I just subscribed. Nice pork product! I am smoking two 9 lb'rs on my offset right now.... You asked about scoring. Yes. I have found that the only alternative is to cut off the fat cap because it doesn't render well and it prevents the rub from hitting the meat. Scoring solves both problems. Also the rendered fat absorbs into the meat and you end up with crispy crackling bits on top that mix well with the pulled meat. Just like yours did so nicely in this video. Thanks again, Scott
Agreed Mark that change from the traditional BBQ (which is still great) is a good thing. Fusion BBQ is quickly becoming very popular, and I think the next big trend in BBQ. We did a Cuban style pulled pork one time that came out fantastic and was something outside the box and different. I can't wait for us to try this Greek pulled pork.
Great video, looks delicious, I will try. Instead of marinating whole I am going to cut into chunks so more flavor is absorbed and cook time is reduced.
Looking pretty dang good. A buddy of mine makes a similar flavor profile on ribs and it is PHENOMENAL! So I am sure this has to be awesome! Good job brother.
I'm going to try this out as I'm not a fan of traditional pulled pork. I love mediterranean themed food after being stationed over there for a bit and make lamb often. I think I'll try this on my next leg of lamb as well! The only suggestion I have is to put a small amount of balsamic vinegar into that marinade as it'll help tenderize that monster a bit. The vinegar will easily cook off and won't leave behind any off putting flavor. You were following a recipe though and seemed to have nailed it to perfection! For a simple bbq sauce substitute I like using a thick fig/strawberry balsamic glaze reduction sauce that's as thick as honey. Extremely potent and sweet and it's a nice touch on lamb!
@@nxstng7325 Balsamic vinegar is a staple ingredient in Greek/mediterranean cuisine. I like to glaze with a thick strawberry fig balsamic reduction before pulling for an added sweetness that pops as a substitute for bbq sauce. Although in his recipe lemon juice does work just fine!
@@Veehawk yeah being that I am Greek I understand balsamic vinegar can be used but in reality red wine vinegar is more common. However the point I was trying to make is if you are already using lemon juice, I personally wouldn’t bother with vinegar. But you can do whatever you want. I wasn’t correcting anyone, just giving a different point of view. God forbid anyone does that.
I can see the value of scoring the fat cap. You can get the marinade in there, plus each little cube turns into a little burnt end. I am going to try this flavor profile for sure. Naan bread or pita would be great to serve it in. And, don't forget the onions.
Perfect timing, Greek Easter is this coming Sunday and nobody else in my house eats lamb. Don’t be afraid to use dried oregano. It is very common in Greek kitchens. The tzatziki recipe is on point, just get as much liquid as possible out of the cukes and yogurt. This will be our feature for Easter dinner. Ευχαριστώ
I'm going to try this today on my louisiana grills champion competition smoker. Doing a cook for work. Pulled pork seems to be a big hit. I try to feed the crew every month or so. Decided to try this recipe to change it up a bit. Really enjoy your channel, and the way you present your cooks.
This would also be great for doing smoked leg of lamb. Thanks for the video...definitely will have to try this one....And maybe with the leg of lamb as well.
I always score a pork butt, especially the fat cap. More surface area. Plus it is usually a large piece of meat so being able to get seasoning in the meat is a plus.
I score the fat cap, but that's it. I've done both with and without and and scoring it and scoring seems to render the fat down a bit better and help it break up and mix in more when pulling it.
I score the fat cap, not the meat... Allows better render. Seasoning to get in between if you decide to you use all the fat when shredding or chopping..
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Really like your channel. Down to earth this Greek pork recipe looks great 😊
Loving the fusion cooks.!!
I just subscribed. Nice pork product! I am smoking two 9 lb'rs on my offset right now.... You asked about scoring. Yes. I have found that the only alternative is to cut off the fat cap because it doesn't render well and it prevents the rub from hitting the meat. Scoring solves both problems. Also the rendered fat absorbs into the meat and you end up with crispy crackling bits on top that mix well with the pulled meat. Just like yours did so nicely in this video. Thanks again, Scott
Definitely on my try list
Love the channel. I always score where there is thick fat, it helps the fat break down it also allows the forming of crispy bits
I made this today. Didn't get any pics but it was a big hit. Thanks.
Always score the fat cap! Gives a place for the seasoning to hold on, helps render the fat and gives some nice crunchy texture... 😋
I can't say I'm convinced one way or the other. I like the stringy bacon meat sandwiched between the fat caps that you lose by scoring.
Change is good and the results can be exciting! Nice to see others like you cooking outside the box 😊, Great vid and I look forward to the next one.
Thanks for the kind words Mark
Agreed Mark that change from the traditional BBQ (which is still great) is a good thing. Fusion BBQ is quickly becoming very popular, and I think the next big trend in BBQ. We did a Cuban style pulled pork one time that came out fantastic and was something outside the box and different. I can't wait for us to try this Greek pulled pork.
Great video, looks delicious, I will try. Instead of marinating whole I am going to cut into chunks so more flavor is absorbed and cook time is reduced.
This came out amazing!!! We ate it straight and made tacos.
If you can find Cavenders it's a good Greek seasoning I use on a lot of stuff. Just adds a nice zip of flavor on the tastebuds.
I believe you're the one cooking, so do what you want. Looks good.
Looking pretty dang good. A buddy of mine makes a similar flavor profile on ribs and it is PHENOMENAL! So I am sure this has to be awesome! Good job brother.
I’m making this right now Darrin and I don’t want to wait for the result! It looks and smells so good!
I can’t wait to hear what you think, Al! And I can’t wait to see the video! I know you’ll enjoy this one as much as I do!
Great recipe. Looks very delicious and tasty. That sandwich is 🔥 . Have a wonderful day.
Thank you so much
I'm going to try this out as I'm not a fan of traditional pulled pork. I love mediterranean themed food after being stationed over there for a bit and make lamb often. I think I'll try this on my next leg of lamb as well! The only suggestion I have is to put a small amount of balsamic vinegar into that marinade as it'll help tenderize that monster a bit. The vinegar will easily cook off and won't leave behind any off putting flavor. You were following a recipe though and seemed to have nailed it to perfection! For a simple bbq sauce substitute I like using a thick fig/strawberry balsamic glaze reduction sauce that's as thick as honey. Extremely potent and sweet and it's a nice touch on lamb!
Great suggestions, thank you!
I personally wouldn’t bother with vinegar. The lemon juice will do the job
@@nxstng7325 Balsamic vinegar is a staple ingredient in Greek/mediterranean cuisine. I like to glaze with a thick strawberry fig balsamic reduction before pulling for an added sweetness that pops as a substitute for bbq sauce. Although in his recipe lemon juice does work just fine!
@@Veehawk yeah being that I am Greek I understand balsamic vinegar can be used but in reality red wine vinegar is more common. However the point I was trying to make is if you are already using lemon juice, I personally wouldn’t bother with vinegar. But you can do whatever you want. I wasn’t correcting anyone, just giving a different point of view. God forbid anyone does that.
@@nxstng7325 No need to get all pissy over different ingredients. He followed a recipe and nailed it! I shared mine. Happy cooking!
I can see the value of scoring the fat cap. You can get the marinade in there, plus each little cube turns into a little burnt end. I am going to try this flavor profile for sure. Naan bread or pita would be great to serve it in. And, don't forget the onions.
Will definitely do this one! Thanks for sharing!
Perfect timing, Greek Easter is this coming Sunday and nobody else in my house eats lamb. Don’t be afraid to use dried oregano. It is very common in Greek kitchens. The tzatziki recipe is on point, just get as much liquid as possible out of the cukes and yogurt. This will be our feature for Easter dinner. Ευχαριστώ
Dude this looks amazing for non traditional BBQ folks. Way to think out of the box.
I'm going to try this today on my louisiana grills champion competition smoker. Doing a cook for work. Pulled pork seems to be a big hit. I try to feed the crew every month or so. Decided to try this recipe to change it up a bit. Really enjoy your channel, and the way you present your cooks.
I'm going to make this but instead of using a roll, I'm going to use pita bread like a gyro. I love your recipes! Keep them coming!
I thought about using a pita lol.
I will definitely be trying that but will probably add a little garlic to the marinade! Awesomeness!! 😎🤘😋
There’s garlic in the marinade 😉
Why not use wired/wireless temp probe so you’re not always having to manual temp?
Yeah if I wasn’t filming and giving updates, I’d likely do that.
Looking good man. Keep it up.
Thanks Jason!
This would also be great for doing smoked leg of lamb. Thanks for the video...definitely will have to try this one....And maybe with the leg of lamb as well.
I have never done a leg of lamb, but I want to!
Way to go Boss Man. I am going to have to try this for the folks. We Armenians will love this one just like all your others. ❤❤❤
I appreciate the kind words so much!
I always score a pork butt, especially the fat cap. More surface area. Plus it is usually a large piece of meat so being able to get seasoning in the meat is a plus.
I suppose, I usually just season the meat after pulling it
🤘🏻😎🤘🏻
Awesome stuff, dude
Thanks a ton!
I score the fat cap, but that's it. I've done both with and without and and scoring it and scoring seems to render the fat down a bit better and help it break up and mix in more when pulling it.
Nice!
When you said you had it on at 830 with no wrap I said "he's not eating til 10" lol. Looks great
Lol, good call!
Thanks again brother!
Thank YOU!
Perfect! I Love it 👍 Greetings Bernd
Scoring helps get the seasonings down in the butt. Hopefully I've cooked both ways and I prefer non cut. But always fat side UP 💯
What is your reason for fat side up? If I'm worried about seasoning the meat, I just do it after I pull it :)
That looks real tasty! I got a few butt's in the freezer, gunna try this one!
Interesting
Nice cook. Every time you say FEC100 I take a shot.
Lol
That was great. That was a huge pork butt. You have leftovers for all summer :)
I bet this works great on ribs
I thought so as well
I have cooked scoring the fat cap and not......i can say i have not been able to tell a concernable difference between either
Interesting that you mentioned onion at the end. When you were making the marinade I was thinking, “I may add some chopped onion to that.”
How close was it to a gyro flavor?
I mean, it didnt taste like lamb lol
Great recipe. I definitely score. It gets more seasoning in and more of the fat renders. You can dry out a pork butt very easily. 😋👍
Ehhh, I do not agree. Pork butt is very forgiving.
I score the fat cap, not the meat... Allows better render. Seasoning to get in between if you decide to you use all the fat when shredding or chopping..
I do not score my pork butts; I butterfly them for more bark.
I don’t score because I want the meat protected. Trim only if needed.
Last 'porkbutt' I scored ended up having my son and we got married.
LMAO
Love the channel. I always score where there is thick fat, it helps the fat break down it also allows the forming of crispy bits
Nice!