U r the reason everybody that knows me ask why I have Bourbon and I dont drink!!! This recipe is so different than what ppl around me including myself would expect but it is amazing!!! Thank u so much for sharing with us brother!!!
Ok. Made this tonight. Tweaked it a bit for some stuff I didn't have. Hands down the best pulled pork I've ever made, including those I've done on my stick burner smoker.
Cooked this for Christmas Eve and it turned out DELICIOUS I had a Boneless Pork shoulder 🤤... cooked in the oven on 400 for 4 1/2 hrs was just falling apart with a nice crisp !!! I didn’t have any bourbon on hand but still was great
Looks great. My suggestion is to sear the meat off on all sides before adding your liquid. It creates a bark and helps lock in those seasonings that you are losing in the liquid. Other than that i think this looks great
Well Chef Matt.... it was a hit! On my first attempt I'd rate it 4 out 5. I lost points because I didn't trim enough fat so it all rendered during the cook. Also the rub didn't penetrate far enough into the meat. But when it fell apart. The sauce covered up my mistakes. Awesome and easy!
This was awesome! I didn't have garlic power, cumin, bourbon, cayenne pepper, and onion power. (Oh I didn't have anything 😂) Instead, I put some garlic salt, Korean cooking wine, and Korean pepper power. Also, I didn't have much time like 8 hours, so I cooked for 4 and a half on 300~400 (I decreased the temperature).
I made it with stout aged Jameson and was delicious. I don’t think my 7 quart Dutch over was the right size a little too wide. It dried out a bit too much
I don’t recommend doing this with pork loin the same way. With it being a much leaner cut of meat, it doesn’t translate. I would probably sear the pork loin, add the seasonings, add the sauce and cook in the oven for maybe one hour or so until the pork is about 145 degrees. -Chef Matt
Sacrilege!!! "Just scape the little bit of fat off"!! no way, I say to EAT IT BECAUSE ITS REALLY GOOD! LOL! BTW I only cook with LeCreuset and it is so efficient that you should have great sauce! I have a small 2.5lb butt and gonna make this tonight all for myself. Hubby only eats lean meat but I am all about the pig!
@@CHWinery Can you be more specific. Where do I check the video desription? Can't find anything to click on. Would like to print the recipe without a black background.
@@jwheel6162 Bourbon BBQ Braised Pork Shoulder INGREDIENTS: 5 lb boneless pork shoulder 2 tsp garlic powder 2 tsp onion powder 1 Tbsp kosher or sea salt 2 tsp smoked paprika 2 tsp black pepper 2 tsp ground cumin ¼ tsp cayenne pepper ½ cup brown sugar 2 cups BBQ sauce, your favorite! ½ cup apple cider vinegar ¾ cup bourbon DIRECTIONS: The beauty of this recipe is that it can be done either in a large Dutch oven or even in your slow cooker. Both ways the process is almost the same!! Start by taking the garlic powder, onion powder, kosher salt, smoked paprika, black pepper, ground cumin and cayenne pepper and mixing it evenly in a small bowl. Take this spice mix and sprinkle it evenly all over the pork shoulder and place it in your slow cooker or Dutch oven. Any spice mixture that doesn’t stick to the pork just add into your cooking vessel around the meat, you don’t want to let any of these spices go to waste. Next whisk together the remaining ingredients until evenly combined and pour over and around the pork. Place the lid on top and cook for 7-8 hours at 275 degrees if you are doing it the oven or on low for 8-10 hours in your slow cooker. Once the time has elapsed, check for doneness with a fork that you can easily pull away the meat. If isn’t done give it another hour and check again. Once ready remove the Dutch oven or turn off your slow cooker and let rest for about a half an hour. Once rested using two forks gently shred the meat, while incorporating all the liquid and sauce that has formed during the cooking process. Keep warm or eat immediately with a tall glass of Uncaged Spirit. And don’t forget to turn on some Zac Brown Band in the background!!
Looks delicious but 7-8 hours is a hardsell for me. For that amount of time You think you would make larger portions like for 15+ people like you’d do at a barbecue.
U r the reason everybody that knows me ask why I have Bourbon and I dont drink!!! This recipe is so different than what ppl around me including myself would expect but it is amazing!!! Thank u so much for sharing with us brother!!!
🍹lol
Lmaoo I have a cabinet of alcohol and I don't touch the stuff. It's all for cooling
A great and simple recipe! My guests loved it. It’s a winner and everyone wants me to make it again.
I've made this twice and right now the third time is in the oven with 2 hours left. It's that 👍
Ok. Made this tonight. Tweaked it a bit for some stuff I didn't have.
Hands down the best pulled pork I've ever made, including those I've done on my stick burner smoker.
Mouth watered... definently trying this one out for the superbowl... thanks!
Cooked this for Christmas Eve and it turned out DELICIOUS I had a Boneless Pork shoulder 🤤... cooked in the oven on 400 for 4 1/2 hrs was just falling apart with a nice crisp !!! I didn’t have any bourbon on hand but still was great
I used Whisky with mine. It was so good, I may cry.
Finally😭😭a pulled pork in oven video that actually makes sense😋😋
Looks great. My suggestion is to sear the meat off on all sides before adding your liquid. It creates a bark and helps lock in those seasonings that you are losing in the liquid. Other than that i think this looks great
Looks so good!!!!
Well Chef Matt.... it was a hit! On my first attempt I'd rate it 4 out 5. I lost points because I didn't trim enough fat so it all rendered during the cook. Also the rub didn't penetrate far enough into the meat.
But when it fell apart. The sauce covered up my mistakes. Awesome and easy!
In oven right now. Will find out how good in 8 hrs
Oh, YUM!!! Going to give this a try! Excellent video! Liked, shared, and subscribed.😁
D E L I C I O U S !!! Nothing more to say !!
Nice! Subbed and will try this on the weekend! cheers
Would it make sense to sear the meat first with the spices on?
Attempting this right now. I will be back in 7.5 hours.
One year later….
Is it tender yet?
@@freedom3594 replied further down
This was awesome! I didn't have garlic power, cumin, bourbon, cayenne pepper, and onion power. (Oh I didn't have anything 😂) Instead, I put some garlic salt, Korean cooking wine, and Korean pepper power. Also, I didn't have much time like 8 hours, so I cooked for 4 and a half on 300~400 (I decreased the temperature).
I made it with stout aged Jameson and was delicious. I don’t think my 7 quart Dutch over was the right size a little too wide. It dried out a bit too much
275 degrees Celsius? Or Fahrenheit?
Fahrenheit 🌡
Don't apologize for the cumin. It's a key to this recipe brother!
I'm hungry 😋 .
I'm trying this tomorrow with mashed potatoes and corn. Yum
Edit: I'm making mine in a cast iron Dutch oven on my wood stove.
What gas mark shall I put this on?
hi chef, Is there any way that I can do this in much shorter time? like for about 4-5 hours only?
Yes, I would use a boneless pork shoulder vs a bone-in one and cut it in thirds. It will probably take 3-4 hours. -Chef Matt
What about in an Instant Pot Pressure cooker? How long would you cook it?
10-12 hours on low in your pressure cooker!
Can i do this with a pork loin?
I don’t recommend doing this with pork loin the same way. With it being a much leaner cut of meat, it doesn’t translate. I would probably sear the pork loin, add the seasonings, add the sauce and cook in the oven for maybe one hour or so until the pork is about 145 degrees. -Chef Matt
The video says 2 tbsp salt, but the description says 1 tbsp. Which is correct?
Sacrilege!!! "Just scape the little bit of fat off"!! no way, I say to EAT IT BECAUSE ITS REALLY GOOD! LOL! BTW I only cook with LeCreuset and it is so efficient that you should have great sauce! I have a small 2.5lb butt and gonna make this tonight all for myself. Hubby only eats lean meat but I am all about the pig!
Can you please post a link with the written recipe?
Check the video description for the complete written recipe!
@@CHWinery Can you be more specific. Where do I check the video desription? Can't find anything to click on. Would like to print the recipe without a black background.
@@jwheel6162
Bourbon BBQ Braised Pork Shoulder
INGREDIENTS:
5 lb boneless pork shoulder
2 tsp garlic powder
2 tsp onion powder
1 Tbsp kosher or sea salt
2 tsp smoked paprika
2 tsp black pepper
2 tsp ground cumin
¼ tsp cayenne pepper
½ cup brown sugar
2 cups BBQ sauce,
your favorite!
½ cup apple cider vinegar
¾ cup bourbon
DIRECTIONS:
The beauty of this recipe is that it can be done either in a large Dutch oven or even in your slow cooker. Both ways the process is almost the same!!
Start by taking the garlic powder, onion powder, kosher salt, smoked paprika, black pepper, ground cumin and cayenne pepper and mixing it evenly in a small bowl. Take this spice mix and sprinkle it evenly all over the pork shoulder and place it in your slow cooker or Dutch oven. Any spice mixture that doesn’t stick to the pork just add into your cooking vessel around the meat, you don’t want to let any of these spices go to waste. Next whisk together the remaining ingredients until evenly combined and pour over and around the pork.
Place the lid on top and cook for 7-8 hours at 275 degrees if you are doing it the oven or on low for 8-10 hours in your slow cooker. Once the time has elapsed, check for doneness with a fork that you can easily pull away the meat. If isn’t done give it another hour and check again.
Once ready remove the Dutch oven or turn off your slow cooker and let rest for about a half an hour. Once rested using two forks gently shred the meat, while incorporating all the liquid and sauce that has formed during the cooking process. Keep warm or eat immediately with a tall glass of Uncaged Spirit. And don’t forget to turn on some Zac Brown Band in the background!!
What kind of bourbon..does it matter?
Chef Matt used Jim Beam in this demo, but says you can use whatever you have around the house - nothing expensive!
Would like to print can I
Looks delicious but 7-8 hours is a hardsell for me. For that amount of time You think you would make larger portions like for 15+ people like you’d do at a barbecue.
Coopers Hawk has line cooks not chefs.
Damn, talk about distracting music.
Stop yelling.