Pulled Pork

Total Time:
24 hr 20 min
Prep:
20 min
Inactive:
13 hr
Cook:
11 hr

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • Brine:
  • 8 ounces or 3/4 cup molasses
  • 12 ounces pickling salt
  • 2 quarts bottled water
  • 6 to 8 pound Boston butt
  • Rub:
  • 1 teaspoon whole cumin seed
  • 1 teaspoon whole fennel seed
  • 1 teaspoon whole coriander
  • 1 tablespoon chili powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
Directions

Video: Watch Alton make this recipe

Combine molasses, pickling salt, and water in 6 quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.

Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.

Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.

Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired.


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Pairs Well With
Dark Beer

Toasty, bracing beer

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4.7 222
First time I have made it. I followed his directions and agree with the reviewers that while it is excellent, it has too much salt. Next time, I will reduce the salt to maybe 8 oz rather than the 12. Just a little too much. item not reviewed by moderator and published
This is the best pulled pork I have ever made! Even my daughters who aren't meat fans devoured it! It's now requested regularly for our family get togethers. item not reviewed by moderator and published
The brine was was awesome but use Tyler Florence's dry rub. The two combined is awesome! We use Tyler's rub on ribs too and it is just so great and not too salty. item not reviewed by moderator and published
Very disappointed, I'm back to my old recipe of shooting the Butt up an hour or two prior to starting to smoke it, much tastier. Everyone else seems to enjoy it, different strokes for different folks. item not reviewed by moderator and published
What exactly is a Lexan???? item not reviewed by moderator and published
Tasty! item not reviewed by moderator and published
This is a great recipe although watch the video because the printed recipe misses almost entirely what Alton does. The Food Network needs serious revision of this reicpe from Alton. item not reviewed by moderator and published
best pulled pork i have ever made! the only changes i made were putting it in a 11lb shoulder into a 215 degree oven uncovered for about 10 hours (internal temp of 185). then I poured some of the cooking liquid into the shredded meat to further moisten it (not that it needed it!) and mixed in some of the rub i reserved to add some extra flavor. All i have to say it IT'S KILLER!!!! item not reviewed by moderator and published
I have never had pulled pork before. It just did not appeal to me. I assumed it would be dry and stringy. Well, 52 years into my life I made this recipe. I LOVE IT! Only thing I did different is after it brined overnight I put the dry rub on and put it back in the fridge over night. Cooked it at 250 in the oven as is. No liquid, no cover. Wonderful bark and not that smoky flavor. I not crazy about my food being over smoky. thanks Alton. This just fell apart! item not reviewed by moderator and published
Nice! I have done this in a slow cooker many times and it's always a hit. Sometimes I add a beer and 1Tbsp of smoke. Sometimes I just plop it in the cooker after the rub and love it. I have made the Coke BBQ sauce on this sauce and love the pairing. I use orange soda for the coke.... item not reviewed by moderator and published
Agreed 100% we love this. item not reviewed by moderator and published
It's a large plastic container in which you can brine large pieces of meat. It can be used for other things as well. An Internet search should bring up lots of lovely examples. item not reviewed by moderator and published
Lexan is a hard clear plastic that can be used to make containers. Alton uses them a lot on his show. :) item not reviewed by moderator and published
I only need to cook this for about 6 hrs in cooker. item not reviewed by moderator and published
did you put the brine in the slow cooker? i put mine in with no brine and will check on it through the day. i am hoping the fat will keep things moist enough item not reviewed by moderator and published

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