Pulled Pork Sandwich
HTML-код
- Опубликовано: 15 апр 2020
- Smoked Pulled Pork recipe turned into a Perfect, Jumbo Pulled Pork Sandwich
#pulledpork #pulledporksandwich #howtobbqright
Pulled Pork Sandwich
WHAT MALCOM USED IN THIS RECIPE:
- Pork Butt sourced from The Butcher Shoppe bit.ly/TheButcherShoppeFL
- Killer Hogs Hot Rub bit.ly/TheHotRub
- Big Orange Sprayer bit.ly/BOSsprayer
- Killer Hogs Vinegar Sauce bit.ly/TheVinegarSauce
- Killer Hogs The BBQ Sauce bit.ly/TheBBQSauce
- Thermoworks DOT bit.ly/ThermoworksDOT
- Chicken Rack bit.ly/KHChickenRack
- Black High Heat Grill Gloves bit.ly/H2QGrillGloves
- HowToBBQRight "Hand Savers" Glove Liner bit.ly/HandSaver
- Black Nitrile BBQ Gloves bit.ly/BBQGlove
- Hickory and Cherry Wood from www.smokerwood.com
When it comes to BBQ nothing beats a good, simple, pulled pork sandwich.
My “never fail” technique for pork butt is simple. I start with a light coat of mustard on the pork butt, then I apply my Killer Hogs Hot Rub bit.ly/TheHotRub
You do need a smoker to create really good pulled pork. I run setup my Drum Smoker with Royal Oak lump charcoal to run around 250 degrees. The butt goes on the smoker for 4 hours and I spritz it with a combo of Apple Juice and Cider Vinegar 50/50 mix every 30 minutes until the bark is set on the outside and it develops a dark mahogany color.
At this point it’s ready to wrap. Set the butt in a 1/2 size aluminum pan and add 1 cup of Killer Hogs Vinegar Sauce bit.ly/TheVinegarSauce over the butt. Cover the pan with foil and put it back on the pit. I use a Thermoworks DOT bit.ly/ThermoworksDOT to monitor the internal temperature. It’ll take about 3-4 more hours to finish out.
Once the internal temp on the pork butt hits 200 internal, it’s time to glaze the bark. Carefully move the pork butt from the smoker and transfer the butt to a wire cooling rack over a sheet pan.
Combine a combo of Killer Hogs The BBQ Sauce bit.ly/TheBBQSauce and Killer Hogs Vinegar Sauce bit.ly/TheVinegarSauce 50/50 and brush over the bark. Place the butt (sheet pan and all) back on the pit and let it glaze for 15-20 minutes. Take the butt off the pit and rest it for 20 minutes before shredding it by hand into pulled pork.
Now for the pulled pork sandwich ...
After you’ve removed the blade bone and pulled muscles you’ll have about 4 lbs of mouth-watering pulled pork. Load up the bottom half of a jumbo size burger bun with a mound of pulled pork. Drizzle some of the remaining bbq sauce over the pile of pork and top with Cole slaw. (recipe for the slaw is below). Top with the upper half of bun and you’re ready to enjoy one of life’s simple pleasures - The Pulled Pork Sandwich!
Ingredients:
- 8-10lb Pork Butt
- 1/4 cup Yellow Mustard
- 1/4 cup Killer Hogs Hot Rub
- 1 cup Apple Juice
- 1 cup Apple Cider Vinegar
- 2 cups Killer Hogs Vinegar Sauce
- 1 cup Killer Hogs The BBQ Sauce
Directions:
1. Prepare vertical drum smoker for indirect cooking at 250-275 degrees. Add a couple chunks of Hickory and Pecan wood for smoke flavor.
2. Pat the pork butt dry using paper towel. Apply the yellow mustard to the outside in a thin layer. Season the entire pork butt with Killer Hogs Hot Rub so that no mustard is visible.
3. Place the pork butt on the cooking rack in the drum smoker fat side down so it renders and drips on the coals below.
4. Smoke the pork butt for 4 hours or until the rub has adhered to the outside and begins to turn a dark mahogany color.
5. Place the pork butt in a 1/2 size aluminum steam pan, pour 1 cup of Killer Hogs Vinegar sauce over the pork butt, and cover the pan with aluminum foil.
6. Insert a probe thermometer through the foil into the center of the pork butt. Be careful not to hit the bone for accurate reading.
7. Return the pork butt to the smoker and continue to cook until the internal temperature reaches 200 degrees.
8. Carefully remove the pork butt from the pan and place on a wire cooling rack. Combine 1 cup Vinegar sauce with 1 cup The BBQ Sauce and brush over the outside of the pork butt.
9. Place the pork butt back on the smoker for 15-20 minutes to set the glaze.
10. Remove the pork butt from the smoker once the glaze has caramelized and formed a bark. Rest the pork butt for 15-20 minutes before pulling.
Connect With Malcom Reed:
howtobbqright.com/
FB - / howtobbqright
T - / howtobbqright
IG - / howtobbqright
Malcom's Podcast - howtobbqright.com/howtobbqrigh...
For Malcom's BBQ Supplies visit - h2qshop.com/ 
Развлечения
How can you not love this man? He’s so passionate. So humble. So authentic. Keep up the great work bro. You got a lot of fans out here.
I agree
Agree, Malcom is my go to for recipes
Yes sir this man is serious, he laid his presentation out perfectly.
"that's why I do barbecue right there." My goodness I've never seen anyone so pure.
He is the Bob Ross of BBQ. A true American Hero.
Malcom deserves more subs!!
why limit to America. the rest of the world needs a hero like Malcolm
yes! What a perfect comment!!
@@aget19 Don't worry, a bunch of Europeans are already here.
And I grew up on Bob Ross, you the man
“I’m ready for that facial”
-Malcolm Reed 2k20
You got some nasty thoughts bro🤣🤣🤣🤣🤣
Andjelkovic Jasmin when a grown ass man says something like that, somethings gotta be said
@@tomjread2556 pure fucking comedic GOLD! 🤣🤣
HAHAHAHAHA
LOL I couldn’t tell if he was cooking or making a porno!
Don't ever stop making these videos. I could watch re-runs all day. I did a home-grown butt today on a pellet grill, used maple syrup and some squirt butter on it before the wrap. Turned out awesome. Thanks for the videos Malcom!
I love when he says, You Know I got to have a Bite. A real passion for what he does. Great videos
The suckers who stocked up at my grocery store left all the brisket and pork butts behind. Nothing like working from home while smoking dinner!
Them fools just don't know. My local grocer had a pile of butts and not a pound of ground beef in site. My lucky day.
Just give it some care, time and attention then you'll be in BBQ heaven.
I too am 'working from home' with my BBQ.
Pork butt cooked yesterday. It was hard work :)
every time! brisket flies off the shelf here, but, pork butt is never sold!! best cut!!
Those have been the first two pieces of meat I've looked for the past few weeks. Three packer briskets and four butts later, we're stocked up for a month and I get to light up the smoker every weekend
My definition of Heaven, being quarantined at Malcom's house!
exactly
"Little bit of hanger on that, Ima get that!"
Hahaha all day long, Malcom "Money Muscle" Reed strikes again folks! He aint Lyin
love it
My favorite was a few videos ago at the end he said, "this quarantine's killin me" as he took another man sized bite. This bbq genius ain't nothing but the real deal.
He definitely makes it look absolutely delicious. His quotes are T-shirt worthy.
I rewinded a couple times just to hear mal say "thats why i cook bbq" . And will do it again. You made my day :)
Love the shout out to The Butcher Shoppe in Pensacola, FL. Great place to buy your meat in Pensacola.
When it comes to watching cooking shows, nothing is as delightful as seeing someone like Malcom Reed. Brother, you bring a joy to this that is infectious, as well as giving great information on your process. Thanks for all you do
“That’s why I cook bbq right there!”
HELL YEAH BROTHER
Got that right man:)
Cheers from Iraq
Malcom, I absolutely enjoy your videos. I can smell your product through the screen.. keep cooking. I am a fan
Thanks for another awesome video Malcom!!
Awesome Video Malcom! Differently going to give this a try!! Thanks for sharing!!
just an extraordinary sandwich! Thanks Malcolm!
Watching videos like this with Malcolm loving what he cooks is why I subscribe. Can't wait to try this one!
The tasting says it all! I love pickles and coleslaw on it. Delicious 😋
Oh ya.. gotta make that!!! Looks great!!! And I just received your sauces in mail.. so perfect timing
OMG Malcom! You are absolutely my favorites BBQ guy!! Your passion and dedication and joy is unparalleled! Keep on keeping on Brother!!
Malcom, your videos are always so wholesome and put me in a great mood. Thanks for cooking
thanks for another great vid Malcolm
Excellent video; I very much enjoy Malcom putting his spin on basics...ribs, pulled pork, whatever. It’s okay to redo some of these classics, and I love to see them. It’s not necessary to do something totally new every episode. Love it when he cooks the same thing on different smokers too and explains the nuances. Well done Malcom, please make more!
The one liners in this video is the stuff of absolute legends!!!!
Me: Hey Malcom, how many grills do you own?
Malcom: Yes.
Lol all of them
🥱
Run Hard he has a video showing them all off you should look it up!!!
Love your recipes Malcom.
I love this channel!! It has to be one of my biggest influences. I started my own journey in BBQ from watching this and enjoying it. It’s encouraged me to do my own videos. Keep it up!
Love your videos so much Malcom. King of bbq
You are a star Malcolm! Great personality AND a great cook. You make me laugh and hungry with your videos. Cheers from 🇬🇧
Another great video!!! I rub mine down, then inject with apple juice, brown sugar, apple cider vinegar and a little salt. Wrap with Parkay, brown sugar and apple juice. I save the juice that gets left in the foil and distribute it through the pulled meat just before serving (no BBQ sauce needed) keeps the pulled nice and juicy.
You're a pleasure to watch, Malcom. A natural!
I love how simple this is. Thanks for these videos I literally had learned all of my bbq secrets from your videos.
Been binge watching the old video all day. And what do you know, you post a new one :)
Great looking sandwich Malcolm. Thanks for sharing with us, Fred.
Malcolm, I've been bbq-ing about a year & you've helped me get better. Today I smoked babybacks & it's the first time I've been completely satisfied. I wouldnt have changed a thing. Thank u for the help along the way. Btw that sammich looks great
Yalls outtakes crack me up, I love you guys!
Ive watched so many of your vids, I finally subscribed (don't know why it took me so long). What I love most is how you just keep it simple and pure, no fancy rubs, injections, just good ol straight BBQ.
Malcolm, you the man! That looks incredible! Thank you, sir!
You da man Malcolm! Love all your work.
Bravo! I loved watching that sandwich!
Malcolm is the man!! Thanks brother!
I wish I could like this video more than once! That looks amazing! This might be my new favorite video after the brisket burnt ends
Great looking sandwich Malcom! That sandwich is exactly how I like my pulled pork. Sauce on top not mixed in and some crispy coleslaw....money!🤘
Thank you so much for your videos! I’ve been smoking with your advice and my family and I are loving it... God bless from Massachusetts.
looks amazing!!. must try it some time
Looks fantastic
@9:23 - “So deggum good.” Malcolm’s Mississippi accent is a slow-smoked barbecue dish in and of itself. Love it.
woow absolutely fabulous. As always Malcolm your clear concise videos are a easy to follow and really helps us beginners to become pit masters
That looks awesome. I definitely have to try this one. Great video Malcom
Liking the new wrap method Malcolm. Got this planned for next weekend brother! Thankya kindly
Thank you for your video I’m making this tomorrow that looks so good I can’t wait to see how it comes out
These videos never fail to be some of the best stuff on the internet.
I'm definitely trying that slaw on a pulled pork sandwich. That looked delicious!
I really enjoyed your video, you know just how to put a presentation out there, thanks for sharing. You are awesome.
Love it! Thanks for sharing!
When there's a piece of raw meat as big as that in front of Malcom, you know you're in for a good time
YES MAN!!!
I love pulled pork. This guy is one of the best BBQ guys online! Always watching his videos and learning a tone! Thank you for my kids favorite: Pulled Pork Sandwich!
First time making pulled pork and it turned out wonderful… smiles and full bellies all around compliments on the seasonings and bbq sauces
Malcolm you sir are awesome everything I know about bbq comes from you I follow your recipes turn out incredibly thank you
This man is national treasure and should be protected at all times. Everything I've tried on this station has been delicious! I have a Mastercraft Electric Smoker and a Vertical Smoker and this man has taught me so much.
Malcom, I used your rub, vinegar sauce, and BBQ sauce. Followed the recipe to the T. It turned out to be the best thing I cooked on my smoker so far. Absolutely love your videos and products. Keep up the great work! You have greatly improved my BBQ game!
I've been to one of your classes, and I have seen every video you've made. You, sir.... are the meat whisperer. I've eaten your product and know exactly how good this must taste! Keep pumping out the videos. Guys like me need cooks like you in times like this!
Nice!! Watch you all the time and get many recipes and ideas from you when I cook on my Egg. Love your channel man! Keep cooking. Thanks Malcolm
Right into the saved videos, gotta try it some time soon. You make it look so delicious!
I did my first pulled pork like you said and it was amazing. THX bro!
“A little bit of a hanger on that...Imma get that!” Lmfao this guys commentary is what keeps me coming back for more footage forget the bbq...🤣🤣🤣
it's 2:10am, and watching this and finishing up my first pork shoulder, thank you sir for your videos, much appreciated! (Montreal Canada eh).
Man that looks super delicious , Malcom!
Wow!!! Incredible. Pulled pork is the king of slow cooked BBQ. With all this extra time at home i have cooked a lot more BBQ. I smoked a whole free range pork neck on the Pit Barrel a few weeks back. Meat Church Honey Hog BBQ rub and a few apple wood chunks was all it needed. With the neck only being about 2kg (4lb) it was cooked and rested in about 5 hours. Some of the best pulled pork ive ever had.
Great video Malcolm. Love your work, all the way from Melbourne Australia!!
Man I appreciate you sharing your tips and tricks. I never go wrong when I follow those techniques. I always keep smoked pulled or chopped pork butt on hand because we eat it all the time.
I ordered some of Malcom's seasoning and sauces on April 9. It was shipped April 10. I received it April 14. Unbelievable shipping speed!! I've only tried the Hot BBQ rub so far and it's definitely better than any hot BBQ rub you find at your supermarket. (I don't live in BBQ Country so I don't want to claim it's "the best").
Thanks Malcom! Hope you and your family are safe and healthy!
Love your videos! Great tips and entertaining. Cheers 🍻
Malcolm you are my BBQ hero!
Malcom style sandwich, looks fantastic. Great video, thank you Malcom..
Love watching this guy cook! I buy all his spices! Never let me down yet!
Love the recent videos on how you cook when you're going to eat it yourself. I've made so dang many of your recipes, and this one is on my list. I'm in the grocery business, so I'm hoping I can score a butt :).
Man, I absolutely love your videos. That sandwich is the real deal, right there!
Love your videos Malcolm. I’ve learned a lot from you.
I don’t understand how anyone could give this a thumbs down, I love this guy!
Looks awesome as always 👌
I followed this and it was flat out best thing I've smoked yet. I had sandwiches for 2 meals then made nachos, oh my my. I also followed Malcolm's vacuum storage and hot water reheating, all moisture contained. Everyone around here couldn't believe that I made this. Thanks to all there at HowToBBQRight.
Love it!!!
Man I love your patio setup and all the grills
Going to make this tomorrow. I can’t wait. I’ve made many of Malcom’s recipes and they’ve all been amazing. I noticed that you used your Vinegar sauce and the same 50/50 BBQ Sauce/Vinegar sauce glaze for your “Malcom Style Ribs.” Those were so good that I made them for 2 straight weeks. Looking forward to trying this with the pulled pork!
Awesome!
Looks delicious!
Man o man! That looks delicious. Thanks for sharing. I'm smoking my first pork shoulder this Friday with pecan wood. Thanks!!
Oh my. Malcolm that looks amazing.
900k subscribers! CONGRATS
Malcolm, you are juist great in what you do. Because bbq is not kust about technical stuff but alsof emotion. Best regards from Belgium.
You’re the man Malcom!
Did this yesterday for today’s lunch for a Masters viewing party at home. We had pulled pork sandwiches, cheese, egg salad, peach ice cream sandwiches etc. at my husband’s request. The pulled pork was incredible. Thanks so much for sharing with us. I’ve learned a lot from you.
I ordered full seasoning and sauce kit and tried some other products. 5 stars!!! Especially if you follow the recipes. My BBQ game better than ever thanks to this guy
Malcolm I love the hot rub use it on everything great job enjoyed the video thx for ur coleslaw recipe too!
Just made this over the weekend and another successful HTBBQR recipe Malcolm! I added about a cup of beef broth before wrapping along with two quartered onions and wow, what au jus it made. Also made your slaw and it was a big hit. Thanks again and keep 'em coming!
The best cook on RUclips, go on Malc👍👍love watching do meat some serious justice, keep it up man
thats great bro thanks
Love it Malcolm.. Nothing better than a pork sandwich when it's shredding like that. Cheers to staying healthy through the corona..
Looks amazing