Pulled Pork!
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- Опубликовано: 8 сен 2024
- Serves: 4-6
Prep time: 20min
Cook time: 8-10 hours
Ingredients:
- 1.8-2.7 kg (4-6 lbs) pork shoulder
- 1 tbsp salt
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 0.5 tbsp black pepper
- 2 tbsp mustard (preferably yellow or Dijon)
For the apple cider vinegar spritz:
- 120 ml (.5 cup) apple cider vinegar
- 120 ml (.5 cup) water
For the honey butter glaze:
- 60g (1/4 cup) butter
- 60g (1/4 cup) honey
Method:
Preparation
1. To prepare, trim the pork skin and any excessive fat from the pork shoulder, leaving about a 1cm covering of fat.
2. In a mixing bowl, combine salt, garlic powder, smoked paprika, brown sugar, and black pepper. Mix well.
3. Slather the pork shoulder with mustard then generously apply the rub all over the pork.
Smoking
1. Preheat your smoker to 107°C (225°F). Once it's at the desired temperature, place the pork shoulder on the smoker fat-side up.
2. Smoke the pork for about 5-6 hours, or until the internal temperature reaches about 75°C (167°F). During this period, spritz the pork every hour with the apple cider mixture to keep it moist.
3. Once the pork has reached the desired temperature, lay out a large sheet of heavy-duty aluminium foil with grease-proof paper on top. Place the pork in the centre of the foil and drizzle the honey and butter. Wrap the pork tightly in the foil.
4. Return the wrapped pork to the smoker and smoke for another 2-3 hours, or until the internal temperature reaches about 203°F (95°C).
5. Once the pork has reached the desired temperature, remove it from the smoker.
Create your burger
1. Let it rest for about an hour, still wrapped in foil, then pull it apart and serve it on a burger bun with a simple cabbage slaw and BBQ sauce.
God damn, that's one hell of a bark
Right
Bark so good it woke me up at 4AM running through the kitchen door to chase squirrels.
Woof Woof!
As soon as Andy lures me in with one dish I went and picked up ingredients to make, he hooks me back for another.
Pulled pork is my favorite BBQ food despite there being such a large gap in quality depending on who makes it. That perfect bite is always worth it.
that loop was perfection.
Fantastic, would love a long version of this. Pulled pork is the best.
Man, I remember making pulled pork one time. Prepped the pork and spices in the morning, had it simmering all day while I was at work.
8 hours later, got back home, the whole apartment smelled incredible and it was one of the best dishes I’ve eaten.
Story had me anxious thought you were gonna say you burned the house down or smth
Pork is soo delicious, when done the right way. Cheers, Andy!
This looks incredible!! Pulled pork will forever be one of my favorites. 😋😃
Hey Andy, my family recipe for dry rub pulled pork has won competitions. If I’m ever down under I’ll show you how we do bbq in Memphis.
I agree! Pulled pork is spectacular.
As a barbecue loving American, I have to say you did a beautiful job on that brother! Hopefully you have a link to that grill. If not please tell us where we can get it
char-grill brand akorn/egg grill
One of my favorites
Awww that is beautiful! ❤
Uncle Andy is a simple man, he's not going for the clickbait
"Pulled Pork!" As simple as it can get
I make this simple pork recipe for my family 11 times a day
You should make a chicken schnitzel and potato wedges with sour cream for the wedges and gravy for the the schnitzel
That smoke and bark on the outside makes a pulled pork for me. Looks amazing need the recipe
My new motto for the year - you can't beat pulled pork !
Woah looks insanely tender! That’s crazy
Still waiting on the Cantonese family style dinner for Heun Wah please chef!
Have you posted this to the new website yet?
@BinaryDoesNotExistHe has. He’s mentioned in a comment elsewhere that he’s already submitted to their website.
Try it with french bread. The same kind people use for bahn mi, even. Difference is night and day. I’ll never go back to regular white bread for pulled pork.
Hey andy, you really PULLED through!
What a smooth loop. Also now I'm hungry...
Can you make Cosido? It’s a traditional Mexican caldo. It’s perfect for the upcoming sweater weather 🥹
It's coming into summer where Andy comes from
It's Spring atm. Summer is Christmas for us.
Killer job as usual Andy. You should try it with slaw on top as well instead of plain cabbage 👍
100%
Try it on garlic bread, toasted . It's beyond. I like a Texas toast style of garlic bread. I don't know if that description of toast makes sense where you are. Looks divine.
This makes a southern American proud, brother
Jack and Master of all trades
Got your book today Andy, I’m excited for the weekend to make some like for like recipes 🎉❤
I do mine in the slow cooker. Trim fat, season, dump it in the slow cooker with BBQ Sauce, 6 hours, remove and shred.
Pulled pork the best must have coleslaw yummy. 😋😋😋👋👋👋👋👋
You are just too cool for school, especially because it’s a slamming sandwich ❤
Mitch said "Oh you want seamless?"
Dude your one heck of a cook, but would love to invite you to North Carolina to try ours and compare recipes
I'd definitely love to see a full video on the different BBQ styles and how they compare (I'm biased toward Carolina style as well)
Love Andy’s videos.. but he did a pet peeve of mine, leaning over a bowl/main dish while taking a bite to let the crumbs drop down into the main part
Okay brother, now let’s see your take on chopped brisket. This looked amazing!
U just made me so happy 😂😂
As a Texan that barbecues I do have to admit that is a nice lookin pork butt 🤤
That loop was so smooth I didn't even realize the video had ended.
Love these quick videos
Just got home from the office and see this! I dont have 5 hours to cook this!!! 😅
First thing this guy has EVER seasoned
My mouth is literally watering
Might I suggest smoked pork lard instead of butter. When I wrap a beef brisket I use smoked beef tallow and it's a game changer.
That was an excellent transition
From the American South, that had better not be ketchup!!!! /s Looks great, and is one of the things I got hooked on when I moved from Canada.
what's wrong with ketchup
I resonate with this video so much! I love that you mentioned the saftety of being yourself in the beginning of the video and love that you got away to be with yourself and visit your friends ❤
Galician Empanada Andy! The real thing!
I was just debating whether I wanted to indulge in some leftover pulled pork.
This short did me dirty.
Ffs stop showing up back in my feed.
I can't eat ANOTHER one.
Omg that looks so good
Gorgeous!
Why dry cabbage? And not coleslaw?
Also have you ever tried using Dr. Peper (the drink) to spritz the pork? Its out of this world
One of the lesser known pork recipes.
Perfect sauce ratio
Yum! I would have that if I could eat any type of pork
That is a thing of beauty! 🤤
Very nice edit
O dear heaven that looks devine
Looks great Andy! Any chance you could make a Chicago style hotdog?
Those are not hot dogs. Chicago dogs are confused sandwiches. I will die on this hill
@@EphraimIgnacioand deep dish is a casserole
@@rpg_wizzard8267 Technically a pie
@@EphraimIgnacioOh grow up lol.
Chef keeps putting food porn on here, love it. Had me drooling good sir.
Looks good!!
Tasty fantastic job❤😊
OH RATS. My total favorite food - I could eat it almost every day - and our bbq is broken, my son (our bbq guy) isn’t around to make it, and I’m a 12-hour flight from Oz.
Toast the bun!!!! Rookie 😂
Oooooh that looks GOOD!! 🤤
Hello Andy! can you please make a video on baking a loaf of bread. Especially from a beginners perspective 😢
That's not cooking, that's art!
Andy you make serious mouth watering content!
Please don't forget cepelinai for Matt, thank you chef!
Never seen someone make one serving of pulled pork.
That looks like at least 4 to 6 servings to me...
Gotta have a better slaw to go on the sandwich, but the pork looked amazing
Been waiting for this
Delicious Chef. You could cut that with a spoon 🥄
"Yes, Baldrick - a spoon! A very blunt one!!" 😆
That looks awesome...actually more awesome than chitterlings!
But id still like to see mitch have some....
If there was a masterchef show featuring foodtubers and tik tok cooks, I'd bet my ass andy would win.
Lahmacun for Gem, chef!
Oh wow... Yummmmmm❤
I'm slowly will be getting all these equipments
Looks insane!!!
Aight, Andy you invited to the cookout.
Peruvian food one day pls 🥺
I second this comment lol. Peruvian food is seriously underrated
Lomo Saltado would be cool
Wish I could eat Andy’s food!!!
Gotta say, that’s some good looking pork. One of my favorite dishes to cook.
Any reason you didn’t choose bone in? I also use peach butcher’s paper instead of foil
Home from the U.S. I see.
I hope you had all the styles.
Yum want!!!
Bro, you gotta do coleslaw or pickle that red cabbage. Not just put fresh cabbage on it. 😂
You eat it the way you like and Andy will eat it the way he likes.
fresh red cabbage is better than pickled red cabbage on a sandwich like this anyway, i need a bite of freshness and not acidity
@@theoriginalbridgetconnorsyea I guess it’s your choice if you want to eat a mid sandwich
Yum❤❤
Smol lil guy
Looks like someone has spent some time in Tennessee
You got to put some kinda slaw on there to its killer like that lol
I'm ok with the cabbage but I like myself some coleslaw on top of my pulled pork barbecue.
Yummy 😋
Its so much better with coleslaw than plain cabbage
I absolutely can beat it simply pulled beef
Honest review of the Char-griller? Thinking of buying one
I can't eat pork anymore but damn that looks tasty asf
Is there a way to do this without the smoker? Like on a classic Weber charcoal grill?
You can, you just have to maintain a good temp, around 250F. Indirect heat. That’s totally doable on a classic Weber charcoal grill. Putting a tray with water in the Weber may help maintain a good smoke temp
I do with the sous vide. Brine it first the night before, dry it, put the rub (no salt needed), seal it in a bag, put in water, and keep it at 165F for at least 16h. Better 24h. Then dry again, put more rub, put in the oven for the bark if you want(for guests i put in the smoker one/two hours at 200F). Unbeatable for me. My wife does like smoky taste (weird texan I guess) and she loves it straight out the sous vide with the bbq sauce. Also texan family largely approved.
Make your own buns and you'll go to heaven
Add liquid smoke, smoked paprika, or something similar if you want that taste without actually using a smoker.
I've been wondering who you remind me of and I've realised, it's Joe Gatto from Impractical Jokers!
Gonna need a good stack of raw white onion on mine mate
Oh‼️😋
That looks so good. Was that butter added on top?
Yes with honey
I've always wondered: Why mustard? I understand that people can use other "sauces" to help the rub stick, but why is mustard the most used option?
Ohhh fuuuuuck that looks good
Atta boy