Pulled Pork Sandwich

hey welcome back to how to barbecue right I'm Malcolm Reed today I'm going to show you how I cook them I never fell super-simple pork but this recipe is gonna make some of the best pulled pork you've ever ate and it's perfect every single time I'm gonna show you at the very end how I put together my jumbo pork sandwich the way I want to eat it so let's get to cooking so let's talk pork but this one is about an 8 to 10 pound pork butt that's perfect size you want to make a lot of pulled pork now I've been looking for him for several weeks at my local grocery store doing the click and pull stuff they never came through for me so I called my buddy Kevin down at the butcher shop and he said he could send me some no problem this isn't anything special it's just commodity pork but I want you to check out the money muscle on it I mean it's got huge money muscles you could use these in comps I know it's gonna make some really good pulled pork now the first thing that I did support but is get a little bit of binder on it I'm just using regular Oh yellow mustard it rubs in you don't really taste the mustard as it cooks but what it does it helps me see where I'm putting my rub I just give the butt a good coat it don't have to be thick you just want something for the rub to stick to now we're ready for the season and for this recipe all I'm using is one single season that's my hot rub you could use whatever you want but this one is all you need for a delicious pork but we want a good coating it's gonna make a good bark on the outside so give us a ton of flavor and I can see where it's going because I have the mustard on there pat it in gently we're gonna do the same thing to the other sides you want to get the edges to everything needs a good coat of rub so that looks great on the seasoning on the outside I'm just patting it in a little bit we want to let it sit here on the counter let that rub kind of melt in perfect time to fire up your pit I'm using my gateway drum that's why I had the but sitting fat down when I'm cooked with a heat source below the meat I want the fat on bottom so it acts as a barrier protect the pork but now that fat also melts drips down on those hot coals mixes with the smoke it makes an incredible flavor on this but if you're cooking down another pit just make sure you keep the fat oriented where the direct heats coming from it'll protect it throughout the whole cook so to fire up my drum cooker I'm using lump charcoal a couple royal oak tumbleweeds to get the fire going just fill the basket up with lawn put a couple tumbleweeds in drop down inside the drum open your vents a hundred percent so air can flow and light it up it'll take about 15 minutes for those coals to get good and hot then I'm gonna add my wood for port but I'm using hickory and cherry I love that combo porks got to have Hickory and the cherry is going to give it a little bit of sweetness it's a pretty color on the outside so does the pit comes up to temperature want to close the vents back and I'm gonna bring it to 250 to 275 degrees right in that range and we're gonna keep it there the whole time so the drum settled right in about 265 want to grab the butt here we're going right on the rack remember its fat down and I'm just centering it up we've got that cherry smoke though and smells incredible we're just going to close the lid on the drum and let it sit in this smoke bath it's gonna take probably about 7 8 hours to get it up to 200 degrees the first part it's gonna be all about color we're just looking for the perfect bark on the outside then I'm gonna wrap it up and get it tender we're gonna finish it off I'll show you all the whole process alright it's been about an hour and 45 minutes we're gonna check on the butt for the first time and you can see it's starting to dry out a little bit we're starting to get that rubbed or really settled in this is where you want to get some moisture on it and I've just got some apple juice and cider vinegar real simple you could use just about whatever you want but I really like the flavor the vinegar gives the port and apple juice is gonna help it darken up just a little bit and it is looking good so we're gonna get the lid closed and keep letting it cook so our pork butts been on about four hours I've sprayed it a couple times but I'm not really worried about the time I'm going to see the color the way the rub set on top you can't rub any of it off it's cooked into the meat starting to turn dark so I've got some insulated gloves on some nitrile gloves I'm gonna grab it off we're gonna go over to the cutting board show you how I'm gonna wrap this the easy way so I'm just gonna drop it down and it's aluminum half pan it's perfect size for a port but we do leave it a little moisture on it and the only thing I'm adding is some of my vinegar sauce you could use whatever you want here but I really love the way the vinegar sauce flavors the pork and it makes a pretty glaze on the outside as it's wrapped up now I'm just going to cover the top of the butt with aluminum foil this is going to hold it down tight and the pan is going to catch all the renderings and last but not least I've got my dot probe just going in the center part of the butt making sure you don't hit bone you want to go deep that's going to let us know the internal temperature that's what we're cooking to now so we're gonna set it right back on the center part of the drum probe wires just running out the side close the lid we don't have to add any more fuel we don't need any more smoke it's just about holding that temp steady between 250 275 is going to be perfect and it's done when the thermal Warrick's dot tells us it's 200 degrees all right you can hear the dot alarm it has reached 200 degrees internal on the port but it's time to get it off the pit move it over to the cutting board now I'm ready for that facial all that steam come off that port but we've rendered it all the way down the bones popping I know it's going to come out and this is the hot part taking it out of all these drippings what I'm gonna do is transfer it to a little rack and you want to be careful here because it is hot it could fall apart real easy on you so I've mixed the rest of the vinegar sauce that we had with the equal parts of the barbecue sauce so it's got a thin vinegary element but then the barbecue sauce sweetens it up puts a beautiful color on the outside and all I'm gonna do is just brush it over the bark we've created it's gonna make a pretty sheen on it now I'm just taking the pan and all straight to the rack all right so I let the butt glaze for about 15 minutes and you can see I've got gloves on here to pick this pan up but it has tightened up now the bark is beautiful shining the sauce kind of caramelized and cooks in now we got to do is take it over the cutting board let it rest just a few minutes and I'm gonna pull it apart I just let this pork butt hang out right here on the cutting board about 15 minutes I just wanted it to cool down a little bit so it doesn't burn me through the gloves and believe me it's still screaming hot we took it all the way up to 200 degrees now the first thing I'm gonna do is take this bone out when I bone slides right out I mean that is a thing of beauty it's a little bit of hanger on that I'm gonna get that mmm and how I like to pull it up is just start muscle on it out I'll just lay the muscles out here for you you don't really have to do any chopping anything like that that money muscle I'll just come right off look at that you can go in here and take these other chunks out and I'm gonna flip it over to get some of the goody this is the part that was on bottom it has that fat cap there but there's this beautiful layer of meat that's right under this fat and you can take the fat and just kind of peel it off real gently and what's left is this pork shoulder bacon or the but bacon and it comes off it reminds you of that belly meat when you cook a whole hog some of the best meat on a pork butt cuz it's encapsulated and all that fat there's a nice piece of it right there you just carefully take your hand and wipe the fat away you've got these beautiful strands of pulled pork so now I've got the but all muscled out all I have to do is take these muscles that we pulled all the fat and I'm just gonna shred it by hand you're just kind of pinching at it that's pulling pork right there and when it's juicy when it's tender it's so easy to do you can see the smoke ring that it has in it the kind of pink contrast up at the top where that cherry that Hickory worked on it and you want to talk about moisture I mean look how much juice is left in this pulled pork we didn't inject these now if I was cooking comps yeah I would probably inject them to get some more flavor in it but when I'm making pulled pork at home I'm not injecting anything I want the natural flavor of the pork and of the smoke and of the spices that we use on the outside that's what's giving it all the flavor hmm that's some of that horn muscle right there it's tender when it feels like that I got a try I can't help it mmm hmm that's where it's at that bite right there melted in your mouth that's what I want to see I mean just look at that smoke that we got in that piece there one last piece that's the rest of that money muscle that we pulled off come off in one piece and they call it the money muscle because that's what gets you paid in a contest we're making pulled pork it just adds flavor to the pile so check that out that is a pile of pulled pork so this is what I've been waiting all day for got me a jumbo hamburger bun you got to have the jumbo for the large pulled pork needed some tongs we're gonna put just a mound of this pulled pork on this sandwich that's about a man-sized portion we need a little bit of sauce and I'm going with that same combo the half-and-half the barbecue sauce and vinegar sauce it's going to paint this sandwich just like we're glazing the outside that pork butt did you got to finish it off with some good coleslaw I'll put that recipe right up on the screen simple coleslaw trick is get it right on top of that sandwich that spills over hey that's okay we're not getting judged on this now that's what I call a Malcolm Reed style pulled pork sandwich y'all know I got a try bite we playing around here how am I gonna take it mmm try about maybe $15 I don't know it's so dead I'm good mmm why I cook barbecue right there thanks for checking us out here to date how to barbecue right you got to give this never failed pulled pork recipe a try if you like what we're doing subscribe to the channel and you can find us on facebook instagram twitter and shell and i are gonna talk about this sandwich the pulled pork recipe all the other delicious stuff we're cooking on our weekly podcast y'all check that out too we'll see you next time I'll tell you what I'd have a hard time putting that pig back together [Laughter] don't mind me I'm just gonna eat this pulled pork

Channel: HowToBBQRight

Views: 378,679

Rating: 4.976819 out of 5

Keywords: Malcom Reed, HowToBBQRight, How To BBQ Right, Pulled Pork Sandwich, bbq pulled pork, pulled pork, smoked pulled pork recipe, best pulled pork, bbq pulled pork sandwich, pulled pork sandwich recipe, smoked pork butt, pork butt, bbq, barbecue, how to cook pulled pork

Id: NJvOQU79W1I

Length: 10min 1sec (601 seconds)

Published: Thu Apr 16 2020