Sous Vide Pulled Pork Shoulder Butt in 4k! The most PERFECT Pulled Pork you will ever see!

MUST WATCH!!! This is by far the best of the best. This pulled pork is the most perfect pulled pork you will ever seen online! I guarantee you, watch in 4k. Perfection was achieved, if I was on a BBQ competition I would have taken the GOLD..... LOL... :-)
Guys you have to give this a try, It was so easy and simple to do that I am impressed that this was done by me. I hope you like the video and make sure you subscribe for new videos.
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* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
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[@gildoubrava5998]

145° for 60 hours. Just in case someone else was looking for this. This is My go-to channel for anything delicious.

[@javiejav84]

Guga, since I discovered you I've been cooking a lot more and eating out a lot less. I can cook better than any restaurant I go to. I've even lost weight eating more high quality home prepared proteins. My quality of life has gone up. Wow. Dude, you are the man.

[@ofsabir]

I am happy for you.

[@dr.markevers8331]

Nothing like eating prime steaks from Costco for less!

[@mattmcquoid]

@@dr.markevers8331 watch out costco blade tenderizes their steaks. the potential for bacteria is much higher!!!

[@gamerisland2729]

2017 guga cook steak no Triming

[@18deadmonkeys]

I started as a sous chef at a semi-famous BBQ and steak restaurant, then worked my way up to pit master for 4 years. I got my locally raised 7 lb pork butt today from the butcher. This weekend I'm gonna try to top my competition butts using this method. My rib eye steaks tonight were mind blowing. How have I been cooking for 30 years without this method? Thanks for all the work you put in with your channel!

[@SousVideEverything]

+18deadmonkeys thank you so much for the support. It means alot to me! I really appreciate it. Let me know how it turns out. Thanks again👍👍👍

[@michaelthomas2136]

Did you ever try this out? If so, how'd it go?

[@Woadyn]

Sous Vide Everything I just wanted to say that you were my inspiration to setup my own sous vide area in my kitchen and I love it! I love your videos and am always checking for new videos. I was hoping to get your insight on how to select a smoker and what to avoid when purchasing one. thanks a lot and keep up the good work!

[@18deadmonkeys]

I'll throw my $0.02 in. A smoker is a tool. Get one and use it. Every tool is different, but every tool can be used to accomplish an end result. A tool is only as good as the person behind it.

[@joseluisgaluegonzalez9529]

Jake s

[@johnathontilicki4396]

This guy is so humble, and so down to earth in his videos. You feel like you're one of his friends, watching these videos. This is honestly one of the best channels I've ever found on KZbin. Keep on cooking, and I'll keep watching!

[@Kaybowser]

I actually tried this somewhat. I didn't smoke it but I cooked the shoulder for 60 hours. It was out of this world amazing. I put half of it in the frig for a day. 1/2 inch Cubed the rest of the meat and pan fried it in a little barbecue sauce and covered it with cheese. I thinly sliced an onion and put it all together on a bun. It was a next level flavorburst. To make sure it wasn't just the 60 pork that did it I tried a 24 hour pork the same way. It wasn't the same at all. The pork didn't just melt in your mouth the same way. It was just a pork sandwich nothing to cheer about. The 60 hour pork just melted like your mouth was in heaven. I ate a huge hoagie sandwich and I didn't feel like I ate anything at all. Thanks to you trying this I would have never attempted it at all.

[@nickw5544]

Anyone who finds this video, Guga responded to a comment wayyyy down the list that they smoked at 180F.

[@spalacios9058]

In another video they make, they list their smoke temp at 154. 🤷🏽‍♂️🤦🏽‍♂️

[@AlbertaBoy247]

Really won’t matter much for only 3 hours. 150, 185, 225... Only thing that matters is the flavour he is adding before the sous vide. For pork like this the sous vide did all the “work”

[@Irishcream216]

@@AlbertaBoy247 THIS. When you're not using the smoker to fully cook the meat, the single most important thing is the rub and the kind of wood you use to flavor the meat with in the smoker.

[@evanhdez]

I don’t have a smoker you guys think it’ll be ok if I don’t smoke it first?

[@iskoglan]

So interesting to watch this old video and see how much your production values have improved.

[@patem2ar]

Guga : "I'm a smoke lover, I smoke everything, I've been smoking for a long time.......... " best quote ever.

[@cayroespi6251]

Under rated comment

[@JC-ji1hp]

First we’re going to give him the mo eh shot is my favorite quote this episode

[@BrandonLee-ix3eh]

I’d love to smoke with Guga. When the munchies hit he’ll have sous vide wagyu to feed you.

[@2infinty]

Just finished eating one made just as described but went for 65 hours. Hands down the best pulled pork I’ve eaten. Melt in your mouth deliciousness. Oh, also picked up one of the flamethrowers from Harbor Freight, that thing is crazy hot and fast.

[@jimdays1535]

Thanks for all your videos. Just made this pulled pork at 145 for 49 hrs 4lbs boneless 3 hrs of smoke. It was dddddelicious.

[@dalerpritchett]

Did this for 48 hrs -- all the time I had before guests arrived. Perfect! I don't know how it could have been better. Hard to sear because it was falling apart. Amazing!

[@andrewschmidt6017]

This was awesome. I smoked for 3hrs at 154degF like you guys did, but was constrained with time and only had it for 48 hrs at 145 degF in the sous vide. Freaking great. I'll try 60 hrs next time, but man.... I can't imagine it can even get better than it was!! If so, wow..... Keep up the great work... thanks for the good vids.

[@donreynolds5387]

where in the video did it state to smoke at 154?

[@jeffcox4334]

Love your videos! Here's a tip. Get some cotton gloves in the garden section of the hardware store. Put them on and then put on your latex gloves over them. When handling hot meat , it's like wearing waterproof hot mats. Won't burn your hands.

[@sorberhalo1602]

Jeff Cox I got 3rd degree burns

[@Cheesto31]

Made this exact recipe for my family. Everyone reacted the same way you guys did - wish I recorded it! 3 hours in the smoker; 48 hours at 145, then about 15 minutes under a broiler. Undoubtedly the best pork any of us have ever tasted. THANK you so much for posting this video! This is so unbeleivably delicious.

[@SousVideEverything]

+Chris Constantine awesome. Glad to hear! Thanks👍👍👍

[@dodgedforgottenn]

When you smoke it, what temp is it smoked at?

[@cblong718]

​@dodgedforgottenn did you ever find out what temp in the smoker to use???

[@andrewt248]

Ok, so I took your guys' word for it and used this technique for pulled pork this past weekend. I use a Weber kettle grill with a Pitmaster IQ temp controller for smoking (exclusively with hickory) and everything typically comes out excellent. Here's what I did this last time: 6 hours smoking on the Weber as usual followed by 65 hours sous vide at 150deg. Here's an off-the-top-of-my-head list of the benefits of this technique: - Very even cook across entire piece of meat. Typically, most exterior surfaces, especially those closest to the heat source are more well done than the rest. - Very even moistness and extreme tenderness across entire piece of meat. Typically, most exterior surfaces and some muscle types are drier and a bit tougher compared to the rest. - Very convenient process overall. My smoking process up to this point has been pretty easy, too, but once the meat is in the water bath, the only thing I did was occasionally add water to make up for evaporation. I didn't have a container large enough for the meat/water that also had a lid, so this ran uncovered for 60+ hours. - BEST FOR LAST: All of the moisture, gelatin, etc. that would normally cook out and evaporate or drip from the meat is captured in the bag. I put all of this liquid into a container, refrigerated it overnight, peeled off the solid layer of fat on the top and had 2 quarts of gelatinous, smoky, rub infused goodness to incorporate back in with the pulled and cleaned pork (or do whatever else I want with it). Well done, gentlemen! I'll be trying this with brisket next. Cheers!

[@dodgedforgottenn]

At what temp do you smoke something like this?

[@andrewt248]

@@dodgedforgottenn I’d say as low as possible, which for me is 225-250 in the summer sun.

[@Bigslick116]

Did this exact recipe for the 4th of July. Can confirm it's Phenomenal! So tender and delicious. This is now my go to technique for doing pulled pork

[@bobwagner2497]

You three guys absolutely crack me up. I am a long time BBQ guy. I'm not a competition guy but I cook for family and friends and do very well. I am very interested in Sous Vide.

[@TheMichaelewaddell]

I made one weekend for my birthday. Followed the instructions exactly and if was amazing! Thank you guys.

[@Jarejander69]

I have in the fridge a piece a bit over 7 pounds (3,3kg) of boneless shoulder that I have brined in a broth with salt, peppercorn, smoked paprika, bay leave and liquid smoke (I don't have a smoker). It's in a double sealing bag with a coat of brown sugar, garlic powder and white pepper resting for ten more hours, then I'm gonna cook exactly they way you did, 145F (62ºC) for 60 hours. Wish me luck.

[@SousVideEverything]

My good friend, you need not luck, IT WILL BE PERFECT! Remember to post the results here and let us know how it comes out. Love to hear back, thanks for sharing it. I know you are in for a treat! Post a new comment please, sometimes when you post just a reply I never get a notification from youtube.

[@BlackTalk0]

So how was it?

[@Vitoisr]

I tried it but it was dry. Okish tender but dry . Dont know what I did wrong . Maybe should I add more fat?

[@stevehoge]

I have also had dry results from sous vide and I can't tell if it went too long, not enough or what. It's ALWAYS tender but that's not the whole story.

[@KatherineRogers]

@@SousVideEverything DONT lie to him. I dont know what you are doing differently in the video that you are NOT saying but the results are CRAP when done as you say.

[@michaelmcmillan1116]

Hey guys. I just put my smoked pork shoulder in the Sous Vide at 5:30 am (PST) this morning and I already can't wait for Friday night. . Everytime I go in my kitchen I just stare and drool at the pork. Thanks so much for the recipe, when it came out of the smoker it smelled and looked amazing I can't wait for the finished product.

[@angelgetsov6949]

My friend this is my first post in KZbin ever, and I've watched KZbin videos for over a decade. I love your videos. I really enjoy your character and I love your friends' characters as well. Keep doing a great job.

[@SousVideEverything]

Wow Angel Getsov, we are honored to have your first post on KZbin. Welcome to our channel and we hope you enjoy future videos also. We are grateful to have a subscriber like you and we encourage you to always communicate with your thoughts with us. We like to say our subscribers are like our best buddies and we are thrilled to have you on-board. Thank you so much for watching our videos! We really appreciate it... :-)

[@Joe-cc5fn]

I have spent the last 3 days watching this channel, all these videos have so much great information! I just bought a circulator, sealer and torch. I am going all in on sous vide. I make pork butt whenever I host parties - I CANNOT WAIT TO TRY THIS. lol Great Job!

[@33605pgood]

I just finished my 60-hour cook. Searzalled my cook pork butt and the bone literally fell out. When I tried it for the first time, the first words out of my mouth were "Mamaw!!!!" This is freaking awesome!!!! I will never cook pork any other way. Thank you, thank you, thank you!!!

[@rowley6887]

33605pgood what temp did you smoke it at? I had mine set at 155 and it didn’t feel warm enough or smoky

[@33605pgood]

@@rowley6887 I smoked mine between 220 and 240 for 3 hours. When I took it off the grill to prepare it for the sous vide it was a bit warm, not to hot to handle but you could tell it had been on the smoker or a heat source for a bit :-).

[@jubeikibagami1601]

I've been watching Sous Vide Everything for about a year and this video was a fantastic blast from the past! Good job, Guys! This kind of content is what made you BIG. I will be trying a big-ass pork shoulder like this very soon because of this video. In 2019. Love you guys!

[@youdonut1661]

the confidence in your voice has improved so much!

[@ajnivan]

I've been making pulled pork for years but THAT looks AAAAAAAAAAAAAAAAMAZING hey Ninja? My brother has a smoker and a sous vide so the game is ON!

[@johnniedaniel4818]

Gus, try using a thing cutting sheet, the kind used to protect counter tops, and place the meat on it. Using butchers twine or a large rubber band to curve the sheet around the meat, the slide the sheet and meat into the sous vide bag. Once the meat is in the bag pull the sheet out. This makes getting large pieces of meat in the bag much easier.

[@dixiedog1179]

Johnnie Daniel I will try that,, thanks

[@dougpearce8019]

I tried a variation of your suggestion tonight to put pork butt in a vacuum bag. I used a 36" long piece of freezer paper to wrap around the pork butt to help slide the meat in the bag. When the meat was seated in the bag I pulled up the paper. I was amazed how easy it was and the top of the bag was completely clean. Thank you very much for you great suggestion. One thing that I did different was I used the freezer paper to lift the meat off the surface of the pellet smoker grate with the aid of hot pads. I placed the paper on top of the meat, then placed the hot pads on each side and lifted meat onto plate. Once on the plate I finished wrapping the meat in preparation for bagging.

[@gadgetman694]

Guga, I love your cooking and your channel. Using your process as a guide, I smoked a split butt, (2 separate sections). I heavily scored the fat cap on each and I seasoned aggressively with kosher salt and a good rub. Splitting the butt allows more surface area for smoke to penetrate, more bark, and it might smoke in a bit less time. The butcher ran the pork butt through his saw for me. I smoked both halves for about 4 hours at 275 bringing their internal temp up to about 165 or so - about when they would be wrapped. Since I run charcoal, I used a few pieces of post oak and a few pieces of pecan to generate smoke. Then I took the two halves inside and vacuum sealed each section. I sous vide them for 24 hours at 165. This is the second time I have followed this and the resulting pork is incredibly juicy, tender and the flavor has penetated completely. Unbelieveable. Oh, when they came out of the sous vide, I carefully tooke them outside and used the SV Gun to sear the outside a bit. Probably was not necessary, but why not. Thank you for all you do to inspire the rest of us.

[@SandNebula232]

This *looks* like the best thing you guys ever made. I like the simplicity of the rub and that you didn't add butter to it. Absolutely incredible. You should seriously enter this into a competition.

[@stephenbugbee8588]

As you I have smoked many pork butts on my Green Egg. Decided to follow your instructions but dialed the time down to 24 hr. First Sous vide ever and that butt was outstanding, best ever. Thanks and keep the videos coming 👍💯

[@lik2bik]

getting ready to do the same for tomorrow. Was wondering about the weight of the butt and time? I have 10lb butt and plan on cutting it into two pieces, rub it, sous vide for 24 hrs @145 then 2 hours smoke on KJ.

[@lifewithpugwinkle]

How did it turn out the way you did it Doug?

[@donreynolds5387]

Mine turned to mush and was unedible...it was only 6 pounds though so I did it at 142F for 52 hours. I smoked at 154 F for 3 hours then sous vide. Sadly, I had to throw it away. Maybe I need to find a chart with thickness and weight vs sous vide time and temp

[@TGM4190]

I Sous Vide a pork shoulder exactly how you did it except for the rub. I used mustard and a whole jar of coffee BBQ rub then smoke it for 3 hours. Double bagged and Sous Vide it at 145 degrees for 60 hours. I used a flame thrower (bought from Harbor Freights) to sear it and gave it a nice bark. I tell you what, it was the best pork shoulder that I have ever ate in my life, super tender and very juicy. Dude, I love your videos and you pretty much changed my way of cooking. Sous Vide and Air Frying is all I do now. Next, I'm going to make some of that Brazilian cheese bread.

[@donreynolds5387]

TG M how thick was the butt and how much did it weigh....it sounds like it turned it great!...I tried one but it was smaller so I sous vide it less time at 53 hours...turned to mush and was inedible

[@TGM4190]

Don Reynolds The first one was a whole 7 lbs. and the second one was 3 lbs. On my Sous Vide the temp was set at 145 for 60 hours. Both came out just like Gaga’s Pork butt.

[@donreynolds5387]

TG M thanks for the reply...so you cooked them separately but for the same amount of time? You don't feel the need to inject the meat for flavor and mostly moisture after ...60 hours?

[@TGM4190]

Don Reynolds Just do it exactly like how Guga did it and you can’t go wrong, pull it apart with your hands. I don’t inject the meat because it has a lot of moisture in it. Make sure you Sous Vide is temperature accurate. Mine overshoots by7 degrees and I don’t compensate, I just set it on 145 and let it go for 60 hours no matter the size of the Pork should and I’ve done 5 so far.

[@donreynolds5387]

Cool...that gives me more confidence to try again. Thanks.

[@QBcombo]

I'm not usually a big commenter, but you guys are unbelievable! Ninja is hilarious, Maumau is so cool behind that camera and you, Guga, are AMAZING!!! I was shocked to find that you're not a professional chef or something! Thanks so much for cooking and posting these awesome videos. I'm thinking of buying a sous vide machine now.

[@flacousa62]

His name is not Maumau, they call him by his Cuban nickname of Mamao!

[@gorillazgarage7482]

Marcus Bell he is a professional chef

[@trevinpendry136]

I did one of these a month ago, but I did it backwards from you, I sous vide it and then finished it on the smoker. It turned out awesome! I'm going to try it this way next week and compare the results!

[@SousVideEverything]

+Trevin Pendry yes try it. Most people do it the way you did. But this is way better because its infusing even more flavor via sous vide. Thanks for watching.

[@gorillazgarage7482]

Trevin Pendry yes.. I can even guarantee you, smoking first, and then sous vide after will make much more flavor and better results

[@ryanhoward1391]

You guys have a real talent for showcasing cooking. My mouth is always watering when you describe the food you made. Keep up the great work.

[@SousVideEverything]

+Ryan Howard thank. I appreciate the support

[@agentjwa]

ive experimented many ways and this method is what I've decided on for pork butts. everyone I've served it to loves it, says it is the best or top tier to anything they've ever had.

[@joecool112]

I did a 4 lb pork shoulder, removing the skin first, for 60 hours at 145 degrees with the same setup as SVE, covering it because it does float after couple hours. I rubbed it with just salt and a red meat seasoning since I dont have mustard on hand and straight into the bath after double bagging it. I live in a small Brooklyn apartment so I don't have a smoker. I finished by broiling both sides in the oven. Overall it was moist with big chunks of meat like the video, but the flavor doesnt penetrate the inside. I tried making a gravy with a rue and half the juices from the bag but I just recommend dipping the pork back in the juices. Made great pulled pork sandwiches with bbq sauce and pickles. It's very good with Chinese bao, ginger scallion and pickles. Also ate it as taco filling and some limes after 2 days and it was still juicy. I'm trying it again with garlic stuffed in slits throughout the meat to see if the meat gets flavor. The 3rd time I will try liquid smoke and injecting with an acidic juice.

[@SuelyBrazCosta]

Super , super , super criativo ! Fiquei sua fã na arte de cozinhar ! Excelente ! Continue !

[@SousVideEverything]

Muito Obrigado. Bem Vindo ao nosso canal! Grande Abraço.

[@windupaden1081]

Guga, It's nice to see you talking as your relaxed self. I'm really happy for the success you've had but remember always - you're Guga!

[@fargo007]

give him the money shot. LMFAO Great job on the shoulder man!

[@redandgoldfan3869]

You have got this down to a science. All you need to do is open a chain of Sous Vide Steakhouses. You train and make sure your workers can keep product quality at 100%. I'm pretty sure you already have tons of customers. As far as sponsors you just email amazon etc so they find out who you are. They are always looking for influencers. Thanks for sharing! AMAZING!

[@brianschultz1]

Smoke for 3 hours (no temp given) I do 200 degrees F. Then Sous vide cooked 60 hours @ 145 degrees F.

[@wardhively1856]

Dude, drastic improvement in your new videos. Your success is impressive, watching you transform in just four years is motivating. Thanks for your content!

[@b.m.4495]

That looks completely amazing!!!! Love that you smoke first for the ring of flavour and the nod to tradition, then seal the deal with the sous vide! Definitely inspired me to do the same! Keep up the great work! Now I have to go clean my monitor from licking it!!!!

[@yoyomo777]

How does this channel not have at least a Million+ subs?

[@benjaminhall6685]

You might want to tell people to double check the water temperature every so often with another thermometer. I have had problems with some machines starting off with the right temperature but after a couple of hours the water temp shot way up. The sous vide machine had the right temperature but the water temp was 20 degrees hotter. it helps to know your machine is working right. Thanks for the videos.

[@pandaslayer]

Tell you what, I have a 8 lb shoulder cooking away now and the amount that sucker floats is incredible. There's suddenly a big bubble along the top, even though I vacuum packed it, and triple sealed it.

[@MaZEEZaM]

I totally agree, I'm not a fan of the shredded meat but I do love it in this form, broken up into bite sizes with texture.

[@minisvlad]

You guys are awesome!! I've been getting into Sous Vide and I've been looking for a good channel to get ideas and you all just love the food you cook so much that I'm done looking. You have given me inspiration to cook more Sous Vide.

[@SousVideEverything]

+minisvlad Thank you for your kind words and support! Keep cooking!

[@thomasrudder9639]

This should be called " the dude channel" I love this channel.

[@pupitre1984]

Ninja sounds like Manolo from Scarface. Started watching your videos 4 days ago and I Subscribed. Currently deployed and watching this here is torture. I already ordered all of the necessary ingredients and appliances, expensive but worth it. I will be cooking at my homecoming party. Buen trabajo. Thanks guys.

[@txkos]

Just finished eating my 60hrs of pulled (pushed) pork. Pushed because all you have to do is push down on it with your hand and BAM! You have a plate of pork ready to go. I was skeptical of the 60hrs, but it turned out great!

[@linlinsun3848]

What is the sous vide temperature? I would love to try this.

[@poppacooter]

3 life long funny friends 😂😂😂🤪🤪🤪🤪😂😂😂😂

[@HubertKirchgaessner]

This looks so tempting - I almost started chewing on my iPad!

[@SousVideEverything]

Thank you... it was amazing.

[@evelynbecky]

Hubert Kirchgaessner 😂😂😂

[@DidacticTale]

Why do I do this to myself when I'm hungry...

[@SousVideEverything]

+DidacticTale 😂

[@lukepearson3368]

I know right? It’s 1:30 am and I have a pork butt that hasn’t started yet.

[@DeadmanRetro]

ok, I seen a LOT of your videos guys, but THIS was... the breakpoint, Im gonna BUY the Sous Vide kit and try this in my country's independence Day (México) this september. Keep it rocking brothers.

[@andreahighsides7756]

You can use just a cooler with hot water, but you need to check the temperature

[@trey4484]

Having a get together at my house with week and I'm doing this exact one. I'll let y'all know how it works out! Thanks so much for your videos! You guys are awesome

[@trey4484]

@sousvideeverything I did your exact recipe and it was ridiculously amazing! Melted in everyone's mouth! They all loved it! Thanks

[@zenitramocir]

Just completed the 60 hour Sous Vide of the Pork Butt, OMG, Ninja was wrong,! We made this at home and it was all as good as you made it to be. SUCCESS! Thanks for these videos, I am hooked on Sous Vide. Might I add that it was.....AMAZING!

[@johnokdie9670]

This video has to be one of the best ones you've made so far! After watching a couple of your videos I was blown away. I bought all the equipment you use so to raise my cooking skills even higher. Keep them coming. Looking forward to the next one.

[@SousVideEverything]

Thank you so much, hope you have as much fun as I do.

[@kevin-qj4vx]

On lock down in NY so I am in the smoking stage of this episode! Fingers crossed🤞

[@NateGiroux]

You guys are such a blast to hang out with. Passionate and informative. Keep it coming brothers.

[@elijahkelley7616]

You should do a collab with Sam The Cooking Guy. I'm already imagining the dry, witty humor you guys would have.

[@spoj3922]

Sam the cooking guy is the opposite of wiity. He's definitely dry though. However he does make good food.

[@TylerFischer11]

13:40 - 13:50. WOW. I smoke Boston Butts all the time, and that looks insane. The really good times they shred incredibly easily, but they always have at least a little strength when biting through it. You make it look like you don't even need teeth to bite through it.

[@SousVideEverything]

+Tyler Fischer yep, no teeth needed at all. Its the most tender thing I have ever cooked so far. It was incredible...👍 thanks Tyler!

[@jeffwetherell]

We just tried this over the weekend. Best pulled pork ever. Thanks!

[@BooTangClan]

Okay bro. I’ve been working my way thru many of your cooks & recipes from here & from Guga Food. I finally tried this one this weekend. Smoked 3 hours, sous vide for 60. Here’s my experience: The end result was good. Same as a well controlled smoke for 8 hours on my weber kettle. No better, definitely no worse. I was expecting a more noticable change. So initially I felt disappointed & like I’d never bother doing it this way again. But giving it some thought, it was easier than smoking in my kettle. The kettle method requires me to babysit to maintain around 225 degree temps. Adjusting vents / rotating the grate ( I use the snake method) etc. So the SV method for me was essentially like a makeshift pellet grill. More hands off, but same results. I’d try 24 hours next time. There’s no way 60 is necessary. Overall glad to have tried it, and whatever you do, keep up the good work bro. Cheers 🍻

[@sunnyvale4088]

This helped. Probably doing 24 hours sous vide.

[@edwardkowalsky7922]

What temperature did you smoke the pork shoulder, before sous vide?

[@lostmypicks]

This channel has been around so long. Awesome work guga

[@montetown8836]

Lucky I didn't lose my job when I totally blurted out a laugh at "the money shot" while in my office. Looks wonderful!

[@FlexibleToast]

This video deserves to be redone. I'm sure you would do some things different now (like smoking after sous vide) and your production value is much better now.

[@jmcgilvary]

You guys really ROCK the Sous Vide world!! Thanks!!

[@SousVideEverything]

Thanks.

[@jcrowley215]

I have to say... your videos are AMAAAAAZZINGGG!! No joke ..usually i get bored and irritated with youtube videos and ff a lot cuz it gets boring and slow and annoying..BUT i have to say I NEVER get bored with your videos and you guys are always funny and entertaining just enough in between the important parts make me watch through without skipping ahead! I am learning how to sous vide and I'd be lost without this channel!!! And the music is great...except for that one that was all porn-y... u know the one... keep up the good work.

[@montetown8836]

Porn-y one wasn't during his comment about the "money shot" i hope? LOL

[@FlibbidyFleu]

I've cooked quite a bit of pulled pork over the years but I'm excited to try it the Sous Vide way. 60 hour cook, dang that's crazy!

[@Terry5208]

I have smoked a ton of pork butts. Mainly for fund raising. Using every kind of smokers out there. Even my smoke house. They all get rave reviews. The only thing I have done sou vide, was a large tender loin, which by the way. Was the finest I have ever done. Thanks for all the great tips and tricks. I love your channel.

[@ChunkyMonkaayyy]

Where are you guys located? Are you hiring? I'd love to work in that office!! Lol

[@troyjacomet70]

The thickness of that smoke ring is impressive! What temp did you smoke?

[@qwarzelzwerg]

why the fuck am i watching this in the fucking middle of the night ... gosh, i hate that ... now i have to go to bed hungry ... thx guys ... i love watching ur videos, looks so damn awesome ... same time i hate ur videos, cause the make me hungry ALWAYS, every single time!!! and i know i cant have some like that the time i am watching this ... *cry* keep up the good work !!!

[@tonymillward3755]

Had to laugh, when you said "wow, can you smell that", the guy's that were watching with me all started sniffing....HAHA...terrific video guy's, keep them coming..

[@richmac7212]

This is the first time I seen you truly envy your own food

[@EdwardSnijders_underwaterfilm]

Your recipe made it to Europe.. Magic!

[@SousVideEverything]

+Edward Snijders Europe! Would love to go there one day...cool!

[@markiie89]

Hey guga can we get a updated carnitas recipe!! You weren't your enthusiastic self in this video either!!

[@dominican7290]

I’ve liked and unliked this video about 1000 times. This is one of my favorite videos! Keep it up guys!

[@eddyk3]

Guga, I don't know who told you to put a lot more energy into your on-screen persona, but they deserve a lot of credit. There is a massive difference between old vids and the videos of today (2019)

[@PK-ss9tc]

I've just finished watching 6 of your vídeos in a row; exquisite torture seeing all the great results but not tasting them myself (you got a couple of really lucky friends). Have you ever tried cooking wild game? Wild boar, venison or maybe rabbit? I live in Spain and can get all of these fairly easily...I'd love to hear your results! Keep up the good work!

[@SousVideEverything]

Thanks. I will be testing them reall good and let you know what I think.

[@Dina_tankar_mina_ord]

A trick for shredding alot of pulled pork quickly is to put large chunks in a kitchenaid and give a few spinns with the mixinpaddle. It breaks down the fiber evenly in no time without having to use forks. But be careful not to leave it on for to long. it will turn to stringy mush.

[@bob77346]

3 hr on smoker and 60 hr in sous vide now thats prior planning. I loved this one and wiil do it next week. I think the reason it was trying to float on you is that the fat which is rendering out is lighter then the water and wants to float. Keep up the good videos

[@blink555]

If you made this today, would you change anything like time or temp?

[@tristonfabie9637]

Hello, from guga foods I'm here now. Imma watch every video and like it all for a request. PLEASE make SISIG using beef then one use bone marrow the other use japanese mayo. Thank you so much! (12th comment on SVE)

[@richardsalas7499]

Came out great. Keep up the great work. Looking forward to trying more recipes.

[@guyupnort]

awesome as usual you guys should test out this smoker - Oster Smoker Roaster Oven, 16-Quart, Red Smoke

[@lindadefeo1108]

I love the videos . The food comparisons are the best! I haven’t tried using mine yet, it’s been a year! You have encouraged me to do so. Thank you my friend!💖

[@theeverydayfisherman3905]

"I wanna lick the table" awesome!

[@aslopez2000gmail]

Awesome Video. I just got an Anova and a Woodwind. Looks like Pulled pork is next!!! Very inspirational and... Amazing!!!

[@boryana_21]

Thanks to you I learned about Sous Vide method. I am thinking of buying the equipment one day and do it home too. Looks more than great

[@jspell3539]

That looks fantastic brother. I have a boston butt in my freezer that I didnt know how I cook it but I do now!! Cant wait to do this bro!!!!

[@SousVideEverything]

Jspell as always you are awesome! We are always happy to hear from you. Brother, let me tell this was ridiculous. I don't have any words. This was by far the best pulled pork we ever had. It was incredible. Not sure if the video did its justice... :-) I am glad you will be cooking it. I know yours will also come out awesome! I am curious to find out. Again, thanks for watching our videos and we are always, always happy to hear from you!!!!! :-)

[@NeilSpoonhower]

Love your videos...i just had dinner and you guys make me hungry. I was very suspect with the yellow mustard...but I'll give it a shot.

[@chazwesley99]

LOL! I started watching... and thought, "hmmm... he's using a lot of rub, he's gonna' run out!"" And then I hear you say, "I know, I used the entire can". That' IS the way! I would have done the EXACT same thing :) I love this channel... or maybe I wish I was Brazilian?! Or maybe both... LOL. Cheers guys! Keep up the great work.

[@SousVideEverything]

+chazwesley99 😂😂😂 thanks for the support

[@tesla3176]

You should try that same recipe on a whole piglet. Love the video. Love you guys.

[@staples4335]

Trying this at the moment. Smoked for 3 hours and pork is in the sous vide right now. We shall see.

[@peterharper9703]

Mmmmmm! You guys made me get back in the kitchen; Thanks!

[@4seasonsbbq]

I cook a lot of smoked pork butt, that looked great. Keep it up guys.