Carolina Pulled Pork
Vložit
- čas přidán 28. 05. 2024
- Chef Tom fires up the Kamado Joe Classic III Ceramic Grill for this charcoal and pecan wood smoked Carolina Pulled Pork, mopped in a vinegar and tomato based sauce, in the Lexington style. ► PRINT RECIPE: www.atbbq.com/thesauce/caroli...
RECIPE COOKED ON: www.atbbq.com/kamado-joe-clas...
SUBSCRIBE for NEW RECIPES every Tuesday + Friday: bit.ly/2SeudNq
WATCH OUR FAVORITES NOW! ► bit.ly/33euiXM
________________________________________________
** CHEF TOM’S TOP PICKS **
BEST PELLET GRILL: bit.ly/3tUKBmD
BEST CHARCOAL GRILL: bit.ly/3owb8Wf
BEST GAS GRILL: bit.ly/3ydVaER
KITCHEN TOOLS: bit.ly/3yjDTtL
GEAR: bit.ly/30izoA7
_________________________________________________
** FOLLOW US **
FACEBOOK: / allthingsbbq
TWITTER: @atbbq
INSTAGRAM: @atbbq @cheftomjackson
TIKTOK: @allthingsbbq
PINTEREST: @allthingsbbq
00:00 Carolina Pulled Pork
00:20 Fire up the grill
01:13 Trim up the pork butt
02:45 Season the pork butt
04:58 Move the pork butt to the grill
05:26 Put together the mopping sauce
06:37 Baste the pork butt
08:44 Pull off the pork butt
09:30 Begin to shred the pork
10:38 Plate up the pork
10:58 Grab a taste
11:37 Like and subscribe
As a videographer, I'd just like to point out the video production is on point. No music necessary just a dude making some pulled pork. Watched the whole thing. Love just hearing the natural sounds instead of music blasting. Very different experience.
I made this last night for the neighbors. I'm never cooking pulled pork any other way. This was amazing. Not a single scrap was leftover.
The Carolina's know how to do pulled pork. I love it.
Nice cook. I'm an NC native, so thanks for the thumbs up regarding what we do. Interesting choice to mop with a thinner version of Lexington/western NC style sauce. I'm from the Piedmont area (middle part of the state), and from there to the coast is where "eastern" style NC sauce reigns supreme. Our sauce is basically white/apple cider vinegar, pinch of salt, pinch of sugar, and red pepper flakes, but it can get much more complex. Lexington/western style basically just adds ketchup to the eastern style. The eastern style is always thin with a very tart taste. It can be quite clear, or quite dark, depending on the amounts of ingredients you add besides the basics. However, when balanced properly with the right amount of sugar and heat via pepper flakes/fresh cut peppers, it is perfection, enhancing, rather then masking the taste of perfectly smoked pork...but, I admit my bias. I suggest you give it a try.
Please make a video! I can’t find any authentic eastern style pork videos on YT. I want it straight from a native!
@@ryankursehuston I can certainly endeavor to do so, friend! Would you be offended, however, if I used a pork shoulder/Boston Butt? I don't have the means to smoke a whole hog, which is how we'd traditionally do it in the east. Maybe you've heard of it, but we call those pig pickins, because you pick all of the meat and a good bit of fat from the hog, and either mix into a sauce for a sandwich (with coleslaw, of course), or just eat it straight. People usually pick their own meat straight from the hog! I may not be able to smoke a whole hog, but I can certainly smoke a pork Boston Butt and make a mean and fully authentic eastern style sauce, the recipe for which I'm happy to share!
@@kennyb40 wouldn’t be offended in the slightest
"This bark has some woof to it" - Chef Tom 🤣
I started making this exact recipe 3 years ago after watching the video, over time we’ve tweaked the mop just a tad, and good lord it’s the best homemade pulled pork anybody I know has ever had. We have 3 generations of pit bbq on daddy’s side and this pork shoulder has earned a lot of props over those years!
Chef Tom’s recipes are always great, there’s always room to add your flare or just follow to a tee, love it!
There’s something about vinegar based sauces that I am absolutely in love with!
That would be vinegar
Jamie lol
Then you need to come to Eastern NC... you’d def love it here!
@@phillyblunt138 lmaooo
Usually soak my meat in vinegar when making jerky. So good
I tried this recipe yesterday. Cleaned the pork as he did, it helped reduce some of that non-lean sinew that can be hard to identify when your pulling at the end. Made the mop exactly as he did and ended up with the thickest bark I've ever made. The flavor was spicier than I expected with crushed red pepper being the only source of heat in the mop. It was delicious, the first sandwich I made didn't need sauce the meat was so flavorful and textured. The fat cap rendered down just like in the video and I ended up with excellent crunchy/salty bits to spread throughout the meat. This is definitely my new favorite style of pulled pork. Great job Chef Tom.
Good to hear! Glad you liked it!
Here in eastern NC you’d get a real funny look putting tomato-based bbq sauce on your bbq sandwich. It’s slaw or plain! That said, in eastern NC the pork butt is usually chopped up with some of the vinagar/red pepper-based sauce, so it’s super moist and tangy already.
@@acegh0st Here on the West Coast he got a real funny look from me when he poured sauce on there too!
@@acegh0st Hi. How NC smoked pulled pork differs itself from other pulled pork? Thanks.
@@8bittimetraveler834 Hi! Generally it’s chopped rather than pulled for one thing. Otherwise, the main difference is the sauce. There isn’t a tomato based sauce that’s applied to the pork or even served on the side. Eastern NC sauce is usually made up of apple cider vinegar, red pepper flake, brown sugar, black pepper, and salt. Some people add a vinegar based hot sauce to their sauce as well, like Texas Pete, although that’s generally just supplied as a condiment. The sauce is generally applied to the chopped pork shoulder during preparation, rather than on the side. The final product is a moist, tangy, slightly spicy bbq. Adding a tomato based sauce is sort of seen as sacrilege. In fact it’s not even discussed at all. You should try it! There are plenty of recipes for eastern NC sauces on the internet! Roasting/smoking a whole hog over hardwood coals is another big tradition around here, but that’s a whole other story!
I love when Chef Tom has that grin on his face when he takes a bite and knows he hit it. I get so jealous
Me too
I am from Pamlico County North Carolina, raised on Goose Creek Island. When I was 17 moved to a place about 15 miles West of New Bern NC. I've had BBQ from SkyLight Inn ( aka Pete Jones ), Bums, Moores BBQ and Parkers just to name a few and if you have ever been to Pete Jones you'll see pictures of our Presidents who have had his BBQ hangding on the wall with signed autographs. I'm not saying I'm a BBQ expert by know means, but I can tell you 1 thing, Chef Tom has got it dialed in. Pete Jones takes the skin and cuts in up in the meet having little pieces of crackling, but nowhere as hard as store bought. If you ever get a chance Tom, or anyone else for that matter, if you like BBQ, you'll need to stop by Pete Jones. Tom thank you do much for this video. I'm gonna give this a try today as we have a Church Cookout tomorrow and I'm bringing some for my closest brothers in Christ. 1 last thing Tom. Do you think the fat cap could be set aside or somehow used to make like crackling to mix in with the BBQ? I know it would be alot to ask, but could you make a video on that making pulled pork or least tell me what you would do? Thanks a bunch...a true Tarheel Native, AJ
I cooked this today. Taking it past a good dark brown to close on black all over had me nervous but I heard the voice of Chef Tom telling me it'll be ok.
I took the shoulder into the kitchen to pull and my wife was there, looking at me with raised eyebrows as if I'd destroyed the meat. I'll be honest, at that point, I couldn't hear Chef Tom anymore ... it was just a sad, lonely silence.
I cut the crust off, our dog came running into the kitchen.
I started pulling the very juicy meat, my daughter came running into the kitchen, followed very closely by her mum who couldn't stop herself picking at it.
I don't know how safe it will in the refrigerator overnight and if there will be enough for tomorrow's bbq!
Thanks Chef Tom :) xx
i feel you boys need to put more love into the bread
Yeah wtf is that bread lol, 8 hours to land on a sugar sponge from walmart.
I stopped by the store today to check it out. They definitely have all things barbecue. I saw Chef Tom in the back and something was cooking outside, but I didn’t have a lot of time so I browsed around and then took off. It was nice to see where all these videos are being shot at.
I dont know man, if this dude is a real chef why didn't he slap the meat once through out the whole video
1:14
@@brysonmcintosh8 checks out.. he's legit
@@brysonmcintosh8 damn, he stands corrected haha
Maybe not a booty man, but a boobie guy.
you know, I would normally agree, but then he used the meat as a mop to mop up the felled seasoning, and he also rubbed it more tenderly than most guys rub their wives, plus, look at his beard
Im not the only one whos mouth was salivating and mimicked that first bite with him right?... Yeah, Didn't think i was.
I smoked eight 10-12 lb. butts this past weekend as per your previous posts (injections & rubs), my 85 yr. old neighbor said it was the best BBQ he ever had!!! One thing i'd say is to leave on all the fat, no trimming at all, flip over 1/3 of the way in, pull & foil-wrap at the 3/4 mark... and I did a 24 hour apple cider brine for all the butts to start (taxed all the fridge storage, used 5-gallon bucket-sized brining bags from Amazon for every 2 butts, set on trays & no leaks). It was a six-hour cook at 275°.
At 7:03 he was clearly going to pinch off a little bark for a taste, until he remembered he was being filmed.
Do ya blame him?
I just watched this video yesterday and immediately got myself a nice 8 pounder. The mopping sauce stole the show. Amazing!
Definitely my plan for the weekend.
Reminds me of the good ole days, with the exception of it would be a whole pig and their would be a keg (or two) beside the smoker. Oh yeah, and the mop was a real mop. Pig pickins were/are a regular part of summer get togethers and/or fund raisers here in NC.
@Connection Lost It all depends on the size, but yeah a big 'un (200lbs) will take around 24 hours. You're talking about a pretty big crowd (100+) if you're cooking one that big. Get a 100lb hog and start at about 6am and it should be ready about 12 hours later. We'd usually set up the kegs a few hours after getting the hog started so they would be icy cold by around noon. People would start showing up not too long after that.
Just tried this exactly. This is the only way I’ll do pulled pork now. Amazing flavor and textures. Thanks Chef Tom 👏🏻👏🏻
Nice job Tom. I grew up in NC. Best BBQ! We often did whole hog for big family reunions. Whole hog is the best in my opinion.
Looks amazing!!!!! Love the bark!!👏🏾👏🏾👏🏾
My goodness, that looks amaze! Love the simplicity of the TX Rub on pork. The choice to just serve on white bread...respect. This is all about the pork.
Love your content guys! Have learned so much. Looks great!!
I lived in North Carolina for 15 years and love Carolina BBQ. I prefer Wilson style BBQ especially their BBQ pulled pork sandwiches with cole slaw on it.😋😋😋
Maurice Clemens Parker's?
Robert Palo - haha. I live about 2 miles from Parker’s. Good stuff.
That looks freaking amazing!!!
This pulled pork is looking amazing. Perfect job Chef Tom as always 👍👍👍
Just did one following this and she came out bloody choice mate! Couldn’t get enough! Cheers!
I’ve grown up on eastern Nc bbq and I love it but once in a while I do have some western Nc bbq just for a change and it’s good with the vinegar and tomato base sauce but one thing that I would never do is use just tomato base bbq sauce on it it just ain’t right.
Love the videos keep them coming
This man knows.
Right there with you. I'm from eastern NC, but found that usually people outside our area prefer the western. IMO, there's nothing better than Eastern NC whole hog bbq. "From the ROOTER TO THE TOOTER"
First time watching,really like your straight forward presentation. Subbed
Just followed this recipe and the bark on the pulled pork was amazing🔥 Keep those awesome recipes coming👍🏻
Dude! That looks amazing
Great recipe, Chef Tom! I don't think I've ever seen a bark that amazing - woof is right!
I remembered your video while I was at the store today. The results looked great so I listened to the ingredients list while I was shopping. I prepped the mop sauce in advance! Maybe tomorrow or the following day I'll try it all out!
Im definitely making this, hell yes
Man Chef Tom this looks amazing. I've done lots of traditional pork butts but this is enough to make me try Carolina style. Thanks for doing this!
I'm not much of a pulled pork person, but the way you did this..i will try it, but with hickory wood .. thanks Chef!
Looks amazing
Made this recipe several times. Never a scrap left. Im watching this at 330am in preparation for the berkshire butt im cooking for my family tomorrow. So hyped! Chef Tom keep it up!
Thanks for watching!
Looks great... love that crackling bark
great video, simple and to the point. tried it. was great
Thank you very much I want to make one
like that great job chef
Looks delicious!! Wow
Fantastic looking pulled pork Chef!
Wow!!!!! This man knows exactly what to do 👌🏼🔥
Nice! Keep bringing vids! Awesome
My excited 😜 face when i see the YT notification that says Chef Tom has a new video out.... 😀
Literally wanted to try to do this really soon, couldn't find a carolina specific video and then BAM find this in my notifications.
Nice looking Q friend.
Funny story, I'm from Lexington/Thomasville area. It wasn't until I was in my 20's before I knew what "pulled pork" was. In the area, it's just called BBQ.
It's really good too to cook a whole shoulder (with the picnic) like they do in Lexington. Picnic has some lean meat (white lean) that I love mixed in well.
Loving your channel!
Hey it’s hungry hussey! I’m subbed to your channel also. Same thing for me, I live in Charlotte (not a bbq town) but went to ECU in Greenville nc. I had no idea that b’s and the skylight inn were both legendary places while I was there
I'm from Lexington as well! Great BBQ.
another great video Chef
Looks good! All the way from eastern NC!
can wait to try this. Ty bro
I did this no-wrap mop method on 2 wild boar roasts to ring in the New Year and man was it GOOD! Thank you for this!
I have made this for friends a couple times every summer for a few years. Hands down fave way to make pulled pork. People ask me when I am making it next all the time.
great video! bravo!
Loved how you described the fat bottom layer at the end and how you chopped it up and spread it into the meat.
Looks good!
Thumbs up for suggestions. "Let's be good to one another". Good advice there too.
To take your mop (known as "dip" around Lexington), to the next level, and make it more in a mid-state style, slice some fresh hot peppers in half lengthwise; pick the type of pepper based on your tolerance for heat and taste. Load these into that quart mason jar medium tightly, then top off with vinegar. You can use pure apple cider vinegar, white vinegar, or a mix, again according to taste. Put the lid on, LABEL WITH THE DATE, and put it away in a room temperature, dark place for at least a month, the longer the better.
NOW ,when you make your mop, use some of this vinegar mixed in with plain stuff, according to your taste. NEVER drain more than 1/2 of the vinegar out of a jar of peppers, refill with fresh vinegar, and update the date, and relocate to the back of cool storage to refresh. You will get several "pulls" off of each pepper jar you do this way until the vinegar finally leaches all of the heat and flavor out of the peppers. Eastern / coastal NC would never add catsup, And the color you see in those sauces is purely from the spice ingredients.
Amen. Eastern NC born and raised. Pulled pork is the best here. I have tried BBQ in other states like Florida and they have no idea what they are doing.
Instead of ketchup, what would you use? If its just spices, what are they. Im going to try your vinegar pepper idea for sure though.
@@GlockRevolver No ketchup is really about no tomatoes. Homey don' want no `maters in his Q.
@@whiteb0rd can you make a video on how you make it! Sounds very interesting and want to try it.
@@GlockRevolver Typically, red chili flakes, maybe some tabascos.....
Awesome Cook my man!👍👊🇺🇸
Such serious bark. niiiiice
I love my KC bbq too but the Carolina vinegar based sauces and techniques is a delicious and nice change of pace.
I smoked 2 pork butts on my YS640s yesterday with with one variation - I spread the meat out since I trimmed it the same way in an attempt to get more bark. I will try a stacked butt next time as I think I could have had more interior meat ratio to bark.
Pellets: signature traeger pellets with a smoke tube. Smoked for about 9 hours at 300 degrees.
I used my own rub with same spices, chef Tom’s mop recipe in the video and used @lilliesq Carolina sauce.
This was AMAZING and a huge family hit. My fat cap was not as robust as the video but got some great crunchy bark and cracklin. My mouth is watering just thing about it. Highly recommend this cook!!!
Smokin this right now! Thanks!!
D00d...this is dangerously delicious. Huge hit over here!
I mean. Chef Tom. I’m ready. Into it and READY.
Maaan that is looking good
Love the Paul Cauthen hat. Bought one just like it at his concert in Indianapolis
Chef Tom is the Tom Brady of BBQ
Made this today in my MES 40 electric smoker! Used Montreal Steak for the rub and mopped with the vinegar sauce you made, turned out amazing!
No flower or box of chocolates is more beautiful than a pulled pork sammich.... mmmmm true love.
When tom pulled that bone he started tearing at the meat like a kid with a christmas gift
It's good to see ur supporting you fellow bbq youtuber with the killer hogs TX
I’ve been cooking on a green egg for 10 years. I followed this guide for trimming and mop sauce but used a common commercial bbq rub for the seasoning. This was the best butt I have ever made and hardly any residual fat or grease.
Just did this on my KJ Kettle Joe and it was AMAZING! Thank you!
Glad to hear it! Thanks for watching!
Bark is on another level 🔥
I'm not drooling, you're drooling
I followed this Carolina Pork Butt recipe today… OMG no wrap with the Mop throughout the entire cook. Came out AMAZING. Thanks for the idea
Awesome! Thanks for watching!
very impressive sir very impressive ! ! !
I watched this 10 times amd like it each and every time. Nice work Chef Tom!!
Nice work. Have done many BB with Carolina brining and then four hours out and four hours wrapped. Haven’t mopped it like this and out in the open. Going to try this in the next few weeks.
These vids are so good. For Carolina we’ve done a vinegar based sauce made at least 24 hrs in advance of the smoke.
I am in love with this charcoal holder and that was incredible. The fat seemed to melt away whenever the knife came near it.
I did my best on my pork tenderloin yesterday, it looks great... I'm going to give this a try... Fantastic cook.
Bob Cooney
Salt Lake City Utah
Is that you Bob?
@@kjp8251 yes it is... I hope you like it
@@crazymanbbqcompany1592 thanks for being my first subscriber.
That bark is incredible. I like the idea of cooking a shoulder at a higher heat level. That mopping sauce combined with the pecan smoke creates something ridiculous. Saving this video and will definitely try it soon!
i hardly every cook a butt and wrap it anymore... the bark is so worth the little extra time it takes to go unwrapped
If it tastes as good as it looks WOW
Old skool sliced 🍞!!!
Well done Mr. John. I know you don't look at the comments, but you do a great job!
In Eastern Carolina, we don't add sugar to the mop.... The rest is right on. We often time will add or reduce the red pepper flakes to our desired level of heat.
So I just had to clean my phone from all the drool that came out of my mouth just watching this.... so good man
SO good!
I rolled this mop sauce out for a pork shoulder and added some smoked habanero hot sauce into it. It was a nice bite.
I really like when Action Bronson cooks.
That bark tho...yum!
I'm gonna have give this a try. I hsve never thought to use a vinegar based sauce as I binder and then mop with it.
Damn! I just smoked a Carolina style pork put. I was hoping to see a video from this channel. Just a couple of days late. I’m definitely trying this recipe this weekend.
I love my Carolina BBQ!
I'm currently smoking two Carolina style pork butts (even though I'm in texas) it's funny that this was just posted yesterday.
The main things I've done differently are:
1) just use kosher salt instead of a rub.
2) didn't mop as often.
3) I just wrapped mine in butcher paper about an hour ago with a little of the vinegar sauce in it.
I am making this right now!!! 1 hour in. 3 hours to go !
Nicely done Tom, looked amazing! I’m surprised you didn’t mention letting it rest? Seems like that would help retain some moisture.
Great video..new to smoking and youve helped out a ton...What knife is that youre using? A filet knife?
It looks good and I am sure it tasted good. But Carolina pulled pork is cooked over a pit with coals shoveled out of a real fire. And if you are talking about the Lexington area, then you are using a mustard based sauce. The western part of the state used a vinegar/tomato based sauce back in the day. And mopping with vinegar was and is a no no. It causes the meat to cook to fast and burn. Saltwater mop is the South Carolina way. It cools the meat down and helps slow the cook.