Get the full story! Visit http://foodwishes.com to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!
I love your stuff Chef Jon. Great videos too. You make cooking so appealing and easy to follow. You are always my go-to-guy in looking for cooking or baking ideas. Keep up the GREAT work. BRAVO CHEF
Best Quote Ever, "the cheapest white bread you can find".. THAT"s the secret!! Great to see someone is as good a cook as myself – lol #KEEPITSIMPLE#favorite
I don't really like meat but yum yum and yum. I am going to try this in a slow cooker. I mainly eat plain meals because all but 1 metre of intestine has been removed because of crohns disease with many other complications including high functioning aspergers. Thanks for the recipe.
The only thing i would change is to place the ramekins in the pot before i added the liquid. Liquid smoke is so potent, even with a little water, but when trying to work the ramekins in the pot, if spillage occurs, it can ruin the roast. I put the ramekins in, then pour the liquid in the ramekins.
That was a creative way to add some smoke flavor. Here's a better way. I know you have some sort of grill with a lid. Grill it indirectly over very low heat with your smoke wood for about 4-5 hours and then throw it in a pressure cooker with a little bit of liquid for about 30 minutes. Same result with true smoke flavor. You also need to ditch that SF bbq sauce and get you some Scott's hot, vinegar based bbq sauce from North Carolina. That's how pulled pork is supposed to be eaten.
I boil mine for a few hours with onions in beer before I season it and put it in the oven, oncovered on a metal grate. It comes out perfect every time in 8 hours including boiling time.
Chef John, you are brilliant! Can't have a grill here where I live and I have wondered how to faux smoke in my oven. Must be able to use this technique for many oven recipes! Brilliaaaant!🤣
I made pulled pork for the first time when I was 20 and I followed this recipe to the last detail. Now six years later, it’s still my favorite way to make pulled pork. I just made it last night!
But I still haven’t figured out how to time things correctly. So here I am with pulled pork sandwiches at 10 AM. 😝
Well, as a native from the south, you really must, ought to, should, put some cole slaw on that bun. With the sauce, of course. Try that. You will never give it up.
Haha: “Now do your patriotic American duty and do NOT use nutritious fiber rich whole wheat bun. This should go on the cheapest, lightest, airiest white bread bun you can find. So If you have to wear a disguise to the grocery store to do it …”
I had a 10 pounder, cooked the exact recipe here. Came out pretty soggy but delicious, ate pulled BBQ pork sandwiches for days, loved it. I just bought another I'll cook soon. Thanks Chef John!
I have made this recipe 20 times or more. It is amazing. I was going to make it for a small party on Saturday. The party starts at 3 pm. I don’t want to start it at 3 am or be pulling it at the beginning of the party but I also don’t want this to dry out in the fridge. Any suggestions?
I put mine in the oven last night around 11:30…. Can’t wait until tonight! My pork was almost 10 lbs so I’m thinking it needs some more time… hope I don’t over do it 😱😩☺️👍
50 Comments
Who eats pulled pork sandwiches without slaw on it!? YOURE MAD MAN!!
that's beautiful.
I love your stuff Chef Jon. Great videos too. You make cooking so appealing and easy to follow. You are always my go-to-guy in looking for cooking or baking ideas. Keep up the GREAT work. BRAVO CHEF
Chef John, if I double the 3.5lb from the recipe, should I also double the time to 24 hours?
Best Quote Ever, "the cheapest white bread you can find".. THAT"s the secret!! Great to see someone is as good a cook as myself – lol #KEEPITSIMPLE #favorite
Does this method work also for cow meat? Something like ribs and so. Some reference for temperatures and times?
A pulled pork sandwich without cole slaw on top? That's just wrong. Unnatural, wrong, and a crime against nature. Other than that, it looks awe-sum.
As a North Carolinian, this video qualifies as blasphemy, but I can't let apartment life keep me down.
You’re the best food wishes guy!!
Very cool smokin' technique, thanks! 😉
Cur fmnaq
Just. AMAZING!
You are the host of your pork shoulder roast…
I don't really like meat but yum yum and yum. I am going to try this in a slow cooker. I mainly eat plain meals because all but 1 metre of intestine has been removed because of crohns disease with many other complications including high functioning aspergers. Thanks for the recipe.
The only thing i would change is to place the ramekins in the pot before i added the liquid. Liquid smoke is so potent, even with a little water, but when trying to work the ramekins in the pot, if spillage occurs, it can ruin the roast. I put the ramekins in, then pour the liquid in the ramekins.
Couple of slices dill pickles on the bun would be good too
Is SFQ a brand name?
That was a creative way to add some smoke flavor. Here's a better way. I know you have some sort of grill with a lid. Grill it indirectly over very low heat with your smoke wood for about 4-5 hours and then throw it in a pressure cooker with a little bit of liquid for about 30 minutes. Same result with true smoke flavor. You also need to ditch that SF bbq sauce and get you some Scott's hot, vinegar based bbq sauce from North Carolina. That's how pulled pork is supposed to be eaten.
Not pulled pork. It is chopped pork. Both are great. Just titled wrong.
I LOVE the generous heap of pork on that sandwich 😘😘😘
Remove the fatty pieces or don't because after all you are the stakeholder of your pork shoulder. What no cayenne?
Check out the recipe: https://www.allrecipes.com/Recipe/235566/Chef-Johns-Pulled-Pork-BBQ/
Hi great recipe my only question is my 3lb butt was up to 180 degrees in 6 hrs is that normal or will that dry it out? Please help nick
Chef John is great
To make it more Carolina style needs cole slaw and well sauce is different.
To make it more Carolina style needs cole slaw and well sauce is different.
Homemade chopped BBQ with KFC's honey BBQ sauce is Dee li cious!!! Definitely mailing this one ❣️
Looks like my soul is about to turn cartwheels
I boil mine for a few hours with onions in beer before I season it and put it in the oven, oncovered on a metal grate. It comes out perfect every time in 8 hours including boiling time.
Chef John, you are brilliant! Can't have a grill here where I live and I have wondered how to faux smoke in my oven. Must be able to use this technique for many oven recipes! Brilliaaaant!🤣
liquid smoke! hilarious, no real chef uses that crap. use chipotle (smoked pepper) powder if you can't do it for real
This is the best and easiest recipe for pulled pork! Its literally my go to any time i make it.
I made pulled pork for the first time when I was 20 and I followed this recipe to the last detail. Now six years later, it’s still my favorite way to make pulled pork. I just made it last night!
But I still haven’t figured out how to time things correctly. So here I am with pulled pork sandwiches at 10 AM. 😝
Why does this dude sound like Howard Stern? Lol
Once again, hands down, home cooked wins again 🥇 Great, simple recipe that also becomes a survival skill lol Compliments to Chef John
Saved this recipe and I have a BB going into oven now. Cant wait to taste how it turns out!😏😏
I for heath reasons I have to use wheat buns!
12 hours? Can it go in Slow Cooker? I can't imagine my oven being on that long
Well, as a native from the south, you really must, ought to, should, put some cole slaw on that bun. With the sauce, of course. Try that. You will never give it up.
Haha: “Now do your patriotic American duty and do NOT use nutritious fiber rich whole wheat bun. This should go on the cheapest, lightest, airiest white bread bun you can find. So If you have to wear a disguise to the grocery store to do it …”
12 hours! my lord, ya could travel to another country by the time its done. But looks awesome!
Has anyone here figured out how long per pound yet??
I had a 10 pounder, cooked the exact recipe here. Came out pretty soggy but delicious, ate pulled BBQ pork sandwiches for days, loved it. I just bought another I'll cook soon. Thanks Chef John!
honestly i really didn't expect it was so easy
Mine was way over done for some reason
Some people are chunkers but chef john is a chopper!
Just made this today. It turned out fabulous and was absolutely delicious! Thank you! 😍
If I have a smaller pork butt, should I reduce the time? I am afraid of drying it out cooking it that long!!
I have made this recipe 20 times or more. It is amazing. I was going to make it for a small party on Saturday. The party starts at 3 pm. I don’t want to start it at 3 am or be pulling it at the beginning of the party but I also don’t want this to dry out in the fridge. Any suggestions?
I put mine in the oven last night around 11:30…. Can’t wait until tonight! My pork was almost 10 lbs so I’m thinking it needs some more time… hope I don’t over do it 😱😩☺️👍