I'm really getting good at cooking chef John and it's all because of your channel.. Went through a divorce 5 years ago, I have a daughter,, didn't want to be the loser father that can't cook a meal and always orders crap food. This is the best channel out there for learning how to cook, your recipes are well designed, you focus on technique and not just a list of ingredients, the food is healthy and your voice is just the cherry on top. Thanks for everything, love from Romania!
Chef John, I love all your videos. I watch all of them, even as a vegetarian. I don't care if it's t-bone steak sandwich with bacon and fried chicken as a bun. I'll watch that. And i'll like it. you've taught me so much in the kitchen, and i love how you make and annotate you videos. Please never stop!
Agree 100%. I may not be able to use the same ingredients but the cooking techniques as well as the flavor combinations have taught me so much. It wasn't that long ago when the best I could do was Ramen Noodles or Scrambled Eggs lol.
Right on! Good on you for being so open minded! I've no doubt you've been able to modify recipes to be vegetarian, especially using all those cool tricks he teaches us all in every video.
Some of the skills transfer over when you eat vegetarian tbh, I am reductionist (environment & I don’t like handling meat all that much) and especially browning your veggies/jackfruit/wtv ur cooking helps a lot
I've made a very similar recipe, and you can use a crock pot for the reheating step. It works great and you can have it out for people to help themselves to sandwiches for hours. I don't recommend actually cooking it in the crockpot (you can, but it's better from a stove since the juices reduce much more), but for the reheating and serving it's great. I've served it at poker games many times and I've never had leftovers.
Very nice Chef! I like summer recipes that can be served at room temperature, eaten by hand, and go well with coleslaw, potato salad, & a garden salad. No one wants to eat hot food when it is in the 90's and humid.
Thats why it should never be a humid 90 degrees where you live. Id rather have to wear a hoodie than give up steaming plates. Its not your fault you grandparents were concerned with cave-living compatiblity; you dont have to stay.
I made this today and they were quite delicious! Chef John does not disappoint. I followed the pork recipe down to the T, which by the way the apple cider vinegar does not smell good as you initially begin to cook it, but I deviated on the slaw. I simply used the Litehouse coleslaw dressing and added cilantro and shaved carrots into the cabbage mixture and it turned out great on a brioche bun. I didn't have time to let it rest in the fridge over night but it still turned out excellent. Def recommend
Hi John, I made this recipe and it was 😋. I didn’t have whiskey or apple juice. I shredded 2 apples and added chicken broth to make 3 cups. I figured I got some fiber with the whole fruit. It was delicious and mildly sweet. Since I am supposed to be doing keto, the apple was an oops.
I made some tonight and it was delicious, tastes very similar to what we make in North Carolina. If it just had the browning it’d be perfect, but for something you just make in the kitchen this was excellent. Thanks Chef John!
Back in the 40's in the Catskill hollows where my family lived, the locals talked of putting a small keg of cider on the porch until it froze. They then drilled into the center of the keg for the now fermented cider that was still liquid. This potent drink was a form of hard apple cider, but they called it Apple Jack. There is, of course, a form of apple brandy that sometimes is called Apple Jack. Never heard of the mix of cider and Jack Daniels. The recipe sounds great, though.
We had a neighbor that used to do the same with his fermented hard cider (~ 5 %) in open pails so they didn't crack when they froze. He had the only press for miles so he always had plenty of hard cider come Winter. The liquid we got out of the frozen pails we called that Apple Jack as well. That was probably closer to 20% - 30% alcohol. It was like a strong apple cordial.
@@vaelophisnyx9873 you can avoid this by first simmering the apple cider, which removes both the methanol and pasteurises the final product. This way the jacking is methanol free.
I stumbled onto that technique of using a potato masher to shred meat a couple of years ago. When I'm hungry and want a quick dinner after work I cook some stew beef or boneless chicken pieces in a pressure cooker with some broth for about 20 minutes, then mash the meat until it's in shreds. Then I add some dry noodles or chopped vegetables to it and simmer it to make soup.
Regarding the "hot and soft and sweet paired with something cold and crunchy and sour" a while back I started putting kimchi on my pulled pork sandwiches, and it's a match made in heaven honestly
Thanks chef John, inspired me to make it for meal prep this week. Smoked the pork butt first then into the Dutch oven with Jack apple. Peanut coleslaw on the side.
I made it this weekend. Some of the best pulled pork I've ever made. I used a bluetooth thermometer. Let it reach a temp of 220. Used a food processor to shred. Only took 1 or 2 pulses, in 2 batches. I added a little ham bullion and maple syrup for some more flavor.
wonder how this would go using Applejack instead of apple juice+whiskey. Applejack is technically apple brandy, traditionally made by distilling barrels of apple juice during the winter using freeze distillation (also known as "jacking"). the barrels of fermented juice would be left out overnight in winter, and the ice would be scraped off the top ever morning (the ice would be water, what remains would be increasingly higher proof). it's not made like that anymore, but it's a neat story. I think Laird's makes the only commercial applejack on the market atm.
The slaw addition is how it's done in the Memphis area where I grew up. I live in Texas now, and I've yet to find a pulled pork sandwich that lives up to what I grew up with in the Memphis area. Ribs too.
This was great! I had, what I thought, was Mott’s apple juice in the pantry, but it was really apple/white grape juice. I used it anyway, with Jack Daniel’s, rest of the ingredients the same. Came out the best! Love your videos and recipes and look for new ones all the time
Any reason you didn't start by browning the meat chunks and deglazing with the liquid, then add pork back? Sounds like a lot of flavor to be had! But either way, this recipe looks fantastic and I can't wait to make it. Thanks for teaching me so much about cooking, Chef John - almost everything I know about cooking, I owe to you! EDIT: I did not watch the full video and you answered my question lol, silly me
This seems fantastic. My go-to has been honey balsamic pulled pork (is heaven) but it gets pricey for a bigger crowd. This seems like a great, sweet and smokey, but cheaper, option.
So, I've just made it and put it in a slow cooker on high setting with the cover on it. Looking forward to eating it tomorrow with friends. I'll let you know how it turns out using the slow cooker.
Put it in a container that normally would contain something quite different, and far less appealing. Use imagination. Was thinking of spoofing a date on it, but that could just get it thrown out. A scruffy looking opaque mustard jar? A mackerel can that you first gave the contents to a cat or dog? Puzzle on it... and wishing you success. Or just tell them, make a large enough batch, and make them promise to share and share alike, purposely separating it into portions. You'll make friends, or better friends.
In the 1970s I was at OSU I rented a 4 bedroom apartment. I was experimenting with baking breads. I produced 2 loaves every Sunday. The smell drove my room mates crazy. They ate one loaf by dinner time. I quit baking and bought a deal from a bagel shop. 6 dozen for $10 delivered hot to the touch Monday morning at 6am. They paid their share.
That is a really nice cook pot. There's no way I could wait a day after cooking this, though. But there would probably be leftovers that make it that far.
I used fresh apple cider instead of bottled apple juice -- about the same price around here -- and "Old Crow", which was the cheapest bourbon I could find in the store... oh, and I refrigerated the juices after I took out the meat chunks, to congeal the fat so it's easier to remove. I then reheated the defatted juices and finished the recipe from there. The resulting "mashed pork" was delicious, and I plan to make it often! On the other hand, I followed the slaw recipe exactly and it... while edible, was not worth the effort. I'll never make that again. So, 1 out of 2, but at least the important 1 worked well!
Your channel never fails to inspire me, and always gives me the push to improve my own. Thanks as always for sharing your enthusiasm for cooking ❤️❤️❤️🌈🌈🌈🆗🆗🆗
I'm really getting good at cooking chef John and it's all because of your channel.. Went through a divorce 5 years ago, I have a daughter,, didn't want to be the loser father that can't cook a meal and always orders crap food. This is the best channel out there for learning how to cook, your recipes are well designed, you focus on technique and not just a list of ingredients, the food is healthy and your voice is just the cherry on top. Thanks for everything, love from Romania!
to z
Why, oh why are you cooking Chef John?!?! *shocked expression
@@joe2038 forgot the coma, not a native English speaker, but that is funny though :))
This is sweet and it's something you can do with her 🥰
if you really appreciate Chef John, join his channel so he can keep making great cooking videos.
Chef John, I love all your videos. I watch all of them, even as a vegetarian. I don't care if it's t-bone steak sandwich with bacon and fried chicken as a bun. I'll watch that. And i'll like it. you've taught me so much in the kitchen, and i love how you make and annotate you videos. Please never stop!
Agree 100%. I may not be able to use the same ingredients but the cooking techniques as well as the flavor combinations have taught me so much.
It wasn't that long ago when the best I could do was Ramen Noodles or Scrambled Eggs lol.
Right on! Good on you for being so open minded! I've no doubt you've been able to modify recipes to be vegetarian, especially using all those cool tricks he teaches us all in every video.
You can get similar results with hen of woods or shitake/mitake mushrooms. Not sure how, but I'm sure there's a recipe out there for it.
Some of the skills transfer over when you eat vegetarian tbh, I am reductionist (environment & I don’t like handling meat all that much) and especially browning your veggies/jackfruit/wtv ur cooking helps a lot
That Reese Witherspoon pun was EPIC! I can't believe you haven't thought of it before, but I guess perfection can't be rushed.
This needs more upvotes.
😂😂😂😂
“The ol poke-a-poke-a.” There it is! Gold.
Unctuous. Brilliant. Love chef John.
"Cooking is contrast". As is art.
"Greese Withaspoon" Aaauugghhhh!!!
Well played, sir! A hit, a palpable hit!
I've made a very similar recipe, and you can use a crock pot for the reheating step. It works great and you can have it out for people to help themselves to sandwiches for hours. I don't recommend actually cooking it in the crockpot (you can, but it's better from a stove since the juices reduce much more), but for the reheating and serving it's great. I've served it at poker games many times and I've never had leftovers.
Pulled pork is a huge guilty pleasure of mine. Will eat ALL OF IT
Loving your cooks a lot but the commentary makes it sooo much better! Love it.. cheers from Holland
I like the simplicity of this. And I can tell it's gonna be delicious.
That Reese Witherspoon pun was the BEST! love yer videos Chef John!
Very nice Chef! I like summer recipes that can be served at room temperature, eaten by hand, and go well with coleslaw, potato salad, & a garden salad. No one wants to eat hot food when it is in the 90's and humid.
Thats why it should never be a humid 90 degrees where you live. Id rather have to wear a hoodie than give up steaming plates. Its not your fault you grandparents were concerned with cave-living compatiblity; you dont have to stay.
I made this today and they were quite delicious! Chef John does not disappoint. I followed the pork recipe down to the T, which by the way the apple cider vinegar does not smell good as you initially begin to cook it, but I deviated on the slaw. I simply used the Litehouse coleslaw dressing and added cilantro and shaved carrots into the cabbage mixture and it turned out great on a brioche bun. I didn't have time to let it rest in the fridge over night but it still turned out excellent. Def recommend
Looks great. I'm a smoker but I don't always want to fire it up. I'll definitely try this!
this might be the best rhyme yet.
That Witherspoon line. 😆🤭🤣
Bravo! That looks delicious! Pro tip - stand mixer with a paddle on low shreds pork beautifully
Would a hand mixer work with just one attachment?
@@maydaygarden If it's strong enough, it'll do it with both in. You are, after all the Eddie Vedder of your pork shedder..........
Can't wait for the bun recipe 😋 That looked amazing ❤
Hi John, I made this recipe and it was 😋. I didn’t have whiskey or apple juice. I shredded 2 apples and added chicken broth to make 3 cups. I figured I got some fiber with the whole fruit. It was delicious and mildly sweet. Since I am supposed to be doing keto, the apple was an oops.
I'm learning so much from you Chef John. Thank you!
I'm glad to see someone else pick up the overflow from the sandwich and eat it directly.
Your videos are so happy and inspiring in these otherwise noxious times. Thank you.
Absolutely. Let it "ripen" overnight in the fridge, it'll be that much better.
I made some tonight and it was delicious, tastes very similar to what we make in North Carolina. If it just had the browning it’d be perfect, but for something you just make in the kitchen this was excellent. Thanks Chef John!
Beautiful!
The North Carolinian in me is happy to see the cole slaw
The North Carolinian in me is sad to see butt not slow cooked on over the smoke :)
Back in the 40's in the Catskill hollows where my family lived, the locals talked of putting a small keg of cider on the porch until it froze. They then drilled into the center of the keg for the now fermented cider that was still liquid. This potent drink was a form of hard apple cider, but they called it Apple Jack. There is, of course, a form of apple brandy that sometimes is called Apple Jack. Never heard of the mix of cider and Jack Daniels. The recipe sounds great, though.
We had a neighbor that used to do the same with his fermented hard cider (~ 5 %) in open pails so they didn't crack when they froze. He had the only press for miles so he always had plenty of hard cider come Winter. The liquid we got out of the frozen pails we called that Apple Jack as well. That was probably closer to 20% - 30% alcohol. It was like a strong apple cordial.
ua-cam.com/video/rwEwVflru_g/v-deo.html Here’s a way to make it at home!
Here is a video on how to make it yourself, always wanted to try, but never had the need.
ua-cam.com/video/rwEwVflru_g/v-deo.html
Apple Jack is extremely high in Methanol, and a hangover from it (which happens with little) is apparently miserable, even by hangover standards
@@vaelophisnyx9873 you can avoid this by first simmering the apple cider, which removes both the methanol and pasteurises the final product. This way the jacking is methanol free.
I’m adding this to my must make recipes
The addition of whiskey is smart. Most of the alcohol cooks out when you cook slowly
Appears to be the perfect early summer recipe! Thanks, Chef John for the litte something, something !
I stumbled onto that technique of using a potato masher to shred meat a couple of years ago. When I'm hungry and want a quick dinner after work I cook some stew beef or boneless chicken pieces in a pressure cooker with some broth for about 20 minutes, then mash the meat until it's in shreds. Then I add some dry noodles or chopped vegetables to it and simmer it to make soup.
I have guests coming over Memorial Day. please show the bun video! and thanks for making me a culinary hero in my home!
Thank you so much Chef John!
Yup definitely gonna have to try this! Seems MUCH easier than actually smoking
A few thinly sliced shingles of Granny Smith apple on this, wouldn't hurt either. This looks incredible. 🤤👌
And having a Big Mac for dinner later would surely fill the proteins requirement for the day! Just no horse meat though ;)
Chef John, you are so great cooking. 🍳
This is cooling off on my stove at the moment and man it’s reeeeally good. On a brioche bun. I couldn’t wait the recommended day to dig in…
Wow.. I'm looking forward to making this...
Regarding the "hot and soft and sweet paired with something cold and crunchy and sour" a while back I started putting kimchi on my pulled pork sandwiches, and it's a match made in heaven honestly
Thanks chef John, inspired me to make it for meal prep this week. Smoked the pork butt first then into the Dutch oven with Jack apple. Peanut coleslaw on the side.
This looks amazing!
Nice vibrato on the “enjooooy” at the end here chef.
this is probably my favorite "after all you are the blank of your blank" I've ever heard on one of these videos
Absolutly amazing John.....
Just made this, didn't know what to expect, got a tangy succulent amazing dish.
Used about 2.5 lbs of an 8lb shoulder, wish I had put a lot more in!
🍔
how did you know I was looking for another pulled pork recipe? Thanks.
I made it this weekend. Some of the best pulled pork I've ever made. I used a bluetooth thermometer. Let it reach a temp of 220. Used a food processor to shred. Only took 1 or 2 pulses, in 2 batches. I added a little ham bullion and maple syrup for some more flavor.
wonder how this would go using Applejack instead of apple juice+whiskey. Applejack is technically apple brandy, traditionally made by distilling barrels of apple juice during the winter using freeze distillation (also known as "jacking"). the barrels of fermented juice would be left out overnight in winter, and the ice would be scraped off the top ever morning (the ice would be water, what remains would be increasingly higher proof).
it's not made like that anymore, but it's a neat story. I think Laird's makes the only commercial applejack on the market atm.
Amazing. Chef jon is the goat
Looks like a good Friday supper
"you are after all the Reese Witherspoon of removing grease with a spoon" 😂
Christ i had to pause the video to comment on that brilliance - up there in the pantheon of best “you ares”
Thank you, Chef. 😋
I’m going to make this tonight and serve it tomorrow. :)
Wow ,very delicious 😍
The slaw addition is how it's done in the Memphis area where I grew up. I live in Texas now, and I've yet to find a pulled pork sandwich that lives up to what I grew up with in the Memphis area. Ribs too.
Looks like Chef John got a free Staub pot. He carefully made sure the Staub name was properly positioned
I know I’m so jealous and he’s just rubbing it in 🤣
It is a beauty in white. (I don’t cook curries in white pots. Eventually they stain.) edit.. tomato sauce stains too :(
I might be naive but I can’t see CJ plugging anything but cooking equipment he likes. Not the type of fella to be bought with freebies.
Hello from Sacramento CA
Chef John, are you psychic? I legit just took a pork shoulder out of my freezer to make pulled pork tomorrow and now this shows up on my feed 😂
He is!
Looks delicious! I’ll have to try it next time I have bourbon!
This was great! I had, what I thought, was Mott’s apple juice in the pantry, but it was really apple/white grape juice. I used it anyway, with Jack Daniel’s, rest of the ingredients the same. Came out the best! Love your videos and recipes and look for new ones all the time
The Applejack pork looks delicious but I'm definitely going to be needing that sesame seed buns you have there 😀
Making this today. Might be fun to add some thinly sliced green apple to the slaw?
That bun reminds me of a coco bread or butterflap bun from Jamaica 🥰 can't wait to see what you do with it
I'm sure he used some whiskey from Golden Beaver Distillary in Chico, CA.
That Honey Run is a GREAT whiskey! !! !!!
Crown has an apple whiskey, i am gonna use it
Any reason you didn't start by browning the meat chunks and deglazing with the liquid, then add pork back? Sounds like a lot of flavor to be had! But either way, this recipe looks fantastic and I can't wait to make it. Thanks for teaching me so much about cooking, Chef John - almost everything I know about cooking, I owe to you!
EDIT: I did not watch the full video and you answered my question lol, silly me
This seems fantastic. My go-to has been honey balsamic pulled pork (is heaven) but it gets pricey for a bigger crowd. This seems like a great, sweet and smokey, but cheaper, option.
@3:59 "I paid for that fat, and I'll eat that fat!" is for sure going to be on my tombstone.
Good cooking skill!
So, I've just made it and put it in a slow cooker on high setting with the cover on it. Looking forward to eating it tomorrow with friends. I'll let you know how it turns out using the slow cooker.
My favorite combination is white grape juice, Worcestershire sauce, salt, and cayenne pepper.
I gotta start hiding my second batch from my roommates now 😉 It's gonna be hard saving leftovers for that second day flavour. Wish me luck
Put it in a container that normally would contain something quite different, and far less appealing. Use imagination. Was thinking of spoofing a date on it, but that could just get it thrown out. A scruffy looking opaque mustard jar? A mackerel can that you first gave the contents to a cat or dog? Puzzle on it... and wishing you success.
Or just tell them, make a large enough batch, and make them promise to share and share alike, purposely separating it into portions. You'll make friends, or better friends.
They’ve seen it, they’ve smelled it, they’re gonna eat it.
In the 1970s I was at OSU I rented a 4 bedroom apartment. I was experimenting with baking breads. I produced 2 loaves every Sunday. The smell drove my room mates crazy. They ate one loaf by dinner time.
I quit baking and bought a deal from a bagel shop. 6 dozen for $10 delivered hot to the touch Monday morning at 6am. They paid their share.
A very, interesting dish.
That is a really nice cook pot. There's no way I could wait a day after cooking this, though. But there would probably be leftovers that make it that far.
"Reese Withersoon" - that's the best yet!
I used fresh apple cider instead of bottled apple juice -- about the same price around here -- and "Old Crow", which was the cheapest bourbon I could find in the store... oh, and I refrigerated the juices after I took out the meat chunks, to congeal the fat so it's easier to remove. I then reheated the defatted juices and finished the recipe from there. The resulting "mashed pork" was delicious, and I plan to make it often! On the other hand, I followed the slaw recipe exactly and it... while edible, was not worth the effort. I'll never make that again. So, 1 out of 2, but at least the important 1 worked well!
Might have to try this using brandy. Got a bottle I'm trying to use up. Most brandy recipes are either drinks or desserts.
whiskey substitute: 1 part maple syrup 2 parts water mixed well, a drip of liquid smoke helps too
That sounds good.
looks awesome😋
Love it 😍
Chef John I remember making some thing very similar to this with leftovers from the pork braised in cider with cream sauce recipe a few years ago.
"Reese Witherspoon?" Love It! :)
Wouldn't the name come from it originally being made with actual apple jack, which is fermented and (freeze) distilled apple juice?
When I saw "apple jack" I was thinking it would be using the actual "applejack brandy". That'd probably be pretty interesting instead of Jack Daniels.
Why no “Apple Jack” in the recipe? Laird’s Bottled in Bond is my go to Apple Jack.
and as allwaaaaaaays enjooooooy
I love cooking with bourbon. I think it would be interesting to add some to the food!🥃
I’m going to watch out for that sesame bread recipe.
"Pulled Pork Buns" was my nickname in High School.
"local bourbon, because I'm that guy" priceless
Chef John is the Bob Ross of cooking videos.
He is the Bob Ross of pork with sauce!
This looks like a Chef John classic, to be much repeated.
BTW , dear CJ ,I would love to see your version of couscous !
wonderful Bon Appetite
Best line ever “Removing grease with a spoon” 😂😂😂
i admit i was surprised this wasn't made with the cold distilled apple liquor called "applejack" which is ultimately a moonshine
That be good! You are, after all the Tom Cruise of the booze you choose.....
The Reese Witherspoon line is special.
Made it today for tomorrow’s dinner. Used a 10 lb butt. Looks and tastes promising. I’ll get back to you later.
😱 yummy 👀 ❤️ thanks ✋
Yummy!
"u are the reese witherspoon of removing grease withaspoon" HAHAHA. chef john is a genius.
Your channel never fails to inspire me, and always gives me the push to improve my own.
Thanks as always for sharing your enthusiasm for cooking ❤️❤️❤️🌈🌈🌈🆗🆗🆗
Bot.
@@KomboEzaliTe No you're wrong
@@10mdeliciousrecipes Manual Spammer, then.
@@KomboEzaliTe Thank you so much for your comments! I'm glad that you liked it!
oh boy, this is DEFINITELY good! I mean, if it warrants the good old pinch-a-pinch- o'crumb-and-fall-off the plate, it's gotta be!