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Pulled Pork Recipe

Pulled Pork

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (204)

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Average Rating:

Total Reviews: 204

Showing 171-180 of 204

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  • on August 01, 2005

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    The best ever. Better than I've ever had at any restaurant. I used my two chamber grill/smoker with lots of mesquite chips and held the meat chamber between 225 and 275 degrees for about 3.5 hours. Finished in a 300 degree oven for about 3 hours, with the pork wrapped in foil and a remote probe set for 200 degrees. The result was fall-apart tender and spectacularly delicious. Thanks again, AB. I'll never do Q any other way.

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  • on July 28, 2005

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    I smoked my pork for 5 hours on my gas grill and finished it in the oven for 4 hours. I found that while a grill works I lost a lot of heat to replenish my chips. I didn't want to hunt for wood chunks. I am looking at buying a smoker and will make sure I can load wood chunks without losing the heat. I agree with an earlier reviewer that the brine is too salty...maybe 8oz salt?

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  • on July 28, 2005

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    tryed several recipes but this is the best and the easiest

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  • on July 25, 2005

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    This takes a while - but worth every minute !!!

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  • on July 06, 2005

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    assembling the apparatus took some time, but it was fun to do. Found a hotplate at Albertson's. Temperature modulations was a bit difficult, so after 4 hours of smoking. I wrapped it up in foil and put it into a 225F oven for another 3 hours. Came out perfectly. Will not try this brine with chicken or turkey.

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  • on July 05, 2005

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    Not about the food recipe, but about the flower pot smoker. I found several hot plates, settled on one with 1100 watts. Seemed big enough. However, I can't get the temp over 175. Had to finish it off in the oven, bit of an inconvenience. Good food, though.

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  • on June 28, 2005

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    I tried this for the first time last week. I used a little chief smoker with hickery for 4 hrs then moved to Nesco for the remaining time. It was PERFECT ! ! Great smokey flavor and very moist and tender. My picky husband was impressed. I think I will be the hit of the reunion next week with this main dish.
    Many thanks Alton and keep up the good work.

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  • on June 25, 2005

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    I viewed this episode a few weeks ago, I was so excited to make this I went out the next day and got the ingredients to make this. I haven't found the right size flower pots yet, but I found a great price on a hot plate and grill thermometer. In the meantime I am using my Brinkman water smoker and the results were good, I just think you could get more control with the hotplate method and could keep a more consistent smoker temp. (Maybe it's the obsesive side of me!
    Anyway, I brined and smoked two at once. This recipe is absolutely fabulous. Be sure to buy some nice big Kaiser rolls and make a fresh batch of slaw to top the sandwich! I am brining two more tonight and smoking them tomorrow. Thanks, Alton!

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  • on June 20, 2005

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    Everyone likes this pork. Have cooked and served over 100 lbs using this recipe.

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  • on June 08, 2005

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    This is a Great recipe for a first timmer like me, it was well like by my 25 patron,s and they want me to do somemore!

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