Thanks for the video. You deserve so much subs. I really like your channel. Can you do a video on a fried chicken but in lard, tips and not deep fried? Thanks and have a nice day.
I don't have a pot trivet so I improvised and used two halved potatoes and a quartered onion. I also added a little brown sugar and yellow mustard to the marinade. Mine was a 5.5 lb butt, I can not lie, so I just put it in for 3 hours.
Question. Why the corn oil or any liquid at all for that matter? That pork roast will produce a ton of juice on its own without adding any liquid. Do a dry rub and when it’s done remove pork and place pot on stove over med heat with a cup of white wine and reduce by half. Pour over pulled pork. Love the BSR pot. Good video.
My hope was the vinegar plus oil (similar to salad dressing) would help to marinate and tenderize the meat as it cooked. Of course, it fell apart anyway. :)
You can use your favorite dry rub for pork. "Old Bay" is actually made for seafood boils in the area of Maryland here in the United States. In places like Finland, you may see similar spices labeled as "Cajun seafood spice."
500 degrees pork shoulder I love your cooking style ! I made the 500 degrees chicken and it came out amazing! I would like to know if I can do the same with a pork shoulder!
looks amazing and I bet , it tastes even better....you spoil your co workers........thank you , for the share and have a safe flight . we'll see you when you get back........
We love your channel! We participated on your recent spaghetti crust live show and we mentioned that we have a 12 inch emerald Agassi cast-iron skillet and we wanted to get a bigger one I had asked how to go about measuring it so we recently got a 15 inch lodge and we’re making a pork shoulder as we speak I seared the shoulder and the skillet on the stove top and now it’s in the oven and wanted to know if you would like us to share any pictures of recipes that we’ve done on our cast-iron Dutch oven or cookware in general thank you and have a nice day We live in Jackson NJ
Feel free to share any pictures or videos of your cooking, especially on places like Facebook's Cast Iron Cooking group, or here on TH-cam, or TikTok or Instagram.
ha ha, you answered my first q, why it's called 'pulled'. now my other question, what does 'jerk' mean... and, would you marinate it in the cast iron in the fridge, or would the iron rust from the vinegar?
A crock pot won't concentrate the rub and the flavor. It will be too steamy and taste washed out. You can compensate a little by putting on the rub, searing it on top of the stove all over in cast iron, then cooking it in the slow cooker.
This was a great instructional recipe/video and as always, looks delicious. I'm not sure what the pork tastes like right out of the Dutch Oven but, IMHO, putting BBQ sauce on that great piece of meat would ruin it. To each their own though. Thanks again for this wonderful video. Stan
It tasted wonderful when I sampled it, and I personally wouldn't want to add BBQ sauce. But many people have lifelong habits of smothering their meat with sauce, so BBQ sauce is a necessity when serving this to guests.
You are a great co-worker to share your amazing dish w others! I loved this video very helpful to a newbie to Dutch oven like me! Thx
What great vintage iron. I'm more interested in that then the meal. But the pork looked great too. Thanks
You must really like your coworkers. That's quite a treat.
BJ"s. Get your mind out of the gutter! Bookmarking this for the wet rub! I just did pork so it won't be for a while. Awesome video! Rock On EW!
That looks fantastic. Wonderful job
That looks delicious... Im jealous of your cast iron collection.
I love your videos ! I have made several things I saw here . Keep up the good work
Thanks for the video. You deserve so much subs. I really like your channel. Can you do a video on a fried chicken but in lard, tips and not deep fried?
Thanks and have a nice day.
I don't have a pot trivet so I improvised and used two halved potatoes and a quartered onion. I also added a little brown sugar and yellow mustard to the marinade. Mine was a 5.5 lb butt, I can not lie, so I just put it in for 3 hours.
Question. Why the corn oil or any liquid at all for that matter? That pork roast will produce a ton of juice on its own without adding any liquid. Do a dry rub and when it’s done remove pork and place pot on stove over med heat with a cup of white wine and reduce by half. Pour over pulled pork. Love the BSR pot. Good video.
My hope was the vinegar plus oil (similar to salad dressing) would help to marinate and tenderize the meat as it cooked. Of course, it fell apart anyway. :)
You should make a cook book i wish I worked at your place of work so I could have some pulled pork
Thanks for sharing!!! Just subbed!!! Got hungry suddenly 😜😆😝
Thank you so much for this simple recipe. l just have to figure out what is that Old Bay seasoning since I doubt we have it here in Finland.
You can use your favorite dry rub for pork. "Old Bay" is actually made for seafood boils in the area of Maryland here in the United States. In places like Finland, you may see similar spices labeled as "Cajun seafood spice."
@@castironchaos thank you so much. Much appreciated 🎄❤️
500 degrees pork shoulder
I love your cooking style ! I made the 500 degrees chicken and it came out amazing!
I would like to know if I can do the same with a pork shoulder!
looks amazing and I bet , it tastes even better....you spoil your co workers........thank you , for the share and have a safe flight . we'll see you when you get back........
We love your channel! We participated on your recent spaghetti crust live show and we mentioned that we have a 12 inch emerald Agassi cast-iron skillet and we wanted to get a bigger one I had asked how to go about measuring it so we recently got a 15 inch lodge and we’re making a pork shoulder as we speak I seared the shoulder and the skillet on the stove top and now it’s in the oven and wanted to know if you would like us to share any pictures of recipes that we’ve done on our cast-iron Dutch oven or cookware in general thank you and have a nice day
We live in Jackson NJ
Feel free to share any pictures or videos of your cooking, especially on places like Facebook's Cast Iron Cooking group, or here on TH-cam, or TikTok or Instagram.
Would the time be the same for a smaller pork shoulder?
If you're neighbors weren't moving furniture , then they were having a great session 😉👍🇺🇸
ha ha, you answered my first q, why it's called 'pulled'. now my other question, what does 'jerk' mean...
and, would you marinate it in the cast iron in the fridge, or would the iron rust from the vinegar?
That looks great, Thanks for the video and the recipe👍🏻
Is there any difference between an iron dutch oven than a crock pot for this dish?
A crock pot probably won't fit a 12 pound pork shoulder. :)
A crock pot won't concentrate the rub and the flavor. It will be too steamy and taste washed out. You can compensate a little by putting on the rub, searing it on top of the stove all over in cast iron, then cooking it in the slow cooker.
Looks great, interesting choice of spices. What part of SC r u going to?
Would you heat it up again at work?
Meat-ASMR a category all it's own ;) I got tingles.
Need to make some (Scott Rea-style) bacon in (Modemak) cast iron ...
You should have tasted it and let us know. Of course, how could it be bad? I use root-beer in mine and it is awesome.
Next time leave it in the juice to pull it apart. It gives the meat incredible flavor and texture.
I wish I worked with you...
This was a great instructional recipe/video and as always, looks delicious.
I'm not sure what the pork tastes like right out of the Dutch Oven but, IMHO, putting BBQ sauce on that great piece of meat would ruin it. To each their own though.
Thanks again for this wonderful video.
Stan
It tasted wonderful when I sampled it, and I personally wouldn't want to add BBQ sauce. But many people have lifelong habits of smothering their meat with sauce, so BBQ sauce is a necessity when serving this to guests.
Outside 11 hours on the Pit at 220 degrees or so!
Rub a whole bottle of Frenchs' mustard
over it then roll over cracked pepper- YUM
That must weigh a ton. Those cast iron pots are heavy
Slow & Low. Thanks
hmm hmmmm
I rather smoke it
Where do you find papers big enough at? ;)
I noticed that it look like you put the fat cap on the bottom. It's better to cook with the fat cap on top so as to self baste in its own fat.
I like your youtube channel, but your fb group is cliquey and snobbish.
OK, adult video here .... everybody is talking about pulling their pork, bjs, humping-and-rumping making bacon upstairs, ....