The Perfect Pulled Pork Sandwich | Chef Jean-Pierre
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- เผยแพร่เมื่อ 1 พ.ย. 2023
- Hello There Friends! Pulled Pork is a BBQ staple, I'm going to show you my favorite and fastest recipe to make this Pulled Pork using a delish Pork Shoulder! Serve this Pulled Pork in a sandwich with a delicious coleslaw and you have yourself a sandwich to die for! Let me know what you think in the comments below!
RECIPE LINK: chefjeanpierre.com/pork-recip...
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VIDEOS LINKS:
BBQ Ribs (Sauce): • The Best Oven Roasted ...
Traditional BBQ Sauce: • Homemade BBQ Sauce | C...
Coleslaw Vinaigrette: • Classic Vinaigrette Co...
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PRODUCTS USED BY CHEF:
❤️ Staub Dutch Oven: chefjp-com.3dcartstores.com/S...
❤️ Wusthof Chef's Knife: chefjp-com.3dcartstores.com/s...
❤️ Large Spatula: chefjp-com.3dcartstores.com/L...
❤️ Instant Read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
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✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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www.chefjeanpierre.com/
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Jack !! Please keep adding the after he’s done cooking parts it’s so nice to see the interaction between you guys ❤ Love ya Chef!!!
And a B-Roll will look good before tasting the food!
I was hoping 4 cole slaw; voila!@@JanosGonzales
Agree, Sherry!
Yessss, agreed! I guess its safe to say we all LOVE those outtakes 😁😁😁
or addendums@@AlmightyAphrodite
One of the great things about Chef JP is that he always sprinkles extra bits of knowledge throughout his recipe (“remember - cut the onyo with the grain!”). We get so much from each video. Big thanks to you, Chef! You’re the best! 🥇👨🏼🍳👏🏼
True, not to mention sneeze supression; tried that this morning. It gave Me 3 extra seconds to grab the tissue.
Good cook Chef! 😋
He is wrong, there is a second time to cut an onyo against the grain, when you need a thick slice for a cheese burger...
especially "paper-thin". A type of heaven I guess.@@vonheise
Best cooking channel in the entire universe.
🙏😊❤️
This man’s cheerfulness and relentless rejoicing are contagious.
I spread garlic butter on my buns and toast under the broiler. Toasted bread is always better to me and makes the bun more sturdy with all the sauce. Love the idea of the onions. Can you make an onion jam out of the leftovers?
Great ideas
Yes, I always toast the bun! Garlic butter is a great idea! 😋
Good idea! The bread is less likely to get soggy from all the juices like that!
I'm just going to say it...Golly, I love this channel. Not only do we learn how to cook great, nutritious dishes, but we have so much fun and enjoyment watching how it is done! Please don't ever stop being you, Chef! 😂
My wife made pork shoulder the way you taught us in this video. My fingers have not stopped wiggling 😊 It was amazing!
That is awesome!👍
Can you show us how to bake fresh brioche buns and french bread as well please? 🥖
I live in Texas but I still prefer pulled pork with vinegar-based sauce like in NC.
I AM FROM NORTH CAROLINA, EASTERN NORTH CAROLINA, BUT I RETIRED TO THE BLUE RIDGE 💙RIDGE MOUNTAINS OF NORTH CAROLINA AND I LOVE MY VINEGAR SAUCE...BUT DON'T PUT IT ON MY Q!!! THAT'S MY Q! NOT YOURS! I HATE IT WHEN THEY PUT THE SAUCE ON IT ALREADY.
MANY BLESSINGS TO Y'ALL!
✝️🙏💗🕊🎺🇺🇸
Looks delicious! I actually like that Chef Jean-Pierre doesn't drown the meat in BBQ sauce. A lot of restaurants do, which I think they do sometimes to cover up dry overcooked or underseasoned pork. I like to just add the BBQ sauce on the bun and just a little in the pork.
Yes, why add all the prep and seasonings to the meat if you're going to drown it in sauce
I can't stand too much BBQ sauce on anything!
This is something that literally everyone with an oven and a pot to cook in should be able to make. Even if you don't have access to the individual spices you can season this with packets of taco seasoning. It is calorie-rich, zero effort food and costs practically next to nothing.
Great video, chef.
Pork shoulder can sometimes be cheap but recently it’s definitely not costing next to nothing unfortunately
@@Not_a_smart_man True, but he said $24 for a 4 lb. pork roast that's outrageous! I can get it here at any of the stores for about half that price.
@@randallmarsh1187$1.78 per pound at my favorite grocer about once a month. At that price, I also get
Chef!!!! We just made your version of pulled pork, it 'was amazing! Thank you very much for this wonderful recipe that you shared with us. You are part of our daily lives. You are the best👏👏👏!!!! Take Care Chef. 🇨🇦🫶 we are your avid fans. Cheers!!🥂
I binged watched most of Jean Pierre's cooking videos! And I'm back for more cooking videos! Butter, sauce and the maillard reaction!
I just tore up my grocery list and started a new one to include the pork shoulder and coleslaw ingredients plus the brioche buns. Can’t wait to make it ❤
I made this on Saturday and it was so delicious! Thank you chef JP for sharing this recipe and your expertise ❤
I'm here for laughter, food for dessert!❤
Chef is a mind reader. I was wondering when you will cook a pulled pork for us and there you are! Thank you chef.
RIP to JPs butter bowl.
This Guy is the best thing that ever happened to TH-cam !!
I knew it was going to be a very good recipe, Chef JP, when I spotted the bottle of Cooper's Mark 😋 LOL Enjoyed the story about your Mom putting booze in all her food and the kids went to sleep early 🤣🥰 What a beautiful presentation, Chef JP. When you mentioned starting early to cook, reminded me of my Mom. She would start very early in the morning while we were sleeping and you can smell the aroma throughout the house which made it difficult to sleep 🤣 Sometimes we would fall back asleep and begin dreaming of food. I think my sister ate her pillow one time! Just kidding. Thank you for the recipe. This will be on our menu along with your coleslaw for Saturday 🥰😋
Pulled pork sammiches are one of my favorites dishes.
Thank you for showing such a perfect way of preparing them!
Thanks Chef for all you have thought me. I have become a master at home. Can you please show us your take for a platter on game day?
Chef, I almost dropped my phone when you showed us how to avoid a sneeze! That side view cracked me up! Also, your mama was one smart woman! This recipe sounds delicious and on a more personal note...if you get that "excited" over your food then your wife is a very lucky woman! 😊 Jack, thank you for the "out-takes" and/or "off camera" shots. A nice personal touch. 👍
🙏🙏🙏
Nothing better than good rustic food that tastes devine. In a time when everything is going so upscale Chef Jean Pierre knows food simply has to taste great. His recipes are affordable and his tips the best.
Love your humor and personality in your cooking videos , love the finger wiggles
This guy always makes me happy
I love it! Especially a fan of using dishes from recent videos to combine into new dishes! I'd like to see a week-long series where each recipe gets combined into the next!
⚠ It is crucial that you NEVER watch a Chef Jean-Pierre Video on an empty stomach! It will not end in a good way, because after the video you will eat everything in sight! 😋🍽
Finally! my favorite pork recipe by my favorite chef!
❤ My dear friend and companion, Jeff, absolutely loves pulled pork sandwiches. Thanx, Chef Jean-Pierre, for this recipe and the proper technique to make them. ❤
Love pulled pork, but I actually use a pork loin. I sear it and then and put it in a slow cooker on a bed of onions and celery seasoned with a blend that I use and cover it with either my homemade chicken stock or pork stock and cook it for hours. Comes out easy to shred and super flavorful. Save the au jus for dipping sandwiches on thick crusted, sesame seeded Italian rolls. YUMMY!!!
i could make a kickass onion soup with those leftover onions :)
Jack is so lucky to eat what you make Chef. Looks so yummy!
You really are the best chef …thanks for the no sneezing trick ! 🤣🤣🤣
My favourite chef! Seriously, I appreciate every video, recipe, and time that you give us.
Hey! The Same Here... You Nailed What So Many Of Us Feels!
Wow first time i watch the video when almost still warm i can smell it from here…. Merci chef
Another great video Chef Jean-Pierre , i have a massive pork shoulder in the freezer , i might give this recipe a go.
I would love to see your take on Pot au Feu or Bouillis Québecois , it would make for an interesting video, and so delicious!
A teacher that enjoys his job. I always learn a lot from you.
When Chef said “MMHMM”‘I knew he tasted Gold!!!
I love his passion for food and people!
Another entertaining video !
This is a great alternative to smoking one outdoors for hours, or if you don't have a smoker or it's just to darn cold and you don't want to...
Thanks' Chef Jean 👍
Thanks again my friend.
Très belle recette... je fais mon Pulled Pork au Crock-Pot (oui le Chef Jean-Pierre vacrier :D ) avec une sauce BBQ de l'épicerie. Beaucoup d'oignons, j'adore le goût qu'ils ajoutent. Préparation la veille, je pars le Crock-Pot le matin et les voisins ont une odeur très agréable toute la journée 😉
I can't wait to try this recipe for myself! You've inspired me to get back into the kitchen and experiment with new flavors and techniques. 👌🙏🤩
Watching this man cook is a great experience.
None of this rush-rush rubbish. Just a chef doing what he loves sharing his insights.
I will try the chef's dish with crusty bagettes and buns too. You sir JP are an inspiration.
Thank you Chef Jean-Pierre for this wonderful Pulled Pork Recipe! I have always been intimidated to try it but with your step by step instructions, I am sure I can master it!!!
It's one of those things where "the critical window" is 2 hours, but if you overdo it by another 2 hours nothing really bad happens. Obviously if you go on a weekend trip it will feel like wet saw dust in your mouth... but yeah, 5-7 hours before you crank up the heat. Or 8-9 hours if you get side tracked....
The liquid left over would be wonderful used to make the masa for tamales. That would be an interesting episode. The pork would be a great filling as well.
Thanks, Chef. I always enjoy your content, and the joy you demonstrate in demonstrating how to make things that are good to eat!
MMmm.. That sounds great using the liquid for tamales! 😋 I need to go get a bone-in pork shoulder!! ....I realized he cooked his in his Dutch oven, but do you think it would also work in a slow cooker? 🤔
@@bearpawz_ I just cooked a pork butt this past weekend, but it was a bit more than 10 pounds, not 4. The 4 lb one might fit in a slow cooker, if you can find one or have a butcher cut it in half on a band saw for you. (The good news for mine - the meat is wonderful on a smoker. The bad news, you don't get the stock left over to do tamales.)
@@kendavis8046 AWESOME... Thanks! 🤗
Chef Im dying for you to teach us how to make homemade pasta and fried chicken. So many recipes out there for both! I trust your methods more than anyone else. I just made your onion, and bacon quiche and it was simply amazing. These two recipes and methods I've been struggling to perfect. You the man JP!
I lived in North Carolina for a third of my life and Texas for another third. Both have amazing barbecue, but the pulled pork is a southeastern dish and luscious if done well. I can't wait to try this, Chef! Your recipes always turn out perfect! I think your touch of serving it on a brioche bun is one of the many tiny details others fail to execute that makes your dishes always stand out as perfection. Thank you!
Everyone I know who makes awesome food loves their life.
YES!!! Love the pulled pork sandwich and the smell of it slow cooking is also another yum for good things to come😋
We have sweet southern cole slaw down here, it's a lot simpler made but that vinagrette looks pretty damn good, I think I'll give it a try the next time i cook a pork butt. I used to make pulled pork the way Gordan Ramsey did it, with chopping onions in half, setting the meat on top and cooking for 6 hours, this looked worlds better, sorry Gordon, if i cook it in an oven again I'm gonna do it this way! Absolutely love this guy, lol.
I love a a good pulled pork❤, but I always used sweet baby Ray’s barbecue sauce, but will use this recipe instead, this looks amazing! I can almost smell it from here, thank you Chef😊
Chef, you know I adore you. I would like more videos on classic French or Italian or fine dining meals. I know you love America and so do I, but I would like to elevate my cooking. Please please please do more elegant, classy meals.
Amazing!👏👏👏
So much passion! I love it!
I love this recipe. The prep and seasonings used are nearly identical to what I’ve been doing for years. It works extremely well! I brown the roast 1st before the oven but otherwise mine is the same. If you can’t eat onions, you can substitute a cup and a half of thin cut fennel. I'm going to try adding the bourbon next time. This recipe works with venison roast too if you add some bacon for the fat that lubricates the meat.
love it chef!! looks great.
Usually I peirce the meat and insert whole garlic 4 times. The water is 50% apple juice. Just wish it didn't take so long to cook but it's well worth it. Thanks Chef JP.
Love this video! Thanks chef
So enjoyable, and always the gentle teacher!!! Thank You, Chef!!! ❤
I love all your videos! Great job sir!
Oh my I will have to try this one!
Man I love this guy! The "nuts" comment was perfect. If everyone knew we're all a little nuts, we'd all get along a lot better!
Beautiful recipe ❤❤❤
Can’t wait to try this one, looks amazing
Very delicious! Thanks Jean!!!
Chef, you make my mouth water!!! ❤
Legend!!
Thank you, Chef!
Looks good Chef JP!
Thanks Jean❣️👍
Looks amazing. Will definitely give this a try. 🤤
Made it and it is good. Thanks JP!
Fabulous!!! Thanks for sharing 👍
Great recipe. Thanks
You are the best. Love watching your videos. Thanks Chef
You make me smile. You make me smile. You make me smile.And I'm always learning too. Thank you so much 💓
Have made this before and it's extremely good, and not too hard to make. Everyone I served it to loved it
Excellent
Love this Guy !!!!!! God Bless the Cook
THE BEST
That looks mad chef definitely doing that
Omg chef it looks incredible 🤤
Pulled pork, mmm! I love it!
Chef JP you are an absolute delight to watch! I love the after part of the video y'all have plugged in at the end.
God bless you, chef! ❤❤❤
Pulled pork. Love this. Yum. Great stuff.
Thank you Chef!! You are so super awesome!!!!!
Well done chef. I’m making this one.
Outstanding Video Chef!!!!!!!
Looks delicious! I love your show and have made so many of your recipes ❤
Looks delicious, will definitely be making this ❤
Nice! Enjoyed it.
I was planning to cook a pulled pork this weekend, having this as a tutorial is great!
One of my all time favorite things.
Fantastic recipe! Love him! thanks a lot.
Funnily enough, we don't call it Dutch oven in the Netherlands lol 😂
Thanks again for another amazing recipe 🤤🤤
Oh really? How do you call it there?
Im sorry, but im not known for keeping things short, so here's my book on the Dutch oven in the Netherlands 😅😅😅 :
The Dutch word is "braadpan" but in the Dutch province of Friesland, where I live, that used to be its own country a long time ago (its also where the popular Friesian horse originates) and with its own language. We're not our country anymore, but we do still speak Friesian. Which is actually the 2nd official language of the netherlands. And we also still use our "dutch ovens" on a daily basis, like the rest of the (native/traditional) Netherlands.
Friesland would call it "juspanne"
Where the 'jus' comes from the fact the dutch oven is mainly used to cook our daily meat, which at the end the juices are made into a gravy or 'jus'. The 2nd half 'panne' loosely translates to pan/pot/skillet.. So basically its a gravy pan lol.
The actual Dutch word can kind of be broken down the same way into two words; 'braad' and 'pan', that basically have a similar meaning 'Braad' would mean to roast (specifically meat, the word braad isnt used when we're speaking of roasting anything other than meat, so that also indicates the use of the pot) and the 2nd half "pan" is kind of self explanatory at this point 😄
A wonderful recipe from a wonderful chef.
Wow!!! it is hard to imagine how good this would be.
He is very entertaining and a great cook