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BBQ Pulled Pork Shoulder | How to Make Perfectly Juicy Pulled Pork Every Time

Кадры BBQ Pulled Pork Shoulder | How to Make Perfectly Juicy Pulled Pork Every Time

Описание BBQ Pulled Pork Shoulder | How to Make Perfectly Juicy Pulled Pork Every Time

Коментарии BBQ Pulled Pork Shoulder | How to Make Perfectly Juicy Pulled Pork Every Time

The song, please? Have trouble finding it Comment from : Dmitry Kuznetsov

You the man Chef Tom! It's a lot easier for me to try new stuff with videos like these out there showing you how to do it right! Comment from : Christopher itsdaperr Perry

Chef Tom!!! Could you do a Hawaiian themed video playlist, Khalua pulled pork, Huli Huli Chicken, Mac salad, coke slaw, etc? Comment from : Dylan Marsh

I jizzed hard The pork was so juicy and looked so good 💯💯💯 Comment from : AL BUNDY (Dak is trash)

I stopped watching as soon as he removed the fat cap Comment from : Pixel Hobo

Thanks Tom, your videos are my go to, whenever i want to see how to cook a particular cut i find your videos consistently fantastic and always produce great results My favourite tip was loading a stick in the front of the fire pit to warm up and combust without the dirty smokebrThank you Comment from : Elusive Sambar

Too much, not a big fan of your method but do what you do Comment from : Daniel Anthony

I’ve leard that most of these extra steps they do are kinda full of shiiiit…all that extra trimming injecting…does nothing…talking exotic ingredients like a fukn hipster…i’ve tried their methods and its overrated af Comment from : Jay Stay

They sell ya a 9lb butt and you cook a 6lb after cutting fat ;p Comment from : Cheese ur Wiz

You just poked it 20 times and want to keep your juices by wrapping it in foil? Comment from : marco polo gutierrez

I wonder of it's necessary to inject if you're going to pull it after the cook anyways My thought is, the extra fluid would make the cook take longer And I feel like the injection mix could just be added to the pan while it's pulled and mixed into the meat Maybe use less water in the mix to make up for what's lost in evaporation What are your thoughts, chef? I'm just thinking Comment from : Helodog15T

The man never misses, amazing recipe that’s a little different than the typical take on pulled pork Comment from : RZ

What brand of knife are you using? What method of sharpening? Comment from : DON BOYLES

fat is flavor Comment from : Rick Graser

Friends want me to bring this for an early afternoon affair Can I cook it the day before and reheat the shredded pork successfully? Or should I start grilling at 3-4:00 AM? Comment from : Mark Spurrier

When I smoked pulled pork my rub never sticks to the meat It doesn't matter how long I cook it I can just scrap it off Does anyone now how to fix that? Comment from : Ryan Rudolph

My mouth watering laaaaawd ham mercy this looks deeeeeeelish Comment from : Golden Locss

Best production quality on YouTube among all the bbq channels I watch Love it Comment from : Ian Osborne

Watch and try his Carolina style Amazing and no wrap Making it again tomorrow Comment from : Steve S

Can I do this with pork shoulder steaks? Comment from : Amanda Wilson

On point my man! Just amazing! Comment from : Jabawockee 1

Hey chef Tom you’re awesome I am giving this one a go Just wrapped with the marinade It smells amazing! Comment from : N Johnson

Every time I look at this video I feel excited! It looks soo delicious :D Comment from : samuclem

Could you tell me what kind of pellet smoker you used? Comment from : Brooks Lee

The foil didn't tear the moment it came in contact with the expanded metal grate, he is truly a master of the ys640 Comment from : Nate

NEVER remove the fat that's flavor and moisture Comment from : Robert Marsh

I cut off the fat cap and trimmed away all the silver skin in the crease injected it with apple juice, worchestire, salt and sugar… rubbed it in wood fired garlic and a butchers all purpose… 24 hrs in the fridge… hoping the injection keeps its juicy without the fat cap Comment from : Gage Schlagel

I really enjoy your vids You have very detailed prep work and always add extra steps You are my "go to" for beef and pork Thank you for the extra efforts you give us Comment from : Scott Hanson

If you ride it out at 250-275 the whole way, how many hours do you think it might take? Comment from : Chelsea Pittman

So I just made this, everything to a T, ys640s, same cut, same injection, same rubs, same Temps for same hours Taste was delicious, but the meat wasn't even close to done, not shredding at all, felt like it needed another 3-4 hours How is that possible? Comment from : Peter Almo

GREAT video! Comment from : MjrLeegInfidel

There a glan right there also love to c u taking it out love ur content thanks from jax fl 😁 Comment from : christstruction Meeks

GTFOH Comment from : Manuel Rodriguez

Chef, do you think if the injection and seasoning is done the evening before, it would be even better or not? It is on my menu Saturday Comment from : Bram Fransen

This is next on my list of cooks/smokes — so far EVERY one I’ve made has turned out perfect Love your YT channel Keep em coming!! Comment from : Cyndi P

How did i not find this sooner, great video, great tips, and can't wait to try it out for myself! Thank you :) Comment from : Cpt N Algren

I like the pickle idea That will go well with my fixation with mustard on pulled pork Comment from : Crevisb

Great video! When you smoke at first do you put a tray underneath to catch drippings? Comment from : Kevin Spiteri

Amazing Love your instructions Can you do another Brisket or boneless Chicken breast Comment from : Daniel Wurtz

I have ordered all the ingredients and will be making this Wednesday I am soooo excited! I'm a new subscriber and can't wait to see all your ideas, this looks fantastic! Thanks! Comment from : Robert Zuna

No need to trim or inject anything for pork butt if smoked and seasoned right )x Comment from : Robert Avila

Looks awesome Super Bowl party finna be lit Comment from : eysikal

Bruhhhh super bowl Sunday this is going to happen!!!, 🔥🔥🔥🔥 son! Comment from : robert martinez

I really like how you trimmed and split it a little to get more bark coverage! Excellent video, best I’ve seen on pork shoulder! Comment from : Robert Thibodeaux

I followed your plan today It turned out fantastic Thanks! Comment from : Stephen Scaggs

it would be nice to find videos of smoking meats in the 3lb range instead of massive 8-10lb meats Comment from : dank9288639

Muito bom sensacional top top Zeraaa Comment from : BBQ NA LENHA 21

Awesome video!! most entertaining and informative that I’ve seen Helped out a bunch! Thank you Comment from : David Escobar

I have watched a number of YouTube videos on smoking pork shoulder since I became interested in it I have watched this one a few times and yesterday improved my process thanks to you Your information on trimming the butt, injecting, rubbing and smoking is on point Your temperature and wrapping information cut the time dramatically from what I was doing and improved the end product This channel is my go to source for all things BBQ Comment from : Harry Meyer

really good thanks! Comment from : Wayne Dean

This channel has helped me change my perception on adding heat/spice to my food Thanks and please keep cooking! Comment from : StrongHammaP

Looks so amazing! I'm definitely making this! Comment from : RipeSteel

Comment from : Gary King

I need to master the injection (flavor) technique What flavors/brands to buy That makes a huge difference Comment from : Blackhawk556

Hmmm pre mixed spice? Not really a how to videomore like a what to buy video, lame Comment from : Manybeers

I know I might sound crazy to some people but I always finish my pulled pork with a good amount of lemon pepper seasoning before I wrap 😋 the taste is just different when you get that lemon tang once in awhile in a bite Comment from : HUMBLE GREEK

There is no reason to inject a pork butt Comment from : Stafford Duecker

Thanks for the video Comment from : ChumpSauce

I was wondering what you had on the bottom shelf Comment from : Phil Marrone

So has anyone tried the recipe themselves? Comment from : Emmanuel Guzman

What kind of table do you have prep your meat Comment from : Grizz1y

what kind of knife is thatneed one of those to trim fat ! Comment from : Geoff Bacchus

Love pickles on my pulled pork I don't like coleslaw Comment from : Ken Sundstrom

Would a slow cooker work as a stand in for the foil wrap? If you wanted to save money by not keeping the smoker running could you transfer the pork when you would normally wrap it into a slow cooker? Comment from : Brendan Coulter

First, thanks for the videos! I appreciate your style and have enjoyed the recipes I have tried! If I were to do this two to 8lbers at the same time, would I expect to double the cook time on a pellet smoker? I am preparing for a party and want to make it fresh as possible Thanks in advance on any advice! Comment from : Daniel Banks

You know he is a true pit master when he himself smokes Comment from : Christopher Ritter

That looks so good! Comment from : Jillian Norwood Designs - Greenwood Girl Cards

Awesome stuff Will be making this one too Dig your videos man Great work Comment from : Greg Soucie

I am curious if you could use butcher paper instead of foil? I had been using aluminum on my variation of your back yard brisket and the last time I used butcher paper and it was awesome, but not sure pork will work out the same Comment from : Djravechild

Thanks! Going to smoke a 5 lb pork butt tomorrow for pulled pork Your video is very informative & easy to follow for us non-pros 👍 Comment from : Ryan I

Thx!!!❤️ Comment from : Patrik Rehm

I'm loving the trimming techniques, thanks chef Tom! you're my new go to channel for BBQ as I learn new ways to prepare food for my family and friends Comment from : Roo

What is the benefit of using foil over butcher paper? Is it because the butcher paper absorbs the moisture? Comment from : Matteo Z

Why do us southern boys call you guys 'dam yankees"? It all started when we got a hold of your dam good BBQ Of course you yankees did not invent BBQ! It comes from Mexico I like your talents in BBQ! Comment from : Larry Eaton

Well done, looks amazing! Smoking one tomorrow Thanks for sharing your skills with us Comment from : Marcus Orillious

Just ordered a Boston butt to bbq this weekend First one went well, going for a larger one this time Comment from : anenkris De Pril

Is it cold outside? Comment from : KJ P

This is the BEST recipe I’ve seen on YouTube I however take my time and keep it at 235 the entire cook Comment from : ZmannR2

You can't say Tar Heel and not steam your buns it's simply illegal Comment from : Patrick Kendall

This has been a huge help to me this morning in trying to get dinner on the smoker Found it a little bit late in the process, but I’m doing another one tomorrow, so can’t wait to rewatch this and get an even better finished product tomorrow Have a ton of questions, but I have to get to work soon Be back soon Comment from : Joseph Barr

wanna win a smoker you can do this yourself on? come check out our giveaway traegers! Comment from : WinderFullLife

Super I like it, Good job brI wonder you are chubby 😜😂brI am kiddingbrExcellent explanation 👍 Comment from : Shuaib Asadullah

Sold! Comment from : BluRazor

Tom gives the best presentation on pulled pork I have seen Thanks Tom! Comment from : Jim Neidert

I learned so much just now Taking my pulled pork up another notch! Thanks! Comment from : Kevin Kelsey

ohhh i top mine with my sesame soy dressing slaw Comment from : leyley1970

My question is how do I get rid of some of the fat? The juice too me was just fat cause it felt greasy in my hands Comment from : onetwocue

Chef, what about butcher paper for the wrap? Comment from : Ken Franklin

It's a real treat to watch a truly sharp knife cut through the fat and membrane with nary a hint of effort People would do well to get quality knives if they're going to cut anything Comment from : Robert M

Did this on Sunday Amazing flavor Probably the best port butt I've done Thanks for the seasoning tips Comment from : Dave Johnson

Looks good, bet it tastes fantastic ! Comment from : Paul Flanagan

ok, hold up, you lost me on this one at "Remove the entire fat cap" Comment from : pete jemmott

I've been looking at some quality knives Do you have any suggestions or what brand you go to for trimming and cleaning up/carving your meats?brbrI have been getting pretty serious about bbq lately All of your methods are spot on and I love watching ALL of your content Keep up the great work! I'm obsessed! Comment from : Harry Vogelei

I gotta know what sharpener you’re using Comment from : kerimalp karahan

Excellent Video Comment from : J Goree

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