As a videographer, I'd just like to point out the video production is on point. No music necessary just a dude making some pulled pork. Watched the whole thing. Love just hearing the natural sounds instead of music blasting. Very different experience.

I made this last night for the neighbors. I'm never cooking pulled pork any other way. This was amazing. Not a single scrap was leftover.

I dont know man, if this dude is a real chef why didn't he slap the meat once through out the whole video

"This bark has some woof to it" - Chef Tom 🤣

There’s something about vinegar based sauces that I am absolutely in love with!

Nice cook. I'm an NC native, so thanks for the thumbs up regarding what we do. Interesting choice to mop with a thinner version of Lexington/western NC style sauce. I'm from the Piedmont area (middle part of the state), and from there to the coast is where "eastern" style NC sauce reigns supreme. Our sauce is basically white/apple cider vinegar, pinch of salt, pinch of sugar, and red pepper flakes, but it can get much more complex. Lexington/western style basically just adds ketchup to the eastern style. The eastern style is always thin with a very tart taste. It can be quite clear, or quite dark, depending on the amounts of ingredients you add besides the basics. However, when balanced properly with the right amount of sugar and heat via pepper flakes/fresh cut peppers, it is perfection, enhancing, rather then masking the taste of perfectly smoked pork...but, I admit my bias. I suggest you give it a try.

I love when Chef Tom has that grin on his face when he takes a bite and knows he hit it. I get so jealous

Im not the only one whos mouth was salivating and mimicked that first bite with him right?... Yeah, Didn't think i was.

I tried this recipe yesterday. Cleaned the pork as he did, it helped reduce some of that non-lean sinew that can be hard to identify when your pulling at the end. Made the mop exactly as he did and ended up with the thickest bark I've ever made. The flavor was spicier than I expected with crushed red pepper being the only source of heat in the mop. It was delicious, the first sandwich I made didn't need sauce the meat was so flavorful and textured. The fat cap rendered down just like in the video and I ended up with excellent crunchy/salty bits to spread throughout the meat. This is definitely my new favorite style of pulled pork. Great job Chef Tom.

I am from Pamlico County North Carolina, raised on Goose Creek Island. When I was 17 moved to a place about 15 miles West of New Bern NC. I've had BBQ from SkyLight Inn ( aka Pete Jones ), Bums, Moores BBQ and Parkers just to name a few and if you have ever been to Pete Jones you'll see pictures of our Presidents who have had his BBQ hangding on the wall with signed autographs. I'm not saying I'm a BBQ expert by know means, but I can tell you 1 thing, Chef Tom has got it dialed in. Pete Jones takes the skin and cuts in up in the meet having little pieces of crackling, but nowhere as hard as store bought. If you ever get a chance Tom, or anyone else for that matter, if you like BBQ, you'll need to stop by Pete Jones. Tom thank you do much for this video. I'm gonna give this a try today as we have a Church Cookout tomorrow and I'm bringing some for my closest brothers in Christ. 1 last thing Tom. Do you think the fat cap could be set aside or somehow used to make like crackling to mix in with the BBQ? I know it would be alot to ask, but could you make a video on that making pulled pork or least tell me what you would do? Thanks a bunch...a true Tarheel Native, AJ

I started making this exact recipe 3 years ago after watching the video, over time we’ve tweaked the mop just a tad, and good lord it’s the best homemade pulled pork anybody I know has ever had. We have 3 generations of pit bbq on daddy’s side and this pork shoulder has earned a lot of props over those years! Chef Tom’s recipes are always great, there’s always room to add your flare or just follow to a tee, love it!

The Carolina's know how to do pulled pork. I love it.

At 7:03 he was clearly going to pinch off a little bark for a taste, until he remembered he was being filmed.

I cooked this today. Taking it past a good dark brown to close on black all over had me nervous but I heard the voice of Chef Tom telling me it'll be ok. I took the shoulder into the kitchen to pull and my wife was there, looking at me with raised eyebrows as if I'd destroyed the meat. I'll be honest, at that point, I couldn't hear Chef Tom anymore ... it was just a sad, lonely silence. I cut the crust off, our dog came running into the kitchen. I started pulling the very juicy meat, my daughter came running into the kitchen, followed very closely by her mum who couldn't stop herself picking at it. I don't know how safe it will in the refrigerator overnight and if there will be enough for tomorrow's bbq! Thanks Chef Tom :) xx

My excited 😜 face when i see the YT notification that says Chef Tom has a new video out.... 😀

i feel you boys need to put more love into the bread

Just did one following this and she came out bloody choice mate! Couldn’t get enough! Cheers!

I’ve grown up on eastern Nc bbq and I love it but once in a while I do have some western Nc bbq just for a change and it’s good with the vinegar and tomato base sauce but one thing that I would never do is use just tomato base bbq sauce on it it just ain’t right. Love the videos keep them coming

Just tried this exactly. This is the only way I’ll do pulled pork now. Amazing flavor and textures. Thanks Chef Tom 👏🏻👏🏻

I stopped by the store today to check it out. They definitely have all things barbecue. I saw Chef Tom in the back and something was cooking outside, but I didn’t have a lot of time so I browsed around and then took off. It was nice to see where all these videos are being shot at.

I smoked eight 10-12 lb. butts this past weekend as per your previous posts (injections & rubs), my 85 yr. old neighbor said it was the best BBQ he ever had!!! One thing i'd say is to leave on all the fat, no trimming at all, flip over 1/3 of the way in, pull & foil-wrap at the 3/4 mark... and I did a 24 hour apple cider brine for all the butts to start (taxed all the fridge storage, used 5-gallon bucket-sized brining bags from Amazon for every 2 butts, set on trays & no leaks). It was a six-hour cook at 275°.

Reminds me of the good ole days, with the exception of it would be a whole pig and their would be a keg (or two) beside the smoker. Oh yeah, and the mop was a real mop. Pig pickins were/are a regular part of summer get togethers and/or fund raisers here in NC.

I just watched this video yesterday and immediately got myself a nice 8 pounder. The mopping sauce stole the show. Amazing!

Nice job Tom. I grew up in NC. Best BBQ! We often did whole hog for big family reunions. Whole hog is the best in my opinion.

Nice looking Q friend. Funny story, I'm from Lexington/Thomasville area. It wasn't until I was in my 20's before I knew what "pulled pork" was. In the area, it's just called BBQ. It's really good too to cook a whole shoulder (with the picnic) like they do in Lexington. Picnic has some lean meat (white lean) that I love mixed in well. Loving your channel!

These vids are so good. For Carolina we’ve done a vinegar based sauce made at least 24 hrs in advance of the smoke.

I'm not much of a pulled pork person, but the way you did this..i will try it, but with hickory wood .. thanks Chef!

I remembered your video while I was at the store today. The results looked great so I listened to the ingredients list while I was shopping. I prepped the mop sauce in advance! Maybe tomorrow or the following day I'll try it all out!

Made this recipe several times. Never a scrap left. Im watching this at 330am in preparation for the berkshire butt im cooking for my family tomorrow. So hyped! Chef Tom keep it up!

I smoked 2 pork butts on my YS640s yesterday with with one variation - I spread the meat out since I trimmed it the same way in an attempt to get more bark. I will try a stacked butt next time as I think I could have had more interior meat ratio to bark. Pellets: signature traeger pellets with a smoke tube. Smoked for about 9 hours at 300 degrees. I used my own rub with same spices, chef Tom’s mop recipe in the video and used @lilliesq Carolina sauce. This was AMAZING and a huge family hit. My fat cap was not as robust as the video but got some great crunchy bark and cracklin. My mouth is watering just thing about it. Highly recommend this cook!!!

I lived in North Carolina for 15 years and love Carolina BBQ. I prefer Wilson style BBQ especially their BBQ pulled pork sandwiches with cole slaw on it.😋😋😋

Loved how you described the fat bottom layer at the end and how you chopped it up and spread it into the meat.

I love my KC bbq too but the Carolina vinegar based sauces and techniques is a delicious and nice change of pace.

Made this today in my MES 40 electric smoker! Used Montreal Steak for the rub and mopped with the vinegar sauce you made, turned out amazing!

I did this no-wrap mop method on 2 wild boar roasts to ring in the New Year and man was it GOOD! Thank you for this!

I have made this for friends a couple times every summer for a few years. Hands down fave way to make pulled pork. People ask me when I am making it next all the time.

I followed this Carolina Pork Butt recipe today… OMG no wrap with the Mop throughout the entire cook. Came out AMAZING. Thanks for the idea

My goodness, that looks amaze! Love the simplicity of the TX Rub on pork. The choice to just serve on white bread...respect. This is all about the pork.

Hello Chef Tom, I’m at it again …. Thank you. I’ve got this in my smoker right now… why do I have to wait I’m hungry now, but I can’t wait. I hope mind looks as good as yours. Lol I’m also making some Dr.Pepper spare ribs maybe we can have this for dinner and the pulled pork for dessert. Your awesome and I really enjoy everything you make. Have a super great day. Lisa

Im definitely making this, hell yes

To take your mop (known as "dip" around Lexington), to the next level, and make it more in a mid-state style, slice some fresh hot peppers in half lengthwise; pick the type of pepper based on your tolerance for heat and taste. Load these into that quart mason jar medium tightly, then top off with vinegar. You can use pure apple cider vinegar, white vinegar, or a mix, again according to taste. Put the lid on, LABEL WITH THE DATE, and put it away in a room temperature, dark place for at least a month, the longer the better. NOW ,when you make your mop, use some of this vinegar mixed in with plain stuff, according to your taste. NEVER drain more than 1/2 of the vinegar out of a jar of peppers, refill with fresh vinegar, and update the date, and relocate to the back of cool storage to refresh. You will get several "pulls" off of each pepper jar you do this way until the vinegar finally leaches all of the heat and flavor out of the peppers. Eastern / coastal NC would never add catsup, And the color you see in those sauces is purely from the spice ingredients.

I’ve been cooking on a green egg for 10 years. I followed this guide for trimming and mop sauce but used a common commercial bbq rub for the seasoning. This was the best butt I have ever made and hardly any residual fat or grease.

Looks great... love that crackling bark

Just followed this recipe and the bark on the pulled pork was amazing🔥 Keep those awesome recipes coming👍🏻

Wow!!!!! This man knows exactly what to do 👌🏼🔥

Love the Paul Cauthen hat. Bought one just like it at his concert in Indianapolis

This pulled pork is looking amazing. Perfect job Chef Tom as always 👍👍👍

Holy crap. When he made the mop it was actual basic ingredients you have in your cupboard. No smoked Appalachian turbinado paprika, or pickled Condor egg yolks.

Nice work. Have done many BB with Carolina brining and then four hours out and four hours wrapped. Haven’t mopped it like this and out in the open. Going to try this in the next few weeks.

Looks amazing!!!!! Love the bark!!👏🏾👏🏾👏🏾

Just did this on my KJ Kettle Joe and it was AMAZING! Thank you!

When tom pulled that bone he started tearing at the meat like a kid with a christmas gift

No flower or box of chocolates is more beautiful than a pulled pork sammich.... mmmmm true love.

That bark is incredible. I like the idea of cooking a shoulder at a higher heat level. That mopping sauce combined with the pecan smoke creates something ridiculous. Saving this video and will definitely try it soon!

I mean. Chef Tom. I’m ready. Into it and READY.

great video, simple and to the point. tried it. was great

Man Chef Tom this looks amazing. I've done lots of traditional pork butts but this is enough to make me try Carolina style. Thanks for doing this!

Thumbs up for suggestions. "Let's be good to one another". Good advice there too.

Thank you very much I want to make one like that great job chef

Fantastic looking pulled pork Chef!

So I just had to clean my phone from all the drool that came out of my mouth just watching this.... so good man

very impressive sir very impressive ! ! !

Chef Tom is the Tom Brady of BBQ

I'm not drooling, you're drooling

I rolled this mop sauce out for a pork shoulder and added some smoked habanero hot sauce into it. It was a nice bite.

Old skool sliced 🍞!!!

It's good to see ur supporting you fellow bbq youtuber with the killer hogs TX

I did my best on my pork tenderloin yesterday, it looks great... I'm going to give this a try... Fantastic cook. Bob Cooney Salt Lake City Utah

Well done Mr. John. I know you don't look at the comments, but you do a great job!

*stares in immense hunger

Bark is on another level 🔥

As a resident of NC I can tell you that the only thing Carolina in this recipe is the vinegar. And that's Eastern NC. In the West, they have ketchup based sauce.

Love your content guys! Have learned so much. Looks great!!

I really like when Action Bronson cooks.

Still the best way to do pulled porked!!!

I'm currently smoking two Carolina style pork butts (even though I'm in texas) it's funny that this was just posted yesterday. The main things I've done differently are: 1) just use kosher salt instead of a rub. 2) didn't mop as often. 3) I just wrapped mine in butcher paper about an hour ago with a little of the vinegar sauce in it.

If it tastes as good as it looks WOW

Maaan that is looking good

Vinegar based bbq is the eastern part of NC. Lexington style is tomato based.

In Eastern Carolina, we don't add sugar to the mop.... The rest is right on. We often time will add or reduce the red pepper flakes to our desired level of heat.

Nicely done Tom, looked amazing! I’m surprised you didn’t mention letting it rest? Seems like that would help retain some moisture.

Such serious bark. niiiiice

First time watching,really like your straight forward presentation. Subbed

Literally wanted to try to do this really soon, couldn't find a carolina specific video and then BAM find this in my notifications.

Great recipe, Chef Tom! I don't think I've ever seen a bark that amazing - woof is right!

I watched Chef Tom removing the fat cap and splitting apart the butt and was skeptical. After one time, I vowed to never return to my old ways of fat cap and just the blob of butt on the smoker. Chef Tom is a genius.

That looks freaking amazing!!!

Smokin this right now! Thanks!!

Looks amazing

Been learning how to smoke pulled pork during quarantine. I love seeing all the different recipes and methods. You guys rock.

I am making this right now!!! 1 hour in. 3 hours to go !

Well, I know how I'm going to be cooking a pork butt on my Yoder this weekend! This looks amazing.

can wait to try this. Ty bro

Looks good!

Im In North Carolina Salisbury about 30 mins from Lexington our main bbq joints are richards hendricks and college bbq people travel all over for it great work dude new subscriber our rule of thumb for pulled pork bbq is if there isnt a stack of wood out back behind it aint real bbq lol

Looks good! All the way from eastern NC!

Looks delicious!! Wow

Love the Paul Cauthen hat.

I love my Carolina BBQ!

It looks good and I am sure it tasted good. But Carolina pulled pork is cooked over a pit with coals shoveled out of a real fire. And if you are talking about the Lexington area, then you are using a mustard based sauce. The western part of the state used a vinegar/tomato based sauce back in the day. And mopping with vinegar was and is a no no. It causes the meat to cook to fast and burn. Saltwater mop is the South Carolina way. It cools the meat down and helps slow the cook.