Pulled Pork

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Easy and a hit!

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As always A.B. a Hit. My fam Loved it

incredible, Great taste. very easy to make.

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Buy a meat thermometer!

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Can I make this recipe with Chicken? I don't eat pork but would really like to try it....

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At the end of this episode T.V. Alton introduces a sweet pickle juice, mustard and hot sauce from a squirt bottle. Does anyone have the recipe? It's no longer on the site.
As for the brine, rub and awesome smoker.. I've made it many times and it's always good.

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I love this show it helps me out alot because Im going to school to be a chef

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Does anyone have the recipe for the dressing that is used? Its not included in this recipe and I cant see the full video.

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This is the best and easiest recipe to cook. I cooked it on a Big Green Egg. It had a great bark, excellent flavor, and was incredibly moist.

It is my trick recipe when I want to impress others with how well I cook. Done this one like 7 times; perfect every time.

It is interesting how the temperature of the meat "stalls" at about 170 degrees. Takes about 2 hours for it to get past that.

Happy BBQ.

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I absolutely LOVE this recipe! Alton has yet to disappoint. Made a couple of these along with AB's coleslaw and Paula's Texas potato salad and it was a huge hit. Also, you have to use the sauce AB uses in this episode...divine! Tried doing the ceramic smoker thing and went through 2 hotplates (the plastic parts melted. Found this link to solve the problem: http://www.instructables.com/id/DIY-Smoker/ Takes a little more time, though.

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I do this when I want to feed/impress a lot of people. Since I live in an apartment in Brooklyn, actually smoking the pork isn't an option; instead I use chipotle chili powder and smoked paprika in place of the non-smoked seasonings.

One hint for good dry rub adhesion: think Shake-n-Bake. put the brined and dried pork into a 2 gallon zip-lock, pour in the rub, seal, shake, and massage. The pork takes up the rub, there's no mess on the workspace, and your hands don't get disgusting. Open the bag, plop the pork out directly onto the roasting rack and you're good to go.