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Pulled Pork
Recipe courtesy Alton Brown Show: Good Eats Episode: Q Overall User Rating: 
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Excellent
06/29/2008 at 01:09pm
User: Robert from Odenton, MD User Rating:
I have been doing my own pulled pork for some time, but decided to give this a go. I really enjoyed the flavor that the brine added. I cut back significantly on the salt though. In my experience most brines add too much of it. I am experiementing with this brine for some other meats and cuts of pork. . .time will tell how good they turn out. As for finishing in teh oven, I do that all the time, try wrapping the pork in parchment paper, then foil. . .it keeps any flavor that the foil could leach into the food away. Happy smoking. . .
Smokin' Jim
06/18/2008 at 10:19am
User: Jim from kansas city, MO User Rating:
Done this at least a dozen times, always a crowd pleaser. On his show he said to cook it til' 190 degrees and that works perfect. He also finished it in a 300 degree oven in a foil bag to expedite the cooking and save on charcoal, both work just fine.
Yummo from Memphis
05/29/2008 at 10:08pm
User: Anonymous User Rating:
We do add our own secret ingreds to the rub and it is delicious
Excellent recipe
05/26/2008 at 06:14pm
User: Jack from Valley Glen, CA User Rating:
Made this for my Memorial Day party and it was, simply put, delicious and a huge hit with my family and friends. So moist with a nice smoky (not an overwhelming) flavor. I made three premium versions of barbeque sauce (spicy, sweet, smoky) for those who wanted it (it taste really good on its own). Although Alton's smoker rig is a novel idea you can get an electric smoker for about the same amount of money ($60.00 - Home Depot) you would spend getting the flower pot and electric hot plate). It's also easier to use and it works just as well as Alton's setup. It's also easier to store. Don't cheap out on the barbeque sauce - make homemade - it's worth it and you don't want to ruin a piece of meat you just spent 12 hours brining and 10 hours cooking.
love ya Alton
05/22/2008 at 10:10pm
User: Steve from Coral Springs , FL User Rating:
what can I say the guy rocks.
You must try this pork!
04/10/2008 at 02:30pm
User: Jessica from Casper, WY User Rating:
We've been making this pork going on three years now. All I can say is that is it FABULOUS. My dad requests it all the time for his big get-togethers and it is a huge hit every time. Sometimes we make it at home just for us just because it's so good. This recipe has surely become part of our family. Try it for your next bar-b-q. You'll most likely be glad you did.
Cooking it right
03/02/2008 at 05:07pm
User: Anonymous User Rating:
Bless Alton's heart for realizing that barbecue has to be cooked with coals.
Too much work--here's for real people
01/17/2008 at 10:27pm
User: joanne from chicago, IL User Rating:
I took one look at this recipe and said "whew, I'm tired just looking at all that work." I make pulled pork that's easy enough for every day, once a week and I get notes like "awesome mom" and "more, more". You can use any kind of on sale pork, pork shoulder or country style ribs have more bones and more flavor. Take a large (6 qt) inexpensive restaurant quality stock pot (or Caphalon). Use on sale pork, but be sure there's some with bones, like shoulder or ribs. Cut up any chops or tenderloin. If you can find pulled pork seasoning by McCormick, use a package of that, or second best is any Sloppy Joe seasoning. Brown or sear your pork on high until it gets a nice brown crust. Turn off heat. Use 1/2 cup cider vinegar, 1/2 cup ketchup, a package of seasoning, mix together and pour over pork. Dump a medium can of diced tomatoes on top of that and 1 or 2 diced onions. Garlic cloves are optional for those that like garlic. Cover and place in your oven for about 4 hours at 300 deg or put in a slow cooker on high for 4 hours or low for 8, but since slow cookers do not have standard temps, you will have to check frequently the first time you make this. How easy is that? Who needs a smoker with 4 kids and a full time job. Is this guy kidding or what?
pulled pork brine
01/09/2008 at 12:01pm
User: Sharon from Chesterland, OH User Rating:
I liked this recipe. The brine made the pork too salty, so I cut back on the salt for the brine. I used smoked papricka in the sauce.
pulled pork
09/27/2007 at 12:35pm
User: horace from magna, UT User Rating:
try it very tasty easy to prepare
Great Basic Smoking Recipe
09/13/2007 at 11:27pm
User: Terry from Cocoa, FL User Rating:
As always Alton delivers a nice basic recipe that lets you understand why you brine, rub and smoke. People can build off this to make their own "famous family recipes". I added some chopped garlic to the brine and try different homemade rubs to get sweet or spicy variations. All were good because they were made on this solid foundation.
Tasty
08/20/2007 at 03:05pm
User: abraham from tempe, AZ User Rating:
I only cooked it for 6 and it turned out so good!
Lip smackin' good!
07/25/2007 at 01:33am
User: Samantha from Yuba City, CA User Rating:
This pork was delicious. I made it for my husband to take to his coworkers for lunch. They all loved it. I am the new favorite wife. Thanks Alton!
Great
07/22/2007 at 09:30pm
User: Terry from Hell, OH User Rating:
I think that the brine soak is better than injecting, everybody loved this recipe. Thanks Alton PS. I also make my own beer
awesome episode
07/15/2007 at 08:40pm
User: bill from Bryceville, FL User Rating:
I did everything that Alton did in the show. built the smoker and all. this was the best pulled pork I have ever eaten
The brine makes it!
07/13/2007 at 04:02pm
User: Carole from Kalamazoo, MI User Rating:
I did this twice over our cheap 99$ grill, so anyone can do it. I just used one burner on low for about 6 hours. Worth the wait. I also got lazy and left the meat in the brine for 24 hours... yum and then left the rub on for another 24 hours. I used my own rub 'cause i had it around the house. *also* i stole a tip from another recipe. At 175 degrees lift roast and wrap in tin foil until 195degrees to keep it moist. yum!
When? Where?
06/28/2007 at 01:38am
User: Anonymous User Rating:
this recipe will be great for backyard barbieques, parties, the fourth of july, or any occation your just craving that sandwich.
This stuff is awesome!
06/18/2007 at 07:18pm
User: jill from sandusky, MI User Rating:
Having been to a few pig roasts in my day, none have came close to holding a candle to this meat! It was tender, juicy and full of flavor.
HELP!!!
06/15/2007 at 10:50pm
User: Karen from Pawtucket, RI User Rating:
I'm dying to try this recipe, but am having a hard time finding all the necessary equipment. Where to find a hot plate that fits and a suitable cover for my flower pot. Also, what size base pot have people used? Thanks!
trolson
06/14/2007 at 05:46pm
User: Anonymous User Rating:
easy to make, better than I've had in restaurants
Try it again
06/09/2007 at 10:50am
User: Russ from carmel, IN User Rating:
I'm giving it another try today. First time I could'nt get the heat up to 215 for over an hour. So this time I kept the cover off and got the wood hot first. I could'nt find a thermometer to fit in the pot hole so I placed an over thermo on the grill. Lost some heat when I checked the temp so my cook time was longer. I'm more confident that my little hot plate CAN get me the heat I need so I'll only check the temp 2-3 times. The final result was great. Brought the dish to a neighborhood cook-off, the lamb won.
Some Great BBQ
06/07/2007 at 09:31pm
User: Anonymous User Rating:
This receipe produced a BBQ shoulder that had my guest who are not BBQ fans comming back for seconds.
Heating the smoker
06/05/2007 at 11:08am
User: Jack from Alexandria, VA User Rating:
The instructions on the TV show describe most of the necessary features of the building an effective smoker. However, as several reviews state, getting the temperature right can be tricky. Virtually any hot plate has enough heat-generating capabilities to do the job. But making it work properly is a matter of luck, because depending on the design of the hot plate, the size of the flower pot, the size of the hole in the bottom, and other factors, the thermostat may turn off too soon, and the smoker will NEVER get up to temperature. If yours exhibits this problem, you must get more outside air to the thermostat. Open the hole in the bottom of the pot or take the bottom off the hot plate (Caution: electical hazard!!!). But before you turn it on, and close it up, check how it works. If you have now given too much fresh air to the thermostat, it may NEVER turn off, and your coooker will become an inferno. You may need further modifications to shut down the affect you just caused. But don't give up; the results are worth a little experimentation with the smoker.
clay pot smoker
06/03/2007 at 12:04pm
User: MELANIE from Massillon, OH User Rating:
I have not made this yet because I am looking for the instructions for the clay pot smoker he made?? Could someone email me the directions? mpugh@sssnet.com
Great Pork!!!
05/31/2007 at 08:15pm
User: Sly from Alpena, MI User Rating:
I've made this at least three times since i saw the show a few years back using all the tools alton used. Since i moved two years ago,i could no longer cooked the pork like that (city limits rules). Will do again before i leave this earth.
smoked butt
05/29/2007 at 10:12pm
User: c.j. from sherman, TX User Rating:
The pork was great. I made the smoker like on the T.V. show and I really like it. It's a great low budget idea for a smoker. I would like to see other ideas for smokers, grills or any other alternative cooking methods.
Worth the wate
05/28/2007 at 06:08pm
User: Brian from Fort Polk, LA User Rating:
What are the odds? I had my Pork shoulder in the smoker for about 4 hours (charcoal and hickory wood chunks with the pork in a one use aluminum pan with an 8th of and inch of water) and this episode came on. My brine was 1 cup kosher salt and about 2 cups of brown sugar, used a 3 gallon Rubermade tub to soak about 18 hours in the fridge filled just over half way. Removed from the smoker after about 5 hours and covered with aluminum foil and placed in the oven at 210 degrees for 3 more hours. I removed it from the smoker for two reasons; 1 keeping the grill/smoker no less then 200 but no more then 225 degrees requires a lot of work; 2 five hours of smoke is plenty. Will have to try the pickling salt and molasses next time, going to give this one 5 stars just because I have done a lot of Alton?s recipes/followed his cooking methods in the past and never been steered wrong.
The best pulled pork
05/16/2007 at 08:31pm
User: Anonymous User Rating:
The greatest recipe for pulled pork. Everyone loves it. I highly recommend it, as long as you have the time.
Incredible
05/10/2007 at 10:58am
User: Jason from Shepherd, MI User Rating:
I have made this several times with my new homemade smoker, and every time it is great. The smoker works better than expected. The meat is moist and great flavored.
pulled pork
05/09/2007 at 09:53am
User: j from austin, TX User Rating:
best pulled pork we have every had. cooked it in the homemade smoker that alton makes -will make in the future! the bbq sauce was just okay.
easy with great taste - especially tomorrow!
05/03/2007 at 09:32pm
User: Anonymous User Rating:
Buy your spices in the bulk isle if possible, everything I needed cost less than $3.00 and I have plenty left over to make it again... and I will. I used my coffee grinder and it was a little course but tasted great! Unfortunately I started mine too late to serve the same day but the next day was it was excellent and it was cool enough to handle. Great recipe to keep in your file.
Make it your own!
02/26/2007 at 12:35am
User: dan from pbg, FL User Rating:
I really enjoyed this dish. It says serves 8-10 but 3 of us gorged ourselves silly and finished it all. I urge everyone to use Alton's cooking and brining methods, but to play around with ingredients and make this their own. I have my own smoker so didnt use his invention. I also didn't have many of the ingredients he used in his rub and used my own tried and tested pork rub (it's strongly inspired from alton's rib rub http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_11125,00.html). After about 14 hours(I had heat control issues) the pork just fell apart. It was some of the most moist, soft and tasty pulled pork I've had. YOU'LL LOVE IT!
awesome
01/27/2007 at 01:45pm
User: ELISSA from Liberty Mills, IN User Rating:
Great job Mr Brown!!!
Alton Browns Pulled Pork
11/09/2006 at 02:42am
User: Casey from Carbondale, IL User Rating:
It was delicious. It turned out as good as you would get from some award winning bbq places.
Super Q- Alton's a genius!
08/14/2006 at 03:12pm
User: Cheri from eden prairie, MN User Rating:
we went out and bought all the necessary components (and came in under budget)then tried our hands at this recipe. This was a total hit... We are from the south and since moving away haven't been able to find good Q anywhere. Gotta say this was as close as we've gotten. We've started smoking all kinds of meats in our flower-pot with success every time. Thanks Alton!
Feel Like a Pro
08/11/2006 at 04:50pm
User: David from Rockwood, TN User Rating:
Follow this recipe and smoke as long as possible, just don't go over 190 F, and you won't be disipointed.
Mmm Mmm Good
08/08/2006 at 11:31am
User: Jo from Gifford, IL User Rating:
I make this pulled pork using 2 large terra cotta flower pots, as shown in the episode "Q". My family loves it sooo much. I'm thinking of trying a turkey breast next. It takes a long time to make, but is well worth it.
yummy!!!
07/08/2006 at 09:19am
User: DEB from murfreesboro, TN User Rating:
this has got to be the only way to smoke a butt. It was wonderful,the family truely enjoyed it. thanks alton....
Out of this world
07/04/2006 at 11:21pm
User: Anonymous User Rating:
Best bbq I've ever had - and I've had quite a bit. The upstate of South Carolina has some incredible bbq, but this is even better. I think its the brine that makes all the difference.
12 hours isn't so long when you consider
07/01/2006 at 09:10pm
User: russ from manchester, MO User Rating:
The recipe was fantastic. It was a long wait but i know every AB recipe i have made has been excellent and this was no exception. The brine is the key point and thanks to Good Eats i brine everything now. Pork, turkey or chicken you name it and it works. I made this for my grandmother and some friends who have never had the brined pork before and they think i'm a genius. I took some of the credit. ;) thanks AB!
I get rave reviews
07/01/2006 at 06:43pm
User: Donna from Ashland, MA User Rating:
My barbeques are legendary and it is primarily because I serve pulled pork made from this recipe. It is easy to make and no matter how much I make, there are no leftovers.
Wonderful
07/01/2006 at 11:08am
User: Anonymous User Rating:
I made this for Father's Day. The brine makes it unbeliveable. It was amazingly good with no BBQ sauce on it. I highly recommend this if you are making a butt roast.
the Best Q
06/25/2006 at 07:55am
User: Anonymous User Rating:
I was concerned about watts, salt and molasses after reading the reviews. All turned out not to be a problem. I purchased a Toastmaster hotplate, 750 watts. Only turned it up to medium. Will use full amount of molasses next time. For salt I used a traditional 1/2 cup salt to 1 gallon water, will double salt next time. Used 17 inch pot with a bowl lid. First time out, I had to finish in the oven. Still it was awesome. The best barbecue. Everyone wanted the recipe!!!
SNAPPER
06/10/2006 at 09:57am
User: thom from aiken, SC User Rating:
I am a BBQ freak, could eat it every meal. Also a BBQ snob, its not BBQ unless wood is used and its cooked low and slow, anything cooked in an oven is not BBQ. Also being fron the South BBQ is a noun not a verb! Excellent recipe and results fulfills all my snob requirements. Alton is my favorite Food network cook ( chef). Love his weird sense of humor combined with his obvious knowledge of cooking
Lazy man's Q
05/26/2006 at 03:59pm
User: CHRISTOPHER from Boynton Beach, FL User Rating:
After babysitting my flower pot for 10-12 hours a few times, I hit on an idea that really took all the work out of it. Instead of plugging the top hole with a grill thermometer, I wadded up some newspaper and used it to hold my probe thermometer in the top. It was connected to my digital thermometer with a remote. I now sit on the couch and watch football, with the hot-plate plugged in near me by way of an extension cord. If the heat gets too high, the remote beeps and I unplug from the wall. I wait for the temp to drop to about 195 and turn it back on. You still have to check on it every 3 hours or so to replenish the chips, but this method takes a lot of the babysitting out of the equation.
great stuff!
05/16/2006 at 10:09pm
User: Jim from Olathe, KS User Rating:
Tried it too early in the spring and had a hard time finding a suitable "top pot," but finally settled for one slightly SMALLER than the bottom, so it rested snugly inside the bottom pot--still turned out amazing! And what a fun smoker-friends love it. They laugh, but they still think it's great--and they love the Q!
Two words......Abso-tively Fabu-licious
04/06/2006 at 12:53pm
User: Tim from West Point, MS User Rating:
Ok, so not two REAL words, but true enough anyway. Seasoning is what makes this so delicious. Pork shoulder is wonderful by itself but this is even better.
Great recipe for vinegar/chili lovers
03/15/2006 at 01:09pm
User: Anonymous User Rating:
Tried it with a pork loin cooked over mesquite chips, and a tray of beer to steam it. Yum!
Pulling for Pulled Pork
03/08/2006 at 04:07pm
User: Rich from Allentown, PA User Rating:
A lazy days approach to cooking ending on a sweet note.Pork fell off the bone and each person used their own added sauces to personalize like BBQ Sandwiches. Thanks. Rich Mercer Allentown, PA
The best
02/19/2006 at 09:29am
User: Sean from Bensenville, IL User Rating:
Just like all of Alton's best recipies: easy and delicious. Two quick stories: I have a friend who went down to Atlanta and had pulled pork at a famous BBQ restaurant down there. He said that it couldn't compare to this one. I have another good friend whose mother lived in North Carolina for about 20 years. She said that this was the best pulled pork that she ever had. She threw out her own recipe and now uses this one. I think testimony like that speaks for itself. Alton, you?re the best!
Pulled Pork: YUM!
01/25/2006 at 02:47pm
User: Sheila from Vineland, NJ User Rating:
Just about the easiest pulled pork reciped around. The meat marinates overnight, and the marinade itself becomes part of the base for the slow cooking. The pulled pork is the perfect blend of spices, can be easily altered to make more or less spicy. The meat is tender, and the barbeque sauce is out of this world.
Q is GOOD!
01/06/2006 at 05:21pm
User: Anonymous User Rating:
I have made this several times. I have given it to friends, family, enemies and everyone adores it. I have used the hotplate in a Weber Kettle Grill and burned it out. I have since switched to charcoal and hickory. Thanks Alton for helping a shlep like me win the adoration of his friends.
Salty and ham-like
01/02/2006 at 03:47pm
User: CHRIS from Chandler, AZ User Rating:
I usually enjoy AB's recipes, every once in awhile I come across a dissappointing one. I followed it to a T except my smoking temperature was 220-230 which is acceptable according to other pulled pork recipes. Its not lacking in flavor but reminded me of ham more than pulled pork. Definitely not in my top pick of pulled porks I've eaten in my 36 years. Maybe less salt in the brine would help make it less ham-like.
yum
11/11/2005 at 08:05pm
User: Anonymous User Rating:
very tasty and relatively easy to do
Heat Control
11/06/2005 at 08:14pm
User: Marty from Houston, TX User Rating:
I purchased a 1100 watt hot plate and it had more than enough wattage to meet the heating needs for this recipe. When adding fresh wood chunks to the smoker, the internal smoker temperature would drop by more than 50 deg. To get the heat backup quickly, I slid the top cover over 1/2 inch to allow more oxygen to enter the smoker. If I didn't provide this extra oxygen, then it would take a long time to get the wood chunks going and build up the heat. Once I reached my target temperature of 210 deg F, I would allow the temperature continue to rise to 220 and then unplug the hot plate. With the hot plate unplugged the temperature would slowly decrease. Once the temperature came down to 200 deg F, I plugged the hot plate back in and continued the cycle. At one point I had the temperature up to 300 deg and I removed the top cover to cool it off quickly. The hot plate has a temperature control knob and I experimented with it a little, but not enough to quote any reproducible results.
Succulent Shredded Swine
10/06/2005 at 10:28am
User: Francis from Telford, PA User Rating:
My complements to the chef for this mouthwatering meal. Alton?s homemade smoker and pulled pork recipe combine to make one of the most delectable meals imaginable. I have made it three times now and it is always delicious. I love to compare it to pulled pork served in the local ?Memphis? and ?Blues? style barbeque restaurants, because this recipe never fails to win out. Thanks Alton. Keep up the good work.
The best barbeque I have ever had.
09/05/2005 at 11:21pm
User: Eric from Nowhere, AL User Rating:
I built the smoker and have used it four times for this recipe. It works great, and everyone who has tried the bbq raves over it. It is simply the best bbq I have ever eaten. I couldn't find the shallower pot he used for the lid. I had to buy a second pot the same size as the bottom part. Probably makes the smoker harder to heat, and the hotplate can only get it up to 190F at full power. I wrapped an old blanket around the smoker for added insulation, and that did the trick. Got me up to 210. It will ruin the blanket for any other use, so make sure it's an old one if you try this trick. One problem I have is that the grill grate wants to flip over in the pot if I'm not careful and if the meat's not balanced perfectly. I dropped one butt into the pan of ashes when I was trying to take it out. Saved it by blowing it off with compressed air, so no worries. I think I'm going to upgrade to a retail smoker.
needs clarification
08/28/2005 at 10:39am
User: THOMAS from dartmouth, MA User Rating:
By volume, 8 ounces is not 3/4 cup.And 12 ounces of pickling salt by volume or by weight are very different. I suspected with 2 quarts water would be too salty. I tried using a Pyrex measuring cup: 1 cup Mortons pickling salt,1 cup molasses and 1 GALLON of water,using 12 hours as brining time.The rub and cooking time were perfect,as was the roast. T.Zipoli
outstanding
08/11/2005 at 11:24am
User: Anonymous User Rating:
cooked this for my father, a lifelong pulled pork gourmand from eastern nc. he said it was the best he had ever had.
Form Follows Function
08/07/2005 at 12:01pm
User: Anonymous User Rating:
A 1-2 punch of brining followed by freshly ground dried rub keeps everybody coming back for more.
the best
08/06/2005 at 09:15pm
User: Avril from san, CA User Rating:
Get over any itimidation you may have of true homemade barbeque, and try this recipe. The results will be better than any bbq restaurant in your neighborhood, regardless of where you live.
Supprise! I didn't like it.
08/01/2005 at 01:22pm
User: Rubin from Bothell, WA User Rating:
It took a very long time to cook. I think the part I didn't care fore was the brine. I'm not a molasses fan.
OMG that's great Q
08/01/2005 at 10:20am
User: W. from Mesquite, TX User Rating:
The best ever. Better than I've ever had at any restaurant. I used my two chamber grill/smoker with lots of mesquite chips and held the meat chamber between 225 and 275 degrees for about 3.5 hours. Finished in a 300 degree oven for about 3 hours, with the pork wrapped in foil and a remote probe set for 200 degrees. The result was fall-apart tender and spectacularly delicious. Thanks again, AB. I'll never do Q any other way.
Good piggy
07/28/2005 at 03:51pm
User: david from Ft Eustis, VA User Rating:
I smoked my pork for 5 hours on my gas grill and finished it in the oven for 4 hours. I found that while a grill works I lost a lot of heat to replenish my chips. I didn't want to hunt for wood chunks. I am looking at buying a smoker and will make sure I can load wood chunks without losing the heat. I agree with an earlier reviewer that the brine is too salty...maybe 8oz salt?
best recipe ever
07/28/2005 at 01:21pm
User: Lou from Mobile, AL User Rating:
tryed several recipes but this is the best and the easiest
AWSOME
07/25/2005 at 10:05am
User: DEBBIE from Lexington, KY User Rating:
This takes a while - but worth every minute !!!
so good
07/06/2005 at 05:16pm
User: Anonymous User Rating:
assembling the apparatus took some time, but it was fun to do. Found a hotplate at Albertson's. Temperature modulations was a bit difficult, so after 4 hours of smoking. I wrapped it up in foil and put it into a 225F oven for another 3 hours. Came out perfectly. Will not try this brine with chicken or turkey.
disappointed
07/05/2005 at 07:40pm
User: Anonymous User Rating:
Not about the food recipe, but about the flower pot smoker. I found several hot plates, settled on one with 1100 watts. Seemed big enough. However, I can't get the temp over 175. Had to finish it off in the oven, bit of an inconvenience. Good food, though.
THE BEST ! ! ! !
06/28/2005 at 01:52pm
User: CHERYL from Anchorage, AK User Rating:
I tried this for the first time last week. I used a little chief smoker with hickery for 4 hrs then moved to Nesco for the remaining time. It was PERFECT ! ! Great smokey flavor and very moist and tender. My picky husband was impressed. I think I will be the hit of the reunion next week with this main dish. Many thanks Alton and keep up the good work.
Alton's Pulled Pork Rocks!
06/25/2005 at 11:07pm
User: DONALD from baxter, MN User Rating:
I viewed this episode a few weeks ago, I was so excited to make this I went out the next day and got the ingredients to make this. I haven't found the right size flower pots yet, but I found a great price on a hot plate and grill thermometer. In the meantime I am using my Brinkman water smoker and the results were good, I just think you could get more control with the hotplate method and could keep a more consistent smoker temp. (Maybe it's the obsesive side of me!) Anyway, I brined and smoked two at once. This recipe is absolutely fabulous. Be sure to buy some nice big Kaiser rolls and make a fresh batch of slaw to top the sandwich! I am brining two more tonight and smoking them tomorrow. Thanks, Alton!
The Best
06/20/2005 at 08:00pm
User: LAWRENCE from Bessemer, AL User Rating:
Everyone likes this pork. Have cooked and served over 100 lbs using this recipe.
great Pulled Pork
06/12/2005 at 10:49am
User: Anonymous User Rating:
very good and very easy
Great!!
06/08/2005 at 09:22pm
User: s from houston, OH User Rating:
This is a Great recipe for a first timmer like me, it was well like by my 25 patron,s and they want me to do somemore!
Pulled Pork
06/07/2005 at 10:02am
User: Anonymous User Rating:
Too Salty
for Debra from Spring Valley, CA.
06/03/2005 at 09:49pm
User: Sharon from Tehachapi, CA User Rating:
Terra Cotta pot smoker: 1. hot plate 2. large terra cotta pot - weave hot pot cord through bottom hole, and stand pot onto any level type feet: 3. fancy planter feet, bricks, wood 2X4 pieces, or even rocks 4. heavy duty pan to hold smoke accelerant 5. round terra cotta type bowl to serve as lid 6. standard replacement thermometer for a grill ? place in hole of round pot once inverted.
Great "Q"
06/02/2005 at 08:43pm
User: Anonymous User Rating:
This was my first time smoking and the results were great. It is a lot simpler than it looks and the results were exactly what Alton promised. Alton you rule!!!
Brine is good
05/26/2005 at 10:12am
User: Bill from Castle Rock, CO User Rating:
I've made this twice so far. The brine (full 12 hours) seasons the meat perfectly, gives it a hint of sweetness, and keeps it moist and tender. I have to say that I prefer Oklahoma Joe's rub. The 12 hours in the flower pot smoker are a bit unhandy, so I put the pork in the oven @ 210 overnight, then the next morning I smoked it for 3 or 4 hours, then wrapped it in foil and back in the oven for another couple hours. After a rest in the foil for an hour, the pork just fell apart and practically jumped onto the bun. Good stuff.
best butt
03/08/2005 at 11:41pm
User: Anonymous User Rating:
Amazing - we make this almost every month - sometimes we add to the brine and rub - it is amazing. Be sure to pull right away.
We cheated
01/16/2005 at 11:49pm
User: Anonymous User Rating:
The clay cooking pots are easy, cheap and great. We cheated- (as Alton said) and only cooked the pork for 2 1/2 to 3 hours in the clay pots and then- wrapped carefully, into a oven at 300 for 3 - 4 hours. The best- still very smoky, tender and received rave reviews.
Great Southern Pork
11/30/2004 at 02:21am
User: JOHN from Austin, TX User Rating:
I grew up in the South where BBQ was always pork but now live in Texas where beef is the meat of choice. At family gatherings there is always a debate about which meat makes the best que. I have fixed this recipe six times and now my mother-in-law usually stops by the next day, when I'm at work, to steal the leftovers.
Q
11/22/2004 at 09:39pm
User: ALEXANDER from Birmingham, AL User Rating:
This is a good recipe for beginners to learn how to cook real BBQ. I have tried this and found it to be quite good.
Great!
11/16/2004 at 01:16pm
User: ED from Houston, TX User Rating:
I didn't have spice grinder so I used ground rosmary instead of the fennel,Mom always use rosmary on the pork she cooked, maybe it is a Texas thing.
Flower Pot Smoker?
10/28/2004 at 11:37am
User: DEBRA from Spring Valley, CA User Rating:
Can anyone explain the flower pot smoker?
Patience will be rewarded!
10/08/2004 at 09:26am
User: Anonymous User Rating:
Although Alton says you can't do this on a gas BBQ, I've done it twice now to near perfection. The key is to put the pork on the warming rack and keep the smoking happening on the farthest element (my BBQ has three). I can keep a steady 210 degrees.
"Pulled Pork"
09/12/2004 at 09:23pm
User: JIM from Verona, WI User Rating:
I have used this recipe twice and it is a wonderful recipe. Make sure that you cook it long and slow. The last large roast I made was in the smoker for 15 hours at 215. I wrapped it in aluminum foil after 12 hours to keep it from drying out. It easily pulled apart with forks and was so moist that its juices were running off of the cutting board. I used a propane smoker with apple wood chips. A propane smoker will maintain an even cooking temperature and you do not need to watch it as close. I also used a steam bowl for the first 12 hours with water and beer mixture. I made 2 large roasts this time and trippled the rub mixture for the 2 roasts.
great
08/28/2004 at 09:41am
User: CHARLES from Ventura, CA User Rating:
Takes time, but it worth it 100+
Absolutely Outstanding
08/11/2004 at 12:06am
User: MICHAEL from Adkins, TX User Rating:
I come from an area (South Texas) where beef is king, but with this recipe ?Long Live The Pig?. I have been to a number of BBQ houses that have been featured on the Food Network and this recipe rivals anything that they produce. I used a homemade KC style bbq sauce for pulled pork sandwiches, but the meat does not need anything extra and can be eaten without it. I didn?t make the flower pot smoker but used a commercially available vertical smoker (fire) with pecan wood. If you have never had pork cooked like this or want to know what really good pork taste like, use this recipe.
Fantastic!
08/01/2004 at 10:17pm
User: GWEN from Dubuque, IA User Rating:
This is just amazing, the best pulled pork recipe I've ever tasted.
Pulled Pork
07/07/2004 at 12:17pm
User: LES from Arlington, TX User Rating:
I tried this recipe on July 4th in my smoker with some ribs.I only smoked the meat for about 6-7hrs because I used a small pork butt(4 1/2 lbs). My family raved on how good the pulled pork came out, they said the flavor was fantastic. The only problem I had is that I should have bought a larger pork butt. I also used cherry wood chips while smoking the meat.
Dee-licious
07/01/2004 at 02:17am
User: SCOTT from Auburn, WA User Rating:
I used a smaller(approx 3.5 lbs) butt & cooked it on my water smoker. It took only about 7 hours to cook. Turned out great, a little salty - maybe cut back on the salt in the brine.
Pulled pork is GREAT
06/29/2004 at 03:55pm
User: JOHN from Sierra Vista, AZ User Rating:
While this may seem like a lot of work, it is not, and the results are incredible. I served it last year for the 4th, and was informed it would be again this year. Trick is to be sure and cook for at least 10 and best 12 hours. do NOT stop just because it looks done.
Pulled Pork ROCKS!!
06/24/2004 at 09:10pm
User: SCOTT from Ashburn, VA User Rating:
Great and easy. I did run into a slight problem... My hotplate would only get to about 200 F. I guess it's really only made to boil water in a dorm room. That added about an hour to the cooking time.
Best Ever
06/21/2004 at 11:45pm
User: HOWARD from Beaverton, OR User Rating:
I've made this about 5 times now; it was the first recipe I tried from Alton, or any of Food Network. Made it last night for the Father's Day party and it was a smash hit. This is simply my favorite dish of all time.
Good Smoke Eats
06/19/2004 at 02:19pm
User: DAN from Palatine, IL User Rating:
Works wonderfully per the show in my web modified to use the electric heating element, pie plate and wood chips
best pulled pork ever
06/18/2004 at 06:13pm
User: WOODY from greenacres , FL User Rating:
after trying the recipe have & discovering that every recipe that I have tried from your show has been everything I have execpted it to be. The pulled pork does not need any bbq sauce because there is no need for any. If you must try sauce let me suggest putting fresh cole slaw on sandwich and maybe pickle and onion.
That's all Folks!
06/15/2004 at 10:54pm
User: JEFF from Grayson, GA User Rating:
The only pulled pork recipe I'll ever need! It was the first time I've ever really smoked anything. My $600 gas grill is now retired and I'm using my flower pot smoker...slightly modified to suit me.
Best Pulled Pork Ever
06/13/2004 at 04:58pm
User: BLAKE from Beatrice, NE User Rating:
I have done pulled pork but never like this. It was sooo moist, the brine made the difference. It was easy, too. Try it if you haven't yet.
Mmmmmmmmmm!!!!!
06/12/2004 at 07:43pm
User: BELLA from Scottsdale, AZ User Rating:
Alton Brown is now my favorite Food Network Chef! His idea of using the Terra Cotta pots as a vessel for smoking the pork was in'genius! Although i went to 9 stores before i found a hot plate, it was well worth the time and effort. Deeeee-licious!
Good Eats
06/10/2004 at 03:13am
User: ERIN & SHANNAH from Munfordville, KY User Rating:
This is the best Recipe for pulled pork out there try it and you will see.
The Best We've Had
06/07/2004 at 09:29pm
User: LYNDA from Las Vegas, NV User Rating:
Saw this recipe, bought a smoker, and boy are we happy campers now. This recipe was just scrumptious. Meat was tender, juicy and not at all dried out like some restaurant pork we've had. Kudos Alton. Lots of leftovers!
Quality "Q"! Finally
06/01/2004 at 10:30pm
User: KEVIN from Anaheim, CA User Rating:
This was so easy! And when it was done man was it "Good Eats!"
Love this
06/01/2004 at 09:39pm
User: Anonymous User Rating:
Love this
Delicious and Easy
05/29/2004 at 10:45pm
User: MIKA from Menlo Park, CA User Rating:
It was favorful and juicy. I set up the cooker and took care of the yard. By that night, it was ready and great. Even my husband could make this.:)