Pulled Pork Challenge: Can I Make the Perfect Sandwich???

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Every element needs to sing for this sandwich to meet my standards, so after a few weeks of recipe testing here’s what I came up with!

Check out the blog post for detailed recipe and video breakdown -

00:00 - Intro
00:53 - BBQ Pork Rub
03:18 - Potato Brioche Buns
07:49 - Smoked Pork Hack
09:42 - Coleslaw
11:44 - BBQ Sauce
12:50 - Assembly

For full detailed recipes from this video check out the blog post!

Video Credits
Creator & Host - Mike G @lifebymikeg
Head Editor - Rachel @rambelang

All music provided royalty free by epidemic sound

[byrnemcneill]

You’re a really fucking positive dude and you don’t deliver your content with an over the top “drama kid” fakeness that so many other YouTubers seem to rely on. Relatable and approachable. Love it!

[sherpatrailers]

Mike, a tsp. of celery seed goes a long way to making the coleslaw have an incredibly fresh taste. Old Idaho trick!

[Samlim]

*I am 95% sure nobody is going to try these recipes and everybody is just watching cook cause it is satisfying*

[laterronez]

Congrats to you & your wife!
You are quite inspirational.
I was laid off in March after 44 years in my career, so I’ve spent a lot of time learning from your vids-Mostly doing sourdough. I’m sure loving this series, so I might be branching out!
Thanks so much for being creative while we’ve been sheltered in place.

[audreyrene]

I am really gonna need you to make the iconic Cuban sandwich. Make this Cuban happy.

[baderdabbagh]

even tho the video is in the apartment and not the studio anymore, you still make such great content. thats whats home cooking is all about.
congrats on the little one :)

[wowskaterchick]

That clip of you and your wife eating is the most adorable thing awwww

[BreonNagy]

I usually sous vide my pork shoulder for 48 hours after a 24 hour brine. Then smoke it for a couple hours in the grill much like you did. My biggest batch was 45lbs of shoulder. I used an 18 gallon rubbermaid tote for the sous vide!

[gal]

As always love the making everything from scratch and experimenting approach, inspiration dude.

[orchid]

I love going to back his old videos where he is this college kid stoner to now where he is a father! great stuff man.

[ayastaley]

We already started cooking the pork when I came across this video. I was looking for a bun recipe and I've tried so many recipes and this one is the BEST! We also incorporated the frying the one side of the pulled pork and it was great. The coleslaw is super good too! Thank you so much :)

[lukerk]

Amazing. Going to watch every single video you've ever made. Thank you.

[chantelsopio]

Even after following all the videos I don't think I'll be able to make anything but I LOVE WATCHING these videos anyway. 😂

[anoceanbetweenus]

I actually love the fact that you are a great cook who makes mistakes and is learning along the way. Being bold, creative, not being afraid to make a mistake is how you create the best dishes and recipes.

[KevinBourqueMtl]

Mike, your video quality and production value are incredible. You've come a long way (have been watching you since the start) and you're perfecting your craft with the superb team you've surrounded yourself with. Congratulations to the whole team, and I look forward to watching you for many years to come!

[nevvynnevvyn]

'You live and you learn'. This is a very humble approach, and a great one as well. Well done!

[JaRayRepairs]

Typically you would want to start the meat on the smoker and finish in the oven.

[tracerbullet]

Feels nostalgic watching you cook at home. Been watching for years, keep it up!

[allenroughton]

You might be interested to know soaking wood chips doesn't make them smoke any more than unsoaked wood chips. What you see is just water vapor (steam) mixed in with the smoke.

[SuperCocuq]

this is the channel that made me start cooking years ago. so nice to see you still moving forward.