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
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
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.
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
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.
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
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
Y'all making recipes of recipes that y'all watched on CZcams like it was your recipe. That's what happens when you can't and never knew how to cook and then all of a sudden the pandemic hits and they're all giving you the same recipe and it's basic
That pull apart is the MONEY shot
Oh yes! Perfect timing, we needed a weekend recipe! Yum.
Didn’t know Bam Margera knew how to cook !
Im glad I ain’t the only one who thought it looked like bam 😅
Best explanation so far with the video
I believe you are the first CZcamsr I have subscribed to ever. But man, this stuffs important. 2 clips and I am in!
Simple. I like it
I’ll be trying this tomorrow afternoon! Thanks for the video!
Takes about 8 hours so might want to start on the morning.
Great Simple Pull Pork Recipe ❤ . Thanks for keeping it easy !
Thanks for you time brotha. Much appreciated. 👍
How long does the total process take? Great looking, thank you for sharing.
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
Looks good my man!
Some of the best looking pulled pork I've seen!
Great instructions, quick and easy
Looks fantastic!! This is my go to method also!!
Looks so good
This is the best video yet
That looks absolutely delicious 👍
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
I just ate and your pulled pork still made my mouth water. Yum, yum, wanna get some! 😁✌
That Really looks great!
Looks LOVELY!
Can i do this in the oven? Also how long?
Looks delicious!
How long did you smoke it for ?
This looks so good dam
Mouthwatering Bro!
Hey dad that looks good 👍
Great job…. Bone pull out CLEAN…. Nice moisture… can smell it from here yummm
Yum!
Looks delicious.
Leonardo DiCaprio can cook
That's the most beautiful thing I've ever seen.
Roughly how long does it take from start to finish?
in direct heat or indirect heat .... ?
Mmmm I'm just imagining that as a pulled pork sandwich right now. 🤤
Would be good👍
THAT IS FIRE ❤❤❤
i pull my pork at home also.
Can I come over and help?
Do you let it rest in the foil pan?
Looks good…that’s how I do ham
At Easter….but I add Finley chopped serrano chili’s and pineapple apricot jelly
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
Gosh that looks amazing!!! Yummy❤
Thank you
😋
Is the fat on the top craklin crispy? If not how do I get it that way?
Looking good, bone was a bit sticky still but I bet it's fire
Thank you for not pushing someone BBQ rub .... looks great
Have you ever used spicy brown mustard as a binder?
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.
Celsius or farhenait degrees?
PERNILLLLLLLL
You look like Leonardo DiCaprio
In my DENZEL WASHINGTON VOICE: MY MAN
😢 thanks for making me drool..we are have veggies today
At what temperature do you pull it out and add the butter brown sugar etc
You smoked it meat side down?
Minus the brown sugar and honey, this looks amazing.
yeah that for pork belly not pork butt
YUMMY
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
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.
Did he say indirect heat? Or in direct heat?
Is this the Titanic star,
Leonardo deCaprio, seriously? Can’t fool me.
indirect heat meaning all the coals to one side?
Eastern NC bbq the best!
I've been doing my ribs and butt with lard. Totally better than butter if you like that porky goodness.
OMFG enough with the mustard
Why add sugar if you are adding honey?
Where do you buy not yellow mustard???
Was fat cap up entire cook?
Enter, neighborhood rejoiced singing!!! 🎉
iyummy
Yum
He is cute😊 oh and the food looks awesome.
Pork shoulder doesn't have to rest.
Looks super freakin good bro
Easy to make... just lifting that monster!
Missing a misting of whiskey
Ditch the mustard. Use whiskey.
You're wemcome.
Hard to mess it up with this recipe. Money every time
Hmm . I kinda like the idea of the foil pan...
I’m not too big on the sweetness
😋🤪😜😏🫠
That Russian accent is still coming through.
Might want to let people know it takes about 8 hours to cook a 10 lb Boston butt
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
You should let the rub sit on it overnight
Chefcuso
Looks like Bam Margera put down the cracks pipe to make some pork
Kris Peterson
i joust want to eat my screen
I will never understand why ppl waste mustard smothering their meat in it smh
You kinda look like rob eiler
Fam Margera
Forget it. Im eating my phone
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
Try without heavy seasoning, you destroy the meat flavour. Only salt, pepper, oregano.
What’s the point of scoring it? 😂
You lost me s MUSTARD
Y'all making recipes of recipes that y'all watched on CZcams like it was your recipe. That's what happens when you can't and never knew how to cook and then all of a sudden the pandemic hits and they're all giving you the same recipe and it's basic
Sugar on meat. I will never understand.
Try it and you’ll understand lol
Why do you not have a real fat cap?
Not pulled, shredded