(10 oz.) 3 garlic cloves 3/4 cup brown sugar 1/2 cup white vinegar 2 onions -- chopped and saut
How To make Barbecued Pork(Texas Style!)'s Videos
Pulled Pork (Texas Style)
Let’s make some pulled pork!
This recipe is super simple to make. You just need a bone in pork butt, some mustard, and some salt and pepper. Cook at 250 in a smoker or until you get the crust you want and wrap it in foil, raise your temp to 275 and cook until 201 or probe tender.
I had some trouble with my pellet smoker but I was able to go ahead and finish the cook in the oven. You don’t need to continue to cook it in the smoker once you wrap it, you can transfer to the oven to finish if you don’t want to tend to your smoker but be ready for your house to smell like a bbq joint!
Let me know what seasonings you like to use in your pulled pork in the comments below!
Toss a like my way if you enjoyed it and subscribe if you wanna see more!
Easy Pulled Pork Recipe | Texas Style on the Outlaw Smoker
Ask for an easy pulled pork recipe, I'll give you an easy pulled pork recipe. It's as easy as they come. Salt, pepper, smoke and time. The Texas style in this pulled pork comes from the simple salt and pepper rub and to me, salt and pepper pork makes for some amazing pulled pork.
The cooking process is easy as well. Fire up your cook apparatus of choice at the temp you want and just wait until that pork butt reaches an internal of 204° . It will guarantee you tender pork but not mushy.
That's it. Simple and easy, but awesome enough to convince anyone that you're a BBQ genius. Give it a go and impress your buddies next time you have a day just to hang out.
Below are some affiliate links of a few items I use. It costs you nothing extra if you decide to purchase from these links. But I will get a few pennies that will help me afford some meat for more videos. Or a house on the beach somewhere. Help support your friendly, awkward, MOJO...
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Grilled Meat Roasted Texas Style. Juicy Pork Loin, Ribs and more. Street Food Fair in Italy
International Street Food Festival - Gusti di Frontiera, Gorizia, Italy
North Carolina Pulled Pork + Homemade Sweet Coleslaw
Years ago a buddy from North Carolina introduced me to a pulled pork sandwich topped with coleslaw. I didn't think I would like it, but the sweetness and moisture from the slaw on top of sweet pulled pork was an instant favorite.
In this recipe and video we add another North Carolina staple, Cheerwine, to make a delicious BBQ sauce. This classic southern, cherry soda is truly the cherry on top of this sandwich!
NC Carolina Pulled Pork Recipe: Cheerwine BBQ Sauce recipe: Sweet Cole Slaw recipe: Meat Church BBQ Supplies: meatchurch.com Butcher Block - Rosewood Block: rosewoodblock.com Thermapen IR thermometer: Montana Knife Co: Sam Jones Cookbook: Cheerwine:
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About Meat Church BBQ: Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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Pork Belly Smoked Like A Brisket - Texas Style Pork Belly
Thank you for watching my Texas style pork belly video. On this video, I took an 8 pound pork belly and seasoned it Texas style using nothing but salt and pepper. I've made pork belly several different ways but this recipe is by far my favorite. I smoked this pork belly on my Yoder YS640 pellet smoker and as you'll see, it came out absolutely perfect.
Thanks for watching Smokin' Joe
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Texas Style Smoked Pulled Pork
On this video, I smoked up a traditional Texas style pulled pork. Traditional Texas BBQ consists of 2 key ingredients, salt & pepper. This pulled pork smoked for 4 1/2 hours uncovered and 3 1/2 hours wrapped in foil.