Pulled Pork Recipe. How to Make Barbeque Pork Sandwhiches

Categories: Pulled Pork Recipe
Published on: February 26, 2011






















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Misty Massie, 16 days ago



Sorry i know the title has a typo, feel free to fix it if you use this article on your site. It is hard to edit titles on bukisa.

















“How to Make Barbeque Pork Sandwhiches” is managed by Misty Massie




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Pulled pork sandwich next day after bbq’d pork. This is Awesome!!








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25 Comments
  1. Actionguy1 says:
    February 26, 2011 at 4:12 am

    I’m barbequing a pork shoulder today. Thank you!

  2. 1000blkofbrushton says:
    February 26, 2011 at 4:52 am

    I like those guns leaning against the tree, just in case you get a trespasser trying to take your vittles!

  3. henrya1973 says:
    February 26, 2011 at 4:56 am

    BBQ Pit Boys, thank you kindly for posting this process. I learned alot, I’ve never done pulled pork and its hard to read a recipe and decide if its any good. Your video shows all the different steps, how it should look, how it comes apart, and the little trick of wrapping it for an hour to sit is awesome. Very well done and really simple. Love the look of the shoulder when its done.

  4. crazycrazysnakeman says:
    February 26, 2011 at 5:37 am

    that looks sooo good. man im getting hungry

  5. agirlneedsagun says:
    February 26, 2011 at 6:10 am

    @mrpicky510 i agree x 10000000. i have a video for easy bbq baby back ribs that i do in the oven. i had one guy tell me i have a lot to learn because i’m doing it WRONG. lol what?! i didn’t realize there was just ONE way to make every thing.

  6. bigbradford69 says:
    February 26, 2011 at 6:15 am

    rofl… I’ll just go ahead and trim the fat with my trusty machete

  7. nikobaby9 says:
    February 26, 2011 at 6:52 am

    Great video thank you boys

  8. AnotherAmateur says:
    February 26, 2011 at 7:47 am

    That looks delicious! I’ve tried a Costco boneless pork shoulder cooked in a CookShack elecrtric smoker oven using apple wood chunks. Soaking the pork in apple juice and onions for at least 24 hours before smoking adds complexity to the final flavors. Then I mix the pulled pork with my BBQ Sauce for Amateurs and voila! the best pulled pork sandwich in Silicon Valley. Thanks for a great video!

  9. farblonjet says:
    February 26, 2011 at 7:51 am

    oh fuck yeah!

  10. porn1978 says:
    February 26, 2011 at 7:58 am

    i hate that fat dude.

  11. mikemayea says:
    February 26, 2011 at 8:56 am

    Good video : )

  12. jogmas12 says:
    February 26, 2011 at 9:07 am

    you know BBQ well but i dont eat pork. I’ll take a BBQ beef sandwich instead

  13. Reddogbn says:
    February 26, 2011 at 9:11 am

    mmm mm good.

  14. darkflame808 says:
    February 26, 2011 at 9:59 am

    @BarbecueWeb LOL hell yah!

  15. Energi2DmaxX says:
    February 26, 2011 at 10:47 am

    FAN F’ING TASTIC

  16. chuckiex559 says:
    February 26, 2011 at 11:06 am

    yeah, thats the way it should be cooked… good job guys..

  17. adamslogic says:
    February 26, 2011 at 12:02 pm

    oh my god that looks incredible

  18. abiperez801 says:
    February 26, 2011 at 12:16 pm

    Wowwwwww looks yummy !!!

  19. carllos25 says:
    February 26, 2011 at 1:05 pm

    @lyricalrico for smoking, make sure the temperature does not exceed 250 270.. and then it should take 9 hours.. depending on the temperature and until it reaches 190

  20. carllos25 says:
    February 26, 2011 at 1:58 pm

    @StackMila nobody gives a shit… we only look at the process and masters

  21. lyricalrico says:
    February 26, 2011 at 2:45 pm

    How long should the cooking process take? Or is it ready whenever the internal temp reads 195?

  22. WVUrockerBoy says:
    February 26, 2011 at 3:22 pm

    @BarbecueWeb question: the skin/fat cap on top from the beginning, did you peel that off at some point or did it just melt?

  23. Daemonheart says:
    February 26, 2011 at 3:39 pm

    @StackMila..I’m sure he turned that fly into the best tasting fly that ever flew..mmmmmmmmm thats gooood!!

  24. clduel says:
    February 26, 2011 at 4:22 pm

    I can’t get my Weber to hold temp that low, that long. But I did this recipe in my Brinkman smoker box and was GUUUUUD!

  25. frankliu532 says:
    February 26, 2011 at 4:31 pm

    aw man that looked amazing you guys should open up a restaurant damn

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