If after the shredding all the meat, you put the meat on a sheet pan and spread it out, then put it under a broiler for three minutes, then return it to the Dutch Oven with the juices, it would yield the outside meat semi-crispiness on the final product we see on pit-smoked versions, minus the pellicle of course. That's what we did and it made as reasonable a version of pulled pork without going outside as we could think of. Thanks Chef John! Between that and the sauce, we really don't have to buy pit versions that can be too dried out for the higher prices asked.
Ohhhh that's a great tip, tyvm! Our hogs are coming at the end of the month, we raise them all summer, slaughter in the fall .. they are sooo sweet once we have finished them with all the apples they can eat, bushel after bushel of them .. heh heh .. and molasses in their food too .. they are raised with love and then consumed with love .. Cheers!
I'm sorry!! about the inconveniences, i'm just trying to connect with open minded and ambitious individuals when it comes to work and creating a second income stream. Do you keep your options open??
This is a genius idea! We did a whole hog a few years ago and not only was it a huge ordeal but the cost was high and the results not so good (due to inexperience). This seems very doable and perfect for a small to medium sized group. Thx Chef 💪
I will have to get a Group of my fellow Scoutmasters together to try this out in a cast iron Dutch Oven over a charcoal or wood fire. My Troop will be going to Summer Camp in two weeks. We could probably put this on the fire after breakfast, cook it all day long, and then serve it for dinner.
This was the single greatest pork sandwich I have ever eaten. Thank you Chef. And may I further complement you for the rest of my Sunday supper: my wife made your state fair lemonade (the greatest drink in history), and my mother brought your deviled eggs. It will go down as the best non-holiday meal I have ever had. Thanks again!
I'm sorry!! about the inconveniences, i'm just trying to connect with open minded and ambitious individuals when it comes to work and creating a second income stream. Do you keep your options open??
I am very excited about picking up some NC BBQ this summer. Mt mom used to bring my dad and me 5-10 1# deli containers of NC BBQ when she came to visit from the Raleigh/Durham area. Stay strong and be safe everyone.
Fact. Rodney Scott (who Chef John is trying to mimic in this video - as stated in his previous video) is from SOUTH Carolina. There is nothing here that has anything to do with NC (not even the sauce, mustard sauces really aren't THAT popular in SC).
This is genius! I'm wondering if I could take the variety of cuts and place them in the smoker for about 4 hours then wrap them up in foil to finish the cook time. Time to experiment! Thanks Chef John!
Made this for some visiting family from out of town and it was a big hit! A few notes/differences that might be useful to others trying it out: 1. Didn't have a Dutch oven. Put on a roasting rack (so heat is all around) inside a foil pan to catch the juices. 2. Couldn't get pork belly so substituted raw bacon. 3. One guest couldn't eat sugar so left out brown sugar in rub and sugar in sauce. Still came out great. I recommend this for family get-togethers: Made a lot of food for an affordable price and everyone loved it!
Great recipe, I'm making it perhaps with some Cuban mojo and spices to mimic a Cuban whole hog roast. Thanks for the instructions, you are a chef/teacher with panache!
I'm leaving the south to go to the big city very soon and I'm gonna miss Carolina BBQ so much. This video almost has me weeping lol. You know it's close to authentic when you have to turn a BBQ sandwich upside down to eat it.
I'm sorry!! about the inconveniences, i'm just trying to connect with open minded and ambitious individuals when it comes to work and creating a second income stream. Do you keep your options open??
It's been about 10 years since the last time that I cooked a whole hog. Absolutely delicious. I learned from watching my brother, a grand uncle and daddy cook. One year I doubled the size of my cement block pit & cooked 2 250# hogs at the same time! That was fun but also a lot of work! And your are right, as usual! Pulled pork from a butt is good but whole hog gives a much better end product. At least IMHO.
This is a great idea that I tried on a smoker. This was a freezer cleaner. I used an uncut rack of ribs (not St Louis cut) along with a few blade-cut chops, Center cut chops (from a whole tenderloin) 1/2 butterflied shoulder and a few miscellaneous pieces. I layered the meat on butcher paper and placed it on a sheet pan. Gave it a few hours before wrapping. It came out great and had quite a few pieces of bark to it. This combo did in fact taste better than a stand-alone shoulder and went fast.
Thanks Chef John. Brings back memories of when we really did roast a whole (well split) hog in our NY backyard pig cooker, Carolina style. It was wonderful, but you need to invite everyone you know to help eat it! Also, we were lucky enough to have a brother-in-law who loved to cut and shred that amount of pork (way more than 7lbs), but then we had all that delicious high fat crispy pork skin. Your version or even half the amount of pork seems at least as good, will try it soon.
“Frankenhog” barbecue . I love it. I have a suggestion concerning buns. Make some Chinese style steamed buns using tart rings to assure a burger bun shape. Toast them to golden brown in the oven after steaming. You will produce an industrial strength bun ,that’s up to the task of supporting that glorious delicacy, without falling apart. I’m not kidding.
@@RealPeterGunn It really works Pete. Get some four inch rings. You can get through the sloppiest sandwich without feeling like your trying to eat soup with your hands half way through. I love steamed buns too. When the government handed out that free money, I bought a stack of large, stainless, restaurant quality steaming baskets with a proper lid and haven’t regretted it one bit.
@@chopsddy3 You speak my language chopsddy. I've got some really good steaming equipment and I will defiantly go with this. Cheers and Thank You my friend!!!
I'm sorry!! about the inconveniences, i'm just trying to connect with open minded and ambitious individuals when it comes to work and creating a second income stream. Do you keep your options open??
I am really looking forward to making this, I really am!!! I'm not particularly fond of "Carolina" style BBQ but I am in love with "KC" style! So, I'll follow the recipe up to the point of cooking, then, go to adding a KC style BBQ sauce. However, it will be served on the side because folks don't always like their pulled pork sandwich slathered in sauce. Thank You Chef for this wonderful recipe. Who knew you could do this in the house instead of all the work of building a smoker and all that jazz?
Looks delicious! Question ~ What did you do with all the 'juices' in the pot after you removed the pork? If you had no purpose immediately, other than discarding it, can you suggest a use? Perhaps a flavorful gravy to serve with another dish
I wondered the very same thing. I wonder if you could mix some of into a BBQ sauce. I make my own but I don't know if it would be mostly fat and not refrigerate well?
@@RealPeterGunn As with other roasts, let the liquid sit so the fat rises to the top and can be easily separated, just as I make others, Use a few Tbsp to make a roux then add the flavorful juices for a gravy as thin or think as you prefer. Add other goodies such as onions, garlic, mushrooms, herbs and spices I just cannot see discarding all of that flavor without giving it a go!
In my house we use leftover meat juices as braising liquid for vegetables or in rice dishes, like braised kale or baked rice, or as a base for soup. Basically in the same way you might use stock or broth!
@@sleddman01 I did watch the same video and, upon receipt of your comment, I re-watched the applicable portion to see that I missed that he shredded the meat into all the accumulated juices. I was in error and apologize.
I’ve been doing mini whole hogs on my pit for a long time. I take two racks of spares and add loin, belly, a small butt and a small uncured ham between racks of ribs, and take it prisoner with butcher twine and slow cook it on the pit…… I wrap it after 6/8 hours and cook until it hits 205° in the center. Same results as whole hog without the giant mess and huge amount of loss. People think I’m a genius….. and here you are telling the world! 🤣😂🤣
I will try this for sure, BUT being a lifelong carolina boy I will smoke the meat for 4 or five hours on my smoker then finish it in the oven. I already do this with everything from fresh ham to homemade pastrami. Thank you chef John for such an excellent insight on whole hog bbq for home cooks!
If you do this, the foil *might* be required, if you want to keep that bark! Something I've seen from pitmasters across the US, though how much of it is apocrypha and how much is actually needed, I cannot say.
A couple things a Born and raised NCer. Just salt and pepper for seasoning . A vinegar sauce with pepper flakes (no tomatoes ) will be added to the chopped ( not pulled) meat.
Happy Birthday! I hope it was as Epic as you! I celebrate you at least once a week! You're so talented & witty... dare I say preettttyyy special sauce! 🍲😋🦀🎂🥞🍬🧁
Gonna try it Chef John. You take the lead, we will follow along the culinary trail. Why not go across all fifty states? Imagine all the flavors each one is known for. Fifty states, and fifty pounds later no regrets for tagging along.
I was fortunate to live only a few miles from the famous Allen & Sons barbeque in Chapel Hill, NC before Keith Allen retired and closed his restaurant. So I got to eat a lot of his great NC piedmont style BBQ. While this is a pretty good recipe, it can't replicate that crispy, smokey exterior that they call "outside brown" that is considered the prize of NC style barbecue.
CHEF JOHN... if mention RODNEY SCOTT and CAROLINA in the same sentence, please specify SOUTH Carolina. Surely you watched Anthony Bourdain's tour of Charleston, SC in his "Parts Unknown " series
@@DietBajaBlast While it may be easier on you since you just put stuff in, turn it on, then walk away (great for people too tired after a long day's work to cook, which is what the slow cooker was primarily designed for), it is by no means superior. Slow cookers by design heat from a bottom coil only through a thick ceramic insert, which means that it heats up slowly, doesn't retain heat very well once the element starts flicking on and off (because it doesn't maintain a stable temperature due tot he way the circuits are designed to be on until temperature is reached then flick off, a far inferior method of heating when it's not an insulated box that traps the heat properly, like an oven), and doesn't heat from the top; this means you have a cyclical effect from the moisture below evaporating, rising, then cooling on the upper inner surfaces of the insert, as well as on the lid, which then drip down and cool the surface of the food, reducing its temperature and more importantly reducing the rate of reduction and preventing the Maillard reaction, rather than remaining at a constant temperature in equilibrium as the heat is all around it and ensuring a more flavourful base, as in the case with a dutch oven. If you want a replacement for an expensive, fancy dutch oven (here's a point where slow cookers shine, I will admit, being much cheaper in general), a pressure cooker would be a good idea to look into. While it shares the same issue as the slow cooker, in the condensation of steam and being heated solely from below, the increased pressure and temperature greatly helps increase the rate of reduction. More importantly, however, both the pressure cooker and dutch oven will allow whatever you're cooking to reach temperatures that the Maillard reaction occurs, giving you amazing depth of flavour you won't get from a slow cooker. The difference becomes even more pronounced when cooking something that creates its own gravy, or a sauce.
@@KainYusanagi That's how the cheaper slow cookers work The good brands have the heating wire wrapped around the sides, instead of on the bottom. I've owned and used a bunch of slow cookers. The Crockpot brand is the best. If you want to do pieces of meat, get an oblong slow cooker. For bigger pieces, get at least a 7 quart. 8 would be better. Do yourself a favor, and ignore the fancy electronics. Get one that has exactly one control knob. (Off, low, high, warm)
I'm convinced. The next time I smoke a pork shoulder for a party, I'm going to include some other cuts of pork with it, and sandwich it between a rack of ribs.
Awesome! Going to try it next week. We use a "Western Carolina" BBQ sauce (Eastern is little to no sweetness and Western adds a little sweetness, Poppi's Sweet Carolina BBQ sauce from Poppi's Hot Sauce.
When the price of meat drops a little where I am, maybe I’ll try this. Otherwise, I’d have to decide between making this or paying rent. Pork is pretty expensive and you have several pricey cuts there. It all looks very good, though. When you showed the finished product after it was all pulled, I never wanted to hop into a video so much in my life. My mouth was actually watering!
This is one recipe that I am more than anxious to do. One of my daughters & I celebrate our birthdays together which is coming up in days. I’m sure she’ll go for this
Great timing Chef John. I just traveled from Charleston to my home in Maryland indulging in Carolina BBQ the whole way home. Charleston and Rodney Scott’s, Hemingway, SC and his family’s spot. Eastern North Carolina and the Skylight Inn and keeping it in that family at Sam Jones in Winterville, NC. All whole hog and all delicious. I will be making this to attempt a replication. I will say, the right coleslaw on that sandwich does create something special - at least in my mouth.
Spent two summers in NC during college (from Arizona) - love that NC bbq and the southern hospitality! I got to join several barbecues with total strangers who took me right in. Some of my favorite memories of great food with great people - and you gotta have that slaw on the sandwich! ♥️
Chef John, you mad genius Perfect opportunity to use all my pork trimmings from baby back and spare ribs 😋 😍 I'm gonna throw in a few pieces of bacon too
I made this over the weekend, but actually smoked it on the Big Green Egg. Smoked 3.5 hours, then wrapped it in foil for another three hours and finished unwrapped. The ribs were fall off the bone tender, but other cuts of meat took longer. Next time I will leave it wrapped longer to tenderize the larger pieces.
As always a wonderful video. When you’re ready, bring your family to North Carolina and I’ll take you on a BBQ tour. All the best joints from Eastern N.C. BBQ to Lexington BBQ. Maybe even dip down into South Carolina. You’ll be eating so much pork you’ll be squealing like a pig (wait, that didn’t sound right). Anyways, invitation stands and thanks again for all your amazing videos, recipes and ideas. You’re the best!
I tried the recipe last night - I have three plastic quart containers (Chinese take-out) it turned out to deliciousness! I have a quart to give to my brothers FIL who is an authentic North Carolina native. I also made the vinegar sauce. I’m thinking pulled pork tacos too. Can you freeze without any problems?
I'm sorry!! about the inconveniences, i'm just trying to connect with open minded and ambitious individuals when it comes to work and creating a second income stream. Do you keep your options open??
I was thinking if you do have a smoker you could tie up your frankenpork with some butcher's twine and smoke it like it's a normal shoulder. Maybe put it in one of those aluminum roasting pans in case it starts falling apart.
Just in an oven tray covered with one additional layer of foil I'd say. And even with just the 4 tightly closed layers of alu foil used already, you should be fine.
I am loathe to order some smoked salt since I don't know of anything else I would use it for. So, I hope someone can answer a question. Would it be better to dilute some liquid smoke and rub it into the meat before using the dry rub, or maybe just use more smoked paprika?
Growing up in SC it was not uncommon to see someone set up in our grocery store parking lot with a tow behind grill selling whole hog BBQ. They'd pick it right off the hog when you ordered. Makes my mouth water just thinking about it.
I love the smell of grilled meat! There is something so soothing when you walk around the house, where the smell of delicious food.. 👍👍👍Обожаю запах жареного мяса ! Есть что-то такое умиротворяющее, когда ходишь по дому, где пахнет вкусной едой.👍👍👍
Looks phenomenal! Yes, John, I would stick with the over-kill foil wrap, - I would only start with a layer of parchment to keep the meat away from aluminium for such a long cook time. Aside from that, I can't wait to try this recipe!
Some mayo spread on the bottom bun helps prevent it from getting too soggy. And while I also agree that the sandwich is better without Cole slaw, most people do use slaw as a topping on the sandwich.
Ive got a smoker so do you think i could stack and truss the same way. Smoke 225 a few hours then wrap and cook until 195 internal and it looks right.?
Excellent Chef John. Loved the recipe for the sauce (In NC we call it dip). Now how 'bout a recipe for the absolutely essential red barbecue slaw. Thanks.
I'm sorry!! about the inconveniences, i'm just trying to connect with open minded and ambitious individuals when it comes to work and creating a second income stream. Do you keep your options open??
Just shredded and tasted this right now. Very, very nice! The best part was making a 7lb piglet from parts! Like a 'Junior Jenga Jambon'! My shop didn't have belly, so I used jowl instead. But still the process of cutting, arranging the stack, and wrapping it up in a TIGHT foil package piglet was as much fun as I have had in the kitchen. Don't know where you may be located....but this 7lbs of pork cuts cost me $75 from Wegman's in NY. That is over $10 per lb....which is pretty high for pork. Figure that is $5 per serving...which is higher than I usually budget for in my kitchen....but the process is sound and the result is superb. I also made CJ's Carolina Sauce and the combination is superb-er. One note: My meat came out succulent, but there was not a lot of fluid. The shredded meat was not dry, but it was not soppy like you can get with a full shoulder. Just keep some sort of stock on hand if you plan to re-heat this later on. Frankly I would pat it together with some binder, pan fry it like a shredded pork burger, put it on a toasted bun, drizzle with the Carolina sauce, and top with a sweet, creamy slaw. That is only if you freeze it and thaw it for use later.
I'm sorry!! about the inconveniences, i'm just trying to connect with open minded and ambitious individuals when it comes to work and creating a second income stream. Do you keep your options open??
My favorite chef made my favorite dish with my favorite regional sauce -- and he said I was the Log Lady, my favorite character from my favorite tv show. I feel like I won the lottery.
I am going to try something very similar to this in my smoker as it's not large enough to do a whole hog...i frequently do boston butts but feel like i'm missing something...this seems to be the ticket
My family always makes me make slow-roast pork shoulder for special occasions. Now I want to spring this on them -- the lean/fat/bone combination has me strangely intrigued. But I might try to suise vide it at a lower temperature for longer and then give the shredded meat a quick toss in a hot skillet.
If liquid smoke upsets your stomach, you're probably using too much, or using a brand that adds too many things to it, especially things like yeast extract (which has a lot of Tyramine, known to cause headaches and induce mild nausea); could also be that you're dehydrated and don't even realize it, and that's causing a reaction to glutamates (also an unnecessary filler in some liquid smoke brands). Liquid smoke originally, and when made well, is just literally liquified smoke, made much safer for getting that smoke flavour into meats than actually smoking it (smoke actually contains a lot of water vapor, and it's actually in that which most of the flavour compounds are found as they are water-soluble; by filtering out the rest of the byproducts of the smoking process and just using the captured and recondensed smoke-water, it's much safer/healthier, since the carcinogens aren't water-soluble).
Do all these cuts need to be "touching" when cooked? For instance, if I was going to cook this in an electric smoker, is there much difference in just putting all the meat in the smoker on different racks and then combining afterwards?
If after the shredding all the meat, you put the meat on a sheet pan and spread it out, then put it under a broiler for three minutes, then return it to the Dutch Oven with the juices, it would yield the outside meat semi-crispiness on the final product we see on pit-smoked versions, minus the pellicle of course. That's what we did and it made as reasonable a version of pulled pork without going outside as we could think of. Thanks Chef John! Between that and the sauce, we really don't have to buy pit versions that can be too dried out for the higher prices asked.
Ohhhh that's a great tip, tyvm! Our hogs are coming at the end of the month, we raise them all summer, slaughter in the fall .. they are sooo sweet once we have finished them with all the apples they can eat, bushel after bushel of them .. heh heh .. and molasses in their food too .. they are raised with love and then consumed with love .. Cheers!
@@SundaysChild1966sweet potatoes and peanuts do wonders on hogs as well.
Always making things easy for home cooks. Thanks chef :)
Very easy if you are not lazy
the foil was a complete waste of time
I moved from SC to CO about a year ago and the thing I miss the most is whole hog bbq. I will definitely be giving this a try!
I'm sorry!! about the
inconveniences, i'm just trying to
connect with open minded and
ambitious individuals when it comes to work and creating a second income stream. Do you keep your options open??
This is a genius idea! We did a whole hog a few years ago and not only was it a huge ordeal but the cost was high and the results not so good (due to inexperience). This seems very doable and perfect for a small to medium sized group. Thx Chef 💪
I will have to get a Group of my fellow Scoutmasters together to try this out in a cast iron Dutch Oven over a charcoal or wood fire. My Troop will be going to Summer Camp in two weeks. We could probably put this on the fire after breakfast, cook it all day long, and then serve it for dinner.
I've done it! old eagle scout here
That would be amazing. Wish I'd have thought of this when I was in scouts.
I honestly didn’t know scouts still existed. I thought they had been PCed out of existence. Glad you’re still there!
@@goatface6602 stuff it. Partisan politics is for fools.
Props to you for helping out with the scouts
"Log lady of this miniaturized whole hog baby"
Chef John, you've outdone yourself this time
This was the single greatest pork sandwich I have ever eaten. Thank you Chef. And may I further complement you for the rest of my Sunday supper: my wife made your state fair lemonade (the greatest drink in history), and my mother brought your deviled eggs. It will go down as the best non-holiday meal I have ever had. Thanks again!
damn, i remember watching all your videos back in 2008 or 2009....great to see you're still goin strong
I'm sorry!! about the
inconveniences, i'm just trying to
connect with open minded and
ambitious individuals when it comes to work and creating a second income stream. Do you keep your options open??
@@anthonyriley623 shut up
I am very excited about picking up some NC BBQ this summer.
Mt mom used to bring my dad and me 5-10 1# deli containers of NC BBQ when she came to visit from the Raleigh/Durham area.
Stay strong and be safe everyone.
Fact. Rodney Scott (who Chef John is trying to mimic in this video - as stated in his previous video) is from SOUTH Carolina. There is nothing here that has anything to do with NC (not even the sauce, mustard sauces really aren't THAT popular in SC).
This is genius! I'm wondering if I could take the variety of cuts and place them in the smoker for about 4 hours then wrap them up in foil to finish the cook time.
Time to experiment!
Thanks Chef John!
Never in my life would I have expected a Twin Peaks reference in a Food Wishes video but I am absolutely here for it
Made this for some visiting family from out of town and it was a big hit! A few notes/differences that might be useful to others trying it out:
1. Didn't have a Dutch oven. Put on a roasting rack (so heat is all around) inside a foil pan to catch the juices.
2. Couldn't get pork belly so substituted raw bacon.
3. One guest couldn't eat sugar so left out brown sugar in rub and sugar in sauce. Still came out great.
I recommend this for family get-togethers: Made a lot of food for an affordable price and everyone loved it!
John, I think your singing is getting better! That was lovely!
Great recipe, I'm making it perhaps with some Cuban mojo and spices to mimic a Cuban whole hog roast. Thanks for the instructions, you are a chef/teacher with panache!
I'm leaving the south to go to the big city very soon and I'm gonna miss Carolina BBQ so much. This video almost has me weeping lol. You know it's close to authentic when you have to turn a BBQ sandwich upside down to eat it.
I'm sorry!! about the
inconveniences, i'm just trying to
connect with open minded and
ambitious individuals when it comes to work and creating a second income stream. Do you keep your options open??
It's been about 10 years since the last time that I cooked a whole hog. Absolutely delicious. I learned from watching my brother, a grand uncle and daddy cook. One year I doubled the size of my cement block pit & cooked 2 250# hogs at the same time! That was fun but also a lot of work! And your are right, as usual! Pulled pork from a butt is good but whole hog gives a much better end product. At least IMHO.
Ain't nothing humble about that opinion, whole hog is the best. 😋🤤
This is a great idea that I tried on a smoker. This was a freezer cleaner. I used an uncut rack of ribs (not St Louis cut) along with a few blade-cut chops, Center cut chops (from a whole tenderloin) 1/2 butterflied shoulder and a few miscellaneous pieces. I layered the meat on butcher paper and placed it on a sheet pan. Gave it a few hours before wrapping. It came out great and had quite a few pieces of bark to it. This combo did in fact taste better than a stand-alone shoulder and went fast.
Oh my! What a great-looking recipe. And a Twin Peaks reference to top it off…!! Thanks so much, John!
Seriously…. Pure genius!
Thanks Chef John. Brings back memories of when we really did roast a whole (well split) hog in our NY backyard pig cooker, Carolina style. It was wonderful, but you need to invite everyone you know to help eat it! Also, we were
lucky enough to have a brother-in-law who loved to cut and shred that amount of pork (way more than 7lbs), but then we had all that delicious high fat crispy pork skin. Your version or even half the amount of pork seems at least as good, will try it soon.
The BEST NC BBQ w Coleslaw, Hush Puppies and Sweet Tea..(IMO)💙 #Familyborn&raisedTarheels💙
“Frankenhog” barbecue . I love it.
I have a suggestion concerning buns.
Make some Chinese style steamed buns using tart rings to assure a burger bun shape.
Toast them to golden brown in the oven after steaming.
You will produce an industrial strength bun ,that’s up to the task of supporting that glorious delicacy, without falling apart. I’m not kidding.
LMAO
Great Idea!!! Never thought to try that but I will because I love steamed buns!!
@@RealPeterGunn
It really works Pete. Get some four inch rings. You can get through the sloppiest sandwich without feeling like your trying to eat soup with your hands half way through. I love steamed buns too. When the government handed out that free money, I bought a stack of large, stainless, restaurant quality steaming baskets with a proper lid and haven’t regretted it one bit.
@@chopsddy3 You speak my language chopsddy. I've got some really good steaming equipment and I will defiantly go with this. Cheers and Thank You my friend!!!
Any recipe for bao dough, then roll rounds, steam them, and fold them.
I also wonder if you should roast them first, to get some of the malliard reaction before putting into the dutch oven.
My most favorite and useful video of all time, and not just Chef John..
Thanks for the Twin Peaks reference, always like finding out who the fans are.
I'm sorry!! about the
inconveniences, i'm just trying to
connect with open minded and
ambitious individuals when it comes to work and creating a second income stream. Do you keep your options open??
I am really looking forward to making this, I really am!!! I'm not particularly fond of "Carolina" style BBQ but I am in love with "KC" style! So, I'll follow the recipe up to the point of cooking, then, go to adding a KC style BBQ sauce. However, it will be served on the side because folks don't always like their pulled pork sandwich slathered in sauce. Thank You Chef for this wonderful recipe. Who knew you could do this in the house instead of all the work of building a smoker and all that jazz?
Happy Birthday chef John!🎉
Looks delicious!
Question ~ What did you do with all the 'juices' in the pot after you removed the pork?
If you had no purpose immediately, other than discarding it, can you suggest a use? Perhaps a flavorful gravy to serve with another dish
I wondered the very same thing. I wonder if you could mix some of into a BBQ sauce. I make my own but I don't know if it would be mostly fat and not refrigerate well?
@@RealPeterGunn As with other roasts, let the liquid sit so the fat rises to the top and can be easily separated, just as I make others, Use a few Tbsp to make a roux then add the flavorful juices for a gravy as thin or think as you prefer.
Add other goodies such as onions, garlic, mushrooms, herbs and spices
I just cannot see discarding all of that flavor without giving it a go!
In my house we use leftover meat juices as braising liquid for vegetables or in rice dishes, like braised kale or baked rice, or as a base for soup. Basically in the same way you might use stock or broth!
Did you guys not watch the same video I did. He dumped the whole foil pack into the Dutch oven and the shredded the meat with his hand in the juices.
@@sleddman01 I did watch the same video and, upon receipt of your comment, I re-watched the applicable portion to see that I missed that he shredded the meat into all the accumulated juices. I was in error and apologize.
I'm frustrated that I can't give you two thumbs-up . . . will definitely give it a go. Thanks for your time
I love this idea! Thank you, Chef John!
I’ve been doing mini whole hogs on my pit for a long time. I take two racks of spares and add loin, belly, a small butt and a small uncured ham between racks of ribs, and take it prisoner with butcher twine and slow cook it on the pit…… I wrap it after 6/8 hours and cook until it hits 205° in the center. Same results as whole hog without the giant mess and huge amount of loss. People think I’m a genius….. and here you are telling the world! 🤣😂🤣
I will try this for sure, BUT being a lifelong carolina boy I will smoke the meat for 4 or five hours on my smoker then finish it in the oven. I already do this with everything from fresh ham to homemade pastrami. Thank you chef John for such an excellent insight on whole hog bbq for home cooks!
If you do this, the foil *might* be required, if you want to keep that bark! Something I've seen from pitmasters across the US, though how much of it is apocrypha and how much is actually needed, I cannot say.
A couple things a Born and raised NCer. Just salt and pepper for seasoning . A vinegar sauce with pepper flakes (no tomatoes ) will be added to the chopped ( not pulled) meat.
You're the best! 👍🌟✨
Happy Birthday! I hope it was as Epic as you! I celebrate you at least once a week! You're so talented & witty... dare I say preettttyyy special sauce!
🍲😋🦀🎂🥞🍬🧁
Gonna try it Chef John. You take the lead, we will follow along the culinary trail. Why not go across all fifty states? Imagine all the flavors each one is known for. Fifty states, and fifty pounds later no regrets for tagging along.
Omnivorous Adam is doing this already. Very good cooking channel to follow as well!
I'll have to try it. There's nothing like a whole hog on a used oil tank converted into a smoker, plenty of vinegar sauce, with 50 friends and family.
I was fortunate to live only a few miles from the famous Allen & Sons barbeque in Chapel Hill, NC before Keith Allen retired and closed his restaurant. So I got to eat a lot of his great NC piedmont style BBQ. While this is a pretty good recipe, it can't replicate that crispy, smokey exterior that they call "outside brown" that is considered the prize of NC style barbecue.
CHEF JOHN... if mention RODNEY SCOTT and CAROLINA in the same sentence, please specify SOUTH Carolina. Surely you watched Anthony Bourdain's tour of Charleston, SC in his "Parts Unknown " series
FYI this recipe works great in a slowcooker (Without the foil) on low for 12-16 hours. My parents use a similar recipe for kahlua pig
way easier in a slow cooker. But if he used a slow cooker then how would he show off the expensive dutch oven lol
Thank you! I was searching the comments hoping for the crockpot suggestion 😊
the answer i came here for. 😁👍
@@DietBajaBlast While it may be easier on you since you just put stuff in, turn it on, then walk away (great for people too tired after a long day's work to cook, which is what the slow cooker was primarily designed for), it is by no means superior. Slow cookers by design heat from a bottom coil only through a thick ceramic insert, which means that it heats up slowly, doesn't retain heat very well once the element starts flicking on and off (because it doesn't maintain a stable temperature due tot he way the circuits are designed to be on until temperature is reached then flick off, a far inferior method of heating when it's not an insulated box that traps the heat properly, like an oven), and doesn't heat from the top; this means you have a cyclical effect from the moisture below evaporating, rising, then cooling on the upper inner surfaces of the insert, as well as on the lid, which then drip down and cool the surface of the food, reducing its temperature and more importantly reducing the rate of reduction and preventing the Maillard reaction, rather than remaining at a constant temperature in equilibrium as the heat is all around it and ensuring a more flavourful base, as in the case with a dutch oven.
If you want a replacement for an expensive, fancy dutch oven (here's a point where slow cookers shine, I will admit, being much cheaper in general), a pressure cooker would be a good idea to look into. While it shares the same issue as the slow cooker, in the condensation of steam and being heated solely from below, the increased pressure and temperature greatly helps increase the rate of reduction. More importantly, however, both the pressure cooker and dutch oven will allow whatever you're cooking to reach temperatures that the Maillard reaction occurs, giving you amazing depth of flavour you won't get from a slow cooker. The difference becomes even more pronounced when cooking something that creates its own gravy, or a sauce.
@@KainYusanagi
That's how the cheaper slow cookers work
The good brands have the heating wire wrapped around the sides, instead of on the bottom.
I've owned and used a bunch of slow cookers. The Crockpot brand is the best.
If you want to do pieces of meat, get an oblong slow cooker. For bigger pieces, get at least a 7 quart. 8 would be better.
Do yourself a favor, and ignore the fancy electronics. Get one that has exactly one control knob. (Off, low, high, warm)
I have used pork ribs to make pulled pork, it is so good you can tell the first bite!
I'm convinced. The next time I smoke a pork shoulder for a party, I'm going to include some other cuts of pork with it, and sandwich it between a rack of ribs.
This looks absolutely amazing!
Awesome! Going to try it next week. We use a "Western Carolina" BBQ sauce (Eastern is little to no sweetness and Western adds a little sweetness, Poppi's Sweet Carolina BBQ sauce from Poppi's Hot Sauce.
When the price of meat drops a little where I am, maybe I’ll try this. Otherwise, I’d have to decide between making this or paying rent. Pork is pretty expensive and you have several pricey cuts there. It all looks very good, though. When you showed the finished product after it was all pulled, I never wanted to hop into a video so much in my life. My mouth was actually watering!
This is one recipe that I am more than anxious to do. One of my daughters & I celebrate our birthdays together which is coming up in days. I’m sure she’ll go for this
Great timing Chef John. I just traveled from Charleston to my home in Maryland indulging in Carolina BBQ the whole way home. Charleston and Rodney Scott’s, Hemingway, SC and his family’s spot. Eastern North Carolina and the Skylight Inn and keeping it in that family at Sam Jones in Winterville, NC. All whole hog and all delicious. I will be making this to attempt a replication. I will say, the right coleslaw on that sandwich does create something special - at least in my mouth.
If you're ever swinging back through, check out Wilber's in Goldsboro. It's my favorite bbq in the state.
Did you go to Parker’s? They have the best barbecue in Greenville!
I've been travelling with the wrong folk.! 😂
@@NCAlien910 Unfortunately, I only had a few days and my stomach is only so big! Next time.
Spent two summers in NC during college (from Arizona) - love that NC bbq and the southern hospitality! I got to join several barbecues with total strangers who took me right in. Some of my favorite memories of great food with great people - and you gotta have that slaw on the sandwich! ♥️
Chef John, you mad genius
Perfect opportunity to use all my pork trimmings from baby back and spare ribs 😋 😍
I'm gonna throw in a few pieces of bacon too
I wonder how this would work in a Oven Bag for those who don't have a dutch oven? Great idea! Keep up the good work, and Thank-You!
Speaking of mixing different cuts of meet together, I'm going to have myself a hotdog.
Love the Twin Peaks reference!
As a South Carolinian and a fan of Rodney Scott, I will be trying this recipe.
Bro. That looks so incredible. What a great idea!
I made this over the weekend, but actually smoked it on the Big Green Egg. Smoked 3.5 hours, then wrapped it in foil for another three hours and finished unwrapped. The ribs were fall off the bone tender, but other cuts of meat took longer. Next time I will leave it wrapped longer to tenderize the larger pieces.
Truly appreciate all your wonderful meals, I follow you as much as possible. Please keep these delicious recipes coming 😋
I love the frankenbaby pig idea, but the flavor profile is wrong for my eastern NC palate! ;) Thank you, Chef John.
That looks very good. I can almost smell it
As always a wonderful video.
When you’re ready, bring your family to North Carolina and I’ll take you on a BBQ tour. All the best joints from Eastern N.C. BBQ to Lexington BBQ. Maybe even dip down into South Carolina.
You’ll be eating so much pork you’ll be squealing like a pig (wait, that didn’t sound right).
Anyways, invitation stands and thanks again for all your amazing videos, recipes and ideas. You’re the best!
I bet two or three slices of thick cut applewood smoked bacon would enhance the smokiness!
That is brilliant, and I must try.
I tried the recipe last night - I have three plastic quart containers (Chinese take-out) it turned out to deliciousness! I have a quart to give to my brothers FIL who is an authentic North Carolina native. I also made the vinegar sauce. I’m thinking pulled pork tacos too. Can you freeze without any problems?
Thank you for Yankifying this southern classic
I'm sorry!! about the
inconveniences, i'm just trying to
connect with open minded and
ambitious individuals when it comes to work and creating a second income stream. Do you keep your options open??
I was thinking if you do have a smoker you could tie up your frankenpork with some butcher's twine and smoke it like it's a normal shoulder. Maybe put it in one of those aluminum roasting pans in case it starts falling apart.
I am thinking of trying the same thing. maybe start it open and seal it up later.
This looks amazing! Anyone know way of cooking this without a smoker or Dutch oven?
Just in an oven tray covered with one additional layer of foil I'd say. And even with just the 4 tightly closed layers of alu foil used already, you should be fine.
a pan? just wrap it tight like he did. The dutch oven isn't necessary.
I have done 7-8lb boston butts in a croc-pot on low for at least 8-9 hrs (or until internal temp of 190)
I am loathe to order some smoked salt since I don't know of anything else I would use it for.
So, I hope someone can answer a question. Would it be better to dilute some liquid smoke and rub it into the meat before using the dry rub, or maybe just use more smoked paprika?
Growing up in SC it was not uncommon to see someone set up in our grocery store parking lot with a tow behind grill selling whole hog BBQ. They'd pick it right off the hog when you ordered. Makes my mouth water just thinking about it.
Oooooh... this is gonna be fun.
I've got to try this. It looks so good.
I love the smell of grilled meat! There is something so soothing when you walk around the house, where the smell of delicious food.. 👍👍👍Обожаю запах жареного мяса ! Есть что-то такое умиротворяющее, когда ходишь по дому, где пахнет вкусной едой.👍👍👍
Looks phenomenal! Yes, John, I would stick with the over-kill foil wrap, - I would only start with a layer of parchment to keep the meat away from aluminium for such a long cook time. Aside from that, I can't wait to try this recipe!
You must use a whole roll of toilet paper every time you wipe your ass.
Is it not good to have meat touching aluminum? I have not heard this but if it is, I will stop for sure!!
Some mayo spread on the bottom bun helps prevent it from getting too soggy.
And while I also agree that the sandwich is better without Cole slaw, most people do use slaw as a topping on the sandwich.
what would you add or change if you were going to use this method for making Hawaiian whole pulled pork? thank you so much for a wonderful series
Thanks Chef John!💛💚💙
Ive got a smoker so do you think i could stack and truss the same way. Smoke 225 a few hours then wrap and cook until 195 internal and it looks right.?
Excellent Chef John. Loved the recipe for the sauce (In NC we call it dip). Now how 'bout a recipe for the absolutely essential red barbecue slaw. Thanks.
I'm sorry!! about the
inconveniences, i'm just trying to
connect with open minded and
ambitious individuals when it comes to work and creating a second income stream. Do you keep your options open??
can you use a oven bag then the foil
Just shredded and tasted this right now. Very, very nice!
The best part was making a 7lb piglet from parts! Like a 'Junior Jenga Jambon'! My shop didn't have belly, so I used jowl instead. But still the process of cutting, arranging the stack, and wrapping it up in a TIGHT foil package piglet was as much fun as I have had in the kitchen.
Don't know where you may be located....but this 7lbs of pork cuts cost me $75 from Wegman's in NY. That is over $10 per lb....which is pretty high for pork. Figure that is $5 per serving...which is higher than I usually budget for in my kitchen....but the process is sound and the result is superb.
I also made CJ's Carolina Sauce and the combination is superb-er.
One note: My meat came out succulent, but there was not a lot of fluid. The shredded meat was not dry, but it was not soppy like you can get with a full shoulder. Just keep some sort of stock on hand if you plan to re-heat this later on.
Frankly I would pat it together with some binder, pan fry it like a shredded pork burger, put it on a toasted bun, drizzle with the Carolina sauce, and top with a sweet, creamy slaw. That is only if you freeze it and thaw it for use later.
This is a jewel! thanks!!!
I'm sorry!! about the
inconveniences, i'm just trying to
connect with open minded and
ambitious individuals when it comes to work and creating a second income stream. Do you keep your options open??
Never have I clicked a video so damn quick 🤣
Do you really need a dutch oven pot for this or could I use an aluminum foil roasting pan sold in any supermarket?
You might qualify for Tarheel status with this one. Thank you for promoting our great BBQ traditions.
He doesn't put slaw on his sandwich. That's blasphemy
@@RLKmedic0315 No it's blasphemy if you ruin a bbq sandwich with cole slaw.
lol not even close
@@badger305 the vinegar and celery seed from the slaw enhances the flavor of the pork. it's an essential component of a bbq sandwich
I’m waiting on the sequel- NC Lexington Style BBQ.
If you are roasting it in a dutch oven, do you even need the foil?
🤘🏼👀👍🏼great videos Chef
What if I used a teacup pig for the whole hog barbecue?
Chef John, could you do a recipe for whole hog smoked sausage?
Delicious! Thank you, Chef John!
My favorite chef made my favorite dish with my favorite regional sauce -- and he said I was the Log Lady, my favorite character from my favorite tv show. I feel like I won the lottery.
What is a good Chef John recipe for a good pickle brine?
I want to know the same thing.
I am going to try something very similar to this in my smoker as it's not large enough to do a whole hog...i frequently do boston butts but feel like i'm missing something...this seems to be the ticket
Wow that pork looked amazing.
My family always makes me make slow-roast pork shoulder for special occasions. Now I want to spring this on them -- the lean/fat/bone combination has me strangely intrigued. But I might try to suise vide it at a lower temperature for longer and then give the shredded meat a quick toss in a hot skillet.
Anyone try this with a smoker? I have a Traeger and wonder how it would work.
Would extra smoked paprika work instead of the smoked salt? I can’t do liquid smoke- it upsets my stomach.
If liquid smoke upsets your stomach, you're probably using too much, or using a brand that adds too many things to it, especially things like yeast extract (which has a lot of Tyramine, known to cause headaches and induce mild nausea); could also be that you're dehydrated and don't even realize it, and that's causing a reaction to glutamates (also an unnecessary filler in some liquid smoke brands). Liquid smoke originally, and when made well, is just literally liquified smoke, made much safer for getting that smoke flavour into meats than actually smoking it (smoke actually contains a lot of water vapor, and it's actually in that which most of the flavour compounds are found as they are water-soluble; by filtering out the rest of the byproducts of the smoking process and just using the captured and recondensed smoke-water, it's much safer/healthier, since the carcinogens aren't water-soluble).
If you have such a nice dutch oven, wouldn't the aluminium foil be obsolete =?
What size Dutch oven did you use?
Chef, What size is that Dutch oven?
I have never eaten or seen a pickle served with barbecue in North Carolina
Do all these cuts need to be "touching" when cooked? For instance, if I was going to cook this in an electric smoker, is there much difference in just putting all the meat in the smoker on different racks and then combining afterwards?
I don't think is THAT necesary on a pit, but given that this was made inside a dutch oven , even without the foil they would have touched anyways.
Looks good!
Gonna try this in my pressure cooker.