How to make BBQ Pulled Pork

What's good everybody and welcome back to my channel smoking and grilling with me AB. First off let me just go ahead and say hey thank you to the national pork board for sponsoring this video. Now with that being said you guys read the title so you know what I'm doing I'm getting ready to make a pulled pork and listen you got to stay to the end because at the end I'm gonna give you three options so you guys can see what you can do with this pulled pork. Hey so with that being said I'm not gonna over talk it we're finna get right into this prep and we're gonna make it happen. As you can see look I got my pork look some people call it pork butt but it's actually pork shoulder right and I'm gonna show you this part right here you can see right here this is the bone it's got the bone in and after this is smoked and everything has you know like all the juices and the flavors everything is good this right here should just pull straight out and then we're gonna shred it. Now what you want to do is get yourself you know a sharp knife right I'm using a fillet knife and because I like to start with all of my meats to be at room temperature look the fat won't cut as good right so you want to have a sharp knife what you want to do is you want to cut it and you want to trim it it's okay a little bit at a time because you don't want to cut too much off and that right there is what you're seeing is listen I have trimmed it and all of the fat that you see now is like super soft and you know it's gonna render once it gets up to temperature right so we're gonna flip it over now you can look at that look at the marbling in that pork you know you cannot beat that and that's right there is what ensures that it becomes juicy now I'm gonna be using a sweet and spicy pork rub right which I'll leave the ingredients down in the description box below now we're gonna use a binder right and this time I'm gonna be using you know the W sauce you can use the W sauce or you can go ahead and use you know just regular you know uh yellow mustard but after you go ahead and rub your butt then what you want to do is you want to get your rub and just start sprinkling it on there and you want to be liberal with it listen there's no such thing as there's too much you just want to get it coated I pat it on there make sure it sticks to the W sauce because that was our binder right so you just want to put it everywhere and listen one of the things that I love about pork is the fact that whatever rub or even a marinade as you use listen it soaks deep into the meat and it just absorbs that flavor then when you take it and put it outside on a grill or you put it on a smoker listen it cannot be beat now once you flip it over all you got to do is repeat and that's what it should look like right there you guys got to tell me right now isn't that fire look at that listen nicely rubbed you can see that bone on that side you know it's just hey that's what we're looking for right there now once that's complete you want to make sure your smokers up to temp and we're going to be smoking at 250 degrees for at least the first five hours then when you put it inside you want to insert it with the cap side up so that way it renders down and just melts all over there then you insert your insert your probe and then listen we're looking for an internal temp of 195 to 200 degrees okay it's been three hours let's go ahead and give it a look I'm liking what I see you can see it's starting to form a bark you can see that bone right there listen I'm not going to do nothing it's nice and moist the bark is forming I'm gonna go ahead and close it so the temperature can come back up and we're just going to continue to go ahead and give it a cook and remember we're not cooking by time we're cooking by an internal temperature now this is what it looked like after five hours right the cap had split you know I just I like the way the bark looked and then the internal temp was 160 degrees so what I did was I took it off I wrapped it in foil reinserted my probe and then I would continue to cook it till I reached 197 degrees you'll see it just went off right there we got 197 internal now it's time to go ahead and take it off we're gonna take it inside we're gonna let it rest for about 30 minutes hey look right there listen pro tip make sure you got a pot holder because listen those probes are hot okay so check it out you guys just seen me take it off it was what we saw 190 97 ish that's good because listen we want to get to 200 right actually 205 is the sweet spot so what I did was I brought it inside I went ahead and covered it you can see I just went ahead and put like a you know a towel over the top I'm gonna let it you know cool down you know nice and gradual and then we're gonna take a look at it in 30 minutes we're gonna open it up and then we're gonna go ahead and shred okay now look it's been 30 minutes right we gradually let the temperature come down so be careful when you open this too because it's still kind of hot and that steam can burn you now you can see all that pull back and how the bone is like trying to like come out on its own right here that lets you know it's done right so now I just cleared a little bit of this meat and look at this right here look how clean that bone is that's what you want and again man you can't get that with nothing else but just a pork shoulder now if you look right here you can see the color that's how that smoke penetrates the meat and this is what I'm trying to tell you guys listen pork is so good at absorbing the flavors from the grill and your rub look at that you can see you see that pink that's that deep penetration that you get now what I'm doing is I'm just taking those you know you know like big chunks or whatever I put them in the pan and then I shred them with them two forks now that's what it looks like there's no color correction you guys can just see you see that pink right there that's the flavor and you can just see right here are a couple examples of what you can do you can see that you know I made a pulled a barbecue pulled pork baked potato right sour cream but you know and everything on there I did a sandwich and then I put something right there because listen I think I am going to go ahead and make myself at least you know a small dish of enchiladas okay so let's go over a little recap right so we didn't cook by time we cook by internal temp you know what super easy once you insert that probe you know I mean then you know what's going on exactly what's inside that meat right so the first five hours we didn't do anything but we let that bark set right once that top cap splits then we went ahead and wrapped it reinserted our probe and then we didn't look at it no more it didn't bother it and then we were looking for that sweet spot right that's anywhere between 195 and 200 degrees fahrenheit once we achieved that I brought it inside I put it you know on my little baking tray so it can cool I put a towel over there so it can gradually come down you know nice and slow and after 30 minutes then I opened it up and then what you could you saw is I pulled that bone out you can see how clean it was you know what it was just like super clean right so after that bone comes out then you just take yourself two forks and then you just go ahead and shred now I said a whole lot in that recap but now it's time to eat some so I'm gonna go ahead we look cheers and not to mention that it's budget friendly listen it renders a lot of meat right so listen you can spread it you can make enchiladas as you saw I did a pulled pork sandwich I did a baked potato you can make enchiladas listen we only limited to what we can do with a pork shoulder by you know what we can think of so let me just say this again thank you to the National Pork Board for sponsoring this video and with that being said you guys I'm out of here peace