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 ElizabethAScott
on January 19, 2012
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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!
By Unclegeek
on September 11, 2011
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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? :
By pmichael_9601694
Sulphur Springs, TX
on September 10, 2011
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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.
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