Smoked GREEK Style Pulled Pork Recipe! | Ash Kickin' BBQ
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- Опубликовано: 2 июн 2024
- If you're looking for your new favorite pulled pork recipe, this is it! Smoked Greek style pulled pork is absolutely AMAZING! It consists of a very simple marinade, and one of the easiest ways to smoke a pork butt, throwing it on the pellet smoker or pellet grill, and letting it cook unwrapped the entire time until done! Think of it as like a Gyro style pulled pork sandwich! Be sure to check out the full recipe for this Greek style pulled pork down below!
-Check out Cookshack smokers: www.cookshack.com/residential...
-LINK FOR MY RUB (Use code: ASHKICKIN to save 10%): www.sucklebusters.com/bbq-rub...
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Full Recipe:
| Ingredients |
-Pork Butt
-1/4 cup chopped oregano
-1 cup chopped parsley
-5-6 cloves of chopped Garlic
-The zest of 1 lemon
-The juice of one lemon
-Olive Oil-Add as needed to get desired consistency per the video
-Salt-to taste
-Pepper-to taste
-Greek Seasoning (optional)
-Cucumbers
-Tomatoes
-Red onion
-Brioche buns
For the Tzatziki sauce, this is the recipe I used, and I highly recommend it! It also has all the ingredients! www.loveandlemons.com/tzatzik...
| Instructions |
Prep:
1. Remove pork butt from packaging, pat dry with a paper towel, and score the fat cap per the video.
2. Season the pork butt with Greek seasoning (optional).
3. Mix all the ingredients together for the marinade, put the pork butt in a 2 gallon ziploc bag, and pour almost all of the marinade in (you'll want to reserve some for adding to the pulled pork when it's done).
4. After the pork butt and the marinade is in the bag, be sure to work the marinade all around the pork butt, and refrigerate for a minimum of 2 hours, but overnight is preferred.
| Cooking |
1. Set your smoker temperature for 275° F.
2. Put the pork butt on the smoker fat cap up, and cook until tender. This took about 12 hours for me.
3. After the greek style pork butt has finished cooking, put the pork butt into a pan and cover with foil. Let it rest on the counter for 1-2 hours.
4. After the smoked pork has rested, shred the pork butt into pulled pork, seasoning with greek seasoning (optional) and add in the rest of the reserved marinade and toss lightly.
5. At this point it's time to make the pulled pork sandwich. Start with a toasted brioche bun, add Tzatziki to the bottom bun, top with pulled pork, top with seasoned tomatoes, cucumbers, and red onions, then top with the bun.
6. Eat and enjoy this AMAZING smoked greek style pulled pork! It is just like a pulled pork gyro sandwich and is honestly one of my new favorite recipes!
*Links for everything I use down below*
-----The stuff I use:-----
-Ash Kickin' BBQ Honey Chipotle Rub (use code: ASHKICKIN and save 10%):
www.sucklebusters.com/bbq-rub...
-Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%): www.sucklebusters.com/bbq-rub...
-Granulated Garlic: amzn.to/3IZrQrl
-Diamond Crystal Kosher Salt: amzn.to/3B7MsYX
-16 mesh black pepper: amzn.to/2ZfLLQ4
-SuckleBusters Honey BBQ Rub (use code: ASHKICKIN and save 10%):
www.sucklebusters.com/bbq-rub...
-Shun Chefs Knife: amzn.to/3RN5zB7
-Disposable Cutting Boards: amzn.to/2UWLwY8
-Fat Separator: amzn.to/3oWRgdG
-Thermoworks Smoke: www.thermoworks.com/Smoke?tw=...
-Thermoworks Thermapen MK4: www.thermoworks.com/Thermapen...
-Cooking Racks: amzn.to/3gu68xb
Some of these links may be affiliate links, these just help support my channel at no extra cost to you
#greekstylepulledpork #pulledpork #smokedpork #smokedporkbutt #greek #ashkickinbbq #pelletsmoker #pelletgrill #bbqpork #fasteddy 
Хобби
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I’m making this right now Darrin and I don’t want to wait for the result! It looks and smells so good!
I can’t wait to hear what you think, Al! And I can’t wait to see the video! I know you’ll enjoy this one as much as I do!
Way to go Boss Man. I am going to have to try this for the folks. We Armenians will love this one just like all your others. ❤❤❤
I appreciate the kind words so much!
I can see the value of scoring the fat cap. You can get the marinade in there, plus each little cube turns into a little burnt end. I am going to try this flavor profile for sure. Naan bread or pita would be great to serve it in. And, don't forget the onions.
Loving the fusion cooks.!!
I'm going to try this out as I'm not a fan of traditional pulled pork. I love mediterranean themed food after being stationed over there for a bit and make lamb often. I think I'll try this on my next leg of lamb as well! The only suggestion I have is to put a small amount of balsamic vinegar into that marinade as it'll help tenderize that monster a bit. The vinegar will easily cook off and won't leave behind any off putting flavor. You were following a recipe though and seemed to have nailed it to perfection! For a simple bbq sauce substitute I like using a thick fig/strawberry balsamic glaze reduction sauce that's as thick as honey. Extremely potent and sweet and it's a nice touch on lamb!
Great suggestions, thank you!
I personally wouldn’t bother with vinegar. The lemon juice will do the job
@@nxstng7325 Balsamic vinegar is a staple ingredient in Greek/mediterranean cuisine. I like to glaze with a thick strawberry fig balsamic reduction before pulling for an added sweetness that pops as a substitute for bbq sauce. Although in his recipe lemon juice does work just fine!
@@Veehawk yeah being that I am Greek I understand balsamic vinegar can be used but in reality red wine vinegar is more common. However the point I was trying to make is if you are already using lemon juice, I personally wouldn’t bother with vinegar. But you can do whatever you want. I wasn’t correcting anyone, just giving a different point of view. God forbid anyone does that.
@@nxstng7325 No need to get all pissy over different ingredients. He followed a recipe and nailed it! I shared mine. Happy cooking!
Change is good and the results can be exciting! Nice to see others like you cooking outside the box 😊, Great vid and I look forward to the next one.
Thanks for the kind words Mark
Agreed Mark that change from the traditional BBQ (which is still great) is a good thing. Fusion BBQ is quickly becoming very popular, and I think the next big trend in BBQ. We did a Cuban style pulled pork one time that came out fantastic and was something outside the box and different. I can't wait for us to try this Greek pulled pork.
Great recipe. Looks very delicious and tasty. That sandwich is 🔥 . Have a wonderful day.
Thank you so much
I always score a pork butt, especially the fat cap. More surface area. Plus it is usually a large piece of meat so being able to get seasoning in the meat is a plus.
I suppose, I usually just season the meat after pulling it
Always score the fat cap! Gives a place for the seasoning to hold on, helps render the fat and gives some nice crunchy texture... 😋
I can't say I'm convinced one way or the other. I like the stringy bacon meat sandwiched between the fat caps that you lose by scoring.
Perfect timing, Greek Easter is this coming Sunday and nobody else in my house eats lamb. Don’t be afraid to use dried oregano. It is very common in Greek kitchens. The tzatziki recipe is on point, just get as much liquid as possible out of the cukes and yogurt. This will be our feature for Easter dinner. Ευχαριστώ
I believe you're the one cooking, so do what you want. Looks good.
Love the channel. I always score where there is thick fat, it helps the fat break down it also allows the forming of crispy bits
I'm going to make this but instead of using a roll, I'm going to use pita bread like a gyro. I love your recipes! Keep them coming!
I thought about using a pita lol.
I will definitely be trying that but will probably add a little garlic to the marinade! Awesomeness!! 😎🤘😋
There’s garlic in the marinade 😉
I'm going to try this today on my louisiana grills champion competition smoker. Doing a cook for work. Pulled pork seems to be a big hit. I try to feed the crew every month or so. Decided to try this recipe to change it up a bit. Really enjoy your channel, and the way you present your cooks.
Will definitely do this one! Thanks for sharing!
I made this today. Didn't get any pics but it was a big hit. Thanks.
This would also be great for doing smoked leg of lamb. Thanks for the video...definitely will have to try this one....And maybe with the leg of lamb as well.
I have never done a leg of lamb, but I want to!
Thanks again brother!
Thank YOU!
Looking good man. Keep it up.
Thanks Jason!
🤘🏻😎🤘🏻
Awesome stuff, dude
Thanks a ton!
If you can find Cavenders it's a good Greek seasoning I use on a lot of stuff. Just adds a nice zip of flavor on the tastebuds.
When you said you had it on at 830 with no wrap I said "he's not eating til 10" lol. Looks great
Lol, good call!
I score the fat cap, but that's it. I've done both with and without and and scoring it and scoring seems to render the fat down a bit better and help it break up and mix in more when pulling it.
Nice!
Perfect! I Love it 👍 Greetings Bernd
That looks real tasty! I got a few butt's in the freezer, gunna try this one!
Interesting that you mentioned onion at the end. When you were making the marinade I was thinking, “I may add some chopped onion to that.”
Why not use wired/wireless temp probe so you’re not always having to manual temp?
Yeah if I wasn’t filming and giving updates, I’d likely do that.
Nice cook. Every time you say FEC100 I take a shot.
Lol
I bet this works great on ribs
I thought so as well
Scoring helps get the seasonings down in the butt. Hopefully I've cooked both ways and I prefer non cut. But always fat side UP 💯
What is your reason for fat side up? If I'm worried about seasoning the meat, I just do it after I pull it :)
Interesting
What type of wood for best flavor
What Word do you use for smoking, thanks
From Perú
That was great. That was a huge pork butt. You have leftovers for all summer :)
I don’t score because I want the meat protected. Trim only if needed.
I score the fat cap, not the meat... Allows better render. Seasoning to get in between if you decide to you use all the fat when shredding or chopping..
Follow up question, could you get away with two smaller pork butts or cutting that one in half? Cut the cooking time down?
I have cooked scoring the fat cap and not......i can say i have not been able to tell a concernable difference between either
Is this "Greek" style the latest fad? I've seen it around lately.
Love the channel. I always score where there is thick fat, it helps the fat break down it also allows the forming of crispy bits
Nice!