Pulled Pork Sandwiches | Big Joe Backyard BBQ
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- Опубліковано 1 лип 2024
- Embark on backyard adventures with @embersonlybbq1 and the Big Joe Grill-Series III, where every meal becomes a special occasion filled with flavor, fun, and traditional BBQ recipes. Get ready to impress your friends and family with the first recipe in the 'Big Joe Backyard BBQ' series: Pulled Pork Sandwiches! Slow-cooked to perfection on your Kamado Joe, this pork butt is seasoned with your favorite BBQ rub and smoked until it's fall-apart tender. Whether you're hosting a summer BBQ or looking for an indulgent weekend meal, these pulled pork sandwiches are the perfect centerpiece for any gathering.
Ge the recipe here: www.kamadojoe.com/blogs/recip...
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Awesome cook from start to finish.
So helpful to know the cooking times and internal temps. As a KC guy, I’m going to need to send you a few more sauce options, but the process (and end product) look absolutely perfect! I’ll be using this video the next time I make some pulled pork!
Hahaha, would love to hear about your favorite sauces. KC Masterpiece? 😂
Pork is Carolina man. Unless it's vinegar based it doesn't belong on real pork BBQ! Leave that ketchup based stuff for beef.
Good stuff. Hands down the cheapest, easiest and tastiest combo you can do on your smoker.
Thank you, couldn’t agree more!
This was a great video! Those sandwiches had my mouth watering!
These were so much fun to make! So good.
Looks great and moist enough to not even need any sauce! I'll have to try scoring the fat on my next cook like you suggested.
Thank you! Let me know what you think.
Such good info, thanks for sharing!
Thank you so much!
Well done! Exactly how I do my pork butts. Keep it up man! 🎉
Thank you very much!
Nailed it Oded! GREAT method!!! 🔥🔥🔥
Thank you so much! Your go to as well?
@@embersonlybbq1 pretty much! I always score fat cap too. I don’t always mix in bbq sauce but maybe u should. That looks great!
I’ve never scored my fat cap. Gonna try it next time
good video
In regards charco pallets. Do you need to add more later on during the cooking process? or just at the beginning should be enough to last the 12hr smoke.
I used the Kamado Joe large lump charcoal and they last plenty long. For example, I routinely have almost half of the charcoal still there at the end of a 20 hour smoking session.
@@embersonlybbq1 good to know. So large lump charcoal is the way to go
@@7omar10absolutely, and I’ll save my largest pieces from the bag for my long smokes.
@@embersonlybbq1 thank you for the devise
Hard to top pulled pork sandwiches.
These look amazing! Do you ever use a binder for the seasoning, or just prefer to get down to business?
Thank you! I haven’t found it necessary for the pork butts so I’ve kept them really simple. How about you? Worth trying?
@@embersonlybbq1 I've used mustard a few times and it seems to help keep a steady coat of seasoning without altering flavor, but not sure it adds much. Occasionally, I'll cover with a helping of gochujang with just SPG, and that adds some nice, subtle flavor.
@@latrointhemistsoh man, a Korean spiced pork butt in some lettuce wraps with chilis is a next level cook! And great tip, thanks for sharing!
FIRST!