Pulled Pork

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I've made this twice so far. The brine (full 12 hours seasons the meat perfectly, gives it a hint of sweetness, and keeps it moist and tender. I have to say that I prefer Oklahoma Joe's rub. The 12 hours in the flower pot smoker are a bit unhandy, so I put the pork in the oven @ 210 overnight, then the next morning I smoked it for 3 or 4 hours, then wrapped it in foil and back in the oven for another couple hours. After a rest in the foil for an hour, the pork just fell apart and practically jumped onto the bun. Good stuff.

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Amazing - we make this almost every month - sometimes we add to the brine and rub - it is amazing. Be sure to pull right away.

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I grew up in the South where BBQ was always pork but now live in Texas where beef is the meat of choice. At family gatherings there is always a debate about which meat makes the best que. I have fixed this recipe six times and now my mother-in-law usually stops by the next day, when I'm at work, to steal the leftovers.

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This is a good recipe for beginners to learn how to cook real BBQ. I have tried this and found it to be quite good.

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I didn't have spice grinder so I used ground rosmary instead of the fennel,Mom always use rosmary on the pork she cooked, maybe it is a Texas thing.

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Although Alton says you can't do this on a gas BBQ, I've done it twice now to near perfection. The key is to put the pork on the warming rack and keep the smoking happening on the farthest element (my BBQ has three. I can keep a steady 210 degrees.

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I have used this recipe twice and it is a wonderful recipe. Make sure that you cook it long and slow. The last large roast I made was in the smoker for 15 hours at 215. I wrapped it in aluminum foil after 12 hours to keep it from drying out. It easily pulled apart with forks and was so moist that its juices were running off of the cutting board. I used a propane smoker with apple wood chips. A propane smoker will maintain an even cooking temperature and you do not need to watch it as close. I also used a steam bowl for the first 12 hours with water and beer mixture. I made 2 large roasts this time and trippled the rub mixture for the 2 roasts.

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Takes time, but it worth it 100+

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I come from an area (South Texas where beef is king, but with this recipe ?Long Live The Pig?. I have been to a number of BBQ houses that have been featured on the Food Network and this recipe rivals anything that they produce. I used a homemade KC style bbq sauce for pulled pork sandwiches, but the meat does not need anything extra and can be eaten without it. I didn?t make the flower pot smoker but used a commercially available vertical smoker (fire with pecan wood. If you have never had pork cooked like this or want to know what really good pork taste like, use this recipe.

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This is just amazing, the best pulled pork recipe I've ever tasted.