Pulled Pork – Pulled Pork Recipe – How To Make Pulled Pork
This video recipe shows you how The Wolfe Pit makes Pulled Pork BBQ. Starting with an 8lb Boston butt, rubbed liberally with Wolfe Rub Original. Then slow smoked using hardwood lump charcoal and apple wood until it’s fall apart tender and juicy. This is “The Best Pulled Pork” you’ll ever have.
Wolfe Rub Recipes – http://wolfepit.blogspot.com/2009/10/wolfe-rub-bbq-seasoning-recipes.html
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Nice cook Larry, you beat that one up.nice looking pork and a great sandwhich..have you tried the Frog bone sauces ?? if not check it out on line.Iam gonna pic up some sauce and rubs.its a cajin spice..everyone seems to be using it.
Thanks for watching Brian!
Larry
Amazing looking pulled pork sandwich!
Thanks John! Applewood has turned into one of my favorite woods. I have an eye Dr. that also gives me a tremendous amount of seasoned precut chunks of cherry wood every time go in for a visit. Do you have access to cherry?
Glad you are enjoying the rubs John! I am extremely jealous of your wide variety of FRESH available seafood!
It looks good, brother. I don't understand people who bitch and hate . Forget the haters. All your videos rock!
There are always critics. Sadly, most of them have no idea what they are talking about.
that it perfection Larry. I don't go by meat temp at all for pulled pork, i just cook it until it's all black and the bone is popping out.
☆☆☆☆☆
Beauty eh!
I know that lol. But it tastes a lot better than the shoulder we get here to smoke.
something else. See screwed up again lol
It would of helped if I would of put a just in the sentence lol. I will just have to try and put mine fat side down. Better? Lol.
Shoulder:
Because you don't use the fat you should get a pork shoulder. I don't like them, It is the sirloin of them and the butt is prime rib.
Note to self: don't type when listening to something out
you just ruined it. You don't use the fat? Then you go get a shoulder lol. That is hard to swallow. I will put my fat side down in my electric smoker with it injected with Bone Suckin Sauce.
looks fantastic
Larry, the application of the Texas Pete and its spicy vinegary flavor set my salivary glands into overdrive! I know it was perfect with the slaw and that wonderful pork butt! I am moving to a larger place soon, and look forward to finally mixing up your rubs. Michael
Beautiful! Thanks!
Who would dislike this video? (Troll much?) This was AMAZING!
If that is a LITTLE heat, then the Pope is a LITTLE Catholic! I love me some pulled pork. I like to serve mine on Hawaiian rolls, so you can feed an army with a butt that size.
looks great…….I'm sure it tastes great…….love you're recipes
P.S. for a "new and better grill", I mean I can now really appreciate the ability to flip up part of the grate to add more coals, wood chips, etc. So a Weber grill is in my future!
🙂
Wolfe, I've learned an awful lot from you lately, and it is really starting to sink in!
I finally think I'm getting the hang of your ideas (meat temperature, apple wood smoke etc.), and I will definitely be getting a new and better grill for next season. I meant to do it this year, but couldn't afford it 🙁
Thanks so much for the consistent approach you use in your videos. It's hard to teach an "old dog" new tricks, but you're doing a great job *lol*
All best and thumbs up, Jersey Joe 🙂
I learn something every time I watch a video ..Thank You ..
why the fat side down. I cook mine fat side up.
Oh my sweet heavens! I think Vaughan and I have to get a Webber grill. Larry, this looks amazing – and your rub is like no other (the BEST)
Fine looking meal sir! Loved pulled pork served any way.
Gotta have that slaw and hot sauce on top…yummy!!
Awesome stuff, I'll take one with the slah on the side
yum yum yum!
I don't eat pork but man that looks good!!!
Thanks! That is pro-tip of the day… I never thought of doing that, you just eliminated another step and saved me additional hassle!
Awesome! I do mine the same way… The only difference is a couple pickle slices on the sammie 🙂
Duuuuuuuuude. WolfeBITE! One thing I am always fascinated with is (Not only) the pre-weight of the meat, but also the post-cook weight. It is just interesting to be how much moisture is lost, but also gained back as the connective tissue breaks down and melts. Fascinating, I tell ya! 😀