Pulled Pork

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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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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!

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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.

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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

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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

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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!!!

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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

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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.

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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.

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I used a slow cooker, excellent.