BBQ with Franklin: Pulled Pork


Aaron shares the secrets of TEXAS-style pulled pork. What to look for in the cut of meat, how to season and how to cook.

“Greenville Girl”
Vox/Bass – Solid Gold Makowski
Drums/ Rusty ole’ Milkcan – Kory Cook
Bari Sax/Barnyard Skronk – Thad Scott
Guitar/Dobro/Barnyard Skronk – Big Jeff
Recorded/mixed by Dale X Allen
Licorice Tree Records, 2008

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29 replies
  1. John Vrabec
    John Vrabec says:

    I have learned so much from this man. I originally viewed his shows on PBS and have been referring to these videos time and again. Keep it simple is how I roll, thanks to Aaron. I learned how to wrap brisket in butcher paper from him, and my friends all say my brisket is as good or better than any restaurant. I will be smoking a pork butt very soon using his methods.

  2. Patriotic Texan
    Patriotic Texan says:

    When you say your being liberal with it I’m thinking you ain’t going to do shit with it but your actually very conservative with it . And honestly If the rest of Texas could cut out Austin and send it to California we would . Your a great cook sir but I just hate that city .

  3. Craig Bourdeaux
    Craig Bourdeaux says:

    Sure the bone method of telling if it’s done is good but the easiest way is to check if it’s done is with a digital meat thermometer. Between 190 and 200 (or above) is your shredding temp for pulled pork


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