I really enjoy your videos. You explain things very plainly as someone who hasn't been a texas pitmaster for 10+ years. You've still done your research, have had your own experience, and you describe it all with clear concision, which makes it all very attainable. Appreciate it!
I made a version of this sauce last weekend when I made pulled pork. I didn’t have any hot sauce so I used Biona Sriracha and it was delicious! I think the Sriracha has some garlic and other flavours going on which was really nice.
Being from Texas, I really enjoy pull pork Carolina style. The acidity of the sauce combines so well with the sweetness of the pork. Throw in the cole slaw and you have a great sandwich experience.
Just smoked a pork butt and went with a vinegar sauce, first time I’ve tried it (used your recipe) incredible. Really goes well with pork, only sauce I’ll be using from now on.
That is a North Carolina vinegar sauce, and far from the mustard based South Carolina sauce, where you referenced as trying it. It’s a mix between Eastern Carolina (NC) style and Western (NC) style. Vinegar based is for sure the way to go, but never head of adding honey, which I will define try.
Great Video Dave. Looks Absolutely Delicious. My First ever Smoker Cook was a Pork Butt. Using Smoke Hollow Propane Cabinet Style Smoker. Came out just like this. Thank you for sharing.😜😛👍👍✌✌
Solid timing Dave. I got a shoulder from Tom Hixson last week (in the super duper deal). Mine is nothing like the size of that monster though! I'm cooking for the family so will swap a lot of that black pepper out for brown sugar to avoid some heat.... but will have a crack at the rest of this. Cheers!
I’m a tortilla instead of bun person.like the textural difference. Also I kinda want crispy onions with my pulled pork and raw onion cilantro . You are correct about the mustard vinegar sauce being unbeatable. Thanks for the content
Looks great that. Haven't done pork for ages, I've just been hammering brisket and beef ribs. Quick question, when you put the oak split straight on the coals, are you doing that being happy with how seasoned the wood is? It seems unless I really work on making sure my splits are properly dry, I get billowing thick dirty smoke when I cook as opposed to thin blue.
Outstanding cook and my very favorite way to smoke a pork shoulder! TX style compliments the pork perfectly and I also favor the Carolina style vinegar based sauce for pork. Enjoyed this and I commend you for doing it on your PK instead of an offset! I have the exact same PK and they’re super efficient on heat retention. It looked like you had the 4 way vents adjusted like indirect with the bottom right vent and upper left vent completely open and the other 2 closed or did you have them just partially open?
I just find sweet baby rays sweet bbq sauce here in Northeast Texas and add 1 or 2 tablespoons of apple cider vinegar and it comes out perfect. I prefer a small vinegar taste on brisket, ribs and pork
Agreed. One of my favourites. I think they probably expected a traditional thick sweet sauce when they found the recipe. The thin vinegar based style might have been a bit of a surprise when they tasted/saw it. It’s quite an uncommon sauce style here for sure
Looks amazing mate. Quick one. Never used the PK for a long smoke. Normally stick to the Weber or Offset. Curious though, how many times did you have to top up the charcoal?
I am quite new to this so tried some super market shoulder. Had to remove the skin and fat cap. I seem to always have difficulty getting to that really buttery probe consistently. Like 2/3 of the muscle would be probe tender and the other would be around 190. Any suggestions on what I can adjust?
Absolutely. Some people won’t use honey at all, and just brown sugar instead. There really is no one single recipe - so give it a go with whatever you’ve got!
Thank’s a lot! Yeah, I stopped selling from home a while back. It got a lot harder once we had children. And now, I focus more on RUclips and other revenue streams over the direct food-selling. For now anyway!
When did you come to SC? next time let me know and ill take you to all the good places...Rodney Scotts is good, but you gotta go to his dads place in Hemingway,,
People sleep on the North Carolina style Vinegar sauce. Its honestly the best way to have pulled pork. Sugary/glazed sauces kill the texture of the pork in my opinion and sweet+fat just make the pork heavy. NC style sauces really help lighten up the fatty pork and really help balance it out.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
I really enjoy your videos. You explain things very plainly as someone who hasn't been a texas pitmaster for 10+ years. You've still done your research, have had your own experience, and you describe it all with clear concision, which makes it all very attainable. Appreciate it!
Appreciate that a lot! That’s great to hear that it’s clear and useful!
pulled pork and coleslaw sandwhich, the thing that got me into bbq. love it dude !
I always chuck in some plain yoghurt into my coleslaw, gives a really good creaminess on top of just the mayo. Great vid as ever
Simple pulled pork is so good, and so easy to do. I recommend it anyone who wants to get in to doing barbecue
I made a version of this sauce last weekend when I made pulled pork. I didn’t have any hot sauce so I used Biona Sriracha and it was delicious! I think the Sriracha has some garlic and other flavours going on which was really nice.
Being from Texas, I really enjoy pull pork Carolina style. The acidity of the sauce combines so well with the sweetness of the pork. Throw in the cole slaw and you have a great sandwich experience.
Great video as always. Yep got to make some pull pork now. Keep them coming and still don’t know why you don’t have a million subscribers. Be safe
Your videos are the best. Thank I'm going to binge watch the ones I missed.
Just smoked a pork butt and went with a vinegar sauce, first time I’ve tried it (used your recipe) incredible. Really goes well with pork, only sauce I’ll be using from now on.
Love your videos! Do you have one showing how you rest your smoked meats? That sounds super helpful when prepping for a crowd
I think I go into more detail in the ‘how I cook a brisket’ video from a few years back. Probably the popup videos too
@@WilsonsBBQ Awesome, appreciate it. :-)
Super simple usually always tastes best. Nice work.
That is a North Carolina vinegar sauce, and far from the mustard based South
Carolina sauce, where you referenced as trying it. It’s a mix between Eastern Carolina (NC) style and Western (NC) style. Vinegar based is for sure the way to go, but never head of adding honey, which I will define try.
Great Video Dave. Looks Absolutely Delicious. My First ever Smoker Cook was a Pork Butt. Using Smoke Hollow Propane Cabinet Style Smoker. Came out just like this. Thank you for sharing.😜😛👍👍✌✌
Good video…short, sweet and to the point. Thanks!
Thank’s for watching!
I don't season until I pull and I use Sucklebusters Hog Waller rub. Delicious. Good video!
Best way to reheat it if you make it a day before? Great video 👍
Solid timing Dave. I got a shoulder from Tom Hixson last week (in the super duper deal). Mine is nothing like the size of that monster though!
I'm cooking for the family so will swap a lot of that black pepper out for brown sugar to avoid some heat.... but will have a crack at the rest of this. Cheers!
I’m a tortilla instead of bun person.like the textural difference. Also I kinda want crispy onions with my pulled pork and raw onion cilantro . You are correct about the mustard vinegar sauce being unbeatable. Thanks for the content
Looks great that. Haven't done pork for ages, I've just been hammering brisket and beef ribs. Quick question, when you put the oak split straight on the coals, are you doing that being happy with how seasoned the wood is? It seems unless I really work on making sure my splits are properly dry, I get billowing thick dirty smoke when I cook as opposed to thin blue.
Looks so good! And all done o PK grill winner🎉
Outstanding cook and my very favorite way to smoke a pork shoulder! TX style compliments the pork perfectly and I also favor the Carolina style vinegar based sauce for pork. Enjoyed this and I commend you for doing it on your PK instead of an offset! I have the exact same PK and they’re super efficient on heat retention. It looked like you had the 4 way vents adjusted like indirect with the bottom right vent and upper left vent completely open and the other 2 closed or did you have them just partially open?
This looks AMAZING!!!
Brad would approve. Lol
Nice work mate
I'm doing this on the weekend
You can’t beat a nice bit of pulled pork. Always a good go to.
Great video! Have you ever wet brined a pork shoulder? If so how long and what %? Think it might give some good results for getting seasoning in
I just find sweet baby rays sweet bbq sauce here in Northeast Texas and add 1 or 2 tablespoons of apple cider vinegar and it comes out perfect. I prefer a small vinegar taste on brisket, ribs and pork
Rodney Scott’s vinegar sauce is outstanding. I can’t understand what’s weird about it. The balence of heat/sweet/and tart is fantastic.
Agreed. One of my favourites. I think they probably expected a traditional thick sweet sauce when they found the recipe. The thin vinegar based style might have been a bit of a surprise when they tasted/saw it. It’s quite an uncommon sauce style here for sure
Lots of great tips in there - thanks!
It's a monster. Great video thanks for all the useful tips!
Looks awesome! How do you store the left overs?
I live in Lexington, NC. That sauce is pretty close to Lexington style. The slaw here is either red or white.
work of art well done!!
Looks amazing mate. Quick one. Never used the PK for a long smoke. Normally stick to the Weber or Offset. Curious though, how many times did you have to top up the charcoal?
I think it was only twice. Once at the start, then the one in the video.
@@WilsonsBBQ awesome stuff. Cheers for the reply. Will give this a go at the weekend.
Have you got any recommendations for a COB barbecue, I use one on my boat...
Great video as always! Looks pretty delicious
Thank’s a lot for watching!
great video, keep them coming
I am quite new to this so tried some super market shoulder. Had to remove the skin and fat cap. I seem to always have difficulty getting to that really buttery probe consistently. Like 2/3 of the muscle would be probe tender and the other would be around 190. Any suggestions on what I can adjust?
Fantastic looking pork, that vinegar sauce does make a great sandwich.
AMAZING
For the vinegar sauce would it be ok to use agave or maple syrup instead of the honey?
Absolutely. Some people won’t use honey at all, and just brown sugar instead. There really is no one single recipe - so give it a go with whatever you’ve got!
@@WilsonsBBQ Thanks, am doing pulled pork today, so will let you know how it turns out.
Channelling Chud, eh? ;-) Good cook!
For the algorithms bay bay!!!
Great video! Where in the UK are you getting kosher salt from easily? Any alternatives if you couldn’t get hold of that?
I get mine from pro smoke bbq
Well done sir. Fellow PK owner here.
JT
Looks amazing. I’m sensing a Chud influence. Great work all the way around.
Always enjoy watching your videos. You used to sell BBQ at home. Have you stopped doing that?
Thank’s a lot! Yeah, I stopped selling from home a while back. It got a lot harder once we had children. And now, I focus more on RUclips and other revenue streams over the direct food-selling. For now anyway!
When did you come to SC? next time let me know and ill take you to all the good places...Rodney Scotts is good, but you gotta go to his dads place in Hemingway,,
A pork Sammie like no other Gr8 job -Str8
People sleep on the North Carolina style Vinegar sauce. Its honestly the best way to have pulled pork. Sugary/glazed sauces kill the texture of the pork in my opinion and sweet+fat just make the pork heavy.
NC style sauces really help lighten up the fatty pork and really help balance it out.
Yum!
Do u need to buy a pork butt or would a 2kg pork shoulder work? Thanks.
You can absolutely do this with any sized pork shoulder you have!
@@WilsonsBBQ thanks you. 👍🏻
The house next to me is for sale. Fancy moving in and sharing your creations? ;-)
I’ll do it for the right location!
@@WilsonsBBQ Bangor, Northern Ireland. Sea adjacent, and top quality meats 😍
You Gotta Butter > Toast > then butter again those buns ;-)
…”ish”… 😆👍🇨🇦
For me personally, ketchup doesn't belong anywhere near a vinegar BBQ sauce.
No pickles on your pulled pork sandwich
Not for me.