How To Make BBQ Pulled Pork (Episode 3) Cooking With Pompilio

[Music]Oh everyone and thank you for joining usfor another episode of cooking withJulio today we’ll be making funky stylefor today’s recipe we have 110 poundpork shoulder a little bit of olive oil2 teaspoons of were Shasta saucewe have 8 to 10 cloves of garlic a wholeonion McCormick’s Brazilian steakhouseseasoning then we have McCormick’sMontreal Steakhouse seizing and finallywe have McCormick’s brown sugar andbourbon stick a seasoning I’m gonna callthe fat off this pork shoulder there’s alot of excess and it’s important to knowthat I’m not a professional chef so Icould be doing this all wrong but theone thing I do know is that every time Imake it it comes out tasty I’m gonnacall the skin off some people like toleave it on I like to take it off thisis what it should look like some of themare gonna be a little more leaner or alittle more fatter I plan to put abouttwo pounds of skin off and fat now whatI’m gonna do is I’m gonna take and I’mgonna kind of poke a little holein my walk shoulder and I’m gonna stopsome dog nowthe way I believe is that the callerdoes is it to the secrete into the falltravel but what’ll I know I might not doanything nowafter I had placed the garlic into theshoulder I’m gonna take a little bit ofolive oil and it’s like a little bit oftime I’m kind of gonna create a coatingolive oil I’m gonna rub it around youshouldn’t eat pieces of call a fall outand what this is going to do is it’sgonna help the season and stick later onand with all I think this is aboutteaspoon two teaspoons of oil justenough that the whole pork shoulder issaturated with oil now I have twoteaspoons of the war chest of sauce soI’m gonna pour about teaspoon on thefront end down with ityou don’t wanna go too crazy with thework chefs of sauce because it’s kind ofhigh in sodium I’m not gonna add in theextra salt because I feel like the worsethe sauce has enough of it so you’regonna go and basically just try to get anice even amount of work as a saucearound just like you did with the oliveoil and there’s a man my savory taste soI’m gonna add my seasonings start withmy Montreal steak seasoning and there’sgonna a generous amount around you canif you feel like it’s not sticking youmight want to add a little more oliveoil and what we’re doing is we’recreating something called a wet rub nextI’m gonna add my Brazilian steakhouseseasoning and I tend to favor theMontreal steak house seasoning the bestbut it’ll put a nice coating of thisBrazilian steakhouse now we’re onto thebrown sugar bourbon and we’re gonna gowe’re gonna add some that show justabout every barbecue pulled pork recipecalls for brown sugar and this is reallyhas it mixed inI’ve done this is very flavorful so youronion ain’t gonna go and cut it intoslices take a little bit of olive oiland you’re gonna coat the bottom of yourpan and I’d like to take some onions andthrow them at the bottom of the pan sothat the pork chop is sitting on it I’mgonna go on to place my pork shoulderright over the center of the onions nowI’m gonna take my remaining onions andI’m gonna go we’re going to put them allover the topI’m not going I’ll take some oil overthe top and what we’re gonna do is we’regonna go in with places on our fridgefrom two to three hours sometimes evendoing as long as 12 hours some people doit for 24 plus hours but three hours isreally enough for a wet run so I don’thave a smoker so what I’m gonna do isI’m gonna cook this pulp walk in theoven you’re gonna go and you’re gonnaset your oven to preheat to 350 place inthe oven we preheat our oven to 300degrees we’re gonna place it in the ovenon a middle shelf covered for about 3hours 3 hours latersmells delicious so now we’re going todo is we’re gonna go and we’re gonna putit back in the oven for about anotherthree hours seats out is Nadel so it’sbeen about six hours let’s see howeasily this comes apart yeah we’re readyalright so what we’re gonna do is we’regonna go and we’re gonna tear pull walkand now we’re gonna do a puff ball withyour sauce on alright so that we haveour box saturated in barbecue saucewe’re gonna do is we’re gonna go placeit back in the oven for about 10 minutesand that’s it I choose to have mine on afun but you can have yours on a plateand that’s cooking with pump hilio besure to join us next time and don’tforget to subscribe now at the bottomyou