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