Get ready for a BBQ experience like no other! In this video, Mr. H takes on the ultimate pulled pork challenge using the Franklin BBQ Back Yard Pit. Watch as he expertly prepares a Pork Shoulder/Boston Butt cut, smoking it low and slow over apple wood to achieve that perfect, tender pull-apart texture. Inspired by the techniques of Chuds BBQ in Texas, Mr. H utilizes the foil boat method to lock in flavor and moisture, ensuring a juicy and flavorful end result.
But that’s not all—Mr. H crafts his own delicious slaw, an easy and refreshing side that’s a perfect complement to the rich, smoky pork. Using simple ingredients, he’ll show you how to whip up this crunchy, tangy slaw in no time. And of course, no BBQ is complete without the right sauces. Mr. H finishes his pulled pork with the famous Franklin BBQ Sauce and Franklin Vinegar Sauce, adding a burst of flavor that will make your taste buds dance.
After the meat rests, Mrs. H joins in for the grand finale. Together, they assemble mouthwatering sliders, layering the smoked pulled pork, homemade slaw, and drizzling on the delicious Franklin sauces. These sliders are the perfect bite-sized treats, packed with flavor and perfect for any BBQ lover.
Whether you’re a BBQ enthusiast or just looking for some new cooking inspiration, this video has something for everyone. Click play to see the full process and get all the tips and tricks you need to make your own unforgettable BBQ pulled pork sliders at home!
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Weights and Dims for
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Ready for a mouthwatering BBQ experience? Join Mr. H as he fires up the Franklin BBQ Back Yard Pit for a classic British twist on Texan smoked pulled pork! Using the legendary foil boat method from Chuds BBQ and aromatic apple wood, Mr. H slow-cooks a succulent Pork Shoulder/Boston Butt, crafting the perfect smoky flavor. He'll show you how to whip up a super easy homemade slaw, and top it all off with Franklin's signature BBQ and vinegar sauces.
After a slow cook and rest, Mrs. H joins in for the final taste test, helping to assemble irresistible sliders that are bursting with flavor. Don't miss this delicious blend of British BBQ charm and Texan techniques. Grab a plate and get ready to savor every bite!
Watch now and see why this BBQ pulled pork will be your next favorite!
We try our very best to give you the best H experience, we are not cooks, we just love food and the US. if that sounds good then please Subscribe (It's absolutely free) and you will be massively supporting us in what we love and do
Thank you !
Mr H and Family XX
Subscribe to our Channel: https://www.youtube.com/channel/UCcUmDzk4GRQjZMm6IhLsWEg?view_confirmation=1
Check out these Popular Smoking / BBQ videos:
We Bought a Smoker: https://youtu.be/LzKx0vlNnLI
Coopers Pit BBQ: https://youtu.be/ldaX36aNmYM
Terry Blacks: https://youtu.be/ociQXLEU49Y
Goldee's: https://youtu.be/XUiV8wAQIFY
Support us on Patreon: https://www.patreon.com/user/posts?u=65835488
Support us with a PayPal donation: https://www.paypal.com/donate/?hosted_button_id=XGVMB2C4ZNVHG
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#BBQ
#PulledPork
#SmokedMeat
#FranklinBBQ
#TexasBBQ
#BBQRecipe
#ChudsBBQ
#FoilBoatMethod
#BBQPit
#HomemadeSlaw
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Mr H and friends
PO Box 331
BRISTOL
United Kingdom
BS15 0FH
Weights and Dims for
Max Length 17.7"
Max Width 13.8"
Max Thickness 6.2"
Max Weight 4.4 lbs
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I think your still on the learning curve but your doing fabulous.
True British Americans with Texas/Oklahoma Aura. Well done! Brilliant outdoor cuisine.
Don't spritz while bbq'ing. The temperature inside is over 212* F (100* C) so it's above the boiling point of water. You're just making water vapor. If you want moisture inside the smoker put a pan of water and cider vinegar that will vaporize while cooking.
Very good job, I smoke mine at 235-240°F.
You Neighborhood are probably wondering what the hell you are doing behind that wall.
How come you didn't put no barbecue sauce on the sandwich
I can't be the only one that wants to see yal introduce your friends and family to BBQ so we can see their reactions
Don't beat yourself up, you did a great job. And your learning and will only get better each time. We're all proud of you here in the States
It's wonderful to see you guys trying to incorporate foods you found tasty into your own cooking.
Try making fried rice with it and your mind will explode.
Congratulations 🎉🎉 You did a wonderful job, looks delicious. I know it was great because YOU think you messed up. The best food my mother made was something SHE thought she had botched up. But everybody raved about it. 😊
You guys need to come back to the states. Visit California, bit not SF or LA. Visit the heartland, oil country. Places like Bakersfield, Fresno, the San Joaquin Valley. Try some Basque food.
You did a course chop on your slaw, maybe consider a Jillian style cut on the cabbage instead of the course chop. Just a thought .
The BBQ definitely needs a name. Any suggestions?
My neighbor made a pork butt on a big green egg. Je captured all the drippings and put in back in after shredding. I still haven't tasted better pork since then.
My son found a recipe for pulled pork on Meat Church on YouTube. It is so good! The best I’ve ever had!
This is amazing. Excellent job!!! Thank you. ~Sharon from Florida
I have an old family friend who was born and raised in the hills of Tennessee. He had a local small sandwich shop where he would sell his families signature "Dad's Tennessee BBQ Sandwiches". We would stop by a couple times a month to enjoy them until he finally retired and closed up shop. He shared his signature BBQ sauce recipe with me and I LOVE IT!! I think Mrs H would fall in love with it too as it packs a punch, but is so flavorful other than just hot. It is so simple yet amazing! Here is the recipe if you want to mix some up to go with your butt. 1 Cup ketchup, 3 TBL water, 3 TBL white vinegar, 1 TBL each of molasses, brown sugar and cayenne pepper. It does not call for salt or pepper I think because it is likely the meat has those seasonings from the rub you used. Mix all together and simmer low on stove top just to meld the flavors. Add to pulled pork as desired for heat…… add more sauce if you want it hotter and lightly fry together in a hot fry pan. Take whatever bun you prefer, spread with mayo, add tomato slice if you like and eat! I portion out a single serving portion into half size ziplock baggies and freeze them. I can take a serving out of the freezer and place into a container of hot water to thaw and use them for dinner when I don't want to cook.
12 hours
Do your neighbors say anything about the smell?
You need a band saw. It will make cutting large pieces of meat easier. ✌️
Awesome job! Looks great!
Mr H is studying to be a pitmaster and a restaurant owner. “H’s Texas Smokehouse.” I like the sound of that!!😉
Be mellow, H and family! The learning curve is steep for smoking. Every time you do it you learn something. Experiments are encouraged. I still need that darn little chef's hat that EH had too! Good to see you folks well.
–Bret
sometimes a "mistake" can be a blessing. happy accidents.
cilantro lime Cabbage slaw for tacos
1/2 head of cabbage
1/3 cup Greek Yogurt
1/3 cup mayo
1/2 sweet onion quartered and sliced
1/2 orange squeezed
1/2 lemon squeezed (can cub in 1 lime)
2 Jalapeno diced (seeded unless you like extra spice)
1/4 bunch of cilantro
15g Dano's HOT chipotle seasoning.
Salsa Fresca
4 Roma tomatoes coarsely diced
1 Jalapeno diced fine
1/2 sweet onion diced fine
1/4 bunch cilantro
1/2 orange juiced
1/2 lemon juiced (can sub 1 lime)
Been busy with work so weekends are my catch up vid days 😅
butt roast good cut of meat can last a bit and cheap cut.u can do lotta stuff with
here's a suggestion for naming your grill…… Houdini or after one of your favorite magicians…. because it makes everything "magically delicious"!!!
I hope you start taking notes in a little BBQ book. Take notes about the weather, outdoor temp, what the meat is, the weight, your honest thoughts about the meat, if it had a weird bone sticking out of it, for example… How the temp of the smoker fluctuated, how the meat temp adjusted, and add your doubts, and why, and your honest opinion of the final product. Taking notes, like a scientist, will make your learning journey so much better. You forget so many little details, and end up making the same mistakes again and again. You can even add 'i wish I had done this' stuff at the end to remind you for next time. It's probably easier if you just do so each to text on your phone, that way you don't even have to type, and you could use a free AI service to convert your ramblings into a format that looks nice. BLY
I've always liked a vinegary slaw with pork, it tends to cut through the richness of the pork.
Name it Benjamin Franklin
When you have something with a bone sticking out before it burns, wrap the bone in foil. Keep going, You're doing great.
You really need to shred your cabbage for the slaw. It makes it easier to place on the sandwich and easier to chew.
That looked so darn good.
Hmmm, I see another series of learning how to pressure can in your future. From where you started to the skills you have now, you should be very proud. I bet the neighbors are even more excited to live nearby.
Sorry, but Texas is not Pork. The Carolina's do pork much better.
Salt and pepper and Oak wood, great every time
That looks really good Mr. H! I'm feeling inspired to smoke a pork butt because of this, it's been forever since I've done pulled pork.
I love that you're having fun learning. Your attitude is perfect. Didn't trim the shoulder exactly how you wanted? Just roll with it. Did a pork shoulder for my first smoke, a chicken and some ribs on the next and an awesome brisket on my third. Thought that I was a smoker prodigy because of how well things went. My next brisket didn't have enough fat and my box temperatures got out of control. Next thing I knew, my $75 brisket was half charcoal. You'll have good days and bad days and it takes a long time to figure everything out, but you have a lot of good advice from Mr. Franklin and Eat More Vegans. The time, effort and occasional bad product will lead you to a set of processes that get you consistent results. From there you get to have fun experimenting with your sauces, woods and rubs. Hope you keep going and everyone ends up loving the BBQ along the way.
i'm thinking the pit of H, i'm learning to hate your videos cause i'm always starving after watching
Franklin Smoker Name: The Brit Pit.
Its time to sell some plates out ya house now
looks good 🤤
It pulls apart and there's a smoke ring. If if pulls apart with hands, it's good. And good meat should never need sauce.
You did great! Don't be so tough on yourself brother.
Looks amazing. I get more impressed with each cook (and/or dish) that these lovely folks prepare. I've never used a BBQ sauce as a dressing for cole slaw, but it makes perfect sense in a dish like this, where there is a smoked meat, and the meat itself has very little BBQ sauce on it. I'll be trying that the next time I make a similar dish, so I appreciate learning something new. Outstanding!
Where is the link to the cuttingboard?