Pulled Pork

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this was amazing. a tad salty, but not in a bad way. I used half the salt the recipe called for and next time I will go a little less than that. the salt issue some people had might be because of the brand of pork. in our area it's John Morrel, which comes with a sodium solution added to keep it moist. so in a sense its brined twice. your grocery store meat person should be able to tell you if you pork has added stuff to it. the rub smelled so good, I'm thinking of using it on other meats. I smoked for 9 hrs. then the oven at 300 for a couple hours. I left it in the oven longer than I had planned (company that way I wouldn't have to share with them. took a long time, but you can't argue with the results.

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This was mine and my husband's first time making this recipe and it came out absolutely fabulous!!! I did a 5lb and a 4lb pork butt, and didn't have enough molasses so I substitued the remaining amount with honey and soy sauce. I also used about 8oz pickling salt instead of the 12oz called for in the recipe. I brined it overnight for 81/2 hrs. For the rub I didn't have a grinder to grind down whole seeds, so I used already ground seasonings including all the seasonings called for in the recipe (except the fennel plus some Ancho spice and a combo of some other Texas spices. I tripled the rub amounts and patted on as much of it as possible and pretty muched used it all. My husband is the commander of the Smoker and he smoked it for 3-1/2 hrs at 200 degrees using Mesquite (we have charcoal Smoker grill. We then put it in the oven encased in 3 layers of foil to finish for another 6hrs at 225. The smell coming out of the oven alone was making our mouths water. We let it stand for 30 min. The meat just fell apart, and the flavor is incredible. It really doesn't need anything, it was sooo moist and delectable, the meat practically melts in your mouth, but if you have to put a sauce on it, then I recommed a vinegar based sauce, not a heavy thick barbecue sauce. Truly a treasure of a recipe and we'll be doing this one for years to come!!

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OK I'm finally going to try this recipe but not using the Tera cotta cooker I'm using an old wine barrel I have tested to see if I could get it up to temp today and it hit 200+ very easy i have drilled a hole in the bottom of the barrel to put the cord through reinforced the bands and cut the top of the barrel off for access It's kind of torture right now as I'm in the brine process and can't wait to get cookin I know I know he said "good eats", not "fast eats" I will post afterward to tell ya all if i burnt my barrel down........

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I didn?t really care for this one. I think it was the fennel in the rub that put me off.

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Loved IT! I used a variation on Alton's flower pot (which I still want to do this spring. I used my propane bar-b-que with the pork butt in a glass baking dish (no heat underneath and the wood in a heavy duty pie tin (over the burner on the right hand side on a 3 burner BBQ. Both covered with foil to catch the smoke and heat. IT turned out GREAT!
Oh, Frank. Sorry to say, butt the phrase is ?Pint a pound, the world around.? I was taught that by my 5th grade teacher from Maine. Oh, I guess ?year? works too. (Since no one else in the ?world? uses ?pints?, except for beer.

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Whether you smoke, bake, or combo cook your pork you will find out that this rocks! I have made it twice and it is delicious. I have a Brinkman electric smoker and here in Pittsburgh (GO STEELERS! it is hard to get the pork to 190 in the cold air so I smoked it for about 10 - 12 hours to around 145 degrees and then finished in a 350 degree oven.

Both times this has turned out great. I was afraid the long smoking time would dry it out but no problem. The first time I used 3 five pound pork shoulders and the second time I used 1 ten pound pork shoulder. I would recommend using 5 lb roasts as they are just easier to handle when pulling and you can add as many as you need to feed your guests.

Have fun with the rub and make it your own. I had guests each as much of this without barbeque sauce as they did with. I think I will also kick up the rub next time with a little more spice.

Thanks Alton. This will be a family favorite for years!

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Okay - it's now 116!! : I made this for my Superbowl party. Everyone loved it. I'll make it again and again. I did do a few things differently (based on a lot of the suggestions I read and it was great. First I used Kosher not Pickling salt (couldn't find pickling and a lot less salt. Also, I'm in Northern NJ and it's winter now (February so I had some problems with the smoker, so I cooked it 3 different ways (I had to make sure it would be done before my guests arrived! 2 hours on a gas grill with wood chips in a box, meat on one side heat on the other. Then 2-3 hours on wood/charcoal grill, indirect heat and again with wood chips. Then wrapped in parchment paper and aluminum foil in a 320 degree oven for about 2 hours (until it reached the correct temperature. I let it sit about 45 mins before pulling. Starting it on the grills and then in the oven gave it a great flavor and it was very tender and moist. People were asking for the recipe. I can't wait till it's a little warmer here so it'll be easier to smoke it the whole way!
To everyone who rated it, thanks for your suggestions, I read most of them and I couldn't have done it without all your help! Thanks! :

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OK - your first clue that this is a great recipe is that 114 people have reviewed it (now 115....I just made this for a dinner party where the guests were all from the South - tough BBQ crowd - they LOVED it! And - apparently, I'm in the minority, not having a smoker (or the inclination to try the whole flower pot thing - I followed the recipe through the rub - then put it in my crock pot on low for 11 hrs. I have made Pulled Pork before - but never with results like this - the meat falls off the bone, is very easy to "pull", and just plain tastes great. Do yourself a favor, and try this recipe (and serve it with home made Mac N' Cheese - you'll be the Champ!

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This may be the best thing I've ever put in my mouth. Ok that may be an exaggeration, but it was really really good, and very easy to make. I mean it really couldn't be that much easier if you already have a smoker and everything. I don't know if this is the episode where he makes the smoker out of the pot or not, but that looked like a good idea. But yeah you just soak it then season it and set it and walk away and 11 hours later put some KC masterpiece on it and eat it. Yum! make it!

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i made this on my brinkman upright smoker and it was tastey. I injected it with a combo of 1 part leah and perhrins Worcester, and 4 parts apple juice, and it was money. I smoked until it eached a temp of 140, and then moved it the over for another 4 hours at 250 deg. everyone was raving about how moist it was.

Thanks again alton!