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
Watch how to make this recipe

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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4.8 224
I used this brine then Big Daddy's simple roasted shoulder butt.  OMG.....everything was awesome!  So tender, juicy & flavorful.  The roast was 9.35#'s at .99 cents a lb.  I bought 3 large ones & after this one, I will definitely be using the molasses brining again....regardless of how I actually cook the roast.  Everyone devoured it!  I doubled the water, brined for 12 hours then used my electric roaster...other than that, I followed the brining recipe exactly.  Did not taste too salty at all. item not reviewed by moderator and published
Very good pulled pork.  I followed the recipe as written (confession: i used ground cumin and ground coriander as I had them on hand) with hickory smoke.  This was my first time smoking food...just got a new smoker and I was advised to do a pork butt first as it is a forgiving piece of meat.  Good  thing...I had issues with the smoker and it still turned out great.  My wife said I can make this pulled pork anytime I want in the future.<br /> item not reviewed by moderator and published
<span>At first i did not want to try the recipe because i severely dislike molasses. But since i love pulled pork and our supermarket had a sale , i scored a nice 7 lb boston butt. I tried the recipe and, boy!, am i ever glad i did. This was the most tastiest pulled pork i have ever had. I did, however, steer from the recipe by using the slow cooker. After the brine, drying and adding the spices, i just put the pork in the crockpot, no liquid, just the pork. Since i started it rather late in the morning, i cooked it on high until dinner time. This is a fantastic recipe and i can only recommend it.</span><div>3/2015: I had posted at the above review several years ago but was unaware that it was rated only at 1 star. I could not edited the review, so I deleted the review and  added it again with the proper star rating. </div><div>I have very little to add, except the Molasses gave it a nice depth. It is sitting in my crockpot right now. </div> item not reviewed by moderator and published
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
Thanks for making me look like I know what I'm doin! item not reviewed by moderator and published
Have made tons of smoked or braised pork butts, and haven't tried this recipe yet. But gotta say that pork in the video still looks tight as heck. When the butts I like are done (whether or not I'm the cook), they literally fall apart in your hands. I tend to trust Alton and the many positive reviews, but it doesn't seem like most reviewers have much "butt experience". Going with a 4-star since I can't comment without a rating :( item not reviewed by moderator and published
My wife, who doesn't really like pulled pork, told me I can make this anytime. Excellent! I would use a little less salt. Some of it was a little salty and some of it was fine. I will do this again. I used my Traeger and it was awesome. item not reviewed by moderator and published
i want to try this recipe and have a huge box of kosher salt that i usually use for brines. does anyone know if that can be substituted for the pickling salt? item not reviewed by moderator and published
My absolute favorite pulled pork recipe. The pork is great without the sauce, but the apple cider vinegar/mustard mix goes very well with it. I&amp;#39;ve made this recipe about 3 times, and once I smoked it only for about 4 hours and then finished it off wrapped in foil in the oven at 300 degrees. It turned out exactly the same--still a nice smoky flavor, but with less time dealing with the smoker. I also tried Alton&amp;#39;s makeshift smoker from the terra cotta pots; that works very well, too, but make sure you have a good heat shield around the heating element; otherwise you&amp;#39;ll crack your pot. item not reviewed by moderator and published
I have made pulled pork many different ways, and this recipe is the best I have ever tasted. item not reviewed by moderator and published
I do not have a smoker, just baked it in my oven in my roasting pan, but followed the ingredients and other procedures as written. DELICIOUS!! Alton is the man!!! item not reviewed by moderator and published
Awesome. The best pulled pork I have ever had item not reviewed by moderator and published
I made this recipe several times. Every person who has tasted it, raves. I like using pecan. It provides a little smoother taste. I used the weigh we bought for brick chicken to keep the pork submerged. Alton Brown simply hits another recipe out of the park. item not reviewed by moderator and published
I used hickory chips and tested out my new electric smoker. This was a home run line up. I would recommend watching the video if it is you first time. I used a steel pot with a glass bowl on top to keep the pork from floating up. Gloves helped and I used my sugar shaker to distribute the seasoning. The family loved it and 6.5 lb pork butt feed 12 people generously. Try it.. Good stuff. item not reviewed by moderator and published
Unbelievable beyond words! Followed to a tee; didn't have enough sweet paprika but added Hungarian paprika. Brined in bulk pickling spice from Central Market; rubbed spice mixture into pork and wrapped in Saran Wrap overnight. Cooked 3+lb shoulder at 250 for 5 hrs 15 mins in cast iron skillet (no oil, uncovered. Took out of oven and had coat on/keys in hand to get buns for sandwich...then just kept cutting pork at the counter and scarfing it down- ate unadorned-never made it to grocery for that sandwich bun. Made extra rub for chicken breasts on the BBQ (will brine, wrap and slow cook as it is soooo worth the effort. item not reviewed by moderator and published
Wow. Ten hours is a long time to leave anything to chance, glad I followed much of the advice given here. Used my Brinkman cabinet and smoked two Boston Butts - one 5.5 and one 3.5. Used the longer brine - same molasses and pickling salt but 3 quarts of water. Brined 12 hours. Rinsed, dry, then only the amount of rub noted in recipe. Into smoker for 6 hours at low heat. Then I followed suggestions here and wrapped the two pieces for the remaining 4 hours. I didn't wrap it tightly for one piece - definitely should have. But I'll tell you- came out so great. Will likely need to make this again for upcoming poker game! item not reviewed by moderator and published
This is the first time I've made pulled pork, and while by socks are still on, it's some tasty BBQ. I used AB's patented terra cotta pot method, and it was a lot of fun, although I need to modify it for better temperature control. WRT salt, there are a lot of variables at work, so it might be useful to provide some more info. I had a 9.2lbs butt, used 12oz in 2qt water, and brined it for 13 hours. The outside meat was definitely on the salty side, but wasn't an issue when mixed with the inner meat. It might be useful to check out the Good Eats BBQ special ("Right on Q" which has an updated pulled pork recipe. IIRC, it recommends 12oz salt in 3qt water (instead of 2qt, 225F in the smoker, finishing it in the oven, and applying a little hot sauce for service. IMHO, some Crystal hot sauce is perfect, a little heat with some nice tang. item not reviewed by moderator and published
This way to make a pork butt scream tenderness AND flavor is out of this world. 6 hours on my Treager wood pellet grill smoking with a hickory and mesquite combination made some great bark. Total time to cook to 170 internal temp was about 10 hours. I wrapped it in foil for the last 4 hours and had about 3 cups of juice leftover for gravy base. It was the most tender pork I ever had. Alton Brown Rules..Thank You Food Network item not reviewed by moderator and published
Note: There is no recipe for the pickled mustard sauce. It was just something Alton talked about, not intending for it to be a recipe. We apologize for the confusion. Admin Customer Service item not reviewed by moderator and published
Ancameni, did you rate the recipe on the basis of your dislike for molasses? I'm confused. I made this last weekend and my family and friends were impressed. Excellent!!! item not reviewed by moderator and published
My wife thinks I'm a genius at this point. Followed the directions spot on using my terra cotta smoker. I used 12 ounces of Kosher salt weighed after grinding in the coffee grinder. A nice plus is the fact we replaced the grinder so our coffee doesn't taste like salt. My very patient and loving wife would like the recipe for the pickled mustard sauce. Does Alton (or anyone have that recipe? There's more to it than just mustard, pickle juice and hot sauce, isn't there? Equal amounts? Just wondering. item not reviewed by moderator and published
Alton's pulled pork recipe has become a staple dish in our home throughout the year, and a calling card when asked to bring a favorite dish to parties. Perfect for all tastes. We've served it several times to our daughter's softball team and it's our annual summer party dish with friends. So easy to prepare a day ahead with the brining, cook the next and serve same day with plenty left overs to share. Once prepared, can be frozen and enjoyed later or given as a gift meal. Not too many times have we had enough left over to freeze, though we try! We've shared the recipe with many who could not get enough when served. item not reviewed by moderator and published
I used a slow cooker, excellent. item not reviewed by moderator and published
this was awesome. I do not have a smoker so I had to modify it a little bit. I brined and rubbed as instructed. Lacking an official smoker I put the pork on a charcoal grill with a smoker box with hickory or mesquite chips (box was 9.99 and chips cheap for a small bag at grocery store or cooking shop....got both of mine at the local outlet shop Reading China and Glass for an hour to sear it and get a good smoky flavor on it then tossed it in the crock pot for the night to get the slow cooker/tender meat effect. Came out great!!! item not reviewed by moderator and published
i wanted to know if syracruselax used any liquid in the crockpot. thxs, Jo item not reviewed by moderator and published
awesome. my family's favorite item not reviewed by moderator and published
Possibly the best recipe on Food Network! This is AMAZING. My Dad and I make the recipe, I do a BBQ sauce (it is the sweet one listed in these comments, and my Mom makes beans. It is out of this world!!! Whenever my friends hear that we are having this they come running (I am not joking here! It is worth any and all effort. BEST RECIPE ON THIS SITE! item not reviewed by moderator and published
Unbelievable! Did 30lbs for a Apple picking party at our farm and People loved it...wasnt any left at the end of that party. No need for BBQ sauce on this one. Dont take short cuts.....I tried cooking only 6hrs second time and the meat was tough. Another tip......wrap it in tinfoil after 6hrs...then put back in smoker for remaining 6hrs. It slowly cooks in its own spicey juices those last 6 hrs. Then you have juice to add to your final product as well. item not reviewed by moderator and published
As usual, Alton B. knows what he is talking about. I love this guy's approach to cooking. I have made this a few times in my cabinet smoker with apple-wood, and it seems impossible to mess up. Final temps have ranged from all over the 170s to 180s, depending on how much the cook has had to drink at the BBQ :- Delicious on a Kings H roll with slaw and a slightly sweet, vinegary BBQ sauce. Always a crowd pleasing recipe. item not reviewed by moderator and published
As a fan of BBQ and have made pulled pork a dozen times on my Big Green Egg in the last 2 years I was looking for something new to try. I was going to cook up 30 lbs over 15 hours so I knew I needed a little help keeping the moister in so I used the brine in the recipe. Everyone at the party wanted my recipe and I am pointing them to this page. item not reviewed by moderator and published
WOW! I've tried many of AB's recipes and must say this is some tasty pork. I smoked it for two hours on my Texas smoker, then moved it to the oven in a cast iron skillet for the rest of the cooking. I used SyracuseLax recommendation of adding the juice back to the meat and did a mix of BBQ sauce and cider vinegar for more tang. I had made some coleslaw (my 13 years as a KFC manager helped and the family was very happy with dinner! item not reviewed by moderator and published
I have made this recipes tons of times and every time I make it, it is AWESOME. I don't use as much salt for the brine and I don't have a smoker. So I used my crock pot, setting low and set the timer for 10 hours. By the time I get home from work it is done. I take the juices put them in a bowl and put it in the frig to let the fat come to the top. I take the fat off and I pour the juices into the meat and then add sweet baby rays BBQ sauce. All I can say it melts in your mouth and it is awesome. Everyone in my family loves it. item not reviewed by moderator and published
I've made this recipe at least 8-10 times now. It always turns out fabulous! The only difference is I cook it in my oven, uncovered at 225 degrees until an internal digital thermometer registers at least 200 (the temp you need for the meat to be falling apart tender. Then I cover it, turn off the oven and let it rest until it's below 170, then pull the pork. It usually take about 1.5-2 hours per pound to cook. So worth the extra time and effort to brine and slow roast - makes so many great meals! item not reviewed by moderator and published
Followed this to the letter.. three words - damn salty pork!! it was a learning experience.. but I will either not brine again or I will brine for much much less time.. tasty moist pork but not nearly as good as I'd expected. I did an 8 lb butt and the meat near the bone was good.. but the top inch or so was so salty I was shocked. Guess I should read up more on brining and see if this 12 oz of pickling salt to 2 qts of water is a normal ratio.. did I mention this was way too salty? : item not reviewed by moderator and published
I've been making this recipe, exactly as Chef Brown does, for several years now. Well, exactly as he does for the brine and the rub, but I use a propane smoker with mesquite (c'mon, I'm from Texas or pecan chips! It is always GREAT and disappears so quickly that I don't seem to get any leftovers (unless I make two butts and hide the second! Thank you, Alton. The eaters at my house love this recipe. item not reviewed by moderator and published
For cheryl from Lawrence KS. I use a gass grill. I have three burners. The pork goes over the one burner that is off. The next burner over is on the the lowest setting. The third burner is on medium, or grill. On top of that third burner is sit a smoke box I bought at the Home Depot (you can buy the hickory wood chips there too. Be sure to soak those chips for 1/2 or so before putting in the cast iron box and setting on the grill. With these settings my grill sits around 275 degrees. You might have to go with just one burner, or fool with the setting of the second burner, but the idea is to get one burner hot enough to cook the wood chips, and set the others so that the temp for the grill sits around 250 - 275. Your cook time will probably be a bit less than Alton's, more like 8 hours. And you may want to cover the portk with tin foil for the last two hours. Hope you try it and that this helps. item not reviewed by moderator and published
Great. A little diffrent than the recipe in the Good Eats 2 book (the one that i used. Bake in foil for 2 hours @ 300 degrees to make even more tender. Use home made chilli powder and smoked paprika or chipotle for extra spice. item not reviewed by moderator and published
How can you make this if you don't have a smoker but just a gas grill? item not reviewed by moderator and published
Followed the directions step by step and created an excellent pulled pork, although I did spend the better part of an afternoon hunting down canning and pickling salt. Tip- locate the salt in advance to avoid delaying everything if your grocer doesn't stock it. Used 1-1/4 cup of pickling salt and let it soak 8 hrs overnight then rinsed per directions. Applied the spices but reduced the cumin slightly since I was using ground cumin, and substituted garlic powder for onion powder. Used the BBQ and threw some 3"x2" cut pieces of oak wood from old wine barrels on there to smoke it throughout the first 6 hrs. Wrapped it in foil at 6 hrs and left it on another 4 hrs. BBQ temp was kept at 200-225 by propping the lid accordingly, and Internal temp reached 170 by the time it was done (meat easily pulled apart by fork. The spices and salt content were just right and meat moist. Took it on a picnic and found it makes excellent pulled pork sandwiches on Kings Hawaiian mini-sub rolls. item not reviewed by moderator and published
We do not have a smoker. Is there a way to make this without using a smoker? item not reviewed by moderator and published
I made this recipe for a Fourth of July dinner my wife and I were having. This was the best pulled pork I have ever ate. I was not the only one at the table that had that opinion. If you want to put in the time, then this is the recipe for you. I will definately use this recipe in the future. Be sure to make the sweet pickle sauce!!!! It was perfect on top. item not reviewed by moderator and published
I made this last year for my husband and he is still talking about it. In fact, he took some to work and the guys are still asking about the recipe. So they are going to make it at the fire station for the 4th. I followed the brine and rub instructions, and used my Weber kettle as a smoker. I used enough charcoal to maintain the correct temperature, and used small foil pans to hold wet wood chips. Used an instant read thermometer to keep track of the temperature. Added more wood and charcoal as necessary. Smoked for six hours and then wrapped the meat in foil and cooked at 210 for another six hours. It turned out great! Smoky tasting, moist and falling apart. Everyone though it was great! Also used a vinegar sauce that others suggested, I think it was Bobby Flay's, Black Pepper Vinegar Sauce. item not reviewed by moderator and published
12 oz of pickling salt was about 1 1/4 cups on my scale for those who are wondering. This is the 3rd fourth of July I have made this, it's always requested!!! The Neelys have a decent BBQ sauce recipe I add a few extras to mine like chili powder and paprika. item not reviewed by moderator and published
Haven't tried it yet. Is there some way to use Kosher Salt instead of pickling? I can't find it. Is the ratio different? My grandmother used kosher to make fresh, cold pickles, so what's the difference other than ratio? item not reviewed by moderator and published
"Is there a way someone could figure out the salt in measurement rather than ounces? I don't have a digital scale and probably won't buy one yet." Check the side of the salt box for a 'Nutrition Facts' label. It will show a 'Serving Size' like 1/4 tsp (1.5g. From that, a little math will convert to teaspoons per ounce, etc. A scale is a good thing to have though. Especially if you bake. A lot of them aren't that expensive and will do what you need. Oh, and I like Alton's recipe! Not the rub so much (I use my own, but the brine works good. Always moist and good bark. I rinse the roast then soak it in fresh water for at least an hour after it comes out of the brine. Rinse again, pat dry, rub, wrap and refrigerate for 12 hours. Smoke it over apple wood on a 22" Weber kettle. item not reviewed by moderator and published
Is there a way someone could figure out the salt in measurement rather than ounces? I don't have a digital scale and probably won't buy one yet. item not reviewed by moderator and published
Wonderful, love it. Small complaint: for me, the grill thermometer I put in the hole on top never gets above 180. If I put it on the grill itself, next to the pork, however, it reads about 230 (or higher). The pork itself was mostly perfect, but some was actually a bit tough, which I chalk up to the temperature inside being higher than reported when the thermometer was on top. Anyone else notice this? item not reviewed by moderator and published
Awesome isn't a good enough word. Alton is by far the best on Food Network - no flash like, ahem, some of the others. I love the way he explains the science behind what he does. This Pulled Pork rocked our last BBQ. I have to admit that I told everyone it was a "secret" recipe, so that no one would jump on the dot com and get it for themselves. My buddy called me this morning and asked when I was doing it again! Rock on Alton Brown! item not reviewed by moderator and published
This is unbelievable and my go-to recipe when I have a crowd. And for earlier posters who complain about the salt level - the only thing I can think that you are doing wrong is two-fold - 1. that you are substituting table salt or 2. that you are not weighing the amount required. You can not substitute table salt for the amount given unless you make changes in the weight you use - there are many web sites that talk about this. (The iodine in the table salt shouldn't be a factor in brineing meat as it would be in making pickles. If you were disappointed, DO THIS RECIPE AGAIN after a trip to the store to pick up pickling salt. Also, I use a meat thermometer and pull it off the heat at 190 degrees. I have never been able to wait 1 hour, but do try to wait about 1/2 hours, and then dig it. Try it again. You will NOT be disappointed! item not reviewed by moderator and published
To Kitchentherapy...don't know if this is the recipe for the sauce you were looking for, but it has the sweet pickle juice. SWEET PICKLE BARBEQUE SAUCE Yield: 2-3 cups Ingredients 2 slices bacon 1 med onion fine chopped 1 clove garlic minced 1 cup ketchup 250 ml 1 cup sweet mixed pickle juice 250 ml 1 cup dark ale (sweet &amp; smoky or lager (lighter 250 ml 4 tbsp brown sugar 60 ml 2 tbsp lemon juice 30 ml 1 tsp lemon zest 5 ml 1 tsp dry mustard 5 ml Tabasco to taste Steps Cook bacon over medium heat until crisp. Remove from the pan and discard (LOL. Add the onion and garlic and cook for 10 minutes on medium, stirring often. Add remaining ingredients and increase the temperature to medium-high. When the sauce starts to boil turn down the heat to medium. Simmer for 20 minutes stirring the sauce frequently to avoid burning. Notes Remove from heat and allow to cool in the pan. Store in a covered container in the fridge for up to 2 weeks. item not reviewed by moderator and published
I tried this over the weekend as a trial run for my daughter's upcoming graduation party and it was fantastic! Next time will alter the rub a bit and add some garlic and smoked paprika for more of a Memphis style rub. This one is a keeper. We looked at catering and this is so much better and cheaper too! When asked who did we get it from, I get to say I did it myself. Always ready for some bragging rights! item not reviewed by moderator and published
Easy and a hit! item not reviewed by moderator and published
As always A.B. a Hit. My fam Loved it incredible, Great taste. very easy to make. item not reviewed by moderator and published
Buy a meat thermometer! item not reviewed by moderator and published
Can I make this recipe with Chicken? I don't eat pork but would really like to try it.... item not reviewed by moderator and published
At the end of this episode T.V. Alton introduces a sweet pickle juice, mustard and hot sauce from a squirt bottle. Does anyone have the recipe? It's no longer on the site. As for the brine, rub and awesome smoker.. I've made it many times and it's always good. item not reviewed by moderator and published
I love this show it helps me out alot because Im going to school to be a chef item not reviewed by moderator and published
Does anyone have the recipe for the dressing that is used? Its not included in this recipe and I cant see the full video. item not reviewed by moderator and published
I absolutely LOVE this recipe! Alton has yet to disappoint. Made a couple of these along with AB's coleslaw and Paula's Texas potato salad and it was a huge hit. Also, you have to use the sauce AB uses in this episode...divine! Tried doing the ceramic smoker thing and went through 2 hotplates (the plastic parts melted). Found this link to solve the problem: http://www.instructables.com/id/DIY-Smoker/ Takes a little more time, though. item not reviewed by moderator and published
I do this when I want to feed/impress a lot of people. Since I live in an apartment in Brooklyn, actually smoking the pork isn't an option; instead I use chipotle chili powder and smoked paprika in place of the non-smoked seasonings. One hint for good dry rub adhesion: think Shake-n-Bake. put the brined and dried pork into a 2 gallon zip-lock, pour in the rub, seal, shake, and massage. The pork takes up the rub, there's no mess on the workspace, and your hands don't get disgusting. Open the bag, plop the pork out directly onto the roasting rack and you're good to go. item not reviewed by moderator and published
I did this several times thinking I did something wrong using the oven. It was good but not pull with your fingers tender. Then I did it in the slow cooker without adding water. I slow cooked it on LOW for 4 hours and then 2 on HIGH. There was a reason I did this, but too long to explain. It had to do with time. Anyway, the result was great. I, however, noticed I made a mistake with the rub. I measured the whole seeds equaling the other grounded ingredients. Oops. but it seemed to work. Tonight I am going to a Liquid Smoke. Anyone know how much I should use, item not reviewed by moderator and published
Had a group of 10 drooling over this pulled pork last night. We've done about 5-6 different recipes and this one turned out the BEST. Juicy and wicked smoky with hints of fennel and cardamon if you nabbed a bite that was close to the skin (I hover around the "pulling" table). I commented to my husband this morning that usually I am chugging a quart of water after a pulled pork meal given all the salt that is used, but didn't have to with this one. A keeper. item not reviewed by moderator and published
Alton Brown is the man. this recipe rocks. I have never done a brine before and found it rather simple to work with. But found out you MUST weigh the salt or it does come out to salty item not reviewed by moderator and published
I've made smoked pulled pork with just a regular rub a number to times. I've never tried the brine so I thought I'd give it a try. I followed the recipe to the letter including weighing everything. I liked the rub a lot but the meat close to the outside was way too salty. I think the brine really didn't do anything to benefit the meat and really just turned a nice piece of shoulder into a salty piece of meat. item not reviewed by moderator and published
We started making this recipe approximately 4 years ago, and do it many times per year, particularly for large groups. A very inexpensive way to feed many people, and I've never had anyone not like it. I can't actually eat pork, so we always throw a small chicken in the smoker, too, using the same preparation method. Just as wonderful. I highly recommend this recipe! item not reviewed by moderator and published
To all the negative comments, you must weigh the salt and molasses. If you don't weigh the salt, and instead just use your measuring cup; you get 1 1/2 cups of salt. But, if you weigh the salt, it comes to about 1 cup and the molasses to only 3/4 cup. Hence the "horrid" taste. It will taste like a salt lick. Also, I let mine brine for at least a day, and sometimes 2 if the weather doesn't cooperate. The longer the brine, the better the flavor in my opinion. So, if you've tried it and didn't weigh; I say give it another go. item not reviewed by moderator and published
I do not understand all of the rave reviews for this recipe. I followed the recipe and my meat tastes like a salt lick. Having now read the reviews, I see suggestions to rinse the meat after brining. It would have been helpful if that step had actually been included in the recipe, which I followed to a T. Rinsing may have helped, but I can't believe it would have made that much difference--the meat is completely inedible. item not reviewed by moderator and published
Alton has never let me down. I did tweak this recipe a little though. I don't have a smoker so I smoke it on the grill for 2 hours and then cook it overnight in a roaster oven set to 210. You still get the great smoke flavor that way but don't loose as much of the meat on the edges. ;) item not reviewed by moderator and published
I'm smoking my 2nd one in less than 2 weeks. This is melt-in-your mouth awesome. Don't change a thing - FABULOUS!!! item not reviewed by moderator and published
I have never felt compelled to write a food or restaurant review before trying this. But I just had to bow down to the master after practically buckling at the knees after trying this...After about 11 hours on the smoker, was keeping it between 170 and 240, it only reached an internal temp of about 140. It was late at night so I let it cool a little, wrapped it in foil, put it in the frig...to be continued. The next morning I set it on the counter for about an hour then into a 300 degree oven for about 2 1/2 hours and voila...internal temp of about 190...let it cool a little and many of the reviewers who said who needs sauce were right. Others who said it was too salty were also right, so I cut it about in half and WOW...A.B. You da MAN! item not reviewed by moderator and published
I don't have a smoker so I do mine in the oven wrapped in foil. It still comes out great. You can put it on buns or wrap it with some refried beans. The flavor is fantastic. item not reviewed by moderator and published
I have done this recipe by the book and also with a bit of a tweak. My favorite way to do it is to brine for 12 hours and, after draining, let sit in the fridge for another 12 hours. This really lets the liquid that has soaked in to settle in the meat and packs a wallop of a flavor! I get a really great, flavorful crust and a pulled pork that needs no sauce. I also use my own rub, I found that I could taste the cumin a little too much in Alton's. I prefer to spice it up with some dried jalapeno mixed in with some other common rub ingredients. Regardless, every time I do a variation of this recipe, it's a smash hit. item not reviewed by moderator and published
I have barbequed and smoked meats for 40 years. I have used brine and not used it. I couldn't honestly and neither could my barbeque critiques tell any difference with the brine. I thought it might be a little tougher with the brine.. It was a good piece of meat but I will not do the brine again. item not reviewed by moderator and published
Just like the infamous Thanksgiving Day Turkey, the brining is the magic process that creates flavor and tender meat. I've done a lot of Alton's recipes. I've never been less than completely satisfied and it's always a winner with guests. Can't wait to add another one to the recipe box. Keep em coming Alton! item not reviewed by moderator and published
Overall a great pulled pork recipe. I frequently BBQ; however, this was the first time I used a brine for my pulled pork. I always use in on my whole chickens. Personally, I could go either way with the brine for the pork. Don't get me wrong at all here, very tasty stuff, I think I just prefer a good rub put on about 24 hours ahead of time and slow smoke with a combination of hickory and apple woods; very basic, but delicious nonethess. I find that a good pork shoulder has enough fat in it to keep it juicy, thus making the brine unnecessary IMO. item not reviewed by moderator and published
I finally got around to making this and can't wait for the next go around. Having had a little trouble getting my smoking rig up to the required 215F, I went for a 4 - 5 hour smoke session then, as per Alton's alternate ending suggestion, wrapped the butt in foil and gave it another 4 hours in a 300F oven. This, my friends, turned out to be a splendid bit of misfortune as the pork kind of self braised in the oven as the juice and fat slowly seeped out throughout the cooking process. Not to criticize AB, but in this episode the final butt, while he was pulling it, looked a little tougher and dry than I would have liked. This final cook in the oven method, however, resulted in a shoulder that just fell apart when you looked at it. Pure Q heaven. You owe it to yourself to try out this technique. "You will be rewarded," as one TV cooking personality is known to say. item not reviewed by moderator and published
I am excited to try this recipe- and others in this home made smoker. I am interested where to find a hot plate suitable for this unit. Everything I have looked at seems to have to many plastic knobs on the unit. Does anyone have a suggestion? item not reviewed by moderator and published
James I was on here looking for the amount of each ingredient he used. but the ingredients were sweet pickle juice, mustard, and pepper. hope it helps. item not reviewed by moderator and published
the meat was great but i cant remember for the life of me what the topping sauce was made of any help is appreciated item not reviewed by moderator and published
I love to bar-b-que. I'm still learning and I've learned a lot from watching your show. To tell you the truth, the encouragement I've received from you has been my greatest asset. I'm more wiling to try new recipes and techniques. I can't wait to try out the home-made smoker. Sounds like fun. Thanks a bunch! item not reviewed by moderator and published
I did this for my wife's birthday and everyone loved the pulled pork. It was moist tender and juicy, pulled right off the bone. Alton's rub completes the dish. GREAT JOB ALTON! I will be doing this again. item not reviewed by moderator and published
This is the best pulled pork I've ever tasted - we used 1/2 the salt and rinsed and patted dry before smoking on the pit - delicious!! item not reviewed by moderator and published
I have been making this for a couple of years now and by accident I discovered that if I finish smoking around midnight and carefully wrap the butt in foil until morning it is an incredibly moist, flavorful pulled pork. Starting tomorrow I will be brining 9 (yes, nine) butts for a party this weekend. Any leftovers will be packed in smaller portions and frozen for quick "cuban" meals with black beans and rice. item not reviewed by moderator and published
This is OMG good! I just bought my husband a new Traeger smoker and this was the first meal we cooked on it. I agree with the other posting about toggeling the temperature up and down to keep it cooking at an "even" temperature - it was well worth it - the pork was so tender and moist. We were too impatient to wait the hour after and while it was very hot - is was DELICIOUS! Another excellent recipe from Alton! item not reviewed by moderator and published
i have made this recipe, just in the oven, several times. the first time i made it, i used chipotle chili powder b/c i was out ofregular chili powder....great substitution, gives it a little kick. i frequently get requests from family and friends for this one! item not reviewed by moderator and published
I've tried several different recipes to properly do pulled pork. This is the only recipe that gives completely consistent excellent results. It also transfers easily to use with a Big Green Egg. This episode is what got me interested in barbecue at home. Lot's of fun. Great for a party. item not reviewed by moderator and published
I've never made pulled pork before and I did it very successfully with this recipe, and with a couple of tips from other pulled pork recipes I've looked at. Briefly, I didn't make the flower pot smoker that Alton did, because I have a Traeger smoker. It has preset temperatures you can set it to. None of which are 210 degrees. So, I was toggling between the next higher and lower temperatures. The main thing I can think of to suggest if you find yourself in a similar situation is that to bring the meat eventually up to 200 - 210 degrees by the end of cooking. This allows the connective tissues in the meat to soften and dissolve enough to make pulling the pork easier. The other suggestion is that you don't have to use nearly as much salt as called for in this recipe. I used 3/4s of the salt and it was still plenty salty. Next time I think I'll use half the salt. I'll have to say, though, that this is by far the most successful and easy to follow recipe for smoking meat that I've ever followed. Fantastic recipe, Alton! item not reviewed by moderator and published
This is a great recipe -especially for those who are unfamiliar with using a smoker or making BBQ pulled pork. Adding that the pork must be very well rinsed after soaking so long, then drying it well and scoring it, I can't think of anything Alton forgot to tell us. And Scott in CA-you need to learn some tolerance and compassion. Not all cooks have the time to do these recipes in a manner in which YOU think they should follow. In fact, as my Gma used to say-you know, the one about Opinions-yeah you know what I mean. You guys just ignore rude comments and continue to do the best you can. The very fact you are cooking from scratch, at home, tells me you are making an effort and for that YOU get five stars from me!!! Bon appetit' item not reviewed by moderator and published
The type of wood chips for the smoker. this is the icing on the cake for pulled pork anything. I tried the recipe severl times with different types of smoke and the best i found is a combination of cherry and apple wood chips.There is a huge difference in smoke flavors and combined with the proper seasonings and meats can take a good smoked anything to outstanding I would like to see an episode on smoking and the different types of woods paired up with certian types of meat. overall this is a great and simple recipe and a great starting point for anyone who wants to start enjoying the world of smoking foods. item not reviewed by moderator and published
Before calling people ignorant, you should learn to spell. This section is for helpful comments and reviews, not insults. I hate to stoop to this level, but I'm tired of reading rude comments on here. I look to reviews to help fine-tune these recipes. Leave the drama in your own home please. item not reviewed by moderator and published
If like me you're stuck in an apartment where a smoker's not an option you can still have some pretty good pulled pork. I used the brine and rub from the recipe, adding a healthy slug of liquid smoke to the brine. Then I dropped the meat in a crock pot for several hours until it could be pulled with a fork. Pros: A tasty batch of pork with a tiny fraction of the work. Cons: A good second place is still a distant second. Nothing compares to meat cooked in a real smoker. 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
You should be fine some kosher salt can contain an anti caking agent but it won't cloud the brine. If the kosher salt is super course you might want to use a tad extra as less will be in a measuring cup compared to pickling salt. item not reviewed by moderator and published
I am brand new to smoking meats....as in never did that before, let alone have a smoker. How did you go about making the makeshift smoker, and what do you use for " a good heat shield " OR perhaps I can do it on the grill w/ indirect heat??? item not reviewed by moderator and published
I have done this recipe by slow cooker too. Sometimes I add a beer and a tablespoon of smoke. Other times I do not. No liquid, no smoke and it still is great. item not reviewed by moderator and published

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