One of the great things about Chef JP is that he always sprinkles extra bits of knowledge throughout his recipe (“remember - cut the onyo with the grain!”). We get so much from each video. Big thanks to you, Chef! You’re the best! 🥇👨🏼🍳👏🏼
I'm just going to say it...Golly, I love this channel. Not only do we learn how to cook great, nutritious dishes, but we have so much fun and enjoyment watching how it is done! Please don't ever stop being you, Chef! 😂
I spread garlic butter on my buns and toast under the broiler. Toasted bread is always better to me and makes the bun more sturdy with all the sauce. Love the idea of the onions. Can you make an onion jam out of the leftovers?
Looks delicious! I actually like that Chef Jean-Pierre doesn't drown the meat in BBQ sauce. A lot of restaurants do, which I think they do sometimes to cover up dry overcooked or underseasoned pork. I like to just add the BBQ sauce on the bun and just a little in the pork.
I just tore up my grocery list and started a new one to include the pork shoulder and coleslaw ingredients plus the brioche buns. Can’t wait to make it ❤
Très belle recette... je fais mon Pulled Pork au Crock-Pot (oui le Chef Jean-Pierre vacrier :D ) avec une sauce BBQ de l'épicerie. Beaucoup d'oignons, j'adore le goût qu'ils ajoutent. Préparation la veille, je pars le Crock-Pot le matin et les voisins ont une odeur très agréable toute la journée 😉
Usually I peirce the meat and insert whole garlic 4 times. The water is 50% apple juice. Just wish it didn't take so long to cook but it's well worth it. Thanks Chef JP.
I love all the weird stuff my mom craved when she was pregnant with me. My favorite ice cream mix is rainbow sherbet and mint chocolate chip. As a teen my mom noticed me eating it and freaked out because she thought it was so gross but loved it when she was pregnant 😂
Chef, I almost dropped my phone when you showed us how to avoid a sneeze! That side view cracked me up! Also, your mama was one smart woman! This recipe sounds delicious and on a more personal note...if you get that "excited" over your food then your wife is a very lucky woman! 😊 Jack, thank you for the "out-takes" and/or "off camera" shots. A nice personal touch. 👍
❤ My dear friend and companion, Jeff, absolutely loves pulled pork sandwiches. Thanx, Chef Jean-Pierre, for this recipe and the proper technique to make them. ❤
I love it! Especially a fan of using dishes from recent videos to combine into new dishes! I'd like to see a week-long series where each recipe gets combined into the next!
Another great video Chef Jean-Pierre , i have a massive pork shoulder in the freezer , i might give this recipe a go. I would love to see your take on Pot au Feu or Bouillis Québecois , it would make for an interesting video, and so delicious!
Nothing better than good rustic food that tastes devine. In a time when everything is going so upscale Chef Jean Pierre knows food simply has to taste great. His recipes are affordable and his tips the best.
Another entertaining video ! This is a great alternative to smoking one outdoors for hours, or if you don't have a smoker or it's just to darn cold and you don't want to... Thanks' Chef Jean 👍
Chef Im dying for you to teach us how to make homemade pasta and fried chicken. So many recipes out there for both! I trust your methods more than anyone else. I just made your onion, and bacon quiche and it was simply amazing. These two recipes and methods I've been struggling to perfect. You the man JP!
The liquid left over would be wonderful used to make the masa for tamales. That would be an interesting episode. The pork would be a great filling as well. Thanks, Chef. I always enjoy your content, and the joy you demonstrate in demonstrating how to make things that are good to eat!
MMmm.. That sounds great using the liquid for tamales! 😋 I need to go get a bone-in pork shoulder!! ....I realized he cooked his in his Dutch oven, but do you think it would also work in a slow cooker? 🤔
@@bearpawz_ I just cooked a pork butt this past weekend, but it was a bit more than 10 pounds, not 4. The 4 lb one might fit in a slow cooker, if you can find one or have a butcher cut it in half on a band saw for you. (The good news for mine - the meat is wonderful on a smoker. The bad news, you don't get the stock left over to do tamales.)
Love pulled pork, but I actually use a pork loin. I sear it and then and put it in a slow cooker on a bed of onions and celery seasoned with a blend that I use and cover it with either my homemade chicken stock or pork stock and cook it for hours. Comes out easy to shred and super flavorful. Save the au jus for dipping sandwiches on thick crusted, sesame seeded Italian rolls. YUMMY!!!
I knew it was going to be a very good recipe, Chef JP, when I spotted the bottle of Cooper's Mark 😋 LOL Enjoyed the story about your Mom putting booze in all her food and the kids went to sleep early 🤣🥰 What a beautiful presentation, Chef JP. When you mentioned starting early to cook, reminded me of my Mom. She would start very early in the morning while we were sleeping and you can smell the aroma throughout the house which made it difficult to sleep 🤣 Sometimes we would fall back asleep and begin dreaming of food. I think my sister ate her pillow one time! Just kidding. Thank you for the recipe. This will be on our menu along with your coleslaw for Saturday 🥰😋
We have sweet southern cole slaw down here, it's a lot simpler made but that vinagrette looks pretty damn good, I think I'll give it a try the next time i cook a pork butt. I used to make pulled pork the way Gordan Ramsey did it, with chopping onions in half, setting the meat on top and cooking for 6 hours, this looked worlds better, sorry Gordon, if i cook it in an oven again I'm gonna do it this way! Absolutely love this guy, lol.
I just dont have words about Chef Jean, his briliant his funny and charismatic, extremely talented and definitely his my role model and an isnpiration for me to become like him. Chef u have a 23 year old fan here from Macedonia Ly! ps. hope u greet me in some of ur videos u will make me the happiest person alive 😁😄
Thank you Chef Jean-Pierre for this wonderful Pulled Pork Recipe! I have always been intimidated to try it but with your step by step instructions, I am sure I can master it!!!
It's one of those things where "the critical window" is 2 hours, but if you overdo it by another 2 hours nothing really bad happens. Obviously if you go on a weekend trip it will feel like wet saw dust in your mouth... but yeah, 5-7 hours before you crank up the heat. Or 8-9 hours if you get side tracked....
I lived in North Carolina for a third of my life and Texas for another third. Both have amazing barbecue, but the pulled pork is a southeastern dish and luscious if done well. I can't wait to try this, Chef! Your recipes always turn out perfect! I think your touch of serving it on a brioche bun is one of the many tiny details others fail to execute that makes your dishes always stand out as perfection. Thank you!
I love pork shoulder meat. I was just thinking about making pulled pork sandwiches out of a shoulder I just slow cooked. I can't wait to try the BBQ sauce here.
I AM FROM NORTH CAROLINA, EASTERN NORTH CAROLINA, BUT I RETIRED TO THE BLUE RIDGE 💙RIDGE MOUNTAINS OF NORTH CAROLINA AND I LOVE MY VINEGAR SAUCE...BUT DON'T PUT IT ON MY Q!!! THAT'S MY Q! NOT YOURS! I HATE IT WHEN THEY PUT THE SAUCE ON IT ALREADY. MANY BLESSINGS TO Y'ALL! ✝️🙏💗🕊🎺🇺🇸
I (for some mystical reasons) wanted to try to cook some pulled pork and, suddenly, Chef Jean-Pierre appeared and delivered the Thing ! Thank you for the video ! Keep up the great work, you beautiful people !!
Chef, you know I adore you. I would like more videos on classic French or Italian or fine dining meals. I know you love America and so do I, but I would like to elevate my cooking. Please please please do more elegant, classy meals.
Jean-Pierre is the amazing proof that you don't need to be rude to be a great chef. I guess that many chef with Michelin stars are too insecure to be nice with their crew, or sometimes even with their customers!
I'm still searching for a goto for a pulled pork recipe in my repertoire. I have lots of faith and success in your dishes. Looking forward to trying this one!
Love this guy! This is definitely one of my favorite of his bites. That joy and happiness is the only reason I need to try it! And what other chef blesses his food like that when trying it.
I love a a good pulled pork❤, but I always used sweet baby Ray’s barbecue sauce, but will use this recipe instead, this looks amazing! I can almost smell it from here, thank you Chef😊
Chef, I went to the gym, then played golf and just finished my supper 🍽. Yessssssss I am hungry again hahahahah 😂😂😂😂. If it's not pork, it's not meat 😊😂. Great video, Chiefs. You bring love and passion to your audience.
Hi my name is gentle I always watch your program. I loved the way you cook. And especially cause When you cook. A lot of things I couldn't figure out and you help me, thank you.
Good afternoon Chef Jean-Pierre 👨🍳 I’m a new subscriber to your channel, I like to watch a lot of recipes on RUclips, I have a collection of more than 200 cooking books, but I have to admit that You Are the Best! I’m simply very happy that I discovered you ! All the best wishes from Torquay - Devon the English Riviera, Mena 🇬🇧🇷🇴🤗❤️👏💁♀️
Chef!!!! We just made your version of pulled pork, it 'was amazing! Thank you very much for this wonderful recipe that you shared with us. You are part of our daily lives. You are the best👏👏👏!!!! Take Care Chef. 🇨🇦🫶 we are your avid fans. Cheers!!🥂
amazing vid and recipe. i like to think my pulled pork sandwiches are pretty on point, myself. your recipe is great and that easy barbeque sauce is amazing. thank you, chef, for your knowledge and entertainment and all your great ideas,
I’ve been watching your videos for some time and THIS is the most amazing production so far, can try to imagine what’s next! I will make this meal for the wife and I.
Jack !! Please keep adding the after he’s done cooking parts it’s so nice to see the interaction between you guys ❤ Love ya Chef!!!
And a B-Roll will look good before tasting the food!
I was hoping 4 cole slaw; voila!@@JanosGonzales
Agree, Sherry!
Yessss, agreed! I guess its safe to say we all LOVE those outtakes 😁😁😁
or addendums@@AlmightyAphrodite
This man’s cheerfulness and relentless rejoicing are contagious.
One of the great things about Chef JP is that he always sprinkles extra bits of knowledge throughout his recipe (“remember - cut the onyo with the grain!”). We get so much from each video. Big thanks to you, Chef! You’re the best! 🥇👨🏼🍳👏🏼
True, not to mention sneeze supression; tried that this morning. It gave Me 3 extra seconds to grab the tissue.
Good cook Chef! 😋
He is wrong, there is a second time to cut an onyo against the grain, when you need a thick slice for a cheese burger...
especially "paper-thin". A type of heaven I guess.@@vonheise
This Guy is the best thing that ever happened to RUclips !!
A teacher that enjoys his job. I always learn a lot from you.
My wife made pork shoulder the way you taught us in this video. My fingers have not stopped wiggling 😊 It was amazing!
That is awesome!👍
I'm here for laughter, food for dessert!❤
I'm just going to say it...Golly, I love this channel. Not only do we learn how to cook great, nutritious dishes, but we have so much fun and enjoyment watching how it is done! Please don't ever stop being you, Chef! 😂
I spread garlic butter on my buns and toast under the broiler. Toasted bread is always better to me and makes the bun more sturdy with all the sauce. Love the idea of the onions. Can you make an onion jam out of the leftovers?
Great ideas
Yes, I always toast the bun! Garlic butter is a great idea! 😋
Good idea! The bread is less likely to get soggy from all the juices like that!
My mouth is watering.
This guy always makes me happy
Thanks again my friend.
That looks mad chef definitely doing that
Midnight and my mouth is watering lol
When Chef said “MMHMM”‘I knew he tasted Gold!!!
I love his passion for food and people!
Finally! my favorite pork recipe by my favorite chef!
Watching this man cook is a great experience.
None of this rush-rush rubbish. Just a chef doing what he loves sharing his insights.
Looks delicious! I actually like that Chef Jean-Pierre doesn't drown the meat in BBQ sauce. A lot of restaurants do, which I think they do sometimes to cover up dry overcooked or underseasoned pork. I like to just add the BBQ sauce on the bun and just a little in the pork.
Yes, why add all the prep and seasonings to the meat if you're going to drown it in sauce
I can't stand too much BBQ sauce on anything!
I just tore up my grocery list and started a new one to include the pork shoulder and coleslaw ingredients plus the brioche buns. Can’t wait to make it ❤
I made this on Saturday and it was so delicious! Thank you chef JP for sharing this recipe and your expertise ❤
You really are the best chef …thanks for the no sneezing trick ! 🤣🤣🤣
Wow first time i watch the video when almost still warm i can smell it from here…. Merci chef
Chef is a mind reader. I was wondering when you will cook a pulled pork for us and there you are! Thank you chef.
Jack is so lucky to eat what you make Chef. Looks so yummy!
Très belle recette... je fais mon Pulled Pork au Crock-Pot (oui le Chef Jean-Pierre vacrier :D ) avec une sauce BBQ de l'épicerie. Beaucoup d'oignons, j'adore le goût qu'ils ajoutent. Préparation la veille, je pars le Crock-Pot le matin et les voisins ont une odeur très agréable toute la journée 😉
Usually I peirce the meat and insert whole garlic 4 times. The water is 50% apple juice. Just wish it didn't take so long to cook but it's well worth it. Thanks Chef JP.
Best cooking channel in the entire universe.
🙏😊❤️
I ate a bbq sandwich every morning when I was pregnant with my youngest son….now he bbq’s almost every weekend
I love all the weird stuff my mom craved when she was pregnant with me. My favorite ice cream mix is rainbow sherbet and mint chocolate chip. As a teen my mom noticed me eating it and freaked out because she thought it was so gross but loved it when she was pregnant 😂
Can you show us how to bake fresh brioche buns and french bread as well please? 🥖
Chef, I almost dropped my phone when you showed us how to avoid a sneeze! That side view cracked me up! Also, your mama was one smart woman! This recipe sounds delicious and on a more personal note...if you get that "excited" over your food then your wife is a very lucky woman! 😊 Jack, thank you for the "out-takes" and/or "off camera" shots. A nice personal touch. 👍
🙏🙏🙏
Thank you Chef. I made this during the day today and we had it tonight. Delicious.
❤ My dear friend and companion, Jeff, absolutely loves pulled pork sandwiches. Thanx, Chef Jean-Pierre, for this recipe and the proper technique to make them. ❤
Thanks Chef for all you have thought me. I have become a master at home. Can you please show us your take for a platter on game day?
I think adding some of those onions to the sandwich was amazing. Pure flavor.
Good morning Chef..another one of my favorites..have a great day
I have the habit of hollowing out a lot of the bread from the top bun to make room for more meat & other toppings. Yum!
I love it! Especially a fan of using dishes from recent videos to combine into new dishes! I'd like to see a week-long series where each recipe gets combined into the next!
My favourite chef! Seriously, I appreciate every video, recipe, and time that you give us.
Hey! The Same Here... You Nailed What So Many Of Us Feels!
Another great video Chef Jean-Pierre , i have a massive pork shoulder in the freezer , i might give this recipe a go.
I would love to see your take on Pot au Feu or Bouillis Québecois , it would make for an interesting video, and so delicious!
Outstanding Video Chef!!!!!!!
Nothing better than good rustic food that tastes devine. In a time when everything is going so upscale Chef Jean Pierre knows food simply has to taste great. His recipes are affordable and his tips the best.
Another entertaining video !
This is a great alternative to smoking one outdoors for hours, or if you don't have a smoker or it's just to darn cold and you don't want to...
Thanks' Chef Jean 👍
Chef Im dying for you to teach us how to make homemade pasta and fried chicken. So many recipes out there for both! I trust your methods more than anyone else. I just made your onion, and bacon quiche and it was simply amazing. These two recipes and methods I've been struggling to perfect. You the man JP!
The liquid left over would be wonderful used to make the masa for tamales. That would be an interesting episode. The pork would be a great filling as well.
Thanks, Chef. I always enjoy your content, and the joy you demonstrate in demonstrating how to make things that are good to eat!
MMmm.. That sounds great using the liquid for tamales! 😋 I need to go get a bone-in pork shoulder!! ....I realized he cooked his in his Dutch oven, but do you think it would also work in a slow cooker? 🤔
@@bearpawz_ I just cooked a pork butt this past weekend, but it was a bit more than 10 pounds, not 4. The 4 lb one might fit in a slow cooker, if you can find one or have a butcher cut it in half on a band saw for you. (The good news for mine - the meat is wonderful on a smoker. The bad news, you don't get the stock left over to do tamales.)
@@kendavis8046 AWESOME... Thanks! 🤗
Thank you Chef!! You are so super awesome!!!!!
Chef you are amazing!! Please teach us how to make a perfect BLT sandwich!!! Thank you
Chef JP you are an absolute delight to watch! I love the after part of the video y'all have plugged in at the end.
Love pulled pork, but I actually use a pork loin. I sear it and then and put it in a slow cooker on a bed of onions and celery seasoned with a blend that I use and cover it with either my homemade chicken stock or pork stock and cook it for hours. Comes out easy to shred and super flavorful. Save the au jus for dipping sandwiches on thick crusted, sesame seeded Italian rolls. YUMMY!!!
i could make a kickass onion soup with those leftover onions :)
I will try the chef's dish with crusty bagettes and buns too. You sir JP are an inspiration.
I knew it was going to be a very good recipe, Chef JP, when I spotted the bottle of Cooper's Mark 😋 LOL Enjoyed the story about your Mom putting booze in all her food and the kids went to sleep early 🤣🥰 What a beautiful presentation, Chef JP. When you mentioned starting early to cook, reminded me of my Mom. She would start very early in the morning while we were sleeping and you can smell the aroma throughout the house which made it difficult to sleep 🤣 Sometimes we would fall back asleep and begin dreaming of food. I think my sister ate her pillow one time! Just kidding. Thank you for the recipe. This will be on our menu along with your coleslaw for Saturday 🥰😋
We have sweet southern cole slaw down here, it's a lot simpler made but that vinagrette looks pretty damn good, I think I'll give it a try the next time i cook a pork butt. I used to make pulled pork the way Gordan Ramsey did it, with chopping onions in half, setting the meat on top and cooking for 6 hours, this looked worlds better, sorry Gordon, if i cook it in an oven again I'm gonna do it this way! Absolutely love this guy, lol.
The way you conduct your videos makes me listen and see all!!! It is nice and delicious! Thanks Jack
Never knew that about cutting onions, thanks for the information
This man is the best!
🙏👍❤️
I just dont have words about Chef Jean, his briliant his funny and charismatic, extremely talented and definitely his my role model and an isnpiration for me to become like him.
Chef u have a 23 year old fan here from Macedonia Ly!
ps. hope u greet me in some of ur videos u will make me the happiest person alive 😁😄
Love your humor and personality in your cooking videos , love the finger wiggles
Thank you Chef Jean-Pierre for this wonderful Pulled Pork Recipe! I have always been intimidated to try it but with your step by step instructions, I am sure I can master it!!!
It's one of those things where "the critical window" is 2 hours, but if you overdo it by another 2 hours nothing really bad happens. Obviously if you go on a weekend trip it will feel like wet saw dust in your mouth... but yeah, 5-7 hours before you crank up the heat. Or 8-9 hours if you get side tracked....
hahahahaha.... I love the unofficial bit at the end when chef makes final comments to Jack about how delicious everything tastes! 😍😍😍😍
I lived in North Carolina for a third of my life and Texas for another third. Both have amazing barbecue, but the pulled pork is a southeastern dish and luscious if done well. I can't wait to try this, Chef! Your recipes always turn out perfect! I think your touch of serving it on a brioche bun is one of the many tiny details others fail to execute that makes your dishes always stand out as perfection. Thank you!
I was planning to cook a pulled pork this weekend, having this as a tutorial is great!
I love pork shoulder meat. I was just thinking about making pulled pork sandwiches out of a shoulder I just slow cooked. I can't wait to try the BBQ sauce here.
I live in Texas but I still prefer pulled pork with vinegar-based sauce like in NC.
I AM FROM NORTH CAROLINA, EASTERN NORTH CAROLINA, BUT I RETIRED TO THE BLUE RIDGE 💙RIDGE MOUNTAINS OF NORTH CAROLINA AND I LOVE MY VINEGAR SAUCE...BUT DON'T PUT IT ON MY Q!!! THAT'S MY Q! NOT YOURS! I HATE IT WHEN THEY PUT THE SAUCE ON IT ALREADY.
MANY BLESSINGS TO Y'ALL!
✝️🙏💗🕊🎺🇺🇸
Thanks Jean❣️👍
I can't wait to try this recipe for myself! You've inspired me to get back into the kitchen and experiment with new flavors and techniques. 👌🙏🤩
I made this tonight....omg so good! I have to walk away! Can't stop tasting it! Just omg sooooo good!
CJP is the Bob Ross of cooking!!! But he's funnier!
Thanks for sharing all you do.
You're the best!
😊 thank you🙏
Thank you Chef JP. This one looks delicious and one for me. Congrats to your cameraman too. Always does a great job. Give him a burger !
The only thing better than your recipes is watching your enthusiasm cooking and eating the dishes. Love pulled pork and coleslaw sandwiches.
YES!!! Love the pulled pork sandwich and the smell of it slow cooking is also another yum for good things to come😋
I (for some mystical reasons) wanted to try to cook some pulled pork and, suddenly, Chef Jean-Pierre appeared and delivered the Thing !
Thank you for the video ! Keep up the great work, you beautiful people !!
10 star BBQ sauce. I made the short ribs using this sauce...wonderful!
We love you Chef Jean Pierre. 💖
I binged watched most of Jean Pierre's cooking videos! And I'm back for more cooking videos! Butter, sauce and the maillard reaction!
You are the best. Love watching your videos. Thanks Chef
Chef, you know I adore you. I would like more videos on classic French or Italian or fine dining meals. I know you love America and so do I, but I would like to elevate my cooking. Please please please do more elegant, classy meals.
Thanks Jack! 😉
Jean-Pierre is the amazing proof that you don't need to be rude to be a great chef. I guess that many chef with Michelin stars are too insecure to be nice with their crew, or sometimes even with their customers!
🙏❤️
I'm still searching for a goto for a pulled pork recipe in my repertoire. I have lots of faith and success in your dishes. Looking forward to trying this one!
Great way to do a pork shoulder in the wintertime. In the summer I do a pork shoulder in the smoker.
Love this guy! This is definitely one of my favorite of his bites. That joy and happiness is the only reason I need to try it!
And what other chef blesses his food like that when trying it.
I love a a good pulled pork❤, but I always used sweet baby Ray’s barbecue sauce, but will use this recipe instead, this looks amazing! I can almost smell it from here, thank you Chef😊
Love this recipe! It’s tomorrow’s dinner. 😛😋
Omg chef it looks incredible 🤤
Chef, I went to the gym, then played golf and just finished my supper 🍽. Yessssssss I am hungry again hahahahah 😂😂😂😂.
If it's not pork, it's not meat 😊😂.
Great video, Chiefs. You bring love and passion to your audience.
Well done chef. I’m making this one.
Omg I’ve never let my pulled pork rest before pulling!!! Now I know! Thanks will try this one and bbq sauce looks amazing ❤️🫶🏽🙏🏽thanks so much
Mouth watering chef.All the very best 👍🏻🏴👍🏻🏴👍🏻🏴
Hi my name is gentle I always watch your program. I loved the way you cook.
And especially cause When you cook. A lot of things I couldn't figure out and you help me, thank you.
Good afternoon Chef Jean-Pierre 👨🍳
I’m a new subscriber to your channel, I like to watch a lot of recipes on RUclips, I have a collection of more than 200 cooking books,
but I have to admit that You Are the Best! I’m simply very happy that I discovered you ! All the best wishes from Torquay - Devon the English Riviera,
Mena 🇬🇧🇷🇴🤗❤️👏💁♀️
Thank you Maria 🙏
Wow!!! it is hard to imagine how good this would be.
Well Hello There Friends 👏👏
Time to get hungry.
Haha Jean, you're so enthusiastic about your art.
💋😊💋
I have made the Pulled Pork for our New Year Eve Party and I also made a Nice Honey BBQ Sauce for it 🤤
Looks wonderfully delicious 😋 Chef❤
Thank You Jack, always enjoy the 'after
Chef!!!! We just made your version of pulled pork, it 'was amazing! Thank you very much for this wonderful recipe that you shared with us. You are part of our daily lives. You are the best👏👏👏!!!! Take Care Chef. 🇨🇦🫶 we are your avid fans. Cheers!!🥂
The best-pulled pork video on the internet. Thanks Chef! You are so funny too. I just love you!
Another amazing looking recipe Chef! Anything that cooks that long is worth the wait. Thanks for sharing and cheers.
Yes chef , Love ❤️ from India
🙏❤️
amazing vid and recipe. i like to think my pulled pork sandwiches are pretty on point, myself. your recipe is great and that easy barbeque sauce is amazing. thank you, chef, for your knowledge and entertainment and all your great ideas,
I’ve been watching your videos for some time and THIS is the most amazing production so far, can try to imagine what’s next!
I will make this meal for the wife and I.
Anyone else ring the bell air-drum style?? 😁🔔 Looks absolutely delicious chef!!!👌