2 Videos | Photo: Pulled Pork Recipe
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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By BraiseMan
on June 15, 2013
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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.
By kkarschnia_12510438
st. clair shore...
on May 27, 2013
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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.
By RosiesMother
Seattle, WA
on April 22, 2013
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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.
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