Pulled pork, AKA pork butt or pork shoulder, is the BBQ I grew up on in the south. Its cheap, it’s easy, and with the tips in this recipe and video it’s is fantastic BBQ. We have so many seasonings that are great on pork at Meat Church, but a particular favorite is our Hickory AP that we used in this recipe.
Recipe:
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block – Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer:
Montana Knife Co –
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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Matt, thank you for making my Father's Day incredible!! I followed this easy recipe. Here in NJ, it's not easy to find pork but with bone in. Found a shoulder from Costco that worked great l!! Also made your bbq pit beans as a side, both awesome. I'm such a fan of your products. I already have 7 runs in my arinsonal.
Going to try this, but one request for futures is to try “mumbo sauce” with pulled pork on Hawaiian rolls. It’s da bomb!
if you have to add sauce you sis something wrong 😢
I tried this on my Pit Boss Tailgator pellet grill, yummy yummy yummy!!! It’s the best pulled pork I’ve made yet. Thanks for the tips!
Thank you for the tips! I didn't know adding extra seasoning was allowed! Using this recipe right now!
Another great video Matt. I bbq’d ribeyes for friends recently and used the Holy Gospel rub. They said they were the best steaks they’ve ever eaten! Thank you and love your rubs – I’ve tried several.
Awesome videos! Thanks so much for the information it really is appreciated. Can't wait to try all the recipes. 😊
Question please sir (great video BTW): I serve groups of 30-40 regularly but I have to serve 100 at our church picnic in July. Ordinarily I cook on my free days, seal the butts in vacuum seal bags, freeze them, then pull them out and sous vide them to serving temp on the day of service, then I put the bags in my cooler and I pull out one at a time and pull it at the event. For the big July group I am thinking about pulling all the pork butts at home, putting the pulled pork in half pans in the cooler, then pull out one pan at a time for service. My worry is that I will be under too much pressure to pull one butt at a time with so many people wanting to eat at the same time. The downside is that I think pork loses a bit of its sparkle when you pull it ahead of time. So… what would you do? Thanks very much, Scott in NC.
My pulled pork in the past done in a slow cooker always comes out bland . Hitting it with seasoning a second time after shredding is the key I need
I have 4 ace hardware stores in 12 mile radius from my den so definitely will by your brand in the future. They have a great bbq section in there stores
Any tips for making 16lbs for a party and reheating it at the party without drying it out?
10:15 confirmed burnt tongue lmao
always watch then try. my family like my diversity f menu.
I use the exact same mustard, all the way over here in Australia. Nice.
I'm here to check out the new rub but I'm not sure why you wouldn't just trim a little fat off the top before cooking it. Your taking the flavor off that you put on it. Oh well, what do I know. Not trolling just curious.
This is my go to recipe for pulled pork, except I use Honey Hog rub. add a little slaw on top, so good!
when does beef curtain church start?
How do you keep such amazing bark even with it wrapped at the tail end of the cook?
I used this yesterday and was the best Pulled Pork I have ever made. I bought the fat seperater, the Hickory Rub and the Meat Mitch Whomp Sauce. We had the kids and grandkids over and everyone loved it. The Meat Mitch BBQ Sauce is amazing. Thanks again for an EASY pulled pork recipe that is absolutely amazing! I love your videos.
Love the hickory rub! Just did some corn ribs with it and some gospel on some reversed sear pork chops. I have twin 4 year old girl grandchildren and an older 8 year old brother. They love to sample the rub before applying. Damn those kids loved the corn ribs and pork chops. Thanks Matt!
Did it just like that best ever thanks
Thanks for all the great videos!!!
Matt love all your videos! Keep them coming! Eatin' good up here south of Boston!👍
Meat Mitch WHOMP! BBQ Sauce is awsome…. Thanks for the tip!
This seasoning is amazing on turkey. its incredible!
Do you ever put coleslaw on your pulled pork?
Matt, as always, mouthwatering! Your videos are very inspiring. I love Memphis style sauces that are more vinegar based. Do you have a video doing pulled pork Memphis style? If not I would love to see one!
I was good until you said "you can't screw this up". That is like hearing "the network upgrade will be transparent to all users" at a scheduling meeting 🙂 Great channel bro.
I will second that Meat Mitch womp Q sauce is the best on the market!!
This is legitimately the best thing I have ever smoked! Thank you so much for the recipe and sharing your knowledge of smoking with us!
Ok you keep talking about whomp sauce, so I bought some. Wow that is no joke, maybe the best BBQ sauce ever, it has a little bite which I love. Absolutely love it, thanks for the recommendation. Btw, love your videos, tried a bunch and all turn out fantastic.
Matt – why cook on the upper rack? Does it really matter? Thanks!
I made this for Memorial Day weekend and everyone at my bbq was blown away. Thank you Matt and your crew for this amazing recipe. Keep up the great work
Made this today. Only changes I made was that I started at 225⁰ with Super Smoke on for the first 3 hours, then bumped up to 250⁰. Used the same type of juice, but it was a different brand. I pulled out my fat separator, filled it up, but ended up not using it. The pork was plenty wet already. Thought it turned out pretty good.
You lost me at “remove the fat cap”
Hey Matt, was wondering if you could maybe do an episode on jerk chicken?
Just found your seasoning at my local Ace and I am beyond excited!