BBQ Pulled Pork Shoulder | How to Make Perfectly Juicy Pulled Pork Every Time
Chef Tom brings the flavor with this perfectly tender smoked Boston butt pulled pork shoulder, cooked on the Yoder Smokers YS640 Pellet Grill!
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Great video, thanks.
You know most of us are not making sausage right!! most of us don't have the equipment or the time and space to make sausage out of the trimmings. Here reply ME to this post if you have what's needed, and make anything ground out of bbq trim!
Chef Tom, thanks for showing us how it’s done. I bought a pork butt for the holiday and was a little unsure how to cook it. You’ve give me the confidence to get it done! Thank you for this video and all your hard work producing it! Happy Fourth!
I’ve made this a few times and it’s so delicious a real crowd pleaser. Thank you so much for your great technique. Happy lady smoker in Sacramento, Ca.
I cannot believe I haven't came across your channel in my years of watching recipe videos! Im glad I stumbled on to you tonight! Your recipes are so super simple! Love it…
Awesome videos! I love that you use American Made Yoder!
This has been my go to method for 3 years now and ill do some slight variations but this technique as the core principle and its out of the park every time. I do no wrap sometimes but for guests this is great.
Thanks for the tips Chef Tom! Just found this video and it really helped up my pulled pork game. I used to leave the fat cap on but, you're right, it just gets in the way of extra seasoning. I never wrapped my pork shoulder in foil before but, it really helped me avoid the bitter, burnt meteorite bark that I get without wrapping. When it was all done, I separated the fat from the juices and added it back to the meat, plus adding about half of cup to a cup of NC Vinegar Sauce for extra flavor (mostly cider vinegar with some sugar, salt, a squirt of ketchup for color, and red pepper flakes).
The song, please? Have trouble finding it.
You the man Chef Tom! It's a lot easier for me to try new stuff with videos like these out there showing you how to do it right!
Chef Tom!!! Could you do a Hawaiian themed video playlist, Khalua pulled pork, Huli Huli Chicken, Mac salad, coke slaw, etc?
I stopped watching as soon as he removed the fat cap.
Thanks Tom, your videos are my go to, whenever i want to see how to cook a particular cut i find your videos consistently fantastic and always produce great results. My favourite tip was loading a stick in the front of the fire pit to warm up and combust without the dirty smoke.
Thank you
Too much, not a big fan of your method but do what you do.
I’ve leard that most of these extra steps they do are kinda full of shiiiit…all that extra trimming injecting…does nothing…talking exotic ingredients like a fukn hipster…i’ve tried their methods and its overrated af
They sell ya a 9lb butt and you cook a 6lb after cutting fat ;p
You just poked it 20 times and want to keep your juices by wrapping it in foil?
I wonder of it's necessary to inject if you're going to pull it after the cook anyways. My thought is, the extra fluid would make the cook take longer. And I feel like the injection mix could just be added to the pan while it's pulled and mixed into the meat. Maybe use less water in the mix to make up for what's lost in evaporation. What are your thoughts, chef? I'm just thinking
The man never misses, amazing recipe that’s a little different than the typical take on pulled pork.
What brand of knife are you using? What method of sharpening?
fat is flavor.
Friends want me to bring this for an early afternoon affair. Can I cook it the day before and reheat the shredded pork successfully? Or should I start grilling at 3-4:00 AM?
When I smoked pulled pork my rub never sticks to the meat. It doesn't matter how long I cook it. I can just scrap it off. Does anyone now how to fix that?
My mouth watering laaaaawd ham mercy this looks deeeeeeelish
Best production quality on YouTube among all the bbq channels I watch. Love it.
Watch and try his Carolina style. Amazing and no wrap. Making it again tomorrow.
Hi! Can you Inject the night before? I see this question has been asked already but not answered.
Can I do this with pork shoulder steaks?
On point my man! Just amazing!
Hey chef Tom you’re awesome. I am giving this one a go. Just wrapped with the marinade. It smells amazing!
Every time I look at this video I feel excited! It looks soo delicious 😀
Could you tell me what kind of pellet smoker you used?
The foil didn't tear the moment it came in contact with the expanded metal grate, he is truly a master of the ys640.
NEVER remove the fat… that's flavor and moisture
I cut off the fat cap and trimmed away all the silver skin in the crease.. injected it with apple juice, worchestire, salt and sugar… rubbed it in wood fired garlic and a butchers all purpose… 24 hrs in the fridge… hoping the injection keeps its juicy without the fat cap