Pulled Pork

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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.

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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!

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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.

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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!

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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? :

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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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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.

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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.

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How can you make this if you don't have a smoker but just a gas grill?

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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.