My go to for pulled pork

[@CPTFiXtion]

That pull apart is the MONEY shot

[@lfa3963]

Oh yes! Perfect timing, we needed a weekend recipe! Yum.

[@kaxmellerman7528]

Didn’t know Bam Margera knew how to cook !

[@lazan1873]

Im glad I ain’t the only one who thought it looked like bam 😅

[@run68bone]

How long does the total process take? Great looking, thank you for sharing.

[@quegs]

225° or 250° is the usual recommendation for bone in pork shoulder, and that usually runs me 10 hours. 300° is speed demon territory but would still be 6-8 hours depending on the weight

[@DirtyJobsGuy1]

I’ll be trying this tomorrow afternoon! Thanks for the video!

[@matthebert007]

Takes about 8 hours so might want to start on the morning.

[@Dan_is_cool]

I believe you are the first TH-camr I have subscribed to ever. But man, this stuffs important. 2 clips and I am in!

[@chasethompson9980]

Tip: pull as you go so the meat doesn’t dry out and take that leftover juice, pour in a grease separator then pour back over the meat

[@antoniobaskerville6823]

Great Simple Pull Pork Recipe ❤ . Thanks for keeping it easy !

[@kallie117]

This is the best video yet

[@tracilord4854]

Can i do this in the oven? Also how long?

[@serpentsaurus7969]

Some of the best looking pulled pork I've seen!

[@BMoney77]

Looks good my man!

[@tubamilk1]

Simple. I like it

[@Katie777wuzhere]

Gosh that looks amazing!!! Yummy❤

[@GrillinWithDad]

Thank you

[@JawnBoganee-eu6ct]

Thanks for you time brotha. Much appreciated. 👍

[@davindelreal]

How long did you smoke it for ?

[@Sundownproductions69]

That looks absolutely delicious 👍

[@drillbitgd7763]

Great instructions, quick and easy

[@jfmurda]

Definitely gonna try it your way

[@Kenjiro5775]

I just ate and your pulled pork still made my mouth water. Yum, yum, wanna get some! 😁✌

[@briankc21]

Looks fantastic!! This is my go to method also!!

[@jamesrichey5334]

Leonardo DiCaprio can cook

[@mattrainey7120]

Looks so good

[@scottpitner4298]

That Really looks great!

[@glenbradley1046]

Great job…. Bone pull out CLEAN…. Nice moisture… can smell it from here yummm

[@hellcat1401]

Mmmm I'm just imagining that as a pulled pork sandwich right now. 🤤

[@GrillinWithDad]

Would be good👍

[@jeffellis9740]

Mouthwatering Bro!

[@MarioLuigi-vb3rp]

Best explanation so far with the video

[@waynecrotts6575]

This looks so good dam

[@josuepdrn23]

At what temperature do you pull it out and add the butter brown sugar etc

[@King5150Ed]

Roughly how long does it take from start to finish?

[@zzxyzwwxyz9797]

Looks good…that’s how I do ham
At Easter….but I add Finley chopped serrano chili’s and pineapple apricot jelly

[@MrJohney]

Hey dad that looks good 👍

[@jaymesnewell4072]

Do you let it rest in the foil pan?

[@micheleebner6365]

Looks LOVELY!

[@BaconIsNotBiceps]

That's the most beautiful thing I've ever seen.

[@Galaxy-ice1]

i pull my pork at home also.

[@maritimeus]

Can I come over and help?

[@ieradossantos]

in direct heat or indirect heat .... ?

[@stevedaniels3064]

Looks delicious!

[@rhondalandrum7646]

THAT IS FIRE ❤❤❤

[@TomManning-cs4el]

Thank you for not pushing someone BBQ rub .... looks great

[@mogottem8660]

You smoked it meat side down?

[@agrimshaw92]

Its 3am, I'm alone in my garage, and im pretty sure the noise I made when he squished the meat will have my neighbours questioning me in the morning. Cheers bro

[@shadowhenge7118]

I wonder, i've seen someone turn a steak into basically a waffle fry. (Cut halfway through 45 degrees to the grain on one side and then flip and do the other perpendicular.) I often wonder how big a meat cut that would work well with given the other smoking and barbecue techniques. Just accordion it out, drench it and smoke it.

[@4fortune1984]

Have you ever used spicy brown mustard as a binder?

[@kallie117]

Hello you tell us to let it set for 1 hour but how long on direct heat 2 hours then 2 hours in covered foil pan meat is not cheap and it's embarrassing to put it off early and it's not done please help thanks

[@markalcala1293]

Looking good, bone was a bit sticky still but I bet it's fire

[@lucamellana9346]

Celsius or farhenait degrees?

[@pamelashoemaker2622]

Is the fat on the top craklin crispy? If not how do I get it that way?

[@johncorrall1739]

Looks delicious.

[@dhirendramaharaj9407]

😢 thanks for making me drool..we are have veggies today

[@Mario-hw9xm]

In my DENZEL WASHINGTON VOICE: MY MAN

[@c0sm0naut]

You look like Leonardo DiCaprio

[@halspeed12]

When and why did this binder thing become a think I've never used a binder and never had a problem with seasoning sticking to the meat. It does look good though.

[@alexg7856]

I've been doing my ribs and butt with lard. Totally better than butter if you like that porky goodness.

[@Eric-469]

Did he say indirect heat? Or in direct heat?

[@aaronswenson6524]

Minus the brown sugar and honey, this looks amazing.

[@robinhoodhustsle1356]

yeah that for pork belly not pork butt

[@swagskulljj8081]

Why add sugar if you are adding honey?

[@CupcakeDeity]

indirect heat meaning all the coals to one side?

[@jamesjones3914]

I’m not too big on the sweetness

[@greenleavesofsummer9673]

Is this the Titanic star,
Leonardo deCaprio, seriously? Can’t fool me.

[@TraeFury]

Pork shoulder doesn't have to rest.

[@MrTrickydick33]

Where do you buy not yellow mustard???

[@pantera2382]

Was fat cap up entire cook?

[@stayslidewayz]

n then someone says, damn $15 for a plate is too much, not understanding what it takes to cook

[@DesertScorpionKSA]

Yum!

[@kennethhudson8013]

Eastern NC bbq the best!

[@labru752]

He is cute😊 oh and the food looks awesome.

[@artemisia4034]

PERNILLLLLLLL

[@WAhuskies]

Looks super freakin good bro

[@MrTricyc]

OMFG enough with the mustard

[@beebop4333]

Saltier than the Sea

[@kam7985]

Hard to mess it up with this recipe. Money every time

[@user-jk7mh4mh8s]

Easy to make... just lifting that monster!

[@DarkMatterX1]

Ditch the mustard. Use whiskey.
You're wemcome.

[@nikip9161]

Enter, neighborhood rejoiced singing!!! 🎉

[@Jojo-yy6kl]

Sugar on meat. I will never understand.

[@bradybona7801]

Try it and you’ll understand lol

[@MissHeird]

YUMMY

[@2Mylve1111]

Sorry I'm not a mustard binder guy Don't know why you would put something that is sour and tangy on something that you're going to make sweet and savory just doesn't make sense to me but if it works for you do it up

[@moist5717]

That Russian accent is still coming through.

[@lisawaters5304]

Missing a misting of whiskey

[@edwindelgado8775]

😋

[@jellypasta151]

You kinda look like rob eiler

[@bernhardtmitdt2586]

this is such a good piece of meat. Why do you shred and destroy it? Pulled pork looks horrible. Slices have the same taste and look a lot nicer. Don't do it

[@DoingthingswithDAN]

Hmm . I kinda like the idea of the foil pan...

[@matthebert007]

Might want to let people know it takes about 8 hours to cook a 10 lb Boston butt

[@dierksfan59]

I will never understand why ppl waste mustard smothering their meat in it smh

[@kennethchristensen9451]

i joust want to eat my screen

[@mentat1341]

Looks like Bam Margera put down the cracks pipe to make some pork

[@ericchin9007]

You should let the rub sit on it overnight

[@DennisSmith-dq6iu]

You lost me s MUSTARD

[@sotidim]

Try without heavy seasoning, you destroy the meat flavour. Only salt, pepper, oregano.

[@user-mw2km6dd5h]

Kris Peterson

[@WOLFTRAXRC]

Forget it. Im eating my phone

[@richardalfaro4529]

Why do you not have a real fat cap?

[@vanessaking292]

iyummy

[@user-tt4qo7gy1j]

Not pulled, shredded

[@shylerbecenti]

What’s the point of scoring it? 😂

[@burt1758]

Chefcuso

[@adamnash7908]

Fam Margera