The Perfect Pulled Pork Sandwich | Chef Jean-Pierre

[@SherryWineAndCats]

Jack !! Please keep adding the after he’s done cooking parts it’s so nice to see the interaction between you guys ❤ Love ya Chef!!!

[@JanosGonzales]

And a B-Roll will look good before tasting the food!

[@R.Akerman-oz1tf]

I was hoping 4 cole slaw; voila!@@JanosGonzales

[@ajoliver74]

Agree, Sherry!

[@AlmightyAphrodite]

Yessss, agreed! I guess its safe to say we all LOVE those outtakes 😁😁😁

[@R.Akerman-oz1tf]

or addendums@@AlmightyAphrodite

[@trace13est]

One of the great things about Chef JP is that he always sprinkles extra bits of knowledge throughout his recipe (“remember - cut the onyo with the grain!”). We get so much from each video. Big thanks to you, Chef! You’re the best! 🥇👨🏼‍🍳👏🏼

[@R.Akerman-oz1tf]

True, not to mention sneeze supression; tried that this morning. It gave Me 3 extra seconds to grab the tissue.

[@user-Eli1957]

Good cook Chef! 😋

[@vonheise]

He is wrong, there is a second time to cut an onyo against the grain, when you need a thick slice for a cheese burger...

[@R.Akerman-oz1tf]

especially "paper-thin". A type of heaven I guess.@@vonheise

[@josemfersev]

This man’s cheerfulness and relentless rejoicing are contagious.

[@randymarshall1267]

This Guy is the best thing that ever happened to KZbin !!

[@ryveralexander8511]

I'm here for laughter, food for dessert!❤

[@raymondfoo3281]

I'm just going to say it...Golly, I love this channel. Not only do we learn how to cook great, nutritious dishes, but we have so much fun and enjoyment watching how it is done! Please don't ever stop being you, Chef! 😂

[@MrRonfrank]

A teacher that enjoys his job. I always learn a lot from you.

[@ElkayEQ]

My wife made pork shoulder the way you taught us in this video. My fingers have not stopped wiggling 😊 It was amazing!

[@ChefJeanPierre]

That is awesome!👍

[@dougclark2769]

I spread garlic butter on my buns and toast under the broiler. Toasted bread is always better to me and makes the bun more sturdy with all the sauce. Love the idea of the onions. Can you make an onion jam out of the leftovers?

[@woodstream6137]

Great ideas

[@ForbiddenChocolate]

Yes, I always toast the bun! Garlic butter is a great idea! 😋

[@randallmarsh1187]

Good idea! The bread is less likely to get soggy from all the juices like that!

[@scorsagain]

My mouth is watering.

[@metalscream3934]

Midnight and my mouth is watering lol

[@brianazmy3156]

Usually I peirce the meat and insert whole garlic 4 times. The water is 50% apple juice. Just wish it didn't take so long to cook but it's well worth it. Thanks Chef JP.

[@triggerman1092]

This guy always makes me happy

[@newsgodaz]

I just tore up my grocery list and started a new one to include the pork shoulder and coleslaw ingredients plus the brioche buns. Can’t wait to make it ❤

[@newsgodaz]

I made this on Saturday and it was so delicious! Thank you chef JP for sharing this recipe and your expertise ❤

[@serapheid3669]

Finally! my favorite pork recipe by my favorite chef!

[@Ed_H.]

Thanks again my friend.

[@steveboone5480]

When Chef said “MMHMM”‘I knew he tasted Gold!!!

[@Laddie327]

Looks delicious! I actually like that Chef Jean-Pierre doesn't drown the meat in BBQ sauce. A lot of restaurants do, which I think they do sometimes to cover up dry overcooked or underseasoned pork. I like to just add the BBQ sauce on the bun and just a little in the pork.

[@frankbrowning328]

Yes, why add all the prep and seasonings to the meat if you're going to drown it in sauce

[@inchristalone25]

I can't stand too much BBQ sauce on anything!

[@grrman]

Watching this man cook is a great experience. None of this rush-rush rubbish. Just a chef doing what he loves sharing his insights.

[@bigt6359]

I love his passion for food and people!

[@anitraahrens905]

❤ My dear friend and companion, Jeff, absolutely loves pulled pork sandwiches. Thanx, Chef Jean-Pierre, for this recipe and the proper technique to make them. ❤

[@janschiebout7955]

I lived in North Carolina for a third of my life and Texas for another third. Both have amazing barbecue, but the pulled pork is a southeastern dish and luscious if done well. I can't wait to try this, Chef! Your recipes always turn out perfect! I think your touch of serving it on a brioche bun is one of the many tiny details others fail to execute that makes your dishes always stand out as perfection. Thank you!

[@kathieloueldridge2974]

Nothing better than good rustic food that tastes devine. In a time when everything is going so upscale Chef Jean Pierre knows food simply has to taste great. His recipes are affordable and his tips the best.

[@flatlandrory]

My favourite chef! Seriously, I appreciate every video, recipe, and time that you give us.

[@lholt5040]

Hey! The Same Here... You Nailed What So Many Of Us Feels!

[@drewt1717]

I love it! Especially a fan of using dishes from recent videos to combine into new dishes! I'd like to see a week-long series where each recipe gets combined into the next!

[@eralar2]

Très belle recette... je fais mon Pulled Pork au Crock-Pot (oui le Chef Jean-Pierre vacrier :D ) avec une sauce BBQ de l'épicerie. Beaucoup d'oignons, j'adore le goût qu'ils ajoutent. Préparation la veille, je pars le Crock-Pot le matin et les voisins ont une odeur très agréable toute la journée 😉

[@beanie5677]

You really are the best chef …thanks for the no sneezing trick ! 🤣🤣🤣

[@cjengland2365]

Jack is so lucky to eat what you make Chef. Looks so yummy!

[@davidholden4526]

That looks mad chef definitely doing that

[@glenwhite4443]

Can you show us how to bake fresh brioche buns and french bread as well please? 🥖

[@MM-fr9yh]

Chef is a mind reader. I was wondering when you will cook a pulled pork for us and there you are! Thank you chef.

[@Mike-jv4rz]

Another entertaining video ! This is a great alternative to smoking one outdoors for hours, or if you don't have a smoker or it's just to darn cold and you don't want to... Thanks' Chef Jean 👍

[@theraweggfiles]

I think adding some of those onions to the sandwich was amazing. Pure flavor.

[@lynneedwards3208]

Chef, I almost dropped my phone when you showed us how to avoid a sneeze! That side view cracked me up! Also, your mama was one smart woman! This recipe sounds delicious and on a more personal note...if you get that "excited" over your food then your wife is a very lucky woman! 😊 Jack, thank you for the "out-takes" and/or "off camera" shots. A nice personal touch. 👍

[@ChefJeanPierre]

🙏🙏🙏

[@obozomustgo5449]

Love pulled pork, but I actually use a pork loin. I sear it and then and put it in a slow cooker on a bed of onions and celery seasoned with a blend that I use and cover it with either my homemade chicken stock or pork stock and cook it for hours. Comes out easy to shred and super flavorful. Save the au jus for dipping sandwiches on thick crusted, sesame seeded Italian rolls. YUMMY!!!

[@pinbi7]

i could make a kickass onion soup with those leftover onions :)

[@JuanAppleseed-ge6tb]

Pulled pork sammiches are one of my favorites dishes. Thank you for showing such a perfect way of preparing them!

[@kendavis8046]

The liquid left over would be wonderful used to make the masa for tamales. That would be an interesting episode. The pork would be a great filling as well. Thanks, Chef. I always enjoy your content, and the joy you demonstrate in demonstrating how to make things that are good to eat!

[@bearpawz_]

MMmm.. That sounds great using the liquid for tamales! 😋 I need to go get a bone-in pork shoulder!! ....I realized he cooked his in his Dutch oven, but do you think it would also work in a slow cooker? 🤔

[@kendavis8046]

@@bearpawz_ I just cooked a pork butt this past weekend, but it was a bit more than 10 pounds, not 4. The 4 lb one might fit in a slow cooker, if you can find one or have a butcher cut it in half on a band saw for you. (The good news for mine - the meat is wonderful on a smoker. The bad news, you don't get the stock left over to do tamales.)

[@bearpawz_]

@@kendavis8046 AWESOME... Thanks! 🤗

[@martinemenard5973]

Wow first time i watch the video when almost still warm i can smell it from here…. Merci chef

[@pinbi7]

Another great video Chef Jean-Pierre , i have a massive pork shoulder in the freezer , i might give this recipe a go. I would love to see your take on Pot au Feu or Bouillis Québecois , it would make for an interesting video, and so delicious!

[@jimmysimmons4797]

Chef Im dying for you to teach us how to make homemade pasta and fried chicken. So many recipes out there for both! I trust your methods more than anyone else. I just made your onion, and bacon quiche and it was simply amazing. These two recipes and methods I've been struggling to perfect. You the man JP!

[@roseconklin5392]

Thank you Chef Jean-Pierre for this wonderful Pulled Pork Recipe! I have always been intimidated to try it but with your step by step instructions, I am sure I can master it!!!

[@andersjjensen]

It's one of those things where "the critical window" is 2 hours, but if you overdo it by another 2 hours nothing really bad happens. Obviously if you go on a weekend trip it will feel like wet saw dust in your mouth... but yeah, 5-7 hours before you crank up the heat. Or 8-9 hours if you get side tracked....

[@donhull2440]

Over sixty years of cooking and I'm always learning something new from you.😄 I make my pulled pork in a slow cooker since it uses much less electricity and heats up my kitchen much less, which is important in Thailand where the temperature today is 91°F (33°C). About 6 hours on high with the lid on then a couple of hours with the lid removed to give a nice crust to the top of the pork. Your rub and the onions look like a good variation on what I do and I'll try them next time. Your addition of dried fruit to coleslaw reminds me of my mother's coleslaw. The only dried fruit available to her 70 years ago was raisins and she added them, just like her mother before her. When I made coleslaw for my two boys they hated the raisins. After they left home the raisins went back into my coleslaw. Like in your creamy coleslaw I sometimes use shredded apple instead. Love the sweet/sour combination for coleslaw.

[@aghilesk]

Best cooking channel in the entire universe.

[@ChefJeanPierre]

🙏😊❤️

[@SherryWineAndCats]

Thank you Chef!! You are so super awesome!!!!!

[@billsitter8278]

Hi JP; I am in the middle of the pulled pork recipe for the first try. I so enjoy your approach to cooking, it is so simply presented yet your skill with the spices & processes does make me so envious.. I am a 76 year old guy who has cooked simple food to survive but I am trying to up my game with the information you provide.. I have no bourbon so I will substitute a very good rum for the BBQ sauce - we'll see

[@tommanion3190]

Thank you Chef. I made this during the day today and we had it tonight. Delicious.

[@debbiecarroll5672]

Good morning Chef..another one of my favorites..have a great day

[@johnburnsiii920]

Chef JP you are an absolute delight to watch! I love the after part of the video y'all have plugged in at the end.

[@Mochi-sn3ud]

YES!!! Love the pulled pork sandwich and the smell of it slow cooking is also another yum for good things to come😋

[@frankbrowning328]

I love this recipe. The prep and seasonings used are nearly identical to what I’ve been doing for years. It works extremely well! I brown the roast 1st before the oven but otherwise mine is the same. If you can’t eat onions, you can substitute a cup and a half of thin cut fennel. I'm going to try adding the bourbon next time. This recipe works with venison roast too if you add some bacon for the fat that lubricates the meat.

[@Salmomlox]

I knew it was going to be a very good recipe, Chef JP, when I spotted the bottle of Cooper's Mark 😋 LOL Enjoyed the story about your Mom putting booze in all her food and the kids went to sleep early 🤣🥰 What a beautiful presentation, Chef JP. When you mentioned starting early to cook, reminded me of my Mom. She would start very early in the morning while we were sleeping and you can smell the aroma throughout the house which made it difficult to sleep 🤣 Sometimes we would fall back asleep and begin dreaming of food. I think my sister ate her pillow one time! Just kidding. Thank you for the recipe. This will be on our menu along with your coleslaw for Saturday 🥰😋

[@robertleon1504]

Outstanding Video Chef!!!!!!!

[@curtgroen2712]

Chef, I am amazed. Your dry rub, as you made it in the video, are the exact same ingredients I have been using in my dry rub for over 20 years! Only difference is I use it to marinade (at least a couple hours, best overnight, dry it off and apply as the dry rub, then smoke. Using this dry rub, in my eyes, does make the perfect pulled pork! We see eye to eye on so many things, that's the reason I like watching your videos.

[@Hieroglyph777]

We have sweet southern cole slaw down here, it's a lot simpler made but that vinagrette looks pretty damn good, I think I'll give it a try the next time i cook a pork butt. I used to make pulled pork the way Gordan Ramsey did it, with chopping onions in half, setting the meat on top and cooking for 6 hours, this looked worlds better, sorry Gordon, if i cook it in an oven again I'm gonna do it this way! Absolutely love this guy, lol.

[@hansiejansevanrensburg291]

Thanks Chef for all you have thought me. I have become a master at home. Can you please show us your take for a platter on game day?

[@IanHinton-f2k]

I binged watched most of Jean Pierre's cooking videos! And I'm back for more cooking videos! Butter, sauce and the maillard reaction!

[@TheRealJBMcMunn]

I live in Texas but I still prefer pulled pork with vinegar-based sauce like in NC.

[@cynthia1231]

I AM FROM NORTH CAROLINA, EASTERN NORTH CAROLINA, BUT I RETIRED TO THE BLUE RIDGE 💙RIDGE MOUNTAINS OF NORTH CAROLINA AND I LOVE MY VINEGAR SAUCE...BUT DON'T PUT IT ON MY Q!!! THAT'S MY Q! NOT YOURS! I HATE IT WHEN THEY PUT THE SAUCE ON IT ALREADY. MANY BLESSINGS TO Y'ALL! ✝️🙏💗🕊🎺🇺🇸

[@rogerhuber3133]

The only thing better than your recipes is watching your enthusiasm cooking and eating the dishes. Love pulled pork and coleslaw sandwiches.

[@keithsweat7513]

I’ve been cooking woodfired barbecue since I’m a child including competition BBQ as an adult but sometimes it’s nice to have a recipe for pulled pork out of the oven and this looks delicious. The only thing I would do different is the barbecue sauce I would cook down to super fine, diced Vidalia onions in neutral oil with a fine diced jalapeño for hours and add that to the sauce and go full molasses. I don’t use corn syrup, but it looks delicious!!! I feel this coming on this Sunday!!

[@ajoliver74]

Love this guy! This is definitely one of my favorite of his bites. That joy and happiness is the only reason I need to try it! And what other chef blesses his food like that when trying it.

[@nomdutilisateur]

Jean-Pierre is the amazing proof that you don't need to be rude to be a great chef. I guess that many chef with Michelin stars are too insecure to be nice with their crew, or sometimes even with their customers!

[@ChefJeanPierre]

🙏❤️

[@robinmitchell4721]

I have the habit of hollowing out a lot of the bread from the top bun to make room for more meat & other toppings. Yum!

[@nilabakery]

I can't wait to try this recipe for myself! You've inspired me to get back into the kitchen and experiment with new flavors and techniques. 👌🙏🤩

[@Tulot-0422]

I will try the chef's dish with crusty bagettes and buns too. You sir JP are an inspiration.

[@paulnelson5314]

I love a a good pulled pork❤, but I always used sweet baby Ray’s barbecue sauce, but will use this recipe instead, this looks amazing! I can almost smell it from here, thank you Chef😊

[@paulafaulkner2918]

10 star BBQ sauce. I made the short ribs using this sauce...wonderful!

[@LFish143]

Love your humor and personality in your cooking videos , love the finger wiggles

[@stephentoumi]

Hey Jean Pierre! Keeping things simple! A little time consuming but looks absolutely fantastic!

[@BiscuitsStuckToTheWall]

Chef, this looks fantastic! I've been making pulled pork on the stovetop for years... very low and slow. The first time I remember having a pulled pork sandwich with coleslaw on it was when I was a young boy of maybe 5 or so. Coleman's BBQ in Sikeston Missouri was the best. 👍

[@yellowboot6629]

Thanks Jean❣️👍

[@tgray747]

CJP is the Bob Ross of cooking!!! But he's funnier! Thanks for sharing all you do. You're the best!

[@ChefJeanPierre]

😊 thank you🙏

[@geralynbrock8308]

Chef, you know I adore you. I would like more videos on classic French or Italian or fine dining meals. I know you love America and so do I, but I would like to elevate my cooking. Please please please do more elegant, classy meals.

[@lisal77]

I couldn’t believe you just put out this video. My husband asked for pulled pork sandwich just the other day and now I’m going to make your and the coleslaw. Thank you so much!just started following the channel a few weeks ago. Your get to know me Q and A was fabulous

[@lisal77]

@ChefJeanPierre.-.... making your beef stock today and then next French onion soup. Love what I’ve seen.

[@darrellengel2971]

Love this Guy !!!!!! God Bless the Cook

[@leeconger7645]

Hi!! My wife and I love watching all you are doing. We do our pulled pork a little differently here. I just wanted to suggest something we do with the juices left behind…we make Beer Cheese Soup and use the juices left over from the pulled pork, or brisket, we have smoked instead of chicken or vegetable stock. It is amazing!!!

[@Redmoom]

I love pork shoulder meat. I was just thinking about making pulled pork sandwiches out of a shoulder I just slow cooked. I can't wait to try the BBQ sauce here.

[@claudiavillegas8064]

Chef you are amazing!! Please teach us how to make a perfect BLT sandwich!!! Thank you

[@ChrisBeuckx]

Chef!!!! We just made your version of pulled pork, it 'was amazing! Thank you very much for this wonderful recipe that you shared with us. You are part of our daily lives. You are the best👏👏👏!!!! Take Care Chef. 🇨🇦🫶 we are your avid fans. Cheers!!🥂

[@Birdwatching754]

19:50 amazing how simple he makes most things. I will be making pulled pork tomorrow for sure. I’ll be thinking about it all night. And lets not forget that BBQ sauce. Good job Chef.

[@johnkoval1898]

Great way to do a pork shoulder in the wintertime. In the summer I do a pork shoulder in the smoker.

[@filipliptov4776]

I just dont have words about Chef Jean, his briliant his funny and charismatic, extremely talented and definitely his my role model and an isnpiration for me to become like him. Chef u have a 23 year old fan here from Macedonia Ly! ps. hope u greet me in some of ur videos u will make me the happiest person alive 😁😄

[@AlexB-vt5xe]

I was planning to cook a pulled pork this weekend, having this as a tutorial is great!

[@huberthanks3007]

Thank you Chef JP. This one looks delicious and one for me. Congrats to your cameraman too. Always does a great job. Give him a burger !

[@GaluisMoodFood]

You are the best. Love watching your videos. Thanks Chef

[@MikeK2100]

I always thought about doing a Cajun version of pulled pork and this comes very close to what I envisioned. I understand the importance of corn syrup, but would have opted for Steen's syrup. I think I would substitute that for the molasses. For this I would most likely crock pot it, but I always sear the pork on the BBQ grill first and have wonderful results, and like the smoke flavor from that better. I usually sweat the onions that I use but browning them would be great to.

[@heldaicuyar7343]

The way you conduct your videos makes me listen and see all!!! It is nice and delicious! Thanks Jack

[@BestDraftClass]

I'm still searching for a goto for a pulled pork recipe in my repertoire. I have lots of faith and success in your dishes. Looking forward to trying this one!

[@oddopops1327]

Thanks Jack! 😉

[@Ktuuluu]

I (for some mystical reasons) wanted to try to cook some pulled pork and, suddenly, Chef Jean-Pierre appeared and delivered the Thing ! Thank you for the video ! Keep up the great work, you beautiful people !!

[@BabbetteChoquette-po5hx]

Looks wonderfully delicious 😋 Chef❤ Thank You Jack, always enjoy the 'after

[@tierneyyoung9333]

This pulled pork and dressing was superb! Just fantastic! Thank you Chef Jean-Pierre.

[@RacoonsAreJustForbiddenCats]

Never knew that about cutting onions, thanks for the information

[@Biwul]

Omg chef it looks incredible 🤤

[@cheryldeluca4322]

You make me smile. You make me smile. You make me smile.And I'm always learning too. Thank you so much 💓

[@aprilhunt6158]

I have made the Pulled Pork for our New Year Eve Party and I also made a Nice Honey BBQ Sauce for it 🤤

[@r.i.p.volodya]

Wonderful! Also, may I say, I made your Arancini and your creme caramel and they were both a success - thank you so much!

[@samanthabrotto1272]

We love you Chef Jean Pierre. 💖

[@jreyes7977]

Thank you Chef JP. You always make me laugh with your videos while still learning a new recipe. Thanks so much. I never miss any of your videos.

[@DarkDestroyer98]

One of my all time favorite things.

[@bb57365]

Well done chef. I’m making this one.