My best pulled pork

This takes 36 hours to make - and it's worth it. A 24 hour dry brine seasons the pork all the way through, followed by slow roasting for 12 hours at a really low temperature.

I would not tell you to roast a pork for 12 whole hours if I was not 100% sure that this produces the best results! It really does, and the reason is simple: lower heat means less moisture loss which means more succulent meat. Plus, a great bark on the surface that everybody loves about traditional BBQ food. It’s my favourite part!

[Searonix]

the fork scrape was a pretty good touch lol

[cynthiaguadalupe]

You never disappoint! I love your channel. Amazing recipes, an they are short an to the point! Thank you.

[jennl_ga]

Just found your channel, and wow! Looking at all the recipes. The pulled pork looks delicious and the char 🤤❤

[helenpapas]

You are a goddess because of your passion for food and willingness to share your expertise.
Your doggie is georgious too.
Happy Happy Happy Happy.

[rdmepvi]

Супер Вкусно! Мастер своего дела!👍👍Спасибо Шеф!😊 Super Tasty! Master of his craft! 😊Thank you Chef!👍👍

[toymos]

Nagi thank you for this recipe. You always make your recipes easy to follow. Will this method work in a gas oven? If yes, what gas mark and for how many hours? Have a great weekend

[essentials]

At what temperature did you put it in the oven?

[roryfleming]

After watching that I'm pulling my pork🥸

[dobrinkrastev]

Hello,
This recipe really looks nice and I will try it very soon. Anyway I am wondering what is the coocking temperature? I tries finding it but it is not mentioned anywhere.

[nicx]

I think it’s not necessary for 12 hours. Even if @ 300 degrees for a 5 to 6 pound roast. It does look good though.🤣

[rheinerftvideo]

I would not do this recipe without smoking the meat before. Even cold smoke for 2 or 3 hours like I do it with sausage that was not smoked.
If it comes to Pulled Pork, there is no way without having a smoky flavor in the meat (not in the sauce...)

[namelessbacon]

Why would you not share the temperature you used? If I'm trying to follow a recipe for 12hrs don't you think that's important to include on screen? Even in the about section you say to do low. What is this low though? Really stupid