Hey everyone! Thanks so much for watching. I'm glad so many new people are joining the channel! I did want to clarify because I forgot to say in the video. I did drain most of the fat from the pan because mixing the pork! Sorry I didn't add that info in. Thanks again!
@@AngryBullBBQ it should work. i just wanted to be extra and buy the lard. haha. but the tallow will have a strong taste than the leaf lard, not saying that it's a bad thing. just something to keep in mind.
I like that when you taste it you don't do some form of reaction. Please don't feel obligated to, cause I really appreciate that you just go into things you notice and like and maybe would try differently. That to me means more than some *head turn* "mmmmmm"
@@shevellelewis4510 it happens unknowingly though. making video with food is really hard so i dont judge anyone's style in which they do it. they're doing it the way that's easiest for them. which is why i'm still playing around with some things. haha
I've been doing the same technique for 10 years. Glad to see a video about it. Sometimes I cheat and do the final bake in the electric oven since I'm only adding heat and no more smoke. Great job 🤙
Joe …….. absolutely fantastic pulled pork technique. Absolute game changer. Just made it tonight. Phenomenal. Super moist without being watery. Incredible smoke flavor and bark. I am sending everyone over to your channel. Well Done👍
Used this method today on my Grilla Grills Chimp pellet smoker. As always, temps need to be reduced compared to the offset smokers. Ramped up from 210 to 250 over an 8 hour total cook time and 90 minutes rest. I will never go back to the old way. Best ever. Thanks Joe.
I cannot believe my years with smoking pork butt, I never thought of breaking it down. What a great idea to incorporate more bark! Thank you for the tip!
I just tried this method over the past weekend on my Recteq pellet smoker. 5 hrs at 275 deg then covered with some smoked and rendered bacon lard & pork fat cubes poured over the meat. Bumped up smoker to 300 and it took another hour for perfect tenderness. OMG this was amazing and much easier than my normal way, thanks Joe!!
Sheesh! That sounds better than mine! Haha. Glad to hear. Idk if you have Instagram, but if you do, I would love to see some pictures next time you do it. Tag me @knoxavebbq
When I make carnitas, I'll finish them in the oven on broil for about 5 minutes and that's taking golf ball sized pieces. The crunch and texture is exquisite. Never ever had I thought to start with smaller chunks on the smoker. Creating a similar method as the carnitas.
I really like the logic behind this cooking method. My personal habit was screaming at you for taking out the bone, but it wouldn’t be the first time I had learned something incorrectly and had to overcome that habit. The results certainly look great! I’ll definitely be trying this method. Thanks for the video!
Haha. Just because I did it on a video doesn’t mean it’s right or it works the best. You could try it and you might prefer the traditional method. I’m here more to test the norms and see where it goes, whether it better or not. But I know what you mean. I thought about it too while I was doing it. Haha
@@grlmgor because i think it's important to learn how to process your own meat, not everyone has access to boneless shoulders, the two pack can be wasteful sometimes because it's too much food, and it's not always cheaper to buy meats that is already processed.
Try pouring off the jus and mixing it with sauce on the side, then using that as a topper. It seriously helps every bottled bbq sauce be a better form of itself.
Great idea cutting it up, also shortens the overnight cooks. Can also toast buns with a little butter to improve the dry-bun problem you often get with pulled pork.
OK, this is one of those simple but brilliant ideas that makes a ton of sense! I'll have to try it next time I make pulled pork. I also like the video editing. Nice work all the way around!
@@knoxavebbq Oh yeah definitely will and will post pictures on my Instagram as well making it for a work lunch. Don't know how I've never thought of it or seen it before
DON'T SLEEP ON THIS, THIS DUDE'S METHOD IS BY FAR AND AWAY THE BEST WAY TO SMOKE PORK BUTT FOR PULLED PORK.....SOOOOOOOOOOOO MUCH GREAT BARK and IT stayed juicy as hell, even putting in fridge overnight and eating the next day!!!!! I tried this method without the lard (only cause my wife didn't want that) for a Raiders tailgate this past season and it only took me about 4 hours to get meat to 200*. I normally don't wrap pork butt and it takes me at 225* close to 24 hours. This much bark, 4 hours vs. 24....PLEASE.....THIS DUDE IS A PITMASTER SMOKIN GENIUS!!!! THX FOR SHARING BRO!!!
@@knoxavebbq whaaaaaaaaaaaaat, being the winner of the 2023 Raiders Fan Of The Year contest I take it all back then LOLOL. Just kiddin! I rarely did pork butt because it took 24 hours and there wasn't enough bark to make it really that great. Brisket was always my go to to blow peoples minds with my smoke skills but now, it's this recipe! Well, and my bacon wrapped shrimp, stuffed with crab and cheese ;) Subscribed to your channel with notifications for all your posts. Lookin forward to another mind blow brother! And btw, I think you guys/da Bears are gonna blow it up this year, good luck they really "smoked it" with the roster they built this offseason. I was in the Raiders "inner circle" at the draft 10 rows back from the stage when your boy, Caleb came up to the stage for the first pick! Good luck this season, bout time both our franchises become the beasts we've always been again and I think it's bout to happen for both of us in the next 3 years or so!
Just got my creole dirt from Lillie's Q after watching your shrimp video.. Love it! Far less salty than my beloved Tony C's but has equal punch, so I think it will be great for naturally salty foods without going too far
I discovered this accidentally when the store was out of whole pork shoulder and only had small roasts. I bought 2 and liked the results enough to start cutting them up all the time.
Man that was an awesome cook! I want to try this method next time and see the results for myself. The bark is definitely my favorite part, so that's a win ha
Interesting technique. I can't argue that the best part is bark where all the flavor lives. I'll give that a shot once the chicago thaw is rolls around.
Aldi sells boneless pork butts for $2.99/lb. I only use these for catering or personally. More area to get bark, and cook way faster. Wrap. Get a fat separator, and put the juices back in.
Yeaaa…. I was really tempted to just grab that, but I also wanted to do a video of deboning it as well. Haha. It’s alright, it’s an easy cook. Just get it hot and go back inside it leave for a few hours. Haha.
That was first class. I've seen so many times cooked with bone in for the marrow and cooks faster. I like the cabbage looked good but I'd put in in the food processor. The bread, you have to toast the bottom piece to protect from moisture dripping through ? If you are afraid of changing flavor profile USE MAYONNAISE TOAST BOTH SIDES. NEAL. KEEP UP THE GOOD EFFORT.
Lol! You’re right. I really didn’t think the buns were gonna be that stale. I got them 2 days before shooting! I was annoyed… haha. Thanks for watching.
aye! thanks so much. i appreciate it. why the lard? because I wanted to cook in it's own fat for it a bit. It don't need it, but it will help it cook a bit faster and stay a bit more moist.
I worked for a food truck that held their pork butt in hotel pans and in an oven with Saran Wrap. I was grossed out by the method at first glance but after tasting it, it was the only “confit” wrap that didn’t destroy the smokiness.
Good call and method. I would only say that a few of the pieces that you get falling off that bone make it worth it to keep it in but cut it so you have that coverage of meat and piece out the rest to equal thickness so you can manage that equal cook time. Also with so many people looking for Brisket alternatives it was nice to see a Pork video.
I have been thinking about this for a while but could never bring myself to cutting it all up. Got close once while doing smoked and sous vide carnitas
So as far as making that slaw with what we have around. I have some Miracle Whip, 3 year old (not aged, just sitting around) apple cider vinegar, and stuff like sugar and a bunch of dried spices that have lost a lot of flavor. I think I have some bottled lemon juice in the back of my fridge. Oh yea I also have one of those chopped garlic little jars with oil.
Looks so good! Going to try this method whenever I try my second cook. Think it'll really help with pellet smoking to get better smoke/bark. My first cook with ribs a few weeks ago went pretty well using your advice - still a bit scared to try brisket but this seems relatively easy and super tasty. Trying to start with stuff that is more forgiving like pork belly burnt ends or chicken thighs 😂
Hey man, it’ll never get easier by avoiding it. If you wanna get better at it, you just gotta do it. Haha. I’ve had a lot of messed up briskets, but it always still pretty good even thought it wasn’t great. It’s the only way to grow.
Funniest dumb move I did regarding brisket after getting my smoker...I couldn't find brisket, but saw corned beef brisket. Smoked it for hours. 😂 My poor family tried real hard to act like it was good. 😂
I'll definitely try this, noticed the cook was kinda long for having it cut up. , maybe I missed the temp u were cooking at,, will absolutely try ur slaw!
Hey everyone! Thanks so much for watching. I'm glad so many new people are joining the channel! I did want to clarify because I forgot to say in the video. I did drain most of the fat from the pan because mixing the pork! Sorry I didn't add that info in. Thanks again!
Oops now I see it lol
what are thoughts of using pork shoulder lard or brisket tallow instead of the leap lard?
@@AngryBullBBQ it should work. i just wanted to be extra and buy the lard. haha. but the tallow will have a strong taste than the leaf lard, not saying that it's a bad thing. just something to keep in mind.
@@knoxavebbq thank you.
I like that when you taste it you don't do some form of reaction. Please don't feel obligated to, cause I really appreciate that you just go into things you notice and like and maybe would try differently. That to me means more than some *head turn* "mmmmmm"
Don’t worry. I’m not an actor. I can’t do that kind of stuff. Haha
You are my type of guy. 💯
Yea, all of that smacking and talking with their mouths full and acting like they're having an orgasm is nauseating.
@@shevellelewis4510 it happens unknowingly though. making video with food is really hard so i dont judge anyone's style in which they do it. they're doing it the way that's easiest for them. which is why i'm still playing around with some things. haha
Thanks for keeping it real ...
I didn't need another bbq channel, until I saw this, like your style, looking forward to learning more
Lol! Appreciate it. Check out my older content while you wait.
I've been doing the same technique for 10 years. Glad to see a video about it. Sometimes I cheat and do the final bake in the electric oven since I'm only adding heat and no more smoke. Great job 🤙
As long as it’s good in the end I don’t think it matters. Thanks for watching!
Finishing a butcher paper wrapped pork butt in a Nesco Roaster is my "hack" as well.
Joe …….. absolutely fantastic pulled pork technique. Absolute game changer. Just made it tonight. Phenomenal. Super moist without being watery. Incredible smoke flavor and bark. I am sending everyone over to your channel. Well Done👍
🙏 thanks so much! I appreciate that. Glad it turned out great!
Joe thanks for your help on that pork shoulder, I did it boneless and it can out beautiful. More bark.
aye! awesome. glad to hear .
Used this method today on my Grilla Grills Chimp pellet smoker. As always, temps need to be reduced compared to the offset smokers. Ramped up from 210 to 250 over an 8 hour total cook time and 90 minutes rest. I will never go back to the old way. Best ever. Thanks Joe.
Aye! Love to hear it. Thanks for watching and trying it out.
I cannot believe my years with smoking pork butt, I never thought of breaking it down. What a great idea to incorporate more bark! Thank you for the tip!
Give it a shot. Who knows, maybe you’ll like the old way better.
Such a good idea!! Everything from the pork to the slaw to the sandwich looks so delicious 🤤
thanks! appreciate you always dropping in.
I butterflyed a small boston butt and noticed how much more bark it got. Great method, great video. Keep it up!
Good stuff man
What a unique/creative way of doing pulled pork. That bbq sauce is one of my go to favorite store bought sauces also.
Yea. Charlie makes some good sauces.
Man, I can’t wait to try this method!
Yea! Give it a shot. Let me know how it goes.
The Kewpie mayo - that’s one of my secret ingredients too! Looks great!
It’s the good stuff. Haha. Thanks for watching.
I just tried this method over the past weekend on my Recteq pellet smoker. 5 hrs at 275 deg then covered with some smoked and rendered bacon lard & pork fat cubes poured over the meat. Bumped up smoker to 300 and it took another hour for perfect tenderness. OMG this was amazing and much easier than my normal way, thanks Joe!!
Sheesh! That sounds better than mine! Haha. Glad to hear. Idk if you have Instagram, but if you do, I would love to see some pictures next time you do it. Tag me @knoxavebbq
@@knoxavebbq Unfortunately I’m not on any socials, kinda stubborn about that🤣
@@deanm5325 understandable. i wouldn't continue if i didn't have to.
When I make carnitas, I'll finish them in the oven on broil for about 5 minutes and that's taking golf ball sized pieces. The crunch and texture is exquisite.
Never ever had I thought to start with smaller chunks on the smoker. Creating a similar method as the carnitas.
That sounds great. Appreciate you watching!
Love the extra bark with this approach. I’m going to be trying this soon
👍
I really like the logic behind this cooking method. My personal habit was screaming at you for taking out the bone, but it wouldn’t be the first time I had learned something incorrectly and had to overcome that habit. The results certainly look great! I’ll definitely be trying this method. Thanks for the video!
Haha. Just because I did it on a video doesn’t mean it’s right or it works the best. You could try it and you might prefer the traditional method. I’m here more to test the norms and see where it goes, whether it better or not. But I know what you mean. I thought about it too while I was doing it. Haha
@@knoxavebbq Why not just buy 2 boneless pork shoulder. As it would be cheaper and already done for you?
@@grlmgor because i think it's important to learn how to process your own meat, not everyone has access to boneless shoulders, the two pack can be wasteful sometimes because it's too much food, and it's not always cheaper to buy meats that is already processed.
Try pouring off the jus and mixing it with sauce on the side, then using that as a topper. It seriously helps every bottled bbq sauce be a better form of itself.
Thanks for watching!
interesting - pork shoulder is only really sold bonless in the UK so this technique would suit me down to the ground! Will be trying it - thanks!
Oh man. That’s perfect then! Haha. Hope you enjoy it. Thanks for watching
I’ve been cutting my butts in half for years. I still keep the bone in cuts smoke time with more bark and smoke. Nice vid. 👍🏻
Great technique. Smart advice. Thank you.
Thanks for checking out another video!
Late to the party, but someone on Reddit pointed me this way. Going to give this a go here shortly. Thanks for the video!
Great idea cutting it up, also shortens the overnight cooks. Can also toast buns with a little butter to improve the dry-bun problem you often get with pulled pork.
Give it a shot!
OK, this is one of those simple but brilliant ideas that makes a ton of sense! I'll have to try it next time I make pulled pork. I also like the video editing. Nice work all the way around!
Haha. Thanks man
That may be the best looking pulled pork I've ever seen. Looks absolutely delicious!
It’s good
Add grated white onion to your slaw youll thank me. Solid method I enjoyed this video
Thanks for watching!
Trying this for a pork butt tomorrow so excited think this going to turn out awesome. So much more flavor smoke and bark.
awesome! let me know how it goes!
@@knoxavebbq Oh yeah definitely will and will post pictures on my Instagram as well making it for a work lunch. Don't know how I've never thought of it or seen it before
DON'T SLEEP ON THIS, THIS DUDE'S METHOD IS BY FAR AND AWAY THE BEST WAY TO SMOKE PORK BUTT FOR PULLED PORK.....SOOOOOOOOOOOO MUCH GREAT BARK and IT stayed juicy as hell, even putting in fridge overnight and eating the next day!!!!! I tried this method without the lard (only cause my wife didn't want that) for a Raiders tailgate this past season and it only took me about 4 hours to get meat to 200*. I normally don't wrap pork butt and it takes me at 225* close to 24 hours. This much bark, 4 hours vs. 24....PLEASE.....THIS DUDE IS A PITMASTER SMOKIN GENIUS!!!! THX FOR SHARING BRO!!!
Wow. Thank you for the ringing endorsement! Even though I’m a bears fan. Lol. I appreciate it.
@@knoxavebbq whaaaaaaaaaaaaat, being the winner of the 2023 Raiders Fan Of The Year contest I take it all back then LOLOL. Just kiddin! I rarely did pork butt because it took 24 hours and there wasn't enough bark to make it really that great. Brisket was always my go to to blow peoples minds with my smoke skills but now, it's this recipe! Well, and my bacon wrapped shrimp, stuffed with crab and cheese ;) Subscribed to your channel with notifications for all your posts. Lookin forward to another mind blow brother! And btw, I think you guys/da Bears are gonna blow it up this year, good luck they really "smoked it" with the roster they built this offseason. I was in the Raiders "inner circle" at the draft 10 rows back from the stage when your boy, Caleb came up to the stage for the first pick! Good luck this season, bout time both our franchises become the beasts we've always been again and I think it's bout to happen for both of us in the next 3 years or so!
Just got my creole dirt from Lillie's Q after watching your shrimp video.. Love it! Far less salty than my beloved Tony C's but has equal punch, so I think it will be great for naturally salty foods without going too far
It’s a great rub. I wouldn’t say it was if it wasn’t. Haha.
Nice job changing it up! I’ll have to give this a try!
I discovered this accidentally when the store was out of whole pork shoulder and only had small roasts. I bought 2 and liked the results enough to start cutting them up all the time.
i love how most great ideas come out of accidents. haha
Man that was an awesome cook! I want to try this method next time and see the results for myself. The bark is definitely my favorite part, so that's a win ha
It turned out really good. Give it a shot!
Nice cook Joe. I love your channel as I always come away with something new. Please keep the content coming. 💯
Means a lot. Appreciate you watching!
Your one of the best Joe. Like how you plan your work and work the plan.
appreciate it
Fairly new to this channel so looking forward to seeing this! 🤘
welcome! definitely go check out the older videos. alot of good information there.
@@knoxavebbq thank you 🙏 will do!
Interesting technique. I can't argue that the best part is bark where all the flavor lives. I'll give that a shot once the chicago thaw is rolls around.
I did it a few weeks ago when it was 5 degrees in chicago with green wood. You’ll be around. Just keep it hot. Haha
Very awesome!! I kinda do the same except I like processing the country ribs and then smoking the rest.
Very cool. Thanks for watching.
Great tips. Consider adding some dill to that slaw, and a spicy Cajun mustard for the finish.
Oooo dill sounds. Honestly, I wouldn’t liked to make a completely different slaw but didn’t feel like wasting food. Lol
Well done my guy. Chef Tom does something similar as well.
Thanks for watching!
Aldi sells boneless pork butts for $2.99/lb. I only use these for catering or personally. More area to get bark, and cook way faster. Wrap. Get a fat separator, and put the juices back in.
Sounds great!
Wonderful! This is exactly what I had been thinking about but hadn't tried yet! But, this weekend....
Awesome. Hope it goes well!
Fantastic!! Echale!!
Thanks for watching!
I love Lillies sauces. Found them by chance and glad I did.
Yea. They make some good stuff!
I love this idea and the Costco shoulders are usually boneless already! Gonna try this weekend. 31 degrees and snow sounds like good bbq weather.
Yeaaa…. I was really tempted to just grab that, but I also wanted to do a video of deboning it as well. Haha. It’s alright, it’s an easy cook. Just get it hot and go back inside it leave for a few hours. Haha.
How long did you smoke before putting in the pan?
Dude, thank you so much for sharing this method. My next pulled pork cook will definitely be like this! Glad I found your channel!
Appreciate you watching! Glad you found it too. Haha
That was first class. I've seen so many times cooked with bone in for the marrow and cooks faster. I like the cabbage looked good but I'd put in in the food processor. The bread, you have to toast the bottom piece to protect from moisture dripping through ? If you are afraid of changing flavor profile USE MAYONNAISE TOAST BOTH SIDES. NEAL. KEEP UP THE GOOD EFFORT.
Try putting the shredded pork back in the smoker at 200 for some time for even more smoke flavor.
Man with all of that work, some homemade buns would have sent that into overdrive.
Lol! You’re right. I really didn’t think the buns were gonna be that stale. I got them 2 days before shooting! I was annoyed… haha. Thanks for watching.
@@knoxavebbq Great content, glad I found your videos!
great job WBBQ👍👍
👍👍
Your technique makes great sense, and it turned out awesome! Love the slaw recipe too👍😊
Thanks!
Excellent presentation Joe, thanks!
Thanks for watching!
Oh man, good idea. I love that bbq sauce. It’s always on hand at my house
Not too sweet and not too thick. Thanks for watching!
Damn, I never thought of doing it this way. I’m definitely going to try this! Looks amazing! Gonna check out that sauce as well. Awesome 👍
Definitely do! Thanks for watching!
Nice clever spin on a classic!
Appreciate it
Great Greetings from Germany!!!!
From Germany?! Whoa! That’s awesome. Haha. Thanks for watching.
I just watched your video of you watching this video! Haha. Thank you so much!
Man this look good and the amount of bark you had was amazing. Thank you for sharing will try this out.
thanks for watching!
Can’t wait to try this method!
Let me know how it goes!
Great hack, only way I make pulled pork now, the traditional way is just pulled pork and no smoke and no that much crispy burnt ends
Glad you like it!
Great video and tips, including the cole slaw! Thank you, Joe.
Awesome glad to hear you enjoyed it!
That looks amazing. The Lillie's sauce and rub is some good stuff. I'm going to give this a try next time I do a pork butt.
Yea. It’s good stuff!
First of all, I am really liking your channel: Quick question: why the lard? Can you do it the same way without the lard?
aye! thanks so much. i appreciate it. why the lard? because I wanted to cook in it's own fat for it a bit. It don't need it, but it will help it cook a bit faster and stay a bit more moist.
Going to try this on my next cook - bark turned out great
awesome! if you have instagram, tag me in a video so i can share it!
I worked for a food truck that held their pork butt in hotel pans and in an oven with Saran Wrap. I was grossed out by the method at first glance but after tasting it, it was the only “confit” wrap that didn’t destroy the smokiness.
Sounds good to me! Haha. Thanks for watching.
The lillie’s Q Gold is fantastic on pulled pork. I miss going to Lillie’s Q pre pandemic… 😢 Great video, gonna try it for sure…
Definitely give it a shot!
Looks great! Great idea to pump up the smoke flavor. 🍻
Appreciate. Thanks for watching!
Lillie's bbq sauce is ridiculously good.
Yea. I like it a lot.
Cutting it into chunks to double the smoked surface area.. genius.
Thanks! it's something that i've been wanting to try for a while but glad i did it!
Great idea! I will have to try it this way on my next smoke!
Give it shot. Thanks for watching!
Good call and method. I would only say that a few of the pieces that you get falling off that bone make it worth it to keep it in but cut it so you have that coverage of meat and piece out the rest to equal thickness so you can manage that equal cook time. Also with so many people looking for Brisket alternatives it was nice to see a Pork video.
definitely. I agree with everything you said.
Always happy to see new methods and ideas. I might have to give that de-boned Costco butt another try now.
Yes. The Costco butts would be great for this. Haha
I tried it the old way is the best way if you know what you’re doing it is better
Solid move! I'll be trying this one.
Thanks for watching!
Kewpie mayo ftw! Great video, so many good points and tips to boost all the flavors.
Haha. Appreciate it. Thanks for watching
Thanks for giving us something different.
Thanks for watching!
I have been thinking about this for a while but could never bring myself to cutting it all up. Got close once while doing smoked and sous vide carnitas
Haha. Definitely try it out next time!
Wow that looks amazing!
Thanks. Appreciate it!
So as far as making that slaw with what we have around. I have some Miracle Whip, 3 year old (not aged, just sitting around) apple cider vinegar, and stuff like sugar and a bunch of dried spices that have lost a lot of flavor. I think I have some bottled lemon juice in the back of my fridge. Oh yea I also have one of those chopped garlic little jars with oil.
Sounds like the makings of an amazing slaw!
Great tip Joe Yim. Thnks for share 👏🏼🔥🥳
Thanks for watching!
I love this idea. Thanks for the video.
Appreciate you watching! Hope you check out my other videos
@@knoxavebbq Will do!
Looks so good! Going to try this method whenever I try my second cook. Think it'll really help with pellet smoking to get better smoke/bark. My first cook with ribs a few weeks ago went pretty well using your advice - still a bit scared to try brisket but this seems relatively easy and super tasty.
Trying to start with stuff that is more forgiving like pork belly burnt ends or chicken thighs 😂
Hey man, it’ll never get easier by avoiding it. If you wanna get better at it, you just gotta do it. Haha. I’ve had a lot of messed up briskets, but it always still pretty good even thought it wasn’t great. It’s the only way to grow.
Funniest dumb move I did regarding brisket after getting my smoker...I couldn't find brisket, but saw corned beef brisket. Smoked it for hours. 😂 My poor family tried real hard to act like it was good. 😂
Bro.....I've lived in NC my whole life. You just changed my whole world. Except for the high tomato content sauce.
Hahaha. I love a good vinegar sauce. Probably my preferred way to eat a pork sandwich.
Impressive! I will try this.
Thanks for watching!
Outside the box and Thank You Joe
Thanks for watching!
I’ve had this thought for awhile now just haven’t had time to experiment but now I don’t have to I know it will be just like I imagined lol
Go for it! Thanks for watching
you're a madman!
😈
Ohhh duhhh why haven’t I thought of that lol and I bet it cooks faster too. Thanks dude.
Haha. Appreciate you watching.
Love it!
Thanks for watching!
That looks really good
Thanks!
I'll definitely try this, noticed the cook was kinda long for having it cut up. , maybe I missed the temp u were cooking at,, will absolutely try ur slaw!
275-300. I’m in chicago so I was cook pretty hot because of the weather
Goes through all that trouble and then uses an un-toasted bun...
I personally like a squishy bun with pulled pork. 🤷♂️
Thanks for the tips!
Thanks for watching!
Nice man. Definitely gonna try this.
Go for it!
Amazing
Thanks for watching!
alright, that's a great idea. i don't know about tossing in the extra lard. i've never thought pulled pork ever needed MORE fat with it though.
That’s how I feel when ppl put tallow on brisket and beef ribs. Haha. It was just an experiment. I don’t think you need it, but I’m glad I added it.
love this one!
Appreciate it. Thanks for watching!
good job, Joe!!
Thanks for watching!
I stopped eating red meat but this pork sure looks tasty.
Whenever you’re ready, this video will be here for you.
This is amazing
Give it a shot!
Looked great and it was a fast cook
Thanks for watching!
This trick is clever! I'm doing this next time I get a pork butt
Go for it!