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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 11-20 of 204

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  • on August 23, 2012

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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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  • on August 08, 2012

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    I used a slow cooker, excellent.

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  • on July 31, 2012

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    this was awesome. I do not have a smoker so I had to modify it a little bit. I brined and rubbed as instructed. Lacking an official smoker I put the pork on a charcoal grill with a smoker box with hickory or mesquite chips (box was 9.99 and chips cheap for a small bag at grocery store or cooking shop....got both of mine at the local outlet shop Reading China and Glass for an hour to sear it and get a good smoky flavor on it then tossed it in the crock pot for the night to get the slow cooker/tender meat effect. Came out great!!!

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  • on July 21, 2012

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    i wanted to know if syracruselax used any liquid in the crockpot. thxs, Jo

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  • on July 06, 2012

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    awesome. my family's favorite

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  • on June 10, 2012

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    Possibly the best recipe on Food Network! This is AMAZING. My Dad and I make the recipe, I do a BBQ sauce (it is the sweet one listed in these comments, and my Mom makes beans. It is out of this world!!! Whenever my friends hear that we are having this they come running (I am not joking here! It is worth any and all effort. BEST RECIPE ON THIS SITE!

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  • on June 07, 2012

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    Unbelievable! Did 30lbs for a Apple picking party at our farm and People loved it...wasnt any left at the end of that party. No need for BBQ sauce on this one. Dont take short cuts.....I tried cooking only 6hrs second time and the meat was tough. Another tip......wrap it in tinfoil after 6hrs...then put back in smoker for remaining 6hrs. It slowly cooks in its own spicey juices those last 6 hrs. Then you have juice to add to your final product as well.

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  • on May 27, 2012

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    As usual, Alton B. knows what he is talking about. I love this guy's approach to cooking. I have made this a few times in my cabinet smoker with apple-wood, and it seems impossible to mess up. Final temps have ranged from all over the 170s to 180s, depending on how much the cook has had to drink at the BBQ :-

    Delicious on a Kings H roll with slaw and a slightly sweet, vinegary BBQ sauce.

    Always a crowd pleasing recipe.

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  • on May 11, 2012

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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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  • on April 13, 2012

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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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