I tried this recipe last night and today with a 10.6 lb butt... Brined overnight... Used my oven to cook... Cooked both sides on broil for 30 mins each side... Covered and baked at 320° for almost 8 hours... Tweaked the salsa, but mostly the same... My result... OMG!!! I will feast the rest of the weekend!!! Thank you for sharing your talents!
I expected to see a lot more comments about he 9 1/2 weeks reference following the Mickey Rourke of your Pork line. That was a good long stretch of theatricality in your dialogue. Bravo!
Hey John! Ive been watching your videos for years and got into the industry a few years back and still apply the knowledge I gained from your videos to my everyday work.
You rarely make Mexican food, so thanks for that. I eat my Al Pastor tacos at the closest tacos restaurant in my city (I am from México). Love them of course.
Oh my gosh- I cooked this last year on the 4th- and now I'm doing it for my kids cuz they are coming for Easter!! I actually smoked it on a webber kettle with Hickory and MAPLE for almost 10 hrs-! O..M.G!!!!! But honestly-the BEST rub every invented! And the pork was SO amazing- you can tell I'm way excited about this recipe!! LOL And lets just not even go into the SALSA! HOLY COW! yummmmmmmo! Ya pair this with some home made BBQ beans & Slaw-- you are SET!
Thank you for this, your videos are a much-needed source of Tranquility in these trying times. They always make me feel better, and more than a little hungry LOL
OMG! Sooo good. I made this once. Had to make it again. My friends loved the presentation as well. I cooked the pork on a Pit Boss pellet smoker for 7 hours
Loved the Mickey Rourke & 9-1/2 weeks reference. Nicely played, Sir. And that pineapple salsa is going to end up on top of some grilled chicken and salmon, as well as a soon-to-come pulled pork. Thank you!
I have been thinking about a pineapple brine for my shoulder because pineapple enzymes are great tenderizers and sometimes, no matter how slow and low I cook, the meat is still tough with weak flavor penetration. I used the exact brine recipe on the blog, and it came out super tender. I bet I could have pulled out the shoulder bone after the brine!!! Anyhow, I smoked the meat too 160 degrees, then finished in the oven wrapped in foil to 200 degrees. (Carryover heat went to 203). The meat was the easiest shredding EVER and the meat was well seasoned. THANKS CHEF JOHN.
Might as well go all the way with the bun and go with the kings hawaiian buns... Also, like with the paper pork, if you're doing it as a meal for more than a couple, just pull the bone out and serve it relatively intact, letting people break off what they want with a couple bowls there that can be used to shred and mix if wanted...and lets those who want it carolina style or other mixed in sauces have it their way while letting others use what they want.
Fun fact: If you like it or not is not in your control. For that 10-20% of people cilantro just tastes like soap, or so I am told. It is suspected to be a genetic disposition. I personally love the stuff.
I cured my cilantro taste issues by just sucking it up and eating it every day. After about two weeks the true citrus taste came out. Problem is that if you stop eating it the soapy taste comes right back so it's just not worth it. I can live without cilantro easily, I'm just glad I don't have that gene that ruins the taste of broccoli.
I want to know what sick individuals gave this a thumbs down?? I mean really!! Who doesn't like pulled Pork?? I will fix this over the weekend. Thanks Chef!
I suggest making 3 gallons instead and putting it into a 5 gallon bucket and sitting in it.. It was far more comfortable also a busser tub might work well.
Not to take anything away form the GOAT Chef John by any means but if you want to try a super sexy coleslaw recipe head over to allthingsbbq.com or just youtube blue smoke coleslaw....it gives you just another thing to make on that smoker while doing a good low and slow
What a beautiful take from the al pastor tacos we usually make. I’ll use Hawaiian rolls and drizzle some siracha and lime juice and top with some sweet caramelized sautéed onions. I think I’m going to make this weekend. I literally have everything but the fresh pineapple, which I’ll run and get.
Please make absolutely sure to use fresh pineapple juice!!! Very important, because the enzymes in pineapple that help tenderize meat is only found in fresh pineapple, not in cans or jars. Thanks for listening, and as always, eeenjoooooyyyyyyy 😉
I love this idea! I once made an al pastor-inspired pizza (pinappp[e, marinated pork, adobo pizza sauce, Oaxacan crumbly Mexican cheese, with cilantro and onion after it comes out of the oven). If you like pineapple on pizza, it's a fun take on al pastor. You are, after all, the Mister Clean of your fusion cuisine. The cheese I mentioned doesn't melt well; if I did it again, I'd do 50/50 mozzarella and the salty crumbly stuff.
OK, Ms. Smarty Pants here, it's important to specify if the pineapple juice is fresh or canned (haven't checked the blog post). Pineapple contains bromelain, an enzyme that is a natural tenderizer. Pasteurization kills the enzyme, I bet it is the acid in a canned/frozen juice marinade that Chef uses rather than the enzyme from fresh juice that tenderizes the pork. Fresh juice might turn that gorgeous shoulder into mush! Gorgeous recipe!
I did this but used the "paper pork" method of cooking you did the video on earlier. While we didn't get the "burnt ends" part of the butt, it was awesome and much easier to do on a rainy day. So good.
Check out the recipe: www.allrecipes.com/Recipe/274229/Pineapple-Pulled-Pork-Al-Pastor/
I swear if I where a millionaire, I would hire Chef John to do all my cooking and read me bed time stories until i fell asleep..... Pure bliss!!
Oh yes👌🏼
Ummm, you'd probably need more than a million. Lol
Ha ha, yes, perfect!
I tried this recipe last night and today with a 10.6 lb butt... Brined overnight... Used my oven to cook... Cooked both sides on broil for 30 mins each side... Covered and baked at 320° for almost 8 hours...
Tweaked the salsa, but mostly the same...
My result... OMG!!! I will feast the rest of the weekend!!! Thank you for sharing your talents!
I will pop in for a bite... from Britain... 😂 😂
I'm going to do this too. Did you broil on hi or lo?
@@spielgarten I'm about to do the same thing lol. I need answers!!
@@LaborHistorian I think I started on hi and then switched to lo half way thru. It turned out beautiful
John: At which point we will very carefully remove it from the brine.
Also John: *Stabs pork with giant fork*
Stabbed with utmost care.
You are, after all, the giant fork of stabbing your pork.
Yes, but he stabbed it *very carefully*
"You actually cannot put on too much." Challenge accepted.
Grilled pineapple is an underrated food.
Michael DePew Agreed. A slightly under ripe pineapple grilled is magically transformed to a carmelized sweet wonderful imgredient.
@@Koji-888 I recommend swapping the ham for a mix of bacon and hot Italian sausage (my dad also adds mushrooms
Nummeh. It's pouring rain and in the 40s here right now... :-/
Summertime! Where art thou sunshine?!?
Can't wait to try this.
Mickey Rourke ....... 9 1/2 weeks ..... you're brilliant!
Yeah, I caught that, too.
Hats off for slipping in that 9-1/2 Weeks reference! Well played sir!
Absolutely drool-worthy!! Another Summertime slam-dunk, Chef John!! 👏🏼
Pineapple salsa and pulled pork, awesome combination
Asere que bola
You are the Shining Time Station of your Recipe Alliteration
I hate cooking but I love these vids
Great!!! I’m from Mexico City and my pastor has to be eaten as a taco but this idea is awesome! I’ll make it!!! 👏🏼👏🏼👏🏼👏🏼
These videos make me feel lazy and hungry but I just can't stop watching them.
Highly recommend a King's Hawaiian roll for the bun here.
I like the way you think!!!
I made this with some homemade Portuguese sweet bread, and I can confirm this recommendation.
3:41 that cinematography is actually really good
I expected to see a lot more comments about he 9 1/2 weeks reference following the Mickey Rourke of your Pork line. That was a good long stretch of theatricality in your dialogue. Bravo!
Hey John! Ive been watching your videos for years and got into the industry a few years back and still apply the knowledge I gained from your videos to my everyday work.
Chef John coming through in the clutch with a big green egg. Love it!
Nice, that's no cheapie Webber either; that model looks to be about 800 bucks!
I was going to tell my pastor about this pork pastor, but he was out in the pasture! 😋
Pester him, then.
@@Jaydoggy531 .....You can't pester the pastor.....because he'll see to it that God gets you good for doing that.
Pestor the pastor with a poster of pork al pastor with pesto from a mortar and pestle
(say that real fast)
@@NBK1122 DAMN SON
What..... no cayenne?!?!
That thumbnail always gets me - no matter where I see it. LoL
And it’s not even a dessert!
Is Chef John feeling okay?
That's 2 videos in a row with no cayenne.
If you want cayenne, add cayenne! You're the chef.
Looks fantastic! Never am I disappointed by your videos.
If I could give this two thumbs up I would. Home run on this recipe, Chef.
Woooo!! Increíble lo popular que es la torta al pastor fuera de México 👍
After all, you are the Benedict Cumberbatch of your Pork Al Pastor... yeah, that's right, no rhyme... I live on the edge!
BnaBreaker,
Word 👍
It’s been four hours and I’m still standing here. 20 more to go
You're the man, Chef John
Devastatingly effective... love it
You rarely make Mexican food, so thanks for that. I eat my Al Pastor tacos at the closest tacos restaurant in my city (I am from México). Love them of course.
Oh my gosh- I cooked this last year on the 4th- and now I'm doing it for my kids cuz they are coming for Easter!! I actually smoked it on a webber kettle with Hickory and MAPLE for almost 10 hrs-! O..M.G!!!!! But honestly-the BEST rub every invented! And the pork was SO amazing- you can tell I'm way excited about this recipe!! LOL And lets just not even go into the SALSA! HOLY COW! yummmmmmmo! Ya pair this with some home made BBQ beans & Slaw-- you are SET!
You are, after all, the Mighty Thor of your Pork Al Pastor.
Chef John is the nuts! best food channel anywhere.
Made this today and I have to say it was absolutely delicious. Thank you very much for this one!
I'm sooooo gonna make this!! Thanks Chef.
King's Hawaiian would make a great bun choice here.
Michael DePew yes. They are the best choice.
The Brioche bun would be good too!
My mouth actually started watering at the end.
We made this for Fathers Day last night. IT. WAS. SO. GOOD. Awesome recipe, Chef John.
I'm in the 10% but that still looks wonderful (minus the soap tasting cilantro! LOL)
dont get greedy... its not 4 videos if 1 video is RIGHT. you made the correct call in my opinion.
I thought of you when I was nibbling chunk pineapple when fresh chopped celantro fell on it.. let me say.. WOW.. lol.. now you have to try it!
That looks sooooo good.
Thank you for this, your videos are a much-needed source of Tranquility in these trying times. They always make me feel better, and more than a little hungry LOL
OMG! Sooo good. I made this once. Had to make it again. My friends loved the presentation as well. I cooked the pork on a Pit Boss pellet smoker for 7 hours
Made this in a slow cooker, fantastic taste & the pineapple salsa is awesome.
I love your videos! I want to try all of your delicious recipes
looks great as usual, gracias chef
No way this is close to al pastor, but the dish looks tasty. If you want a good al pastor recipe go to seriouseats and thank Kenji.
I love cilantro
Looks delicious! I might try this soon
This is one of you'r best ones !!! keep it up .
Oh Chef! This has got to be one of your best videos!
That’s the best looking pulled pork sandwich I’ve seen in 9 1/2 weeks. I wonder how many viewers got that Mickey Rourke reference.
My mouth is watering👌🤪
Al pastor tacos are very popular here in NYC. I’m going to try making some using this recipe as the base. Thanks for the inspiration chef.
Al Pastor. That's some real New York food!
This made my mouth water I am so gonna try making this
Wow looks great... I will try this..
Love this! Keep it up
Loved the Mickey Rourke & 9-1/2 weeks reference. Nicely played, Sir.
And that pineapple salsa is going to end up on top of some grilled chicken and salmon, as well as a soon-to-come pulled pork. Thank you!
I have been thinking about a pineapple brine for my shoulder because pineapple enzymes are great tenderizers and sometimes, no matter how slow and low I cook, the meat is still tough with weak flavor penetration. I used the exact brine recipe on the blog, and it came out super tender. I bet I could have pulled out the shoulder bone after the brine!!! Anyhow, I smoked the meat too 160 degrees, then finished in the oven wrapped in foil to 200 degrees. (Carryover heat went to 203). The meat was the easiest shredding EVER and the meat was well seasoned. THANKS CHEF JOHN.
Might as well go all the way with the bun and go with the kings hawaiian buns...
Also, like with the paper pork, if you're doing it as a meal for more than a couple, just pull the bone out and serve it relatively intact, letting people break off what they want with a couple bowls there that can be used to shred and mix if wanted...and lets those who want it carolina style or other mixed in sauces have it their way while letting others use what they want.
You had me at PINEAPPLE
The 10% of the viewers thanks you for understanding. ;)
Fun fact: If you like it or not is not in your control. For that 10-20% of people cilantro just tastes like soap, or so I am told. It is suspected to be a genetic disposition. I personally love the stuff.
@@MrNidhog wooooow!! First time hearing this. My wife loves cilantro and to me it tastes exactly like soap!
lopat12 lop welcome to the club.
I cured my cilantro taste issues by just sucking it up and eating it every day. After about two weeks the true citrus taste came out. Problem is that if you stop eating it the soapy taste comes right back so it's just not worth it. I can live without cilantro easily, I'm just glad I don't have that gene that ruins the taste of broccoli.
I want to know what sick individuals gave this a thumbs down??
I mean really!! Who doesn't like pulled
Pork??
I will fix this over the weekend. Thanks Chef!
I dont like pulled pork BUTT i gave it a thumbs up. Some people are just haters
Might have a porcine incident from the past? Hmm...
@@pwndecaf ptsd. Pork traumatic stress disorder 😂
i can tell you who doesnt. vegans and vegetarians.
Religious dogma adherents! Poor souls!
I am so excited to try this
omg that looks fantastic!!
Looks yummy!
Bravo Cheff, me dejaste babeando, saludos de Yucatan Mexico
I generally hit the like button immediately because you seldomly disappoint me.
i havent logged into my youtube account in a couple years and i forgot just how much i loved your vids
Instructions unclear, poured brine on MY butt instead. Very sticky
So did it like cause the meat to be moister?
Did you have to make more brine or transfer to another container to submerge?
I suggest making 3 gallons instead and putting it into a 5 gallon bucket and sitting in it.. It was far more comfortable also a busser tub might work well.
🤤😮😄😂🤣
Poured brine IN my butt
My earliest vid ever!!!
Just got a smoker and am loving these recipes I made the ribs and slaw last week and they were great, cant wait to try this!
Not to take anything away form the GOAT Chef John by any means but if you want to try a super sexy coleslaw recipe head over to allthingsbbq.com or just youtube blue smoke coleslaw....it gives you just another thing to make on that smoker while doing a good low and slow
What a beautiful take from the al pastor tacos we usually make.
I’ll use Hawaiian rolls and drizzle some siracha and lime juice and top with some sweet caramelized sautéed onions. I think I’m going to make this weekend. I literally have everything but the fresh pineapple, which I’ll run and get.
Eggsellent John!
"And exactly zero people will know the difference." But YOU'LL know the difference, Chef John. And you sir, are a people.
Nice 9 1/2 Weeks reference chef. I watched that movie longer than 9 1/2 weeks when I was in my teens ;)
Cilantro = Love. its a staple in my house.
Naw, the papers won't hold together very well with cilantro!! ;D
You are indeed a Super Saiyan pulled pork God good sir!
Never been this early..
now im craving al pastor...
That's better then a pastor.;)
quick tip these are great with kings Hawaiian rolls better than the white bread
Just made this today, it was fantastic. Was surprised how delicious that rub was
Looks delish john ..
Chef John is all about that *baste,*
‘Bout that *baste,*
mo’ tender.
Didn't undestand a word you wrote, but you are cute! XD
Aaron Rodriguez,
It’s a play on lyrics from Meghan Trainors song:
All About That Bass
😄
@@grapetomatogirl2141 cute!!!
looking great :D
lots of movie puns in there. I think the silkwood chips would give it a lovely Glow lol!
Chef, that pineapple salsa is going to be must this Summer.
Nine and a half weeks??? Whoo hoo Chef John !!!!!!
Yummmmmm!
Okay Chef this is one I must make. Thank you!
subtle Kim Bassenger reference is subtle
Pulled pork, one of the greatest things ever. Will try the pineapple salsa. Like that you didn’t add sugars. The tang is the bonus.
Please make absolutely sure to use fresh pineapple juice!!! Very important, because the enzymes in pineapple that help tenderize meat is only found in fresh pineapple, not in cans or jars. Thanks for listening, and as always, eeenjoooooyyyyyyy 😉
I believe frozen still contains the enzyme.
I actually sighed when Chef John removed that pork butt from the Big Green egg. That was a beautiful presentation of perfectly cooked pork 😋
9 1/2 Weeks. I see what you did there. I'll bet this is the best pulled pork in Greenwich Village! ;)
You are very funny! I'm a new subscriber. I love your channel already!
yum
I love this idea! I once made an al pastor-inspired pizza (pinappp[e, marinated pork, adobo pizza sauce, Oaxacan crumbly Mexican cheese, with cilantro and onion after it comes out of the oven). If you like pineapple on pizza, it's a fun take on al pastor. You are, after all, the Mister Clean of your fusion cuisine. The cheese I mentioned doesn't melt well; if I did it again, I'd do 50/50 mozzarella and the salty crumbly stuff.
OK, Ms. Smarty Pants here, it's important to specify if the pineapple juice is fresh or canned (haven't checked the blog post). Pineapple contains bromelain, an enzyme that is a natural tenderizer. Pasteurization kills the enzyme, I bet it is the acid in a canned/frozen juice marinade that Chef uses rather than the enzyme from fresh juice that tenderizes the pork. Fresh juice might turn that gorgeous shoulder into mush! Gorgeous recipe!
I did this but used the "paper pork" method of cooking you did the video on earlier. While we didn't get the "burnt ends" part of the butt, it was awesome and much easier to do on a rainy day. So good.