPTFiXtion]

That pull apart is the MONEY shot

[@lfa3963]

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

[@kaxmellerman7528]

Didn’t know Bam Margera knew how to cook !

[@lazan1873]

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

[@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

[@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.

[@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

[@serpentsaurus7969]

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

[@antoniobaskerville6823]

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

[@JawnBoganee-eu6ct]

Thanks for you time brotha. Much appreciated. 👍

[@ieradossantos]

in direct heat or indirect heat .... ?

[@TomManning-cs4el]

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

[@MarioLuigi-vb3rp]

Best explanation so far with the video

[@jamesrichey5334]

Leonardo DiCaprio can cook

[@briankc21]

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

[@glenbradley1046]

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

[@kallie117]

This is the best video yet

[@tubamilk1]

Simple. I like it

[@drillbitgd7763]

Great instructions, quick and easy

[@hellcat1401]

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

[@GrillinWithDad]

Would be good👍

[@Katie777wuzhere]

Gosh that looks amazing!!! Yummy❤

[@GrillinWithDad]

Thank you

[@Sundownproductions69]

That looks absolutely delicious 👍

[@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

[@zzxyzwwxyz9797]

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

[@Kenjiro5775]

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

[@BMoney77]

Looks good my man!

[@mattrainey7120]

Looks so good

[@scottpitner4298]

That Really looks great!

[@McFlurry-OREO1]

i pull my pork at home also.

[@maritimeus]

Can I come over and help?

[@jamesjones3914]

I’m not too big on the sweetness

[@BaconIsNotBiceps]

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

[@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.

[@micheleebner6365]

Looks LOVELY!

[@aaronswenson6524]

Minus the brown sugar and honey, this looks amazing.

[@robinhoodhustsle1356]

yeah that for pork belly not pork butt

[@waynecrotts6575]

This looks so good dam

[@jfmurda]

Definitely gonna try it your way

[@jeffellis9740]

Mouthwatering Bro!

[@King5150Ed]

Roughly how long does it take from start to finish?

[@tracilord4854]

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

[@stevedaniels3064]

Looks delicious!

[@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

[@davindelreal]

How long did you smoke it for ?

[@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

[@alexg7856]

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

[@4fortune1984]

Have you ever used spicy brown mustard as a binder?

[@Mario-hw9xm]

In my DENZEL WASHINGTON VOICE: MY MAN

[@MrJohney]

Hey dad that looks good 👍

[@TraeFury]

Pork shoulder doesn't have to rest.

[@c0sm0naut]

You look like Leonardo DiCaprio

[@DesertScorpionKSA]

Yum!

[@mogottem8660]

You smoked it meat side down?

[@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.

[@jaymesnewell4072]

Do you let it rest in the foil pan?

[@greenleavesofsummer9673]

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

[@rhondalandrum7646]

THAT IS FIRE ❤❤❤

[@johncorrall1739]

Looks delicious.

[@edwindelgado8775]

😋

[@labru752]

He is cute😊 oh and the food looks awesome.

[@miamisportsfanaticsshow280]

You didn't let it rest 😫

[@pamelashoemaker2622]

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

[@stevejobs1708]

Exactly what I do

[@Acall2Witness]

Looks super freakin good bro

[@MrTricyc]

OMFG enough with the mustard

[@swagskulljj8081]

Why add sugar if you are adding honey?

[@kennethhudson8013]

Eastern NC bbq the best!

[@lucamellana9346]

Celsius or farhenait degrees?

[@stayslidewayz]

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

[@Eric-469]

Did he say indirect heat? Or in direct heat?

[@EWilliams-v6x]

Easy to make... just lifting that monster!

[@MrTrickydick33]

Where do you buy not yellow mustard???

[@CupcakeDeity]

indirect heat meaning all the coals to one side?

[@josuepdrn23]

At what temperature do you pull it out and add the butter brown sugar etc

[@wolfgamer8770]

170 f.

[@artemisia4034]

PERNILLLLLLLL

[@SometimesImEpic]

200? Thought it should go higher?

[@DarkMatterX1]

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

[@MissHeird]

YUMMY

[@beebop4333]

Saltier than the Sea

[@kam7985]

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

[@nikip9161]

Enter, neighborhood rejoiced singing!!! 🎉

[@moist5717]

That Russian accent is still coming through.

[@lisawaters5304]

Missing a misting of whiskey

[@DoingthingswithDAN]

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

[@ericchin9007]

You should let the rub sit on it overnight

[@pantera2382]

Was fat cap up entire cook?

[@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

[@Jojo-yy6kl]

Sugar on meat. I will never understand.

[@bradybona7801]

Try it and you’ll understand lol

[@matthebert007]

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

[@mentat1341]

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

[@dierksfan59]

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

[@jellypasta151]

You kinda look like rob eiler

[@kennethchristensen9451]

i joust want to eat my screen

[@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

[@annedavis6090]

😋🤪😜😏🫠

[@DennisSmith-dq6iu]

You lost me at MUSTARD

[@SometimesImEpic]

You don’t really taste it at the end but use hot sauce instead if you’re allergic or something.

[@SallyWoster]

Kris Peterson

[@sotidim]

Try without heavy seasoning, you destroy the meat flavour. Only salt, pepper, oregano.