Used this method as my first pulled pork, and even ordered the same slow cooker from Amazon ... Based on the amount of liquid in the crock at the end of 10 hours, I think adding 1/4 cup of water is unnecessary. Perhaps 1/4 cup white wine instead ? Anyway, used my own rub that I smoke with and ... it came out perfect ! This has earned a spot in my card file. Thanks !
Looks awesome. Be careful with the locking mechanisms, they’re meant for transport, they can cause your lid to shatter if they’re engaged while cooking 😮.
This was exactly what I was looking for! Awesome, Dustin. I don't have a grill atm but I do have my trusty Cuisinart slow cooker... and this recipe looks killer! Thanks 🤜💥🤛 Edit: Followed this recipe using Fire & Smoke 'Pork Perfect' for my rub, Sonny's BBQ Sweet sauce, only half a large white onion, about 3/4 cup of water (because my chunk of meat was almost twice the size of yours)... and it turned out DELICIOUS! The only thing I'd add for people is to turn that chunk of meat over halfway through your cooking time. I had originally set my slow cooker for the 10 hours, and afterwards the bottom was tender but the top still tough. So I had to flip it over and give it just as long that side. Which means I left mine in the slow cooker 20 hours. But dang it turned out heavenly tender and flavorful. Made sliders using Sister Schubert's Dinner Yeast Rolls, side of potato salad and baked beans. 😇
Hey Jim, that’s wild you had to cook it for 20 hours but glad you let everyone know your experience. I can envision those pork sliders now and I’m thinking I need to make this again this week. Thanks for sharing your experience with this recipe.
Great video! Living in Texas I need to use the crockpot as much as possible, it’s way too hot to use the oven! I will be making this tomorrow, can’t wait!
Thank you for Showing how to set the slow cooker.I am a pet master and barely used the oven, so that was very useful.Thank you, thank you.Thank you.Thank you're the first person to do that that i've seen Do that on a video!❤❤❤❤😊😊😊😊😊😊
Cool I’m definitely going to have to give that a try. I do something similar, but very different contradiction, I know. You’re using the Boston boat and creating your pulled pork well just below the Boston butt on the pig you have what’s known as the picnic roast. If you were to take this particular cut of pork and dry curate. You would get an absolute amazing meal imagine pulled pork but bacon flavor.🤯 it really isn’t all that difficult to make up your own dry cured bacon. Once you start doing it, you can make everything from streaky rashers back rushers shoulder, a bacon collar of bacon. All you need to do is get your dry cured salt weigh out the shoulder of pork and add the correct amount of salt. Leave the fat on the Polk and Rub in the curing salt all over. Place in a vacuum seal bag and seal it put it in the crisper drawer in your fridge. Once a day flip it over do this for about 10 days to two weeks. Take it out of the vacuum, sealed bag give it a rinse to wash off the curing salt. Place in a large pot on your stove with water, bring to the boil, and then simmer for several hours. Remove the shoulder of bacon from the water. If there is any scum from the fat floating on top of the water remove. Shred up a whole head of cabbage and throw it into that bacon water. The flavour from the bacon, the fat, the bone marrow, and the salt will infuse into the cabbage. Making it super delicious pull apart your shoulder of baking, removing the fat and the bone place all your meat into a bowl serve up with the cabbage and potatoes super simple meal, but absolutely delicious. Pulled pork but bacon flavour have made it from any of my North American friends and they all love it. Typical traditional, Irish dish, bacon, cabbage, and potatoes.
Hey Lance, that is an excellent point. We usually like the little bit of flavor it adds while cooking but you could most definitely skip the sauce and it will still come out very juicy. Thanks for the tip because I’m sure there’s many out there that this will help.
OK I See you do your Thing love it I knew how to make this but I love to see how others cook just to get new ideas or just to see how others use different ways of cooking things I cook 👏🏾👏🏾👏🏾👏🏾great job
I followed your directions 100% and just used the seasoning and BBQ sauce of my choice and it came out PERFECT. I put it in my crockpot for about 10 hours and the bone pulled right out. Thank you for the simple recipe. I will be doing this again. 👍🏾👍🏾👍🏾
Good job. Great EASY recipe. The only thing the frugal side of me would have said is. You should have poured the water into the empty Baby Ray's bottle first, shook it up and then poured it into the pot. Waist not want not. So hungry now.
Any out there that brown the roast prior to starting the cook? The first recipe I got called for browning so I've not tried raw straight into the cooker. I find the browning does yield a few pieces here and there that are actually crispy like a wood smoked butt. I've not made one thats been even remotely dry.... Thanks
Hey Erik, that is a great idea. I never thought about browning or getting that crispy bark like outer layer for this style of pulled pork. Makes a lot of sense and I will definitely be trying that out in the future. Thanks for the tip!
I've always browned before slow cooker, throw it on the grill get all edges, then into slow cooker, I've even put it straight on the stove grate, all sides get the markings on it. I've also seared it in a pan with oil get all sides then to slow cooker. I prefer pan I guess the oil is what got me. Yummy taste
Hey Haydeh, the dry rub is a pre packaged rub from Evergladez Seasonings and is just their rub flavor. Here is a link for the exact rub I used amzn.to/3NZUkmy
Hey, Dustin, this looks awesome. I'm a southerner stuck up north for a bit. What size butt, and slow cooker would you recommend for me to recreate this gorgeous BBQ?
Hey Eartha, I hate to hear you’re stuck up north for a bit but definitely enjoy the experience and slightly cooler weather than we have in the south. The size of the butt will depend on how many you are feeding and how much you want as leftovers but generally anything in the 5-10lb range is great. From there you can always trim down to your liking and grind the trimmings to make some great sausage. I used a 6qt in this video which we really like. Here is a link for the exact slow cooker I used. amzn.to/3OeJEA4
Thank you!!! I’ve been dying to make some yummy pulled pork but I’ve been discouraged to do so bc it seems so tedious!! But after seeing this, I am going to try it!!! I’ll let you know how it turns out!!! Can’t wait!!!!!!
Instead of adding your bbq at start. Try adding 2 cups of coka cola. Drain off with ur juice at the end. Then add your bbq sauce of choice with juice as needed.
Hey, so the Everglades rub is a sweet rub with a little kick to it. There’s nothing that I can compare it to because it is slightly different than everything else I’ve tried. It’s a hint of sweetness and kick but nothing overly bearing on either.
Wondering if it is like all purpose seasoning? Also in UK and couldn't find everglades so going to try it with all purpose seasoning :) fingers crossed it works
You may have cooked it too long and made all the juice come out of the meat, if you did then use a kitchen grease separator to save the meat juices, then put some back into the meat to redistribute and moisturize the pork meat. The natural gelatin will increase the mouth feel and make it silky to the palate. Also don't put the sauce on until after you have pulled the pork, it just wants to cook in its own natural juices until done.
I agree I add some of the juice if I cooked it to long. I do it with turkey seperate the fat and pour it on the slices and everyone says i make the best thanksgiving turkey. You sound like a good cook. I'm Italian but I can cook many different foods.
I usually cook mine for a minimum of 8 hours on low. The size of the pork butt/shoulder will determine how long it needs to be on. You can always flip it at the 4-5 hour mark to help the cooking process. Let me know how it turns out for you.
I can't find any videos that tell you the weight of the loin they're putting in. I have a bunch of frozen loin slices that I would love to make shredded bbq with but have no idea how many ounces are in these big pork loins they are putting in the crock pots. Have seen five videos so far with nobody giving me the weight!
Finally a comment that wasn’t posted forever ago! You can use any size! Seriously. Throw it in add your spices and onion. And let it go until it’s fork tender. I’ve used small ones and a 9lb one. The bigger the more time and spices. You can’t mess it up! You’ve got this! Throw them in and get cookin!!
I did not even think to tell the size pork butt I was using or how many people we were feeding. Basic rule of thumb for pulled pork is 1/3 pound of cooked pork per person. Pork will lose on average half its weight from raw to cooked. In this video I was using a 5lb pork butt. We knew we would have left overs for the next day and we were cooking for 5 people. So around 2.5lbs cooked pork which would feed roughly 7-8 people per the guidelines listed above. Hope this helps.
Hey Black Bob, I believe I paid $110 for this one several years ago. It may be bougouise but it has withstood a lot of cooking and moving lol. You can definitely cook this meal with a super cheap slow cooker as well though.
I couldn't help but noticed that your bowl is broken on the lip. If that was my bowl, my wife would throw all of the bowls in the set away and get new ones.
@Doug and Kay I use a pellet grill for my ribs as well. I usually use a modified version of the 3-2-1 method. I feel like when I stick strictly to that method they come out overcooked (good, falling off the bone) which is why I modify it slightly with the times so I get less pull back from the bone but still juicy and tender.
This is the bbq sauce I use too!!! It is hands down the best and what got me into bbq to begin with! I’ve always been a bit put off by some of the stronger tasting ones. What size and cut do I need to get for 3 people?
For pulled pork I like to use a pork butt/pork shoulder with bone in. With pork they say to estimate 1/3lb per person of cooked pork. Raw pork will lose about half its weight when cooked. With this estimate a 2lb pork butt would yield 1lb cooked and enough for 3 people. Everyone wants left overs though so I could go for a 3.5-4lb pork butt for feeding 3-4 people. Hope this helps.
Sweet Baby Ray's changed their recipe. It's now loaded with high fructose corn syrup so it's not a sauce anymore. It's now a BBQ syrup. Time to fine a real BBQ sauce!
@@dustinmurraycooking3935 I make my own sauce that's in the style of the Pee-Dee region of South Carolina. It's almost a cross between the mustard sauce of SC and the vinegar sauce of Eastern NC.
@@paulwojcik6339 that sounds like an amazing mix! I have not dabbled into making my own sauces but I buy a lot of locally made stuff. I’m a sucker for the datil mustard based bbq sauces that are made around North FL.
I have that same slow cooker. You're not supposed to shut the sides of it while cooking (don't know why. The directions say not to) the clips are for when transporting only. Looks delish!
PLEASE put a recipe in the comments. When we are cooking or trying ot cook we cant be flipping back and forth to web sites and or sliding the cursor to find ingredients and times etc. thank you.
Used this method as my first pulled pork, and even ordered the same slow cooker from Amazon ... Based on the amount of liquid in the crock at the end of 10 hours, I think adding 1/4 cup of water is unnecessary. Perhaps 1/4 cup white wine instead ? Anyway, used my own rub that I smoke with and ... it came out perfect ! This has earned a spot in my card file. Thanks !
Got a family reunion coming up .... perfect
Looks awesome. Be careful with the locking mechanisms, they’re meant for transport, they can cause your lid to shatter if they’re engaged while cooking 😮.
Not an issue with this particular slow cooker; the cover has a small holes for when using the probe that also serve as a vent hole.
When you said pulled pork quesadillas 😮 yesss
This was exactly what I was looking for! Awesome, Dustin. I don't have a grill atm but I do have my trusty Cuisinart slow cooker... and this recipe looks killer! Thanks 🤜💥🤛
Edit: Followed this recipe using Fire & Smoke 'Pork Perfect' for my rub, Sonny's BBQ Sweet sauce, only half a large white onion, about 3/4 cup of water (because my chunk of meat was almost twice the size of yours)... and it turned out DELICIOUS! The only thing I'd add for people is to turn that chunk of meat over halfway through your cooking time. I had originally set my slow cooker for the 10 hours, and afterwards the bottom was tender but the top still tough. So I had to flip it over and give it just as long that side. Which means I left mine in the slow cooker 20 hours. But dang it turned out heavenly tender and flavorful. Made sliders using Sister Schubert's Dinner Yeast Rolls, side of potato salad and baked beans. 😇
Hey Jim, that’s wild you had to cook it for 20 hours but glad you let everyone know your experience. I can envision those pork sliders now and I’m thinking I need to make this again this week. Thanks for sharing your experience with this recipe.
Bro's meat is twice your size? Damn
@@dustinmurraycooking3935 What size pork roast did you use?
Great video! Living in Texas I need to use the crockpot as much as possible, it’s way too hot to use the oven! I will be making this tomorrow, can’t wait!
I can only imagine how hot is out there right now. Let us know how it turns out for you and what additions or tweaks you made to make it more unique
Thank you for Showing how to set the slow cooker.I am a pet master and barely used the oven, so that was very useful.Thank you, thank you.Thank you.Thank you're the first person to do that that i've seen Do that on a video!❤❤❤❤😊😊😊😊😊😊
Cool I’m definitely going to have to give that a try. I do something similar, but very different contradiction, I know. You’re using the Boston boat and creating your pulled pork well just below the Boston butt on the pig you have what’s known as the picnic roast. If you were to take this particular cut of pork and dry curate. You would get an absolute amazing meal imagine pulled pork but bacon flavor.🤯 it really isn’t all that difficult to make up your own dry cured bacon. Once you start doing it, you can make everything from streaky rashers back rushers shoulder, a bacon collar of bacon. All you need to do is get your dry cured salt weigh out the shoulder of pork and add the correct amount of salt. Leave the fat on the Polk and Rub in the curing salt all over. Place in a vacuum seal bag and seal it put it in the crisper drawer in your fridge. Once a day flip it over do this for about 10 days to two weeks. Take it out of the vacuum, sealed bag give it a rinse to wash off the curing salt. Place in a large pot on your stove with water, bring to the boil, and then simmer for several hours. Remove the shoulder of bacon from the water. If there is any scum from the fat floating on top of the water remove. Shred up a whole head of cabbage and throw it into that bacon water. The flavour from the bacon, the fat, the bone marrow, and the salt will infuse into the cabbage. Making it super delicious pull apart your shoulder of baking, removing the fat and the bone place all your meat into a bowl serve up with the cabbage and potatoes super simple meal, but absolutely delicious. Pulled pork but bacon flavour have made it from any of my North American friends and they all love it. Typical traditional, Irish dish, bacon, cabbage, and potatoes.
You can also leave out the BBQ sauce and add it in later if there are some who want it without BBQ sauce and some who do. It will work equally well.
Hey Lance, that is an excellent point. We usually like the little bit of flavor it adds while cooking but you could most definitely skip the sauce and it will still come out very juicy. Thanks for the tip because I’m sure there’s many out there that this will help.
Bro he's doing it for him self lol
@@dustinmurraycooking3935I think how you did it was percent! Especially the onions!
😂😂@@dustinmurraycooking3935
Sweet baby ray's is also my go to sauce! Used to be the jack Daniel's BBQ sauce but they don't make it anymore.
they do!
I’ll do this tomorrow! Excellent recipe. Thank you!
I cover mine in mustard and a half a can of Dr Pepper. I add the bbq sauce when it’s got about 2 hrs left.
Already had one going in the crockpot when I came upon this, but when I saw you add the onions I went back and did that! Only 7 more long hours...
I know a lot of people and your video is about to blow up! I'm not gonna tell you who I am but you're about to go viral!
Great recipe, I’ll have to give it a try.
Thanks Britnee! Let us know how you like it and what you did differently to make it unique.
Great and simple. Instead of water I use broth and add one whole jalapeno for flavor. I add the bbq sauce after I shred it. Either way its good.
great video, will be making this today!
Great job and thank you. I'm in charge of dinner tonight lol
OK I See you do your Thing love it I knew how to make this but I love to see how others cook just to get new ideas or just to see how others use different ways of cooking things I cook 👏🏾👏🏾👏🏾👏🏾great job
I followed your directions 100% and just used the seasoning and BBQ sauce of my choice and it came out PERFECT. I put it in my crockpot for about 10 hours and the bone pulled right out. Thank you for the simple recipe. I will be doing this again. 👍🏾👍🏾👍🏾
You better make damn sure it's hot enough, or you might get a parasite and die. Don't fck around with pork make sure it's done 👌
Another way is start it outside on a smoker for and hour or 2 to get a good bark and finish it up in the slow cooker or the oven.
The Onions make this recipe a Home Run! Well done D!
Thanks for sharing!
A sweet vinegar based sauce is so good on it Dustin. You have to try it.
Thanks for the tips. Question - What was the weight of your pork roast?
Bout to try this I’m using a can and a half of Coca-Cola instead of water and I put some hot honey on top of it after I seasoned it can’t wait
I usually put it on a pan and brush on sauce again, put in oven on broil to caramelize the sauce
Good job. Great EASY recipe. The only thing the frugal side of me would have said is. You should have poured the water into the empty Baby Ray's bottle first, shook it up and then poured it into the pot. Waist not want not. So hungry now.
Thanks Gary! I never think about pouring water in the bottle to utilize every drop of it but I will now. Thanks for the tip!
Thanks for the recipe!!
Y'all know you are not supposed to lock a slow cooker top while cooking, right? Is only for transport.
Any out there that brown the roast prior to starting the cook? The first recipe I got called for browning so I've not tried raw straight into the cooker. I find the browning does yield a few pieces here and there that are actually crispy like a wood smoked butt. I've not made one thats been even remotely dry.... Thanks
Hey Erik, that is a great idea. I never thought about browning or getting that crispy bark like outer layer for this style of pulled pork. Makes a lot of sense and I will definitely be trying that out in the future. Thanks for the tip!
Personally, I don’t think the browning is necessary.
I've always browned before slow cooker, throw it on the grill get all edges, then into slow cooker, I've even put it straight on the stove grate, all sides get the markings on it.
I've also seared it in a pan with oil get all sides then to slow cooker.
I prefer pan I guess the oil is what got me. Yummy taste
Great video, it's called a rub cause you have to rub it in.. lol
Thank you for the recipe 👍
🤣🤣 you are correct! I have a tendency to forget the rubbing in part lol. Glad you enjoyed the video and I’m going to remember next time…
13:32 awesome man!! Enjoy watching your videos
im buying that everglazed
Awesome! Let us know how you like it.
Pulled pork is delicious!
Where do you get Everglades rub
I like this recipe, easy...
Thank you Lidia! It is very easy and very delicious.
I'm a big fan of sweet baby rays
What was your dry rub , my guess is paprika ,Cummins, garlic , pepper ,Cayenne and what else ?
Hey Haydeh, the dry rub is a pre packaged rub from Evergladez Seasonings and is just their rub flavor. Here is a link for the exact rub I used amzn.to/3NZUkmy
@@dustinmurraycooking3935
Hey, Dustin, this looks awesome. I'm a southerner stuck up north for a bit. What size butt, and slow cooker would you recommend for me to recreate this gorgeous BBQ?
Hey Eartha, I hate to hear you’re stuck up north for a bit but definitely enjoy the experience and slightly cooler weather than we have in the south. The size of the butt will depend on how many you are feeding and how much you want as leftovers but generally anything in the 5-10lb range is great. From there you can always trim down to your liking and grind the trimmings to make some great sausage. I used a 6qt in this video which we really like. Here is a link for the exact slow cooker I used. amzn.to/3OeJEA4
To the point. Ty
Do you keep all the juice from the bottom in the fridge seperate from leftovers and use it to reheat? Never had this before but want to try it.
Thank you!!! I’ve been dying to make some yummy pulled pork but I’ve been discouraged to do so bc it seems so tedious!! But after seeing this, I am going to try it!!! I’ll let you know how it turns out!!! Can’t wait!!!!!!
Hey Seraphine, this way of cooking pulled pork is so simple and easy. Please let us know how it turns out for you.
You can also add 'liquid smoke' to get the smoky flavour
What spices are in that rub you used? I'd like to replicate it.
I did this overnight and woke up to juice all over my counter!!! Ugh any ideas how to not let that happen?
I have a half boston butt that's 2.5 lbs. Any recommendations on cook time? Would it be halved and cook for 5 hours on low? Thanks!
Instead of adding your bbq at start. Try adding 2 cups of coka cola. Drain off with ur juice at the end. Then add your bbq sauce of choice with juice as needed.
Dustin, did you cut any of the fat cap off before cooking?
How many pounds is your roast and how long n crockpot on low or high? Maybe I missed it.
Just wondering what the Everglades rub tastes like as it’s not something I’ve ever seen in the U.K.? Is there a similar spice ?
Looks amazing btw 👍🏻
Hey, so the Everglades rub is a sweet rub with a little kick to it. There’s nothing that I can compare it to because it is slightly different than everything else I’ve tried. It’s a hint of sweetness and kick but nothing overly bearing on either.
Salt pepper and paprika?
Or maybe 5 spices?
Wondering if it is like all purpose seasoning?
Also in UK and couldn't find everglades so going to try it with all purpose seasoning :) fingers crossed it works
You may have cooked it too long and made all the juice come out of the meat, if you did then use a kitchen grease separator to save the meat juices, then put some back into the meat to redistribute and moisturize the pork meat. The natural gelatin will increase the mouth feel and make it silky to the palate. Also don't put the sauce on until after you have pulled the pork, it just wants to cook in its own natural juices until done.
I agree I add some of the juice if I cooked it to long. I do it with turkey seperate the fat and pour it on the slices and everyone says i make the best thanksgiving turkey. You sound like a good cook. I'm Italian but I can cook many different foods.
They do sell slow cooker liner bags.
Use the liquid to make gravy serve over rice or potatoes
Hey Edward, Excellent tip. I do this often and it makes a killer gravy.
can i put beans in there too
how do i print the recipe
I like making deep holes around the entire pork than adding cloves of garlic inside of the holes, it’s simply amazing. Bon apetite’
Hey Sylvia, this is an excellent tip! I will be trying this next time for sure.
Sarap naman niyan
Te mamaste !!!!!!!!
estás bromeando??
Why don’t you season BEFORE you put the butter in the pot?
Pull pork turnout awesome
Hey Robert, thats great to hear! Did you try anything different than I did in the video?
how long did you cook it for and on what setting
He tells you in the video mate
Hey Brett, I cook it on low for a minimum of 8 hours but usually try to get 10-12 hours of cook time. Hope this helps.
Mine’s been cookin for like 5 hours and still isn’t falling apart
I usually cook mine for a minimum of 8 hours on low. The size of the pork butt/shoulder will determine how long it needs to be on. You can always flip it at the 4-5 hour mark to help the cooking process. Let me know how it turns out for you.
@@dustinmurraycooking3935 Right, 8 hours is the minimum, 12 hours or more is typical.
I can't find any videos that tell you the weight of the loin they're putting in. I have a bunch of frozen loin slices that I would love to make shredded bbq with but have no idea how many ounces are in these big pork loins they are putting in the crock pots. Have seen five videos so far with nobody giving me the weight!
Finally a comment that wasn’t posted forever ago! You can use any size! Seriously. Throw it in add your spices and onion. And let it go until it’s fork tender. I’ve used small ones and a 9lb one. The bigger the more time and spices. You can’t mess it up! You’ve got this! Throw them in and get cookin!!
I have just cooked a 1.8kg butt for eleven hours in a 3.5l crockpot and it was perfect!!
I did not even think to tell the size pork butt I was using or how many people we were feeding. Basic rule of thumb for pulled pork is 1/3 pound of cooked pork per person. Pork will lose on average half its weight from raw to cooked. In this video I was using a 5lb pork butt. We knew we would have left overs for the next day and we were cooking for 5 people. So around 2.5lbs cooked pork which would feed roughly 7-8 people per the guidelines listed above. Hope this helps.
That's a bougouise slow cooker , mr Murray. What did ya give for it ?
Hey Black Bob, I believe I paid $110 for this one several years ago. It may be bougouise but it has withstood a lot of cooking and moving lol. You can definitely cook this meal with a super cheap slow cooker as well though.
how many kg is that piece of pork ?
This was close to 6lbs so just under 3kg. Hope this helps.
What is a Boston butt?
What degree?....low
I couldn't help but noticed that your bowl is broken on the lip. If that was my bowl, my wife would throw all of the bowls in the set away and get new ones.
Nothing safer than grabbing a raw pork butter then picking up a seasoning bottle. You need to learn safe food handling practices
I hope you sharpened that knife since making this video.
I'm on 2x speed and it's still slow
I use rub some butt rub for Lowe's and some of that bbq sauce you use
I have not tried that rub before. I will try it out on some future BBQ. Thanks for the comment Carole.
I'm gonna guess that you are a Capricorn.
I'm thinking McRib
That sounds amazing right now!
@@dustinmurraycooking3935 also try the hickory and brown sugar BBQ sauce. It's my favorite, especially on ribs.
@@The_Dougie I will definitely pick that up next time I’m in the store. What’s your favorite way to cook your ribs?
@@DustinMurray I usually use a pellet smoker
@Doug and Kay I use a pellet grill for my ribs as well. I usually use a modified version of the 3-2-1 method. I feel like when I stick strictly to that method they come out overcooked (good, falling off the bone) which is why I modify it slightly with the times so I get less pull back from the bone but still juicy and tender.
While “slicing” your onion, it was very apparent that your knife was dull. You were crushing the onion as much as you were cutting it.
The sexual I'm going to quit watching it because of the sexual ad that's on there
Why do people always put disgusting onions in everything. Nasty taste and texture
Well most of us adults don't have a wimpy little baby palette so we like it
This is the bbq sauce I use too!!! It is hands down the best and what got me into bbq to begin with! I’ve always been a bit put off by some of the stronger tasting ones. What size and cut do I need to get for 3 people?
For pulled pork I like to use a pork butt/pork shoulder with bone in. With pork they say to estimate 1/3lb per person of cooked pork. Raw pork will lose about half its weight when cooked. With this estimate a 2lb pork butt would yield 1lb cooked and enough for 3 people. Everyone wants left overs though so I could go for a 3.5-4lb pork butt for feeding 3-4 people. Hope this helps.
i am 14 and i made it so easy
I'm 16 and going to make it tmrw
Bro. Sharpen your knife 😅
I was thinking needs to hold the knife better and tuck his finger lol
beat me by a month
Why do you use a rub that people now have to buy ?
Don't think your supposed to clamp lid down when cooking!
Sweet Baby Ray's changed their recipe. It's now loaded with high fructose corn syrup so it's not a sauce anymore. It's now a BBQ syrup. Time to fine a real BBQ sauce!
Hey Paul, what BBQ sauce would you recommend. We have several that we us but I always like to hear about new sauces to try. Thanks!
@@dustinmurraycooking3935 I make my own sauce that's in the style of the Pee-Dee region of South Carolina. It's almost a cross between the mustard sauce of SC and the vinegar sauce of Eastern NC.
@@paulwojcik6339 that sounds like an amazing mix! I have not dabbled into making my own sauces but I buy a lot of locally made stuff. I’m a sucker for the datil mustard based bbq sauces that are made around North FL.
Sauce of Beano
They now have a no sugar added bbq sauce. I got a bottle from Winco. It tasted great
Nice and to the point, making it tonight. Thanks bro
I have that same slow cooker. You're not supposed to shut the sides of it while cooking (don't know why. The directions say not to) the clips are for when transporting only. Looks delish!
I'm about to try your recipe in the morning. Thanks for sharing
About how many adults do you think this recipe can feed? Thanks for the video!
Be nice if you put the directions in the video description
Job well done that’s the same process we use here at our home in NC
That looks amazing, thank you so much. God Bless you and yours
Better with Sticky Fingers BBQ sauce.
Bro I came for the spices 😢
I save the juice and use it instead of water in my rice cooker.
This sounds heavenly! I will be putting this to use. Thanks for the tip!
I did that too and it was good
need to sharpen that knife
I use Masterpiece BBQ. The taste is superior compared to Baby Rey's.
Wow very easy
PLEASE put a recipe in the comments. When we are cooking or trying ot cook we cant be flipping back and forth to web sites and or sliding the cursor to find ingredients and times etc. thank you.
My cooker at low is 100 degrees, so no. I'm also wondering why you didn't put more sauce into the meat after you pulled it apart ?
Wish I had a bowl of that right now!
What the hell I tried to do that in the slow cooker and I got blobs of fat. I had it on low for 8 hours.. it’s b.s