SANTOKU KNIFE:
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0:00 – intro
0:09 – traditional bbq pulled pork
0:40 – pork neck collar
1:41 – BBQ seasoning
2:22 – napoleon kettle grill
2:40 – indirect smoking
3:59 – dial in temperature
5:30 – wrap the pulled pork
7:26 – unwrap and pull the pork
8:45 – homemade easy coleslaw
9:24 – santoku knife
10:36 – build up pulled pork sandwich
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34 Comments
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I always make a 3 layer (2 rows down,1 row on top with briquettes and 2 or 3 little apple wood pieces for the smoke) 3/4 snake in my weber kettle, when it's ready to eat, try raw red cabbage, it's a more bit spicy compared to white cabbage 🤤👌
It's been a while sinds we see "anaconda style" fore the last time😂.
Tasty meat!
I have been using the disposable pan that way for a long time. Works great for brisket as well. This method cooks the meat wonderfully in a much shorter time frame. One thing I do differently than what you showed in this video is that I separate out the majority of the fat from the gravy. I drain the pan pull the meat and then reintroduce the drippings minus the fat. Love the content! Cheers from Florida!
when is the collaboration with DBK please?
Neck meat has lots of flavor, home grown or wild pork is much better. Store bought is terrible. City people are missing out
Awesome video! Im drooling!
It’s almost 1am here and you have me drooling at the sight of that pulled pork. Looked delicious.
Can I make a halal version of this recipe ?
Looks amazing! I'll ask my butcher for Pork neck! Just to be clear….you used Apple Cider Vinegar in the aluminum pan, not Apple Cider…correct?
Where are people buying this cut?
I love it man! Back to your true form with this video
Dude you’re making me hungry!!!!!😂
The directions to eat a sandwich was a inspiration for hopefully more dinners to eat
The cole slaw is great. I use it a lot with meat. 1 suggestion; make the cole slaw a few hours earlier so it can soften and pick up all the flavours.
Can you use a turkey breast
💪🏻
I started using a vegetable peeler to get fine shaved cabbage a few years ago, and I have not gone back to a knife since.
I have injected by pulled pork with bacon grease that I simmered for several hours with jalapenos, onion and garlic. That fat with all that flavor cooks into the pork and makes it super moist and tasty.
Well done!
Wheres Eva?
Pitmaster, thank you for that video. I love your channel. 👍
Excited to try this! Thanks!
Now I have to find a pork collar. Damn.
Great channel! 👍
Yum!!! 🙃
If you don't like pork there's something wrong with you. Everything from a hog is good.
Im sure u know about this. But i think for vegies, a nakiri wouldve been better and i think it would be a worthwhile investment for the channel. just my two cents.
Great: watching how smoking is done in the good old way – no pellet, no special barbecues! Just cole and wood! Thanks!!
Small Advantage: could you implement the Meater Screen in the video, like Jörn from BBQ Rheinhessen is doing?
(And please switch it it to English 😉 )
Cure it and you've got Collar Bacon, slice it and fry it, or gently simmer the whole piece to make a very tasty poached ham.
You should have asked me like 20 years ago.
In Romania we use the pork neck for every barbecue.
Even in restaurants, pan seared pork neck and potatoes is the signature dish.
Fully agree, pork meat tastes super good if you get the right piece. Also check on iberico pig, total game changer
I love your Videos, but this time is no longer a secret! I only use, as we say in Germany, Nacken Steak without bone sometimes with bone. Only the best results achieved.
Yum!
There's less fatty chunks to remove with neck, better than shoulder IMO.