This is the SECRET to making a good Pulled Pork at HOME

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pork pulled pork boston butt slow and slow grilling smoking napoleon gasgrill tender pulled meat fall apart tender pitmasterx bbq barbecue

[SleezyPizza]

Thats just ANOTHER pulled pork secret, the one most people can't seem to grasp is PATIENCE! Thanks for all the content man, been watching for a long time now.

[sammygg]

I miss the good old days of the live streams.

[jvesq]

Love Jim. Great addition to the team. And I am very happy to see you using pork neck. Neck on pork, lamb and beef is so under appreciated and so cheap. Nice to see you advocating for these “lesser” cuts!

[unclerickssecretrecipellc]

If you do try it in the oven try using smoked sea salt to ad a hint of that great smoke flavor!

[delirans]

Bought my very first grill this weekend that happened to be Kamado Joe Classic III, and tried this pulled pork as my first experiment. I had a few mishaps with the grill. Although the temperature stabilized nicely at 120 C at first, It seems that I didn't use enough charcoal as the temp fell after a little while. So I had to take the meat off the grill, add charcoal and continue smoking the pork. When the foil phase came, again charcoal had basically ran out and the temperature fell, so I had to add some more.

Probably because of that the meat came a tad dry in the inside, but had a lovely smoke ring and the taste was marvelous. All in all, strong 6/10 for my first try.

Anyway, thanks for this simple and great recipe, Pittmaster X, can't wait for the next weekend to try something else. Cheers!

[kzfittycent]

We use our leftover pulled pork to make carnitas (Tex-Mex style) and the smokey flavor is amazing in carnitas.

[glennvandekamp]

Looks awesome. I watch you frequently. I’m from Iowa in the USA.

[tomgreen]

I like the bark you get when you don't wrap it in foil, it does add a few hours to the cook time though!

[SmokinJoesPitBBQ]

Another great cook! I love that you only use salt on a lot of your cooks. I wonder If I could get that salt here in the US? Thanks for sharing this video.

[Scotland_my]

Not 100% sure that's what you had but I think we (UK) call that cut Pork Collar. If it is Collar we used to use it for Collar Bacon a tradition that's sadly dying out I say sadly because it makes fantastic bacon. 🔥🤘

[kukabogyo]

Oh I'm so glad you are cooking mangalica. Because this is how it's spelled. It is an ancient Hungarian breed and in the pork world it is the same as wagyu beef. Its lard, fat to say, at room temperature is liquid, just as wagyu fat melts from your body temperature. Known for its insane marbeling. In Hungary mangalica can be kept meeting certain requirements (free range, etc.) to be called a M at all.

[LinkeHarryB]

Love the simplicity of the recipe. I will say that a true Iberico de Bellotta porkshoulder is harder to find but even better than Mangalitza.

[SBSS]

When i make pork neck, i wrap it in sliced bacon, and grill it for 6-8 hours at 130c, the bacon help keep the moisture in

[facetankhank]

Just found this channel. Instantly heard the dutch accent and was confirmed soon after. Love it. Great video, made my mouth water and now I'm hungry.

[pecopecof]

Are you still keep the smoker to 120C when you foil the meat or you rise little bit the temp?

[jpb]

Pulled Pork has something magical about it

[tomcrouchman]

Another win! I will be trying that this week!

[zergelol]

Mangalica is a Hungarian traditional hairy pig!! Excellent choice for bbq and much more healthier than regular big! Big thumbs up for the meat choice!!!

[sorsha]

Jim!! That’s my brother right there ✨
Keep up the great work guys!

[zombiestream]

The oven idea is genius.... Id buy it!!!!