Pulled Pork

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I made this last year for my husband and he is still talking about it. In fact, he took some to work and the guys are still asking about the recipe. So they are going to make it at the fire station for the 4th. I followed the brine and rub instructions, and used my Weber kettle as a smoker. I used enough charcoal to maintain the correct temperature, and used small foil pans to hold wet wood chips. Used an instant read thermometer to keep track of the temperature. Added more wood and charcoal as necessary. Smoked for six hours and then wrapped the meat in foil and cooked at 210 for another six hours. It turned out great! Smoky tasting, moist and falling apart. Everyone though it was great! Also used a vinegar sauce that others suggested, I think it was Bobby Flay's, Black Pepper Vinegar Sauce.

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12 oz of pickling salt was about 1 1/4 cups on my scale for those who are wondering. This is the 3rd fourth of July I have made this, it's always requested!!! The Neelys have a decent BBQ sauce recipe I add a few extras to mine like chili powder and paprika.

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Haven't tried it yet. Is there some way to use Kosher Salt instead of pickling? I can't find it. Is the ratio different? My grandmother used kosher to make fresh, cold pickles, so what's the difference other than ratio?

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"Is there a way someone could figure out the salt in measurement rather than ounces? I don't have a digital scale and probably won't buy one yet."

Check the side of the salt box for a 'Nutrition Facts' label. It will show a 'Serving Size' like 1/4 tsp (1.5g. From that, a little math will convert to teaspoons per ounce, etc. A scale is a good thing to have though. Especially if you bake. A lot of them aren't that expensive and will do what you need.

Oh, and I like Alton's recipe! Not the rub so much (I use my own, but the brine works good. Always moist and good bark. I rinse the roast then soak it in fresh water for at least an hour after it comes out of the brine. Rinse again, pat dry, rub, wrap and refrigerate for 12 hours. Smoke it over apple wood on a 22" Weber kettle.

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Is there a way someone could figure out the salt in measurement rather than ounces? I don't have a digital scale and probably won't buy one yet.

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Wonderful, love it. Small complaint: for me, the grill thermometer I put in the hole on top never gets above 180. If I put it on the grill itself, next to the pork, however, it reads about 230 (or higher. The pork itself was mostly perfect, but some was actually a bit tough, which I chalk up to the temperature inside being higher than reported when the thermometer was on top. Anyone else notice this?

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Awesome isn't a good enough word. Alton is by far the best on Food Network - no flash like, ahem, some of the others. I love the way he explains the science behind what he does. This Pulled Pork rocked our last BBQ. I have to admit that I told everyone it was a "secret" recipe, so that no one would jump on the dot com and get it for themselves. My buddy called me this morning and asked when I was doing it again!

Rock on Alton Brown!

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This is unbelievable and my go-to recipe when I have a crowd. And for earlier posters who complain about the salt level - the only thing I can think that you are doing wrong is two-fold - 1. that you are substituting table salt or 2. that you are not weighing the amount required. You can not substitute table salt for the amount given unless you make changes in the weight you use - there are many web sites that talk about this. (The iodine in the table salt shouldn't be a factor in brineing meat as it would be in making pickles.
If you were disappointed, DO THIS RECIPE AGAIN after a trip to the store to pick up pickling salt. Also, I use a meat thermometer and pull it off the heat at 190 degrees. I have never been able to wait 1 hour, but do try to wait about 1/2 hours, and then dig it. Try it again. You will NOT be disappointed!

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To Kitchentherapy...don't know if this is the recipe for the sauce you were looking for, but it has the sweet pickle juice.

SWEET PICKLE BARBEQUE SAUCE
Yield: 2-3 cups
Ingredients
2 slices bacon
1 med onion fine chopped
1 clove garlic minced
1 cup ketchup 250 ml
1 cup sweet mixed pickle juice 250 ml
1 cup dark ale (sweet & smoky or lager (lighter 250 ml
4 tbsp brown sugar 60 ml
2 tbsp lemon juice 30 ml
1 tsp lemon zest 5 ml
1 tsp dry mustard 5 ml
Tabasco to taste

Steps
Cook bacon over medium heat until crisp. Remove from the pan and discard (LOL.
Add the onion and garlic and cook for 10 minutes on medium, stirring often.
Add remaining ingredients and increase the temperature to medium-high.
When the sauce starts to boil turn down the heat to medium.
Simmer for 20 minutes stirring the sauce frequently to avoid burning.
Notes
Remove from heat and allow to cool in the pan. Store in a covered container in the fridge for up to 2 weeks.

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I tried this over the weekend as a trial run for my daughter's upcoming graduation party and it was fantastic! Next time will alter the rub a bit and add some garlic and smoked paprika for more of a Memphis style rub. This one is a keeper.

We looked at catering and this is so much better and cheaper too! When asked who did we get it from, I get to say I did it myself. Always ready for some bragging rights!