Pulled Pork Challenge: Can I Make the Perfect Sandwich???

This weeks video is sponsored by the National Pork Board so I decided to challenged myself in the kitchen and on the grill to make a perfect BBQ pulled pork sandwich. To learn more about incorporating pro into your summer grilling visit www.pork.org/cooking/
Shop the gear in this video (and more) at ProHomeCooks.com ➡️ prohomecooks.com/
Getting your kitchen gear from Pro Home Cooks supports more content like this. Browse below!
↪️ Pots & Pans; prohomecooks.com/j4JJovL7
↪️ Knives; prohomecooks.com/SwlefxUS
↪️ Small Appliances; prohomecooks.com/yqPg9O04
Find recipes and more at our blog 📝 ➡️ prohomecooks.com/blogs/all
--
Every element needs to sing for this sandwich to meet my standards, so after a few weeks of recipe testing here’s what I came up with!
Check out the blog post for detailed recipe and video breakdown -
prohomecooks.com/recipes/pull...
00:00 - Intro
00:53 - BBQ Pork Rub
03:18 - Potato Brioche Buns
07:49 - Smoked Pork Hack
09:42 - Coleslaw
11:44 - BBQ Sauce
12:50 - Assembly
For full detailed recipes from this video check out the blog post!
www.prohomecooks.com/post/san...
Video Credits
Creator & Host - Mike G @lifebymikeg
Head Editor - Rachel @rambelang
All music provided royalty free by epidemic sound

[@byrnemcneill]

You’re a really fucking positive dude and you don’t deliver your content with an over the top “drama kid” fakeness that so many other KZbinrs seem to rely on. Relatable and approachable. Love it!

[@sherpatrailers150]

Mike, a tsp. of celery seed goes a long way to making the coleslaw have an incredibly fresh taste. Old Idaho trick!

[@EmilyStory]

Damn. That’s an awesome tip! I’m totally doing that next time I make coleslaw

[@Jeegus21]

Celery seed it the key to good coleslaw.

[@ApexHerbivore]

Whole seed or ground?

[@ProHomeCooks]

great tip, will try next time for sure

[@BsurfChillin]

Pro Home Cooks also add a splash of your BBQ sauce to the slaw. Next level.

[@Samlim91]

*I am 95% sure nobody is going to try these recipes and everybody is just watching cook cause it is satisfying*

[@Justforthelulz8]

meeeee 😂👌🏻

[@TheHungarianHitman]

I'm doing a "version" of this right now. Smoked a butt yesterday for 3 hrs @ 250 and now its at 165° for 24hrs sous vide. Thinking of trying his bun recipe though.

[@Cocc0nuttt0]

false

[@Peruficando]

I’m definitely doing the slaw his way. Smoking the pork butt my way. Buying the bread from the store.

[@gal5656]

As always love the making everything from scratch and experimenting approach, inspiration dude.

[@baderdabbagh2066]

even tho the video is in the apartment and not the studio anymore, you still make such great content. thats whats home cooking is all about. congrats on the little one :)

[@wowskaterchick]

That clip of you and your wife eating is the most adorable thing awwww

[@someguywhocanfly]

Wait that's his wife? Who was the asian girl?

[@audreyrene4776]

I am really gonna need you to make the iconic Cuban sandwich. Pleaseeeee. Make this Cuban happy.

[@noahdavis_40]

Joshua Weissman has a recipe

[@jyotiradityasatpathy3546]

Make me happy daddy

[@audreyrene4776]

@@noahdavis_40 so does chef John. But I want his version. Thank you. ❤️

[@orchid9790]

I love going to back his old videos where he is this college kid stoner to now where he is a father! great stuff man.

[@laterronez]

Congrats to you & your wife! You are quite inspirational. I was laid off in March after 44 years in my career, so I’ve spent a lot of time learning from your vids-Mostly doing sourdough. I’m sure loving this series, so I might be branching out! Thanks so much for being creative while we’ve been sheltered in place.

[@ProHomeCooks]

happy to help and good luck on the job search, something will come!

[@dinicti]

Yes, good luck on your job search as well

[@toddyoung569]

Congrats on being a new dad, dude!

[@KevinBourqueMtl]

Mike, your video quality and production value are incredible. You've come a long way (have been watching you since the start) and you're perfecting your craft with the superb team you've surrounded yourself with. Congratulations to the whole team, and I look forward to watching you for many years to come!

[@tracerbullet44]

Feels nostalgic watching you cook at home. Been watching for years, keep it up!

[@JaRayRepairs]

Typically you would want to start the meat on the smoker and finish in the oven.

[@scottminaglia4297]

Agreed smoke first then cook.

[@timothyharrington2508]

Agreed. Meat will only take smoke penetration until it reaches an internal temp of about 150 degrees. You won’t get a smoke ring or smoke flavor with your process. You might get some nice color. Do it the other way.

[@robertrodgers1423]

Also cook to temp, should be between 195F-205F but also probe tender. Jason is correct, smoke first so it absorbs the smoke flavor then finish in the oven. Thanks for sharing.

[@chadmckenna]

Agreed, the two key components for smoke permeating into the meat are the temperature and moisture. Cold meat right out of the fridge will take on more smoke than meat that has come up to room temperature, and basting the meat during the cook will encourage more smoke to stick (Meathead Goldwyn has a great book about the science of great bbq). Plus, another benefit of smoking first and finishing in the oven is that it is much, much easier to control the temperature of the cook and keep it going low and slow.

[@xstreemfishing]

Totally agree.

[@ayastaley]

We already started cooking the pork when I came across this video. I was looking for a bun recipe and I've tried so many recipes and this one is the BEST! We also incorporated the frying the one side of the pulled pork and it was great. The coleslaw is super good too! Thank you so much :)

[@SuperCocuq07]

this is the channel that made me start cooking years ago. so nice to see you still moving forward.

[@chantelsopio5826]

Even after following all the videos I don't think I'll be able to make anything but I LOVE WATCHING these videos anyway. 😂

[@ProHomeCooks]

come on you can make the coleslaw, believe me

[@aaronrhondasmith2265]

This looks so good! Great videos Bro

[@nevvynnevvyn]

'You live and you learn'. This is a very humble approach, and a great one as well. Well done!

[@BreonNagy]

I usually sous vide my pork shoulder for 48 hours after a 24 hour brine. Then smoke it for a couple hours in the grill much like you did. My biggest batch was 45lbs of shoulder. I used an 18 gallon rubbermaid tote for the sous vide!

[@anoceanbetweenus89]

I actually love the fact that you are a great cook who makes mistakes and is learning along the way. Being bold, creative, not being afraid to make a mistake is how you create the best dishes and recipes.

[@daniellethompson5893]

Love the video quality and makes my mouth water. Incredible

[@adriancastro4344]

Thank you for your help with the common beginners mistakes video!

[@OscarSchumacher]

The bread rolls look great. Your channel is a great inspiration to us new food youtubers! Keep it up and congrats on the baby :)

[@lukerk49]

Amazing. Going to watch every single video you've ever made. Thank you.

[@felipepardosuarez2364]

that was awesome. Thank you man!

[@jonfcbayern]

Mike you absolutely killed it. Incredible recipe man

[@treenawelch31]

Has anyone ever died from their mouth watering? Amazed here at watching the bun creation process. FANTASTIC!

[@teod.2779]

Thanks for the recipe! So nice to see your little baby! :)

[@tomtucjr]

Looks amazing Mike. You and your family take care over there in NYC.

[@lizzyvaughn8589]

Love your videos!!! I always make my pulled pork in the crockpot but this might have to make its way to the menu!

[@christianmohn6672]

I made the bun last weekend as I was missing a good recipe. It was so delicious. I tented to mix the flour with the yeast beforehand as my wife said that she would do it like this but I kept the original way. The bun turned out to be very fluffy! Thank you for this great recipe.

[@SOLYAHU]

I cracked up when I saw your little bun rocked to sleep on your forearm. Congratulations, wish all happinness to your lovely family. Besides, your channel is really inspirational, you started me on sourdough 3 months ago and now I can't wait the end of the schoolyear (I'm a teacher) to embark on the sandwich series. This weekend my first attempt at the jambon-beurre was such a hit with the family that it is now my favourite pastime. We haven't brought bread from store for more than 2 months. Thanks and keep on.

[@ChefChrisDay]

Pro Tip: while your smoker is going for the pork smoke your ketchup for the BBQ sauce. Thank me later.

[@TheHungarianHitman]

Oh wow... good idea..

[@mimmipiggast2243]

It looks soooooo good!

[@jaek4489]

Wow. Looks amazing.

[@honeygoy2224]

I just did the coleslaw and it's fantastic! Thank you.

[@allisadiary]

Wooow 😱 It’s been a while since I’ve viewed your channel (the last time I was here, it was still called “The Brothers Green” if I remember correctly). And I just gotta say, this channel has really come a long way!! ❤️ Please continue cooking and making videos like this. I can really see the passion and it’s so nice to watch 🤗

[@tifwiseman1468]

Welcome back!! How you doing new daddy? Congratulations btw!! I've watched yall since the beginning and never committed so I just wanted you to know I'm happy you're back...

[@ayushmanbhowmik2139]

You identifying what you could have done better with the pulled pork is why I'm happy I subscribed.

[@annalopopolo3503]

Made the brioche buns for my burgers, they are SOOO good!!

[@TanBzk]

Oh my goodness I am now starving. Well done, sir.

[@willc236]

Looks delicious!

[@thatbobusguy]

Pro tip for your search for perfection. Smoked from raw to 198 internal cant be beat! Digging the potato buns, though. And the slaw on the sandwich combo that alot of people sleep on!

[@Lorei71]

You should do a classic Swedish smörgåstårta! It is a sandwich cake, with layers of bread and different fillings such as paté, mayo, shrimps, eggs, vegetables. I haven't seen anything quite like it anywhere else in the world.

[@MigaHome]

I love pulled pork! I didn’t know that the buns recipe has potatoes in it. It’s amazing!

[@charlesharakal4892]

Darn good looking sandwich! Rolls looked fantastic coming off the griddle! I would have done the opposite with the pork. Smoke first to 165 degrees then wrap and finish in the oven. Pickled onions and Jalapenos also make a really good topping for pulled pork sandwiches!

[@marcosanchez8242]

look amazing !!!

[@ValentinEisendle]

Looks very delicious!

[@ApexHerbivore]

The buns look amazing :) I used to always add apple to coleslaw if I was serving it with pork.

[@outlawmeatsfire]

Looks great

[@jussaramercaldi6956]

Amei,vou fazer.obrigada !!

[@shammons556]

Your wife looked so excited to dig into that sandwich! Happy Wife = Happy Life Love your content. Keep up the great work.

[@pauln2661]

Oh Dear. My good fellow, you need to road trip the back roads of the South and discover BBQ.

[@ytreece]

Oh man as soon as this pandemic ends I’m going to come down there for a multistate BBQ crawl!

[@AnaLucia262]

Congratulations on the baby!

[@makhoe1]

best series on the net.

[@Siraphyn]

If you do it in reverse as you did, you want to add some liquid back to the wrap that you saved. It helps. Also, I would put a sheet pan with a rack insert under the pork to catch any additional drippings on the smoker/grill and add those as well when you wrap.

[@jyotirmoybhattacharyya3986]

WOW no words..!!

[@isabella3627]

Great video!!!

[@juliarisi8385]

Those potato buns looked amazing ,I’m going to give them a try . Thanks Mike love your show,I’m officially addicted!👍😊

[@ProHomeCooks]

more buns coming

[@laterronez]

Pro Home Cooks ...how about with sourdough?

[@afforcinews]

Thanks for the brioche buns recipe!

[@sp-mb1qe]

Hi Mike. Lately I discovered you and subscribed to your channel. I love your cooking and baking techniques, I baked your sourdough bread ,and my family loved it .I love how you were enjoying the sandwiches 🥪 with your wife .Next time invite me please ,that is one of my favorites. LOL. Be healthy ,and teach us more of your cooking recipes. love from Armenia 🙏🙏❤❤

[@jeffcarrier7435]

The key to any smoking of a large cut, is to dry brine at least overnight with salt and on a rack in the fridge. Game changer. Then rub with a salt free blend right before smoking. Also, meat only takes smoke for the first hour or so of the cook. Cook to 200+ and probe for buttery softness. Then hold for 3-5 hours in a room temp cooler. Melts the connective tissue even more.

[@49er002]

Looks awesome! Next time you make this recipe, try starting the shoulder on the grill and then finishing in the oven. Once a proteins internal temperature starts rising, it becomes more and more difficult to get that smoke flavor into its tissues. You will often see Competition BBQ guys that are doing 12-14 hour brisket cooks only using wood chunks for the first few hours of the cook for this reason.

[@Blink182FelipeG]

I do like some crunchiness on that sandwich, so I'd try some crispy onions too. I just love it, I think it adds quite a lot to this delicious sandwich. Nice recipe!

[@jeghaterdegforfaen]

I made pulled pork tacos once. I used taco seasoning mix as a rub. It worked really well, although the flavor wasn't as strong as I'd like. Maybe next time, I'll fry the pulled pork like you did in this video.

[@TS254allday]

Thank you youtube for recommending this

[@jmmamet2554]

I'm impressed the most by the buns!

[@brisser1]

Pulled pork sandwiches, you’re in my wheelhouse. The Buns looked fantastic. For the coleslaw I’m a firm believer of adding cilantro if you got some as well as celery seeds. Anyways, great video.

[@ProHomeCooks]

thanks! I did add cilantro, but great tup on the celery seeds

[@youngruff]

Super kool video bro. Was nice to go on an awesome little cooking adventure!

[@shanecotriss162]

I love this recipe I did a pulled pork and homemade BBQ sauce out of left over Pinot noir (may be against the BBQ gods) and it was amazing! One thing to keep in mind, and this is from hour of videos of how to make BBQ with an oven only, that the tissue and other connective parts break down above 190 degree F. Pulled pork is very forgiving so don't be afraid of going over 190-200 degrees for alittle while!

[@cookingmadesimple-BillyTheKid]

Im mouth is watering just thinking of a pulled pork sandwich right now. Might have to make one for my next video!!

[@ProHomeCooks]

do it

[@MrNeoedge]

Such dank music in your videos.

[@ProHomeCooks]

;)

[@iheardrain]

Very awesome! Can't wait to try the bread and and coleslaw. If you want a heavier smoke flavor try reversing your process. Start on the grill and then move to the oven. You will get the majority of your smoke at the beginning of the cook.

[@ProHomeCooks]

oh nice, I like that technique. will have to try

[@JeanVermeersch]

Looks yummy! I think you should make an update of this video with the instant pot duo air fryer, could be great for the pulled pork 🤔

[@leandroramos9472]

Ótimo vídeo tudo bem explicado adorei sou do Rio grande do Sul Brazil

[@gwenwells2286]

You're killin' me man.

[@scottweber3077]

just a pro tip, you dont need to wrap a pork butt due to the high level of intramuscular fat. They key to moist and and great texture to pulled pork is the rest after pulling it off of the heat. If you pull at an internal temp of 195 and wrap in foil then rest in cooler to let finish cooking. if you let it rest for 30-45 minutes it'll come out perfectly every time.

[@keviny1936]

Pulled pork is always good. Since it is just the two of us now most nights I will smoke and pull the pork, but put the leftovers in 1 lb. amounts in vacuum seal bags and store in the freezer for later. Just thaw out, add BBQ sauce and with some nice buns I have pulled pork later. One note to your written recipe if you want 4-inch round buns you need to cut the length to be 13 inches long for the circumfrence.

[@toyamcelroy6510]

Looks good

[@danielcorreia8752]

You might wanna try Francesinha, it's a Portuguese sandwich from the north of Portugal that consists of a cured meats and steak sandwich covered in cheese and spicy sauce and sometimes a fried egg served on top of french fries

[@Grovesoteric]

Lovin it my dude

[@allenroughton]

You might be interested to know soaking wood chips doesn't make them smoke any more than unsoaked wood chips. What you see is just water vapor (steam) mixed in with the smoke.

[@Xbig74]

perfection, indeed

[@jagkanloggain]

Please make the perfect ”Toast Skagen”!! Greetings from Sweden

[@courtneyglasco2216]

Delicious 😋

[@marycasperson7628]

Yummy!

[@000AnnA000D]

awwwwwwwwwww the cute little bun😍

[@AKTad]

Cowboy candy aka candied jalapeños would be really good on that!

[@rag5075]

Your recipe is good than other vlog cooking show

[@michaelnolan5623]

I would strongly suggest the Runza as a future episode. Some say it's a pierogi, some say loose meat sandwich. I say it's the best sandwich ever invented!

[@rachelelphick389]

Since you’re from Philly, have you heard of a cheeseburger sub? I’m from York, PA, and it’s the food I look forward to the most when I go back home. The roll is a lot softer than your standard crusty sammie roll (think Jimmy Johns bread), a thin smash burger style patty cut in half to fit the bread, white American cheese, mayo, pickles, onions, and tomatoes if that’s your thing. SO GOOD!!

[@drewdgriffith]

YOU FORGOT PICKLES!!

[@BearFoodKitchen]

You just can go wrong with a pulled pork sandwich but yours looks amazing. 🐻

[@jacobphelps6494]

Y'all should do a kitchen tools video. Like a walk through of what kind of appliances, knives, pots, pans ect..

[@urmom]

I had some of these just a few nights ago, but with spicy pulled chicken. it wS delicious

[@XxManagedxX]

I'm buying a smoker because of this video. Thanks for the inspiration. Do you happen to have any recipes for a delicious Low Carb pulled pork rub?

[@miguelazevedo6887]

Great video, I'd do the pulled pork in the reverse order (maybe a bit longer too), it yields a much moistyer pulled pork, besides that I really want to try your bread, slaw and sauce!

[@madbats69]

Next time smoke it for 3 to 4 hours until you get a nice bark, then wrap with a little butter and maple syrup and put in the oven. That way you’ll get smoke, bark and be insanely moist. To tell if ready poke a skewer into it and if it’s the same as pushing into a far of peanut butter, it’s ready.

[@iysaw]

Talking about regulating smoking, you can buy 'smoke tubes' where you fill it with wood pellets and light one end and it slowly burns through.

[@kaitlynk4615]

After watching him make all this im not surprised he is married with a kid.

[@lukeseafreakinggreen6701]

And why would anyone be surprised??? there is no requirement to have a wife/husband except being sane.

[@EinarAI]

@@lukeseafreakinggreen6701 " except being sane" - that's near impossible for some folks out there.

[@natob6336]

@Lukesea FreakingGreen that’s not required lol, think about it