Brits Try [SMOKING BOSTON PORK BUTT ] For The First Time! - 16 lb BEAST !!!!
ฝัง
- เผยแพร่เมื่อ 13 ก.ย. 2023
- Get ready for a smokin' adventure with Mr. H and friends as they take on their biggest BBQ challenge yet - a massive 16-pound Boston Pork Butt! 🐖
In this epic TH-cam video, Mr. and Mrs. H dive headfirst into the world of smoking with their trusty entry-level offset smoker. After conquering the art of smoking ribs, they've set their sights on mastering the Southern BBQ classic - Boston Pork Butt.
Using good ole hickory wood and coals we take things to the next level !
Join them on this mouthwatering journey as they fire up the smoker, marinate the pork, and apply techniques learned from the BBQ legends themselves - Matt Pitman, The Mad Scientist BBQ, and Malcom Reed from How to BBQ Right.
This slow-cook extravaganza promises to be packed with flavor, tips, and laughs as they share their experiences, successes, and maybe a few challenges along the way. Will they achieve that perfect bark and tender, juicy pork that Southern BBQ is famous for?
Don't miss out on this epic BBQ adventure! Grab your apron, fire up your smoker, and join Mr. H and friends as they embark on their ultimate Boston Pork Butt smoking journey. Like, subscribe, and hit that notification bell to stay updated with all their delicious adventures.
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Smoking a 16-pound Boston Pork Butt (Pork Shoulder) is an exciting culinary adventure. Here's a step-by-step guide on how to do it:
Prepare the Pork Butt:
Remove the pork butt from its packaging and pat it dry with paper towels.
Trim any excess fat from the surface but leave a thin layer for flavor and moisture.
Apply the Rub:
Generously coat the entire pork butt with your chosen BBQ rub. Ensure it's evenly distributed, and gently pat the rub into the meat's surface.
Preheat the Smoker:
Preheat your offset smoker to a temperature of about 225-250°F (107-121°C). Maintain this temperature throughout the smoking process. (We went in at 300.F to speed things up)
Add Wood for Smoke:
Place the pork butt on the cooking grate in the smoking chamber of the offset smoker, fat side up.
Close the smoker's lid and maintain a consistent temperature. You'll need to smoke the pork for around 1.5 to 2 hours per pound, so in this case, it may take 24-32 hours.
Maintain Temperature and Smoke:
Keep a close eye on the smoker's temperature and add charcoal or wood as needed to maintain the heat. Also, add more wood chips when the smoke diminishes.
Spritz or Mop:
Every 30 - 45 Minutes, spritz or mop the pork butt with a mixture of apple juice or cider vinegar to keep it moist and add flavor.
Check Internal Temperature:
When the pork butt reaches an internal temperature of around 195-203°F (90-95°C), it's time to check for doneness. Use a meat thermometer inserted into the thickest part of the meat. The probe should slide in like butter.
Rest and Wrap:
Once done, remove the pork butt from the smoker and wrap it tightly in aluminum foil. Then, place it in an empty cooler or a warm, insulated place to rest for at least 1 hour. This allows the juices to redistribute and the meat to become even more tender.
Pull and Serve:
After resting, unwrap the pork butt, and using two forks or meat claws, shred the meat apart. It should be incredibly tender and flavorful.
Serve and Enjoy:
Serve the smoked Boston Pork Butt with your favorite BBQ sauce, coleslaw, and buns. It's perfect for making pulled pork sandwiches or enjoying on its own.
Smoking a 16-pound pork butt is a time-consuming but incredibly rewarding process. - บันเทิง
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What an amazing job! One of your best video. ♣
Wow thank you so much ♥️
You need a drip pan under with water to catch the juices and you want have to spritz
Scott Rea (a Brit) has some really good butchering videos (he's a professional) - pork, lamb, beef.
You gotta dress the sliders with coleslaw and don't hold back on the vinegar and sugar. Personally I use sweet pickled beet juice with diced dried apricots in my coleslaw.
@@Mrhandfriends Looks delicious! You guys did great for a first attempt at such a large amount. Yeah, smoking American BBQ yourself is a whole different level of just cooking American recipes. Takes confidence and a lot of repetition to get it down right. You guys will get there. Learn from any mistakes you make, don’t get discouraged, and stick with it!
As a Texan, I’ll say this: God bless you both for trying new things! After watching alll of your videos, I’ve been rooting for you to cook the foods you’ve come to love. Anyone can do it, but you have to start!
Mrs H is fearless in the kitchen.
You messed up. The neighbors will never leave you alone now
I firmly believe that cooking ( not baking) is a confidence game. the more you cook, the better you become. Everyone has their first time. Congrats to you and your family for doing your first. It LOOKS awesome.
Cooking is an art. Baking is a science.
A properly smoked Boston Butt is the best American butt you’ll ever bite into. 😎
Yeah, when you get good enough, you leave measuring utensils in the cabinet, unless you are making bread, pasta or cookies, then you need precise measurements. Cooking involves one utensil, a tasting spoon or fork. BBQ, does need one measurement, temperature, internal and cooking temp.
It Definitely is @Patrickjohnphotography ! Definitely is!
It’s best to start early In the morning that way you can pull it off a decent time in the evening
That's why they put them in the smoker at 4 am. Great job!
Mix pulled pork with beans, onions, peppers and BBQ sauce. Bake in a shallow pan until sauce thickens to what you want. Serve with rice or other starch. Pulled pork can obviously be used in tacos and burritos. You can mix the pork (or almost anything else on Earth) with mac & cheese. Just play around in the kitchen. Keep a notebook in the kitchen to note down experiments and when you get what you like, you've got a new recipe.
I heard about a recipe for Mac & Cheese that included kimchi and pineapple, among other atrocities. I'll personally pass on that one, thank you...
@@DravenGal I like kimchi and pineapple, but whoever made that should be on a watch list.
@@chazfu ROFL!!!!
Yep, there is a million ways to handle any leftovers
Forgot the most important... the Cole Slaw, got to have that cold sweet component to go with the hot spice filled meat.
I've never smoked more than around a 3lb pork shoulder. You guys went straight for the boss level!
YOU NEED SOME COLESLAW IN THE SANDWICH ALSO 😋.
I was hoping someone would suggest coleslaw😀
When I first moved to MD (did several years there) someone asked me if I wanted coleslaw on a sandwich. I did my best German Shepherd head tilt and asked "Did you say on?".
The answer was ahhh no.
Memphis again. Forgot to mention…if you have shared and still have pulled pork left you can add some stock to the containers you put your pork in. If u can’t find pork stock use chicken. Then freeze in individual dinner 1lb containers. It will keep it moist if you freeze the meat. Thaw as needed. Keeps about 3 months in your freezer. No longer then 6 months.
😂 all of your friends and neighbors are quickly going to be your BFFs and the two of you are gonna be the hosts with the mostest.
Texan here! We like slapping pulled pork onto Kings Hawaiian sweet rolls along with red onions, pickles, and barbecue sauce! That’s a mean slider.
*BEAUTIFUL* job on that pork butt.
A lot of people get up at 5:00 AM to start smoking meat. Maybe even earlier.
We do that here in Florida too.
Oh my god, I miss living in Texas, don’t get me wrong I love my Wisconsin, but the food in Texas, I could not stop eating! By time I got back home had to go on a big diet. But along with the food! Some of the best people around in Texas. But yes those sliders were great!
@@NavyuncleI start mine the night before for briskets, beef ribs and pork shoulders. Get'em done by lunch the next day.
@Navyuncle Yup when I'd smoke something for my grandparents I'd be up around 4am to get the grill going so the coals would be good by 5am and prep the meat(or just let it come up to room temperature from the fridge)
I laughed because when you showed the neighbor's windows open, I'm sure you have them drooling from the aromas from the smoking meat. They'll be lined up at your door, lol!
Mrs H, OUTSTANDING JOB!! Meal ideas with pulled pork- nachos, stuffed baked potatoes, grilled cheese, in soup or beans. For sides we like coleslaw, baked beans, mac n chs, or cheesy scalloped potatoes.
Hoppin John is another good side. And fried okra.
dont forget the potato salad
Mmmmm
Yea really good in grilled cheese! Or topped on baked potatoes
Pulled pork tacos or quesadillas
Lmao hard to be American...some people cook for days 👍 good job guys do not stress it should be fun 😂😂
And that's just the average experience as an American. Some people will cook through tropical storms, inebriated, with no power, and while fighting off wild animals that want a taste...all at the same time (thank you Florida.)
Yes we do ....🤣💯
I did a Boston Butt in March, was 12° when I started at 4 am, blizzard blew in around 5:30, had 14" of snow and 5' drifts by the time I brought it in the house at about 2:00 to finish it in the oven. That's Wyoming for you! 😅
Buddy of mine spent 4 days smoking and basting a whole dang side of beef.
I'm so impressed at your evolving cooking skills! Bloody love you guys! xo
Thank you. BLY too
One thing right off the bat that will help you, Is wipe down the counter with a clean water damped sponge. Then lay down tin foil while still wet. It causes the foil to stick to the counter, and gives you a working surface that will not stick to any product you're using, and just roll it up and toss in the bin for easy cleanup!
Oooh thanks for the tip
Being from North Carolina where pulled pork is our state food im super excited to see this video. I hope it turns out super delicious.
I'm from NC too and man I'm impressed with how it turned out
Me too Amber lookin good so far
Also representing NC and a good pulled pork is just fine all on its own. If I need sides, its not good. =)
Here from NC too and nothing beats pulled pork. Great job!
Same!
Dude you did it, that looks amazing. A Butt that size is easy 12-15 hours cooking time. You nailed it.
For future reference. When it was done in the oven you could have left it in the oven resting at the lowest temperature and ate in the morning. Also you could have put it into an ice chest to rest it would stay warm for quite a few hours.
Yes and for pork butt and even more so for brisket a rest makes it more tender and keeps the juice inside it. I put mine in a cooler with several towel around it. My last butt was rested for about 5 hours and was still too hot to pull!
We usually share any extras with our neighbors/friends. Maybe you can get their reactions when you give it to them?! We do soft tacos, mix with BBQ sauce and put on hamburger buns or just serve it with BBQ beans and potato salad. I definitely get a smaller butt or do what you did, freeze part of it. Looks great - enjoy! Next time do a smaller butt and you will have it ready by dinner time if you start in the morning.
Boston Butt is just another name for boneless pork shoulder. My favorite is to get a whole shoulder bone in. Its delicious.
From Boston originally & we always called it a Boston Butt 😂
Its not always boneless.
@@Tee-cl6dc I'm from Virginia originally, and we always called it a pork shoulder, but I'm not surprised that the Yankees don't know one end of the pig from the other. 😉
@@luminiferous1960 Okay NASTY KAREN !!
@@Tee-cl6dcApparently you don't realize that West Virginia split off from Virginia to side with the Yankees in the Civil War. Thus, it is still a case of the Yankees not knowing one end of a pig from the other.
Pulled pork is my favorite.Babyback ribs are #2. Brisket is #3! I am not insane enough to smoke my own meat. For one thing, I don't have a smoker or a grill. For another, I don't have the patience. Hats off to those who do this every day!
With a simple weber 22" grill, you can do a great job using the snake method and you will have little issue. Dont be afraid. Cook pulled pork and brisket to 205 and you won't be sorry. That is the key.
I'm this close to buying a smoker rig. I do wonders with steaks on the grill but BBQ is the next level.
@@RonOrudMy hubby does all of our smoking on a Webber kettle! Never had an issue or a complaint from family or friends. The coals and wood chips do take a tiny bit more tending to, but it's worth it in the end!
I’m just impressed that you would take that much time and effort on a Boston butt. I just think that’s a lot of dedication on your part. I hope it turns out really well. I guess over here we just go to the store and buy like it’s no big deal but of course homemade is much better with leftovers also .
Looking good😋😋😋😋😋😋😋
I did that last winter to make pulled pork tacos.
I asked for the biggest one they had and it was about this size. Like twice the size I was expecting.
It was so heavy that upper grill I put it on to keep it farther from the heat eventually bent, and the whole roast went crashing down right on to the burner.
I didn't even notice until I saw an ominous soft orange glow in the corner of my eye.
The worst part is I was about 15 minutes from being ready to bring it in. But I still was able to salvage the roast since just the outside got burnt, once it was no longer on fire...
Baby H. will love it!
In colonial New England, butchers packed inexpensive cuts of meat into large barrels, called butts, for storage and transportation. The shoulder meat packed into these barrels became known as pork butt, and the name stuck.
Interesting!
I have to say this was really ambitious. It's amazing what you've taken on with these smoking videos and your dedication to making American recipes in general. Very great job! Realize, of course, that most people who have smokers here in the States have been doing this for years and have family members standing around who've done it for even longer, and they're not doing it in front of the whole world! So the results you're getting are fantastic.
I use more mustard and seasoning, but you did great.
*My favorite thing to do with leftovers is tacos, or add lots of bbq sauce and make sloppy joes, and it also goes really well in Mac and cheese or other noodles*
Also, add some white vinegar and spice to that meat juice to make some awesome bbq sauce
You can tell you’re true BBQ aficionados by the sounds you made when you saw the pork for the first time after it had been smoking a while (audible gasps!), when you pulled out the bone just like it was supposed to go, and then when you were first starting to pull apart the cooked butt after it had rested - the ooohs & aaahs & even a little girlish giggle. And that’s just MISTER H!! 😉 All before you’d even tasted it. Great job.
I feel y'all on being tired. Here a couple of weeks ago, I got up at 4am and smoked a large chuck roast for my oldest 17th birthday. We had a large family gathering, so I smoked around 18 pounds to feed everyone.
Yup when I'd smoke stuff for my grandparents I'd be up at 4am to get things going so it would be ready by dinner time. Did that twice a month for five years till they passed away
I wonder if your neighbors were wondering what you were cooking up?! Film your neighbors if they come over for a plate off BBQ ❤
Pulled pork with baked beans! I often add mustard or BBQ sauce to the sandwich.
Pork on yeast rolls with coleslaw, pickle slices and a dab of bbq sauce is my favorite way to have it 🤤
Y’all are kicking pork butt!!! Terrific job!!! You two are accomplishing so much more than most Americans. We’re spoiled and pop down to the local restaurants instead of cooking it ourselves. Y’all should be super proud!
I cook mine all the time. Depends on where you live.
Get a Big Green Egg for perfect butts and best part no messing with a firebox
@@paulbagby2803 got an extra Big Green Egg? It’s not in my budget. 😜
5:24 A butt was a unit of measurement in the middle ages and is old English. It was a particular size of barrel. It held 491 liters of liquid and is where the term "buttload" came from, as an expression of measurement. Butt sized barrels were often used to store large quantities of preserved meat. All of the lesser cuts on a pig would be preserved in these barrels and would be referred to as butt meat or butt pork. Over time, one of the sections of preserved meat would become known as Boston pork, Boston cut, Boston butt cut, Boston butt etc.....
195 to 205 is your center temp. But that looks very good at the 170 point! Great job!! It looks fantastic!!
I don't dare stop until I break 200. When the bone wiggles out easily she's done.
Delicious added to a main dish salad including lots of crunchy vegetables or even fruit or berries in the salad. Pork seems to pair great with fruit.
Yet Another Fine Edition of "Baby H" and Friends!!😀
I know you guys weren't expecting it to take as long as it did, but the expert BBQ people don't try to do everything in 1 day like you guys did. They will usually season whatever they're going to smoke the night before, and then put it on the smoker at 7:00 in the morning so you're not waiting until 9:00 at night or later to eat it. The people who do this for a living for a restaurant will often start smoking their meat at 4:00 in the morning or even start it at night before they go to bed. This is not something you can rush if you want it to taste good. With that being said, you guys did a really good job for it being your first time.
Looks awesome. Next time you do this, invite friends over and film their reactions 🙏🏻
Looks amazing. You should try whole chickens “spatchcock” style. They smoke up fairly quick 🤤🤤
Y'all are amazing. It takes a lot of hard work to bbq/smoke meat all day. I could smell and taste that pulled pork when y'all were eating it. Looked delicious, great job y'all! :)
Y'all make my day. Y'all are hilarious. ❤ from Alabama!
Alabama Gang lol 256
Hey, that's neat that y'all are going to Texas in October.
I hope you all have a lot of fun and travel safely!
I think you guys make a great TEAM! Both of you are into the bbq game and both willing to jump in and help each other! Awesome to see. Malcolm Reed and Matt Pittman have taught a lot of people how to bbq with TH-cam! I know I’ve learned so much from them!
looking at how that looked when you took it out of the foil, it looked perfect. You guys did a good job on that. I would dig in any day
Brilliant first try. Well done! My father used to make 4 or 5 of these every fall when it cooled down. Makes me miss the old man.
it looks amazing!!! good job you guys its definitely an art form and look like you nailed it ... but next time go for maybe 6 lbs lol unless youre cooking for the neighbors too
Way to go guy nice job, you can never add to much butter it's the secret to life :).
You will find out more as you go. Its a journey that you improve at. Be patient with yourself, find out tricks that work for you, and never lose the interest in trying new things. Good on you all, love watching your videos. Keep them coming! Oh... try some pulled pork on top of mac and cheese. Its suprisingly good.
Holy cow, that looks good!
It looks amazing ❤❤❤❤ great job! Looks like yall been doing this your whole life
Wow! Very impressive. Yall did a great job. It looks delicious!
Make some bbq beans, potato salad...whatever sides you want and have a wonderful meal.
As a Texan I'm impressed by your dedication and how great it turned out.
Great video as always!!
Man I love watching people enjoy BBQ. I can't even eat fatty pork cuts any more and I still wake up early and throw a butt on for my friends.
I just cooked one of these on the stove. I used salt and pepper to season, and cut many slits in the meat and stuffed with garlic cloves--the more the better. Then cover the roast in flour and place in a large pot with enough grease on the bottom to cover the bottom of the pan. Brown the roast on all sides and don't panic if you burn it a little, that too enhances the flavors. After all browned, I added about 4 extra large onions chopped up and about 2 inches of water to the pan and just cooked the roast for several hours turning it occasionally. The onions disintegrate creating a brown gravy. Thicken and serve over rice. I like corn and lima beans with this meal then mix it all together on the plate enjoying it all together in every bite.
Subscribe for some tender Butt !!!
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BRISTOL
United Kingdom
BS15 0FH
Weights and Dims for
Max Length 17.7"
Max Width 13.8"
Max Thickness 6.2"
Max Weight 4.4 lbs
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😂
I have never done it before but I have heard really good things about smoked turkey.
It's also delicious with a marinade of orange juice, pineapple juice and lime juice. ♥️🤤
six hours.... that's cute.
perhaps this helps illustrate why experienced pitmasters are so valued. they work hard to bring us all so much happiness.
smoker from Ga here look on a shoulder its good to know at 275 F it takes 1 hour per pound of meat. during my wrapping process with butter i put honey ,onions, and since im from Ga i put 1 diced peach in there for sweetness. Now as far as what to do with all the meat. eat it strait meat, sliders, make tacos, u can make chili, breakfast burritos add scrambled eggs, nothing wrong with pulled pork fettucini, spaghetti, even hamburger helper. looks great guys well done!
I actually just smoked a pork butt last weekend. That's a beast of butt you got there!
Congratulations you two, that looks perfect. Nothing wrong with your smoker. Real BBQ is hard. We usually get about 8lb butts here , no shoulder joint bone. Watching from Florida.
I'm so happy to see Brits doing American BBQ. So inspiring . Just remember not to sweat the small stuff. Great job!
Thank you so much ! That means the world to read that !!! :) ♥️ 🇺🇸
When smoking large pieces of meat, which I have done for a family of 3. You put so much time in the cooking process and love, I strongly recommend getting a good vacuum sealer so you can portion of what you would eat in a meal and freeze it. It lasts an incredibly long time in the freezer when vacuum sealed. ❤❤❤❤
So happy for you folks! You’re obviously enjoying the eff out of this and it comes through the video. You’re experimenting, getting better, becoming more confident. That’s TREMENDOUS! You did great on this pork butt! So much more to explore… in time. The US salutes you, cousins!
Looks so delicious! Good job H family. 👍🏽
Hotbox vent- replace bolt with a longer one put oversized washer on the outside and in between washer and vent door put a spring. Tighten until you have enough tension to keep door in place.
Best side- creamy coleslaw
Great job guys. You are a lovely family!!!!!!!!
Texas here:
Take that pig tomorrow morning or even a day or two after that and make breakfast tacos.
It's pretty much like making breakfast hash and the meat y'all will use is some of that pulled pork.
Cook your home fried potatoes which are 1/2 to 3/4 inch dice shallow fry in your cast iron pan with onions & garlic.
When the potatoes are to your liking then add your pulled pork to heat it up and then 2 or 3 eggs per person that you'll scramble everything together.
Serve on heated up flour tortillas and y'all will like it!!
Here's a secret - pulled pork if you let it all cook down in its fat then refrigerate it will taste 10 times better 2 or 3 days after you make it as leftovers.
The key is to preserve it in the fridge in its own fat or drippings.
Something magical happens when it's prepared that way.
My best guess is ' refrigerator confit'?
I don't know how it works but it does.
That’s looks amazing. Glad I decided to cook while I’m watching because wow this is making me hungry!
BRAVO! Great job to the H's! Looks delicious! I hope you get to enjoy when you are fully awake.
You two did a fabulous job! Honestly theres a lot of Americans that has zero clue on how to smoke a pork shoulder, and you two nailed it. I usually just leave a wifi enabled temperature probe in the entire cook to make things much easier. I smoke with either a pellet smoker or a weber kettle but an offset should yield the most smoke flavor. Keep it up
I’ll be honest I don’t care that you don’t understand how to do this stuff. I love that it’s your family doing it together. Family is so important these days!
Gotta eat with coleslaw on a roll with apple vinegar sauce
Also like you to know. Excllent job. I wouldn’t try to smoke meat. It is an art form. Great job.
As an ex-pat, who immigrated to Canada. I have learned many tricks in regards to barbecuing and smoking. Love what you guys are doing one thing I would’ve done different, however is I would have vacuum sealed that but after putting all of your seasoning on it. Vacuum sealing it for a few hours is hands-down winner for taste. Five hours in a vacuum sealed bag allows the world to penetrate the meat nicely. I wouldn’t do it overnight however, as it would penetrate too far but a few hours makes all the difference. I have made two side-by-side wear one I put straight in and the other I vacuum sealed for 4 1/2 hours the 4 1/2 hour vacuum sealed one tasted better even did it as a blind taste test and everybody everybody picked the vacuum sealed one. When it comes to putting on a rub or a marinade, vacuum ceiling makes a big difference.
I can appreciate your dedication to doing this but there were a couple things that would have made your lives easier: 1) you don't need that much foil to wrap, as long as it's covered, you're good 2) this is less of a Temperature game and more of a Feel one, when you first pulled the pork off the smoker, your finger could go in, the fat was yellow and rendered, it was already done before the additional 3 hours 3) just set your oven to its lowest setting (65°c-75°c) throw the wrapped pork in and go to bed, take it out in the morning and you're good to go.
Additional suggestion: for your spritz bottle, 4 parts Apple Cider Vinegar, 1 part Sugar, 1 part Bourbon(or most any other whiskey)
Using apple cider vinager spray to keep the meat moist. They grow up so fast chat. Soon they will be using butcher paper wrap and full wood smoking. Brings a tear to this ol Texans eye. Glad to see you all slowly perfecting your craft.
We've made them but never one that huge! For sides, you need coleslaw. Everything else is to taste. I am partial to mashed potatoes.
Wow, I'm impressed at all the bbq you guys have cooked. I hope this turned out great. Cheers from S.C.
pulled pork leftovers, put it on a salad, on a baked potato, crisp it up in a pan and pulled pork tacos, nacho topping, put it in your baked beans, oh so many things, one of the most versatile leftovers in smoking
I have a pellet smoker, so thankfully I dont have to mind the fire, and it is nice to be able to stay up a bit late and start the cook overnight.
You asked for things other people do with pork shoulder/butt. Here's my favorite: Pork Carnitas
¼ cup vegetable oil
4 pounds boneless pork shoulder, cut into several large pieces
Adobo (salt, pepper, garlic powder mix)
1 onion, chopped
1 clove garlic, minced or crushed
3 tablespoons lime juice
1 tablespoon chili powder
½ teaspoon dried oregano
½ teaspoon ground cumin
8 cup chicken broth
Pico de gallo (chopped tomato, onion, and jalapeno)
1. Heat the vegetable oil in a large Dutch oven or large stockpot over high heat. Season the pork shoulder with adobo, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours.
2. Preheat the oven to 400 degrees F (200 degrees C).
3. Using a slotted spoon, transfer the pork shoulder to a large baking sheet with sides so the juice doesn't run everywhere, reserving the cooking liquid. Pull the large pieces apart with a pair of forks. Drizzle with a small amount of the reserved cooking liquid and lightly season with adobo.
4. Bake the pork in the preheated oven until browned, about 15 minutes. Drizzle more of the cooking liquid on the meat when you take out then serve.
Serve with warm tortillas (for tacos), Spanish rice, and pico de gallo.
Reserve some of liquid so the leftovers don’t dry out in the refrigerator.
Wow, you guys worked hard on this one! Yes, a 16 pound piece of meat takes much longer to smoke than 6 hours! 😄 It looks fantastic and I'd eat it in a heartbeat. You can make pulled pork sandwiches (with cole slaw on top), pork tacos (with grilled pineapple makes it "al pastor"), add barbecue sauce if you want more moisture. I'm sure you will give some to your parents and family members to try. Well done! 👏
Eat what you can . B4 baby H wakes up 😮
That's true, she's shovel it all in
Pull Pork Tacos, Pull Pork and Scramble Eggs in a Flower Tortilla, Pull Pork Spaghetti, Pull Pork with Mac & Cheese, Pull Pork grill Cheese Sandwich, Pull Pork & Potatoes and ETC...
I think all the pitmasters tend to start the smokers even before dawn, depending on how many hours they need. They might start them in the late evening if they need it for lunchtime the next day. Aren’t briskets typically 14-16 hours? And y’all need some iced coffee to get you through a hot, smokey day! I bet you made all your neighbors jealous!
Pulled Pork Tacos, Nachos, cover it in BarBQ sauce eat it on a sub with cheese and chips, make casseroles use it as the meat, Sheppard pie. Pretty much anything you enjoy to eat with meat just replace the meat with this and it probably be amazing. Make a grilled cheese with it sounds good too. Oh Pizza lol
As a Texan living in North Carolina…I admire your bravery.😂🤘🏻
Pulled pork loaded baked potatoes, make pot of beans from dry beans add the pork for flavoring serve over rice, fix chef salad with pork on it, or just eat with roasted veggies, pulled pork nachos, burritos, tacos, enchiladas etc.
That looks amazing good job
Good job guys! I'm a Texan, so I take this stuff to heart ;-) Let me re-enforce what I've seen in a couple of other comments. . . this is supposed to be fun! Don't worry about it so much. The worst pulled pork I ever had was pretty darn good!! I'm also a firm believer in using the pulled pork for tacos--especially breakfast tacos. Scramble some eggs and put them in a taco along with pork, salsa etc.
I also notice that you were kind of struggling with the butcher paper while you were trying to apply the rub. Try putting paper down on the table , and then put a bread rack, wire rack, etc on top of the paper. Then you can sprinkle all the rub on and flip the meat over without knocking the seasoning off.I usually season the meat the night before and leave it in the refrigerator over night. Another thing that works well is to stab holes into the meat and push a clove of garlic, piece of green onion, or both into the stab. Enjoy! and let me know if you need to know things to do, places to eat, etc when you get to Texas. I know you're flying into Austin. Great city, but don't miss San Antonio about an hour and a half south. Great Chicken Fried Steak and Tex-Mex in addition to the BBQ.
Thank you for the tips. We will be coming to San Antonio too. So excited to try some Tex-Mex. Mrs H 💕
Hi from Memphis. Ideas for leftover pulled pork…BBQ pizza which is bbq sauce instead of tomato sauce w the pork and mozzarella. Even bbq spaghetti. Thin bbq sauce on the noodles and topped w bbq pulled pork. Also make a hamburger of Memphis style bbq pulled pork top w coleslaw in your sandwich. How all good pulled pork is served here. Serve w bbq baked beans and top the beans w your pulled pork. Make a pulled pork plate. Pulled pork topped w Mphs style bbq sauce, coleslaw, bbq baked beans and a buttery yeast roll. Memphis is known for our pork bbq as TX is known for their beef bbq. Hope y’all come to see us. We are close to TX😊
Oh man, the first time you checked in the smoker, I literally let out a happy little scream. You did amazing! I'm no BBQ expert, but that looks completely succulent. Good job, you two!
I do use rubs, and you can be firmer with it and really press it in. To get the sides of things, I pour a good amoint of rub in the palm of my hand, slap it against the side, and rub hard. Then you can flip and do the bottom. Yes, use a lot of rub. Like someone said, until the meat refuses to hold any more. Sides for plain pulled pork could be: mashed potatoes with your onion gravy, or gravy made from the drippings; some good, crusty sourdough bread, warm and slathered in butter; caramelized onions, or onion rings; baked beans or smoked baked beans, yes; German potato salad using the pork instead of bacon: or for a whole meal, a wilted bacon salad, with pork instead of bacon again. My husband made a *fantastic* bacon salad. Keep some of the fat from the pork to make the warm salad dressing. Use half and half very hot fat and apple cider vinegar (no water) and a dry Italian dressing mix to taste. Aside from a whole pound of cooked bacon for the salad, Mike used a mix of spinach leaves, butter lettuce, red lettuce, iceberg, or Romaine. At least three kinds of greens. Plus chopped mushrooms, green onions, bell peppers, tomatoes, and a few minced radishes; as many as you want of each, just be sure they're around half as much as you have lettuce. Add dry seasoning mix to the hot fat, stir it a few seconds, then carefully pour it, slowly (it'll want to spit), into the apple cider vinegar and mix well. Add meat to the salad, pour dressing over, toss and devour. We always had warm buttered sourdough with that, too. That's all you need for a great meal in summer. That would be *fantastic* with pulled pork!
16 pounds? well..at least you'll have leftovers.
😂
@@Mrhandfriends I had to look this up and yes actually you did the Pork Shoulder (14-16lbs) which is the Boston Butt (6-8 lbs) and Picnic shoulder combined. The true Boston Butt is a much smaller and easier to grill or smoke piece. Anyway should be interesting to see how it came out for you guys.
He said it was hot and she said it was 86 F. I got up at 5 am yesterday and it was 84 in my house and I felt a chill because it's been over 100 for most of the summer. Over 100 in my house with the air conditioner running 24/7.
From the U.S., you guys did a great job especially for a first time, looked addictively delicious from here, also try adding some high quality barbecue sauce as a dip or slider taste additive to give it a different taste option - your level of patience really helped get you over the finish line, great job and God bless you guys and your beautiful daughter who is just cute as a button. lol
10:35 ... made me laugh out loud ! 🤠🤠 George Fredric Handel would be very proud indeed.!
Outstanding job guys. You nailed it. As one who has been smoking meats for 35 years I am very proud of your results. I never wrap a shoulder as a "crutch" and I prefer to leave it on the smoker for 10-12 hours. I've never had tough meat. I think you've learned you need to start early to enjoy the full experience as who really wants to wait until 1 AM to eat dinner. But the technique was superb. If you want to eat the best thing you've ever had, smoking a standing rib roast for "Sunday Roast" sometime and you'll be blown away by the results. Just use a simple salt and pepper rub and serve with creamed horseradish. Yeah baby
Matt Pittman is a G, super good dude to follow and his spices are fantastic! Also great job, Pork Butt is my favorite thing to smoke! The amount you can make with left overs is staggering. Also a "Butt" is a barrel that is 126 gallons, and they used to pack the pork shoulders in them and since they were popular to smoke/make in Boston, they took on the name Boston Butt, eventually just becoming a pork butt.
In regards to the smoke, I would not be afraid to have some coarse kosher salt and coarse ground black pepper. Eyeballing the premix doesn't look to have a ton of salt in it. You could probably do a quick once over with some of the Kosher Salt and then hit it with the coarse pepper. The coarse pepper makes a better bark, and helps retain a bit more smoke.
Congratulations on your most successful first smoked pork butt roast!! The looks on your face said all there is to know.
Smoking meat is such a love/hate relationship for me. I love it up until 1/2 way through the cooking time.. Then i start to hate how long it takes. However the finished product is always worth it to see the smiles of friends and family eating delicious food. Cooking for others no problem... but i wouldn't smoke anything if it was just for myself.