How to make Pulled Pork / BBQ Smoked Pulled Pork

hello and welcome to Wilson’s barbecuein this video I’m going to take youthrough step by step how I like to smokea pork shoulder sometimes called a porkbutt or a Boston but if you’re in theStateswe call it a pork shoulder here in theUK so that’s what I’ll be referring toit as I put this myth piece of meat upfrom Tom Hicks and of Smithfield andit’s about a nine pound or four kilogrampork shoulder really well marbled withlots of fat and I’m looking forward togetting this on the smoker so we’ll getinto it all I’m gonna do is do lightamount of trimming I imagine and thegood thing about pork shoulders or porkbutts is that they don’t require a lotof preparation in terms of trimming justget rid of this bag so yeah just gonnahave a little look at it and assesswhether I need to take away any of thefat it doesn’t look like you need to domuch definitely on the underside itdoesn’t need any trimming gonna leavethat as it is and at the top here mostof this fat will render down by what Imight do is just take away any slightlyharder pieces of fat just to make surethat if they don’t render down duringthe the cook I don’t want to be tryingto pull it out separate it from the fromthe pulled pork the meat itself so I’mjust taking off any excessive fat orhard bits but it doesn’t look like I’mgoing to really need to do much at allto this it’s a nice simple one now tosay the preparation and the cook on porkshoulders it’s very very easyso I think I think that’s probably it interms of the trimming I don’t think Ineed to do much more all I’ve done istaken away you can see they’re not awhole amount just some of the excessharder fat so yeah that pork shoulder isready to go so as I say we’ve got thispiece of meat from Tom Hicks and ofSmithfield’s and it’s a nice square porkshoulder bone in about four kilograms ornine pounds and all I’m going to do iscover it in yellow mustard as a binderand rub it in if you guys watch BBQchannels on YouTube a lot of youprobably know what this is but this isMalcolm Reed’s killer hogs how tobarbecue right BBQ pork rub or justbarbecue rub not necessarily pork rubbut I’ve wanted to use this for a whileit smells really good so I’m gonna I’mgonna put this on I’ll put a link downto where you can buy this on Amazon inthe UK below and so yeah I’m reallylooking forward to to using that so inorder to make this rub stick I’m gonnause yellow mustard just hot dog hot dogmustard and so I’m going to apply thatpretty liberally so a few reasons why Ilike mustard as a binder you can useanything the roof you reasons why I likemustard firstly there’s not a load ofsugar in it and so it’s not gonna burnon a long cook on of smoke oh it’s lesslikely to burn as opposed to somethingwith lots of sugar also you don’t reallyfind that you can taste any of it onceit’s cooked so you’re not going to tastethem but if you don’t like mustard don’tbe worried about using this in terms ofbeing worried about tasting it later onand you’re really not going to notice itand it’s going to cook off all theflavor I think anyway I can’t taste itanother reason is that it’s a nicecontrasting color to the color of themeat so you can see exactly where you’verubbed and where you haven’t and theconsistency for me I think is perfectit’s not too thin not too thickso it works well as a binder so justhold in this holding whatever rub youuse it on so what I’m gonna do give it areally good sprinkle in I’m gonna gopretty heavy on this because I reallywant the I really want a nice bark toset in because it’s such a big piece ofmeat I’m not too worried at all aboutover seasoning so let’s get pretty heavyon the on the rub so as I’m doing this Ijust need to tell you about a greatoffer that we’ve arranged with TomHickson’s of Smithfield where I get mymeat from so if you go onto theirwebsite you can type in on Google TomHickson’s of Smithfield and go ontotheir website you’ll be able to get 10%off if you use the voucher code Wilson’sBBQ tenthere’ll be terms and conditions aroundminimum spend and delivery in thedescription below so go check that outI’d strongly recommend going over thereand using them and the quality of themeat is just outstanding it is itliterally is restaurant qualitydelivered to your house and doesn’t getmuch better than that I’m also running acompetition to win a firmer pen so oneof those little probes that I’ve seen meused in other videos and that you’ll seeme using this video just one of thoselittle portable pokey temperature penswhich is great for just measuringtemperatures on the on the move so Iwill give you the details of that lateron in the videoso I’m just going as I say pretty heavyand I’m using the yellow of the mustardto give me an idea of where the rub iseven and where it’s been applied wherethere’s gaps it’s looking pretty good atthe momentI really like a heavy rub on pulled porkand the reason for that is by the timeyou’ve pulled it all up and exposed allthe internal meet the actual crust orthe outside gets mixed up between theentire portion of pulled pork so even ifit’s heavy on the seasoning and heavy onthe salt and sweetness by the time it’smixed up with all the pulled pork it’snot overpowering it’s really difficultto to talk to to over-seasoned on apulled pork it can take a lot of salt alot of sugar and it will generally turnout pretty good so I think I’m happywith the seasoning they’re reallylooking forward to using this rub as Isay I’ll put a link below as to whereyou can get that and I’ll also put alink to where I bought these gloves aswell so you can buy them for yourselfthey’re food safe which I like ratherthan just picking up some vinyl glovesor how the vinyl gloves latex gloves soyeah I think we’re ready to go so I’vegot the smoker on it should be aboutcoming up to 250 and what I’m looking todo is put this on at around 250 to 275for I’m hoping for about 10 hours soI’ll put it on the smoker we’ll check itout about three hours maybe give it aspritz there’s not a whole lot to dowith this it’s a very forgiving piece ofmeat there’s a big window for it beingdone it’s hard to undercook and is hardto overcook so yeah we’ll get it on thesmoker come back in about three hoursand we’ll see how we’re getting onso I’m temperature hit is 240 I’m aimingfor a cut of around 250 to 275 we’vegone up to 245 now and for the durationof this cook and we put this on nowit doesn’t really matter about placementI’m gonna put it on and come back inabout 3 hours and see how we’re doingI always leave my meats on the smokerfor about three hours before I doanything so put this on fairly centralI’ll fill this water pan up as well I’llcome back and do that and that’s prettymuch itsee you in about three hoursright so weabout three hours into our code patternfor three hours we’ve been running thepit between 250 275 big keeping a verysteady around 260 to be honest so thepit at the moment is 260 I’m not goingto do is I’m going to open the pit checkit give it a spritz and put my meatprobe in so this is going to go into thecenter of the meat and just let me knowhow it’s doing on the inside so I’ve gotmy spray bottle here and what I’ve doneis done and apple cider vinegar waterand some of that killer Hogg’s barbecuerub hands all around so we’ll get thisopenput the meat probe in see how it’slooking and probably check it every hourfrom now until about our 6:00 it’slooking real goodjust spritz some of these edgesspray guns not working great right Weslooking pretty moist anyway so I’m justgonna go in and try and miss the bone Itry and miss the bone and you get areading throughout the rest of the cookI think you’re gonna move that aroundactually I kind of can I come instraight there into the middle nice soas I say we’re gonna keep an eye on itI’m gonna watch the temperatureinternally and probably come back everyhour now and spritz it with my mix whenI fix my water bottle and that’s prettymuch it for now we’ll just keep watchingitrightsix and a half hours into the cook I’vebeen spritzing the pork shoulder everyhour since hour three with that mixturethat you saw me use earlier apple cidervinegar water and the killer hogs ruband I’m probably looking to wrap inabout an hour’s time which will be atthis seven and a half hour mark it’sgetting a really good bark on it I don’twant it to dry out so I want to wrapearlier as early as I can so as soon asthat bark sets and I’m happy with it I’mgonna wrap and I just I’m gonna do thatjust to keep in as much moisture and fatas possible because it’s starting torender quite a lot so six and a halfhours in at the moment looking to wrapin about an hour maybe an hour and ahalf and I’ll show you all of that inthe next clip whilst we’re here I justwanted to tell you about a giveaway thatI’m doing so an opportunity for you towin one of these instantly thermometersyou’ll see me use them in this video andother videos they’re really handy youcould just stick them in differentpoints of meet different points of themeat to get an average temperaturethey’re really good for checking brisketpoints versus the flap and it’s a loteasier than taking out the probes thatare inside the barbecue and moving thosearound so these are really really handyI kept one in my kitchen all the topthis one in like in this kitchen all thetime for checking steaks and chickenthings like that so opportunity for youto win one of these a brand new one allyou have to do is go and follow me onInstagram and put a comment below thisvideo just let me know whether you likedit whether you didn’t like it anythingat all really all I’m asking for you todo is to drop a comment even if thatcomment is to tell me that you’reentering this competition and that youfollowed me on Instagram so that’s all Ineed just to do I’ll pick one of you atrandom and get one of these sent out toyou as soon as possible so please go tomy Instagram give me a follow put acomment down below and like and commentand subscribe and as usual it reallyreally helped usso we are seven and a half hours intothe cook and I’ve just taken the porkshoulder off and it smells and looksabsolutely ridiculousas you can see it’s got a really nicebark nice and firm no burn areas the fator the the rub is starting to split hereI’ve taken it off now rather thanwaiting until the rub splits entirelyjust because I’m really happy with thebark formation and I don’t want to losetoo much more fat so the drip pan wascatching quite a lot of fat that hadbeen rendering out I don’t want this tobe really really juicy so and there youcan see it hopefully in all its glory itis ready to wrap all I’m gonna do theinternal temperature of this was 170 bythe way we kept that temperature on thepit between 250 and 275 so all we’regonna do is the vinegar water andkilowog’s mixture that I used earlier isgonna be sprayed down just to wet thesetinfoil and I’m having trouble with thisthis sprayer I have been all day Iactually put some Frank’s buffalo saucein this as well which is giving it areally nice really nice flavor get itgive up on that so actually I’ll putdown some more killer hogs powder rubbecause it surely can’t hurt so put thatdown I’ll put the brisket out thebrisket and the pork shoulder on like abrisket on the mind I always do and andthen I’m gonna hit it again with alittle bit more of that killer hogs thebarbecue rub powder just like you wouldwith ribs it’s just gonna give it a bitof a fresh hit and as I say what harmcan it do instead of spraying becausethis bottle is giving me problems todaywhat I’m gonna do is get that ready sowhen I wrap it up and it’s all sealedI’m gonna pour a little bit in just forextra moisture I’ve got two pieces oftin foil here I may need to get anotherone just to make sure that we’re doublewrapped and we don’t get any spits butthe main goal when you’re wrapping anybarbecue meat is to make sure that youget a nice tight seal and the reason forthat is you don’t want there to be anyair gaps because all that will do issteam the meat and we’ve got a greatback here we worked really hard to getthis back and we don’t want to spoil itso nice and tightI think we’re gonna be alright with onelayer or two sheets but one layer Idon’t think we need to double wrap thisthere we go that is the pork shoulderwrapped nice and tight make sure thereare no air gaps and I didn’t put any ofthe liquid in because it is as I say Ipulled off slightly earlier so there’s alot of fat in there still to render downso I’m pretty sure it’s gonna come outjuicy still and I didn’t want to spillany on the floor so there we go there’sour wrapped pork shoulder seven and ahalf hours into the cook nice bark readyto go back on the smoker up before I doI’m just gonna show you how I set up thetemperature probe for the rest of thecook so I should have rememberedI do remember so the bone is on thisside and it kind of sits sits in herelike this so I’m gonna go over this sideI’m gonna put the temp probe through tryand get about halfway so I mean it feelstender already which is great I’m reallyreally really happy with itso obviously it’s not connected at themoment all I’m gonna do is take thisback to the pit put it on in the samespot it was keep it going at 250 to 275keep cooking I’m probably expecting twoand a half to three hours more on thesmoker until the internal temperaturehits around 200 when it hits 200 I knowthat I’m probably going to be good to goback in with my instant read thermometercheck for tenderness and we’re likely tobe done and in a good place to be ableto pull it off let it rest and pull itapart and make some incredibleincredible pull porkright so we are ten and a half hourssince I put this pork shoulder on thismorning it’s been on the smoker forabout three hours now fully wrapped andas you saw earlier I put a temperatureprobe into the meat and I just let itcook between 250 and 275 for about 3hours when my thermometer hit 203 and Ihaven’t alarm set it went off I took itoff the smoker i prodded it a few timeswith my instant-read thermometer whichyou guys have a chance to win and I wentbut going by feel I mean it just slidesright in there’s literally no resistanceapart from the bone it just goes rightthrough so I’m really looking forward togetting into into this so tamping it nowit’s showing up 188 so it’s been restingfor a little while it’s come down from203 so I think we are ready to pull itapart so right so I’m going to keep itin here it’s in the truck full traythere’s a lot of juice in here so I’mgonna try and not make a mess so whatwe’re gonna do is pull it in and pullthe meat out and WowI wish you could smell this because itsmells absolutely ridiculous it’s justfalling apart it is perfectly cookedit’s got a nice bit of a smoke ring onit there’s quite a bit of fat on top soit didn’t penetrate all the way throughthe bark has remained nice and firm andthe fats rendered down and you can seethat it’s just it’s just pulling apartso easily it’s gonna be really deliciousI’m really looking forward to trying soI’m going to make some sandwiches out ofthis I’m also going to be doing nachosand tacos so watch out for those videosI’m just gonna move it over for theclose-up camera you can see the reallynice pink tinge from the from the smokereally nice it’s still really hot but itjust it just falls apart there’s somereally nice muscles in thereso some cylindrical muscles forget whatthat cord there asked different musclesthroughout and some of this meat is likegold because there’s only a very smallbit on every Pig so nice bark on thereso we’ll give it a taste and you knowit’s still pretty hotWow that is incredible the stickinessfrom the sugar in the barbecue rub hascaramelized or has become sticky becauseit’s caramelized through the cookingprocess you can taste the smoke the oakthat I had on the pit today ispenetrating nicely and left a reallyreally great flavor the saltiness thepepper you can’t taste the mustard whichis a good thing but it is incrediblethat barbecue rub is really really niceso that’s the killer hogs barbecue rubthe barbecue rub so there’s my pulledpork I took you through how I cooked itfollow step by step and I don’t thinkyou’ll go too far wrong as I saidearlier it’s really easy it’s a reallyreally easy piece of meat to barbecue sogive it a go if you’ve got any questionsdrop them down below in the video in thecommentsfollow me on Instagram like commentsubscribe do all those things it reallyreally helps me out remember there’s anopportunity to win yourself a instantread thermometer so if you go back inthe video you’ll find the details onthat and also if you want to buy thispiece of meat or any of the pieces ofmeat there I’ve used if you head over toTom Hickson’s of Smithfield’s websiteyou can use the voucher code from thiswebsite from this channel sorryWilson’s BBQ ten and you’ll get 10% offso there’s terms and conditions aroundminimum pricing and delivery whichyou’ll find in the details below and allof the equipment that I’ve used todaywhere I’ve bought it from Amazon I’llput those links below and you if youclick on those I’ll get a little bit ofa kickback and it’ll really help me outso thanks very much for watching likecomment subscribe do all of those thingsmake this pull pork enjoy it I know I amso again thank you very much