This is the SECRET to making a good Pulled Pork at HOME
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- Опубликовано: 2 ноя 2020
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pork pulled pork boston butt slow and slow grilling smoking napoleon gasgrill tender pulled meat fall apart tender pitmasterx bbq barbecue 
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I miss the good old days of the live streams.
Another win! I will be trying that this week!
Thats just ANOTHER pulled pork secret, the one most people can't seem to grasp is PATIENCE! Thanks for all the content man, been watching for a long time now.
oh yep another pulled pork recipe i now know the secrets after watching him for about 4 years
I got that part down. I use electric because I live in an apartment and that’s all I can use. I start it at about 5 pm at 225 degrees and usually ready to let sit at about 1 or 2 pm the following day
Love Jim. Great addition to the team. And I am very happy to see you using pork neck. Neck on pork, lamb and beef is so under appreciated and so cheap. Nice to see you advocating for these “lesser” cuts!
Here in Germany one finds pork neck steaks everywhere, even in restaurants. I am not really a pork enthusiast but pork neck is one of the better parts. I love pork tenderloin though😋
Just found this channel. Instantly heard the dutch accent and was confirmed soon after. Love it. Great video, made my mouth water and now I'm hungry.
Looks awesome. I watch you frequently. I’m from Iowa in the USA.
Nice vid 👌 happy to see a simple smaller portion style 😎 helped me big time
Great job Jim!
Jim!! That’s my brother right there ✨
Keep up the great work guys!
Bought my very first grill this weekend that happened to be Kamado Joe Classic III, and tried this pulled pork as my first experiment. I had a few mishaps with the grill. Although the temperature stabilized nicely at 120 C at first, It seems that I didn't use enough charcoal as the temp fell after a little while. So I had to take the meat off the grill, add charcoal and continue smoking the pork. When the foil phase came, again charcoal had basically ran out and the temperature fell, so I had to add some more.
Probably because of that the meat came a tad dry in the inside, but had a lovely smoke ring and the taste was marvelous. All in all, strong 6/10 for my first try.
Anyway, thanks for this simple and great recipe, Pittmaster X, can't wait for the next weekend to try something else. Cheers!
GAWD this is one of the best cooking channels currently on RUclips. I've been IM by Bobby Flay & Jamie Oliver. This guy is taking over
The oven idea is genius.... Id buy it!!!!
*A simple amazing recipe!* 🍔👍🏻
We use our leftover pulled pork to make carnitas (Tex-Mex style) and the smokey flavor is amazing in carnitas.
DELICIOUS. I'm going to pass by when I get to the Netherlands.
I'm coming from New Orleans.
See you soon. Thanks
Thanks for this phantastic inspiration. Just tried it wit 2,3 kg Iberico, extremely juicy and tasty - awesome! Salt only was a perfect choice for this quality of meat.
Great and natural good job😀😉
This! American recipes are always cooking monster cuts. Thanks for this Roel!
This weekend I will grill pulled pork. 8 in the morning putting the bbq on. Love it!😎🔥🥩🥓🍔
Looks great. I love smoking pulled pork. Not sure where to get that cut, but now I gotta go grab me a picnic and make it special.
Good video 🤤 so easy yet soooo goood
I guess Jim wasn't even hungry right? 😂
I wasn't before, it started with the first smoke scent! Haha!
If you do try it in the oven try using smoked sea salt to ad a hint of that great smoke flavor!
Beterschap Morrison 💪🏽
I like the bark you get when you don't wrap it in foil, it does add a few hours to the cook time though!
Awesome
Pulled Pork has something magical about it
Cholesterol
@@chriskozub8012 Mmmmm lol
Unless you get it at a cheap place along the street purely made to produce profit instead of producing good food for people to experience together.
Get well soon, Morrison! See ya soon, mate.
Oh boy! You just gave me a great idea for my next video! Even though I like the recipe, perhaps it would have been nice f you had let it run a bit longer to get the bark formed. In any case, good job! I like you videos a lot. Regards from Finland 👍
Keep on grilling!!!!
This guy always gets the best meats. As soon as I saw that pork I knew there was no way I could get something like that at the grocery store.
oh yeah that's looking delicious glad to see that smoker again
this dude has fire resistant hands
I wonder, if you use something like the BBQ Vortex, could you direct the smoke towards the meat so you get a more intense smoke flavour or you can smoke it for a shorter time to get the same flavor and finish off in the oven for example?
Another great cook! I love that you only use salt on a lot of your cooks. I wonder If I could get that salt here in the US? Thanks for sharing this video.
Amazon. SaltWorks Fleur de Sel French Flower of Salt, Artisan Pour Spout Pouch, 15 Ounce. A bit expensive - but delicious
@@BigYak thanks Josh! I just ordered some.👍
Love the simplicity of the recipe. I will say that a true Iberico de Bellotta porkshoulder is harder to find but even better than Mangalitza.
My wife and I had pulled pork last night for dinner, but we did a 24hr sous vide and then in the oven, had it in wraps with garlic dip tomato and spinach 😋😋, pulled pork is the best 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
Hey Roel, how about a tour of your new BBQ house? Looks like you got her done!
Went to sleep early. Missed the video. Not anymore!
In the states we have Berkshire pork, which is very good. I wonder if you can do a blind taste test of a few different kinds. 😎 For cooking in the house, I put a pan of water under the meat with a few tablespoons of liquid smoke in it. It works great.
I wonder if it would be possible to make a fireplace in the barn. With a door in the chimney and a rack to lay meat on. You can control the fire easy and it will keep you warm in the winter time. Also larger logs can be used so maby that can save some time as they burn longer.
Makin’ me hungry again!
It looks like what i buy for pulled pork, in Aus we call it "pork collar butt"
Did you have the pan in or just direct?
Can someone give me the name of the specific grill and smoker attachment he used? I would truly appreciate it as I wanna get them or something just like them. I truly love grilling and am still learning but I wanna step up my game.
Not 100% sure that's what you had but I think we (UK) call that cut Pork Collar. If it is Collar we used to use it for Collar Bacon a tradition that's sadly dying out I say sadly because it makes fantastic bacon. 🔥🤘
Mangalica is a Hungarian traditional hairy pig!! Excellent choice for bbq and much more healthier than regular big! Big thumbs up for the meat choice!!!
Pulled pork is on my to-do list
Strange one: Nice jumper!
How about a full length live stream?
Oh I'm so glad you are cooking mangalica. Because this is how it's spelled. It is an ancient Hungarian breed and in the pork world it is the same as wagyu beef. Its lard, fat to say, at room temperature is liquid, just as wagyu fat melts from your body temperature. Known for its insane marbeling. In Hungary mangalica can be kept meeting certain requirements (free range, etc.) to be called a M at all.
what is that black thermometer that you use?
only puts salt in the pork to "keep it natural" then drowns it in BBQ sauce LOL
Ill Omens he’s does nonsense like that too often.
BBQ sauce is often used to cover up the fact that the cook can't cook. Cooking meat is almost solely about how close you can get to raw while being safe.
@@joshuamartin4123 it's also often used because it tastes good and compliments the food
@@joshuamartin4123 enjoy trying that with your shoulder cuts like the chuck. I hope you like chewing.
Thought the exact same thing
That cut is called the 'collar butt' in English. I believe in American BBQ they call it the 'money muscle'.
Are you still keep the smoker to 120C when you foil the meat or you rise little bit the temp?
Sssssstt! Procureur is nog zo lekker betaalbaar!
This Mangalitza procureur only needs Fleur de Sel and Smoke, makes the sandwich with a load of sauce 😂. But thnx for the content, great to see someone from the OG dutch BBQ community doing so well on youtube but next time with a little bit less sauce
🔥🔥🔥🔥
👍amazing cuisine 🤪
We are getting more of these cuts in Australia :) they call it a pork collar butt here :) i did about 8kgs of this recently and it was amazing :)
Is this cut from the Clod & sticking?
Hoi Roel, ik wil graag een keer pulled pork maken van wild zwijn.
Nu lees ik in diverse recepten dat het vlees dan geïnjecteerd moeten worden omdat het minder vet bevat. Alleen ben ik geen voorstander van het injecteren van vlees bij het maken van pulled pork.
Hoe denken jullie hierover, de procureur van wild zwijn wel of niet injecteren voor pulled pork?
Groet
Bas
Hey roel wat voor bollen gebruik je?
Did you guys have water in the water bowl, or just straight on heat over the coals?
Now that is ONE BLACK TABLE!
Yummy!!!!!!!
Look up Arden indoor smoker.
It's in development.
Have you had any problems with the meater meat thermometer and if you have can you add that into a show
How do I know when I go looking what quality pork I have or how to find better?
No bark just like the brisket. You really need to smoke these until you get a darker bark before you wrap. Even after the core temperature hits 70 degrees C you can still get more bark formation. That’s what we do in Texas. We don’t wrap till the bark is dark brown to almost black.
Agreed. Gotta have the bark for pulled pork so you get the bite. Texas style pulled pork is also like brisket, heavy salt and pepper to emphasize the bark. nothing better than a good crunchy peppery salty bit in every bite of pulled pork.
@@Turk10mm I only look to Texas for brisket. Look to the Carolinas for anything pork, especially pulled pork. It’s just so much more flavorful, and mopping with a good vinegar based sauce gives the most beautiful bark a butt can have.
Mangalica used to be grown exclusively in Serbia, over time we switched to modern types of pigs, but again mangalica is becoming more and more popular, especially cvarci (dip fray bacon).
How long did your neck take to reach 98C during the ‚foil-phase‘?
Prefer the bark over the sauce but gonna try-out without the rub net time
When i make pork neck, i wrap it in sliced bacon, and grill it for 6-8 hours at 130c, the bacon help keep the moisture in
It's all about the pork! I'm loving these videos, because I can't always afford to get the steaks that I like!!
You will have to go into a pork battle with Morrison! I can be the judge, if you like!! 😉😂
Lovely Brother 🔪🇺🇸🔥💨
Maybe a weird question, maybe answered already, but what happened to the “All Aboard!” sound bite at the end of the videos?
what country are you guys located?
Hmmm. Mangalica. It comes from Hungary where we even have a dedicated festival based around it.
Can you do a similar video on how to do a great brisket in a shorter time too? If it can be done?
I can do a brisket (10-12 pounds) in 7 hours. Can’t do it much faster. 3 hours in the smoker, 3 hours in the oven, and 1 hour rest. Cooking at about 300-350 degrees indirect.
That's how Morrison will look like in future after so many ''I wasn't even hungry''
😂😂😂
You don't often hear Iberico being mentioned in the context of "would do just fine"...
Also Roel, can you recommend some good Dutch online butchers? Had some sub optimal experiences lately.
Yes please me as well I can't find good a1 wagyu for the life of me.
Thats so much sauce that it doesnt look appetizing when it oozes out like that.
You cant make enough Pulled Pork, just freeze the leftovers in a vacuum bag and reheat it in the oven or sous vide, no qualits or moisture lost and you have PP whenever you desire :)
Iberico is really interesting. It tastes almost nothing like traditional pork.
Now thats a delicious pull pork ! Thanks for this video . Eastvan hooligans passing by, come check us out
Editor is Jim...camera man is Morison:) btw what happened to Denise?
How long did it last now?
I think in English that part should be called "pork chuck" in Spain we call it "aguja de cerdo" o "cabeza de lomo", in Argentina is called "bondiola"
in Hungary we called it "lapocka" [ˈlɒpot͡skɒ]
Goedemiddag roel, ook deze zag er weer helemaal geweldig uit🤤🤤🤤 ik heb nog een vraagje, in je video storebought ham vs homemade ham daarin zeg je dat je de ham maakt van mangalitza varkensnek, maar hoe kun je er ham van maken met ongeveer die structuur en ook pulled pork wat een volledig andere structuur heeft. Ik wil namelijk die ham maken en jou tri tip roast voor kerst dit jaar😁🤤
💪 door het vlees te pekelen en te garen tot een lagere temperatuur, n amelijk 67 graden behoud hij de vaste structuur
@@PITMASTERX geweldig dank je.
Do they not have pepper or paprika where you are?
Can you please BBQ when the wind is blowing towards Twente 🤤👍🏻👍🏻 so the smell comes with the video
In argentina we call this cut “bondiola”
we have mangalica as well, few km from us :))
All things Hungarian are amazing , mangalica is just one of them 😂 love your channel bud 🤘❤️
I wish I was your dog sometimes. That thing eats like a king.
🤤 😋
Forgive my ignorance, but what are you saying at the end?
BTW I love your channel you have much love from the CA guys!
Eet smakelijk = enjoy your meal
@@vincenthazelaar8679 THANK YOU!!! 😁
Oh my pulled pork 😍😳🍔
At 3:41 when you cut to the smoke rolling out the vent, who was playing? Was that Rush? God it sounds so familiar/awesome but I can't put my finger on it. Help!!!!
Edit: nevermind- it's Hammer by Mike Stringer. Gosh he sounds a lot like Rush
Good video weird boots
I guess Morrison will be hungry after all. 🤣