Chef Frank’s Pulled Pork (without a smoker)
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- čas přidán 29. 08. 2024
- Pulled pork is a staple of BBQ joints. In this method you get a great result in less that 10 hours (about 3 1/2). This version isn't smoked but has a ton of flavor. What is even better you can use the drippings to make the sauce. Hope you enjoy.
Film, Editing & Production:Karen & Frank Proto
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8#/3.62 kilos Pork butt (shoulder) bone out
2 medium onions, chopped
8-10 cloves garlic, chopped
1/2 cup/118 ml distilled vinegar
1 bottle dark beer
1 bay leaf
2 tbsp/28 g smoked paprika
1 tbsp/14 g paprika
1/2 cup/100 g brown sugar
1 1/2 cup/351 g ketchup
Cook covered at 350 F/177 C for about 1 1/2 hours
Remove lid & cook for 1 1/2 hours more turning meat occasionally
What do you serve your pilled pork with? Toppings? Sides?
Bread, cabbage, barbecue sauce.
potato salad and caramelised onions, it works so well.
coleslaw, hush puppies, and green beans 😎
The man who invented food has brought us another glorious recipe.
he also invented world hunger
Pretty sure the “butt” terminology refers to the casks/barrels that the product was shipped in during the revolutionary war. Buttis was Latin for Barrel.
Correct.
I have heard this before as well.
Well, whatever the source..... those “butts” have less fat than my “butt” has! (Oh! 😱. She DIDN’T say it!!!!!). [ 🥺 yes; yes she did. 🤨! ]
@@mousiebrown1747 😄👏
Major Old Lady aka, Mom Hugs to you!
captain here to tell you about the buts.
He said but 29 times at these timestamps
0:12 0:35 0:42 0:45 0:51 0:54 0:59 1:07 1:20 1:29 1:40 1:50 1:51 2:11 2:21 4:01 6:03 7:16 7:48 8:37 11:52 11:56 14:12 14:32 14:45 14:49 15:36 16:22 16:33
flies away
We needed that. Thank you, sir.
Absolute mad lad
Somebody needs to make a supercut
Frank: Try not to make too much of a mess.
Me: WHO ARE YOU AND WHAT HAVE YOU DONE WITH FRANK?!?!
I've missed seeing Frank smile. And that is how my homecooking career started. That damned smile. Jokes aside I really enjoy your content.
Whenever Frank makes too much food I can think of about 84,000 people who would gladly accept an invitation!
Frank: That's about the size of a softball
Me: Sir, I'm gonna need to see the size of your bat
Oh YEAAAAH! Will definitely make this recipe this weekend! 😍😍
Doubled the recipe and made it for my baby’s first birthday party was a big hit. Not too overwhelming making it the day of the party.
The Maestro of food has spoken.
We must obey, right?
We bow down in his presence in the kitchen, in case you're a newbie to Chef Frank's channel. 😄
I'm thinking... shopping on Friday night pre-prepping, Saturday in the kitchen finishing prepping and cooking, dinner Saturday night, brunch on Sunday and a little for the freezer... ?
Amen, anyone?
Note my name. I earned that name, one grey hair at a time, lol...
One of my mommy mantras?
Make a mess, make it a big one, and I don't have to cook for a few daZe... YAYYY!
One meal for now.
One meal for tomorrow.
Two meals for the freezer.
One meal to share with a friend or neighbor.
Got that right, people.
Stay safe to you and yours everyone, from a fellow major foodie and your eternal sister in Christ somewhere near Seattle and around the World.
⚘ 🙏❤🙏 ⚘
The best thing you can do for the evening meal (any meal) - see one of these beautiful videos of the recipes. Thank you Chief Frank!
uo
Definitely a way better method than what I did. Not a fan of bbq sauce in general but therefore I never made my own. But will try this! Subbed as well as I've seen most of the vids now and waiting for the future ones.
You are a very good teacher. Thank you.
Honestly, you seem like a great person and I hope you have fun doing this!
It’s great how you explain things and how you talk about food. I learned a lot watching you! Me and my friends(who I cooked for) thank you a lot!!! Keep it up!
Greetings from Germany
From the classic Finding Nemo: "He touched the butt"
Chef Frank,..... dude...... made this last night, and even the picky eater gobbled it up!!! Brioche slider buns, some slaw for most, and for the picky one, just the pork, sauce and bun. You nailed it!!! Thank you, and keep posting ! "And now vee vait" for your next video!! (Love the dad jokes and mugging too!)
Glad to hear you won over the picky eaters. I have one in my house and its great when you find something they will eat. Thanks for the feedback.
my favorite meats: pork shoulder and chicken thighs. Essential ingredients to learn for anyone feeding a big family!
Also for anyone else who likes food that tastes good
Or a small family. Those are my favorite cuts too.
so glad youre doin your own thing apart from epicorious.
now its just great PR for you :`)
❤thank you. Best recipe ever 🤌🏽🤌🏽🤌🏽
In colonial times we produced pork for the British market, primarily pork roasts. They were shipped out of Boston in wooden kegs that were called 'butts'. Thus; Boston butt roasts.
Made this for my family of 7 tonight. Pork was perfect, and the sauce was really good. Highly recommend!!!
Glad you liked it!!
Thanks Frank
Well, there are french fries, but when are we going to get. ..... Frank Fries?
Im so glad he makes sure the food is seasoned adequately
Each leg joint has a butt end and a shank end. The butt end is on the body, the shank is on the limb. To apply that to human anatomy, the butt end is the shoulder, the shank is the upper arm. There is also a butt and shank ham, the shank usually has more meat, the shank has more fat and bone.
my new favorite channel, keep up the great work Chef
In colonial New England, butchers packed inexpensive cuts of meat into large barrels, called butts, for storage and transportation. The shoulder meat packed into these barrels became known as pork butt, and the name stuck.
I prefer a picnic or mainly the shoulder, I'm In FL so I don't buy to much pork because I hunt and trap. I also think wild bar or sow tastes much better in bbq!!!
It's a bit cold in Buffalo NY to drag out the Weber smoker, so this inspired me for tomorrow's dinner! My wife picked up an 8# shoulder today, and already have all the other ingredients. Time to make the house smell great!
Hope you enjoy
@@ProtoCookswithChefFrank It was fantastic. Did a six lb. shoulder and followed the directions to the letter. 90 minutes covered, 60 minutes uncover was all that was needed. Used a Guinness Draught for the braise. The resulting sauce was a great savory/sweet balance. Well done, Chef!
Frank: *exists*
Every living person *TIME TO SIMP*
Truth
I just bought a boneless pork butt and was trying to decide what to make with it. Your video could not be more timely.
Thanks Frank! Bit late to the party but it's called a butt because that's both a unit of measurement and a storage container (like a cup). These used to be stored in barrels called butts and it originated in the New England area, hence Boston Butt.
I think it's named for its final destination. When i eat it, it's going straight to my butt! No regrets!!!
LOL silly.
😄👏 Can so relate. Note my name.
Hey! I earned that name, one grey hair at a time... 🤣🎯
Hey Frank I love your videos. I thought it was hilarious when you said you invented food on epicurious.
Frank, love your recipes and your channel, but how is your blood pressure? That looked like well over half a cup of salt for this pulled pork.
It is actually low.
@@ProtoCookswithChefFrank I hope it continues to be so.
Someone please tell me why am I doing this to myself at 3 am... Thanks Frank awesome stuff as always
Proto! Your videos are amazing. Can you make a video about how to find good kitchen knives. I never know what I should be looking for that will last and that will be effective. Thank you!
I have a great butcher nearby - every autumn I buy a full pork shoulder (butt and picnic) and turn half into sausage meat and half into pulled pork. Most of it then goes in the freezer to use through the year.
Kinda feel bad for that smoker guy.
Make birriaaaaaa
Smoked pulled pork is FAR AND BEYOND superior. (When done right that is.....its an art)
I feel like Frank may not believe himself when he says that sauce is "not too sweet", because that definitely would've been a very sweet sauce.
Depends on the kind of ketchup used! Gross sugar paste like Heinz? Yeah, too sweet.
Vinegar-based ketchup?? Oh yeah.
@@Obiwancolenobi true
Also keep in mind there's about a pound of salt in this recipe so that might be counteracting some of it.
@@chriswhinery925 I think the immense amount of fat could also have something to do with it, lol. Plus, you know, Americans can't get enough sugar.
Ah I need this now. Hopefully I can make this soon!
This is wild... two channels I follow both released pulled pork recipes within half an hour of each other!
Frankie with another banger!
Thanks.
That looks so good and easy to make!
Very good recipe, I really like it.
Frank is my favorite Will Sasso character
You’re an awesome chef, keep up the good work! :)
The scorch on your baking pan is inspirational! Never could tolerate “Martha Stewart”!
What’s the name of your liquid ingredients “vases” & where can I buy some, please?
Those look like little wine cruets (aka little decanters or carafes).
Looks Yummy
Small push til chef gets 100k subs
Oh, my God! If you haven't made this, you HAVE to! My variations--I used pork cushion meat--inexpensive cut and very tough unless you cook in in fluid which . . . hm . . . that's what this recipe calls for. I halved the recipe because I live alone. After I was done with the covered cooking, I added some beer. After the uncovered cooking, I discovered I only had about half a cup of fluid in the bottom so I added half a cup of red wine (because, what else do you do with Two-Buck Chuck?). Brought it to a boil to cook out the alcohol and simmered for a few minutes. Added the brown sugar and ketchup--didn't blend/didn't feel I needed to. Here's my dilemma--the pulled pork is really delicious and flavorful without the sauce. I'll probably have some pork with and some without and save the rest of the bbq sauce for other things because it's to die for.
This'll be a go-to, Sir. Thanks for the pointers.
This video is pure gold !! lmao
it would be interesting to see you make South-African Biltong (kinda like beef jerky, BUT ITS NOT BEEF JERKY!!!) any Safas here?
Amazing, chef!
Nice, I actually made pulled pork a day or two ago. For those who go by temp, aim for ~200 F internal temp or 190 F is stringier if you prefer that. Next time, I might use some of your tricks Frank.
Thanks for the advice. Otherwise I would have only cooked it to 175 -180.
@@knighthawk3749 Yeah, I thought that was crazy high too, but I guess it needs to get that high to break down the fats and collagen.
Man I would devour that. Love the channel!
Thanks 👍
what was the indicator that let him know the pork isnt done in the 1-2 hours he said at the beginning?
did he cut a piece of meat to see or a thermometer or is there another way of telling?
It needs a really slow cooking at low temp. You know the meats done to perfection when it comes away easily with a fork you shouldn't need to carve it at all.
Looks yummy!!!
Uhh great stuff. Don't have a smoker, so it might be a thing for me! Never thought I could do pulled pork without one!
Crock pot works for pulled pork also
You can do pulled pork a lot of different ways. Just don't ever refer to it as BBQ where any southerners can hear you.
Absolutely digging this recipe I thoroughly enjoy pulled pork and sodas my parents can you weigh in on making pulled pork in a pressure cooker or a slow cooker? My mom makes her pork in a pressure cooker. She makes pork chops with the bone in it and then I just shredded up into little pc but I think if the cut of meat was fatty or it would be better
A fatty piece of meat works better in a slow cooker or pressure cooker. Preferably a tough cut like the shoulder. Pork chops tend to dry out.
Chef, every other version of pulled pork I've seen was a slow roast but not really a braise. What am I missing?
What size beer should be used for this recipe i dont want to throw to much in there
Hey frank greetings from Colombia! great video! I would like to know if you can do pulled pork on a pressure cooker, and how would you do it?
OMG! Looka dat pot likker!!!!
Cool it, skim it, serve it on EVERYTHING! It would be kicking on grits, I bet! Would that be red-eye gravy?????
I tried this recipe today (half size) and pork came out perfect, but I got very little liquid. I am not sure what to do increase it's volume. Probably add more beer?
Any changes to do this in a slow cooker?
No changes. Total cooking time may vary.
Great video 💯❤😊
Fork tender vs. falling apart
Blew my mind
💥
Why didn't you use the lid of the dutch oven instead of the foil?
Hey Frank! First, I want to say that my fiancé and I love your videos! We have property that is about an hour away from any major grocery store so your videos give us lots of inspiration for meals.
With that being said, pulled pork is ironically what we planned on making for dinner tonight. We normally just throw it in the crock pot with some bbq sauce and call it good, but we would like to try your recipe! However, I'm pregnant and can't have beer. Do you have a good substitution? Any recommendations would be great! Thank you!
The alcohol in the beer cooks out if that is what you are worried about. If still don’t want to use it stock or broth or even water.
@@ProtoCookswithChefFrank Thank you! Much appreciated!
Chef Frank! You just unlocked pulled pork as an option for me. Also (not very knowledgeable about cuts of meat) is there a way to make like a shredded beef version of the same recipe? I want to make something like this for an upcoming small family get together but most of them don't eat pork.
You va swap the pork for chuck steak or roast
11:24 it's so nice that he always removes the bay leaf...I hate to see it in my soup...it's impossible to chew...
**beso de chef** The answer to "Would you like some Chef Frank's Pulled Pork sliders?" is "Yes!"
Drinking game : take a shot every time Frank says "right?" or "okay?"
You will be drunk really quick.
What's the measurement for the chili flakes?
Also what if you're a recovering alcoholic and being near beer wouldn't be a good look...could you substitute the beer with cola?
"Butt" maybe because it has similar properties to the end part of the animal. Just my opinion though.
This seems logical
Adding some gentle background music would be a nice touch to these videos imo! Would make them a lot better and help with viewer retention and such.
Great video! Any ideas regarding what you can do with the pork fat afterwards? Fat is flavor!
Hashbrowns or sautéed spinach, or crispy onions, I promise, it's worth it.
Use a fullsize potato roll and add some pickled red onions to the sandwich.
Someone get the man a Pepper Cannon!
Great recipe thanks a mil!
Just maybe next time lets diverse all that salt in to half salt, quarter fish sauce, quarter dry shiitake water.
What ya say?
Thanks for telling us why they call it butt. To me butt should be the last part over the fence LOL!
Hi Frank!😁
I think I'm early👀
Sooooo...
Yo early gang👽✌🏽
Cut the cooking time in half with a pressure cooker. Although the pork seems to be whiter
Does the recipe work with chicken?
Hi Frank! What kind of beer do you prefer to use ? (Doppel Bock, Stout or Dark Lager?)
Dark lager
@@ProtoCookswithChefFrank thank you, i'll do it asap :D
Oh yes i freaking love pork. Its the best animal to eat. I feel sorry for muslims
Me too, lol.
Can we replace beer with something that isn't alcohol?
i think you could use balsamic Vinegar, veggie stock or just water
Where is the Star Wars tasting spoon? :O
With all that salt, I hope you have a cardiologist on retainer! Lol
To me it's going to be kinda dry, I would have atleast covered the meat with foil but it does look good!!
Wouldn't that vinegar have damaged the seasoning on that cast iron pot?
It is an enameled cast iron pan
@@ProtoCookswithChefFrank Ah, I see. Whew.
What is dark beer, is that porter?
It’s a dunkel. Any dark beer will do.
what do you eat it with? Besides bread/buns?
On rice with a fried egg for breakfast
@@ProtoCookswithChefFrank sounds yummy. Thanks!
It was called the butt because they didn’t know how to cook it right long ago and they might say “This chews like ass.” Then thousands of years of the telephone game later... 😉
any piece of beef that can replace the pork i leave in israel and the only pork we have is never fresh or doesnt exist in the stores that sells it
My past life has been wasted on unworthy pulled pork...
pressure cooker + liquid smoke.
I think people just wanted another excuse to use the word "butt". That's what I like to think anyway.