@legourmettv Oh okay then, tired from butchering a pork leg and cutting out pieces to make pulled pork. One piece in the oven right now, thanks for the recipe.
Great video! I followed your instruction to a T, the results were awesome. Only thing I did different was brine my Boston Butt over night. Also before I served it up, I drizzled "Sweet Baby Rays" over it.... Thanks!!!
Does pulled pork have its origins with French Riette? It seems very similar, the main differences being riette is cooked for around 8 hours on the cook top with no spices, then pulled with a fork, then further capped with pork fat.
This can be kept for around 3 weeks in the fridge, use just like pate.
Looks delicious! I soak the pork shoulder in apple juice and onions for at least 24 hours before cooking to give it more flavor. Sprinkle on my own dry rub made from nearly every spice and herb I have. Then I use a Cookshack electric smoker oven for 17 hours with apple wood for the smoking. After pulling it apart I mix it with my BBQ Sauce for Amateurs and voila! -- the best pulled pork sandwich in Silicon Valley! Hope you'll take a look. Thanks for a great video!
@joedefranceschi Steak, or any roast / meat that you are going to carve, I fully agree that a period of rest after cooking is necessary. For this type of dish - since you are pulling it apart with forks or fingers - it doesn't need to rest.
Great video. I like this guys spirit. This is what YouTube is all about. I barbeque and I have some videos on my channel on this same subject . I have a Chargriller offset smoker that I modified. Check it out. Thanks for the great video.
Is his oven's brand HATER or am I seeing things?
Sorgutentarer 6 days ago
@Sorgutentarer The wine fridge is a HAIER
legourmettv 6 days ago
@legourmettv Oh okay then, tired from butchering a pork leg and cutting out pieces to make pulled pork. One piece in the oven right now, thanks for the recipe.
Sorgutentarer 6 days ago
Carnitas....
cilantro mexican rice sour cream....
the fatdrips on to your corn tortillas
Dip them in your salsa....
yah now doit again
hoghash78 2 months ago
2:15 -- 250 degrees
houston1024 2 months ago
Love pulled pork! Haven't done oven before. Just did a pulled pork episode on my cooking show 'cook with adam"
cookwithadam 4 months ago
Great video! I followed your instruction to a T, the results were awesome. Only thing I did different was brine my Boston Butt over night. Also before I served it up, I drizzled "Sweet Baby Rays" over it.... Thanks!!!
Mr601bosshogg1 6 months ago
that pork looks more like a boston butt than a pork shoulder but i'll take your word for it. looks to die for.
TheSavageOne89 6 months ago
I was thinking of trying this one out! But when you say, 250 degrees... do you mean Fahrenheit or Celcius?
Since I don't live in the US, i've no idea... but i'm guessing you mean Fahrenheit?
prowler900 6 months ago
@prowler900 ºF
legourmettv 2 months ago
Does pulled pork have its origins with French Riette? It seems very similar, the main differences being riette is cooked for around 8 hours on the cook top with no spices, then pulled with a fork, then further capped with pork fat.
This can be kept for around 3 weeks in the fridge, use just like pate.
Blackhawknz1 7 months ago
Looks delicious! I soak the pork shoulder in apple juice and onions for at least 24 hours before cooking to give it more flavor. Sprinkle on my own dry rub made from nearly every spice and herb I have. Then I use a Cookshack electric smoker oven for 17 hours with apple wood for the smoking. After pulling it apart I mix it with my BBQ Sauce for Amateurs and voila! -- the best pulled pork sandwich in Silicon Valley! Hope you'll take a look. Thanks for a great video!
AnotherAmateur 7 months ago 11
looks good but shouldn't you let it sit for a good while after taking it out of the oven and before you pull it apart? Let those juices settle!
joedefranceschi 9 months ago
@joedefranceschi Steak, or any roast / meat that you are going to carve, I fully agree that a period of rest after cooking is necessary. For this type of dish - since you are pulling it apart with forks or fingers - it doesn't need to rest.
legourmettv 9 months ago
Here's a tip don't watch cooking shows .when your hungry .. really bad idea.. or more like .. really sad now .. "me so hungry me hungry long time"
SaulMeyersz 11 months ago 2
This has been flagged as spam show
Great video. I like this guys spirit. This is what YouTube is all about. I barbeque and I have some videos on my channel on this same subject . I have a Chargriller offset smoker that I modified. Check it out. Thanks for the great video.
whitscot 1 year ago
nice presentation.. looked delicious..thank you for this video. I will try this recipe!
1sunshine89 1 year ago
fantastic video!!! bravo to the shef!!!!
cypriotkikos 1 year ago
I like that split-screen effect. Nice video!
yokohamaguy75 1 year ago
I liked how easy this recipe was demonstrated. The quality of the video was great!
pure2heart 2 years ago
What cut of pork is that and how many lbs?
mac777daddy 2 years ago