Pulled Pork
Show: Good Eats
Episode: Q
Rate This RecipeRead users' reviews (202)
- Recipe categories: Meat, Pork,
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Average Rating:
Total Reviews: 202
Showing 41-50 of 202
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By Frankymac
Saint Augustine...
on March 14, 2011
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Buy a meat thermometer!
By ZZ May
on February 26, 2011
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Can I make this recipe with Chicken? I don't eat pork but would really like to try it....
By kitchentherapy
Bellingham, WA
on February 21, 2011
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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.
By allisonpinkney_...
dc
on January 26, 2011
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I love this show it helps me out alot because Im going to school to be a chef
By t_steuerwald
on January 24, 2011
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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.
By skunkman_12432080
Pleasant Hill, 43
on January 04, 2011
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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.
By j_jenkins84
29 Palms, CA
on December 05, 2010
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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.
By phantommut
on November 26, 2010
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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.
By joeXmas
SAN ANGELO, TX
on November 10, 2010
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I did this several times thinking I did something wrong using the oven. It was good but not pull with your fingers tender. Then I did it in the slow cooker without adding water. I slow cooked it on LOW for 4 hours and then 2 on HIGH. There was a reason I did this, but too long to explain. It had to do with time. Anyway, the result was great. I, however, noticed I made a mistake with the rub. I measured the whole seeds equaling the other grounded ingredients. Oops. but it seemed to work. Tonight I am going to a Liquid Smoke. Anyone know how much I should use,
By chris_12768159
Sterling, 45
on October 31, 2010
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Had a group of 10 drooling over this pulled pork last night. We've done about 5-6 different recipes and this one turned out the BEST. Juicy and wicked smoky with hints of fennel and cardamon if you nabbed a bite that was close to the skin (I hover around the "pulling" table. I commented to my husband this morning that usually I am chugging a quart of water after a pulled pork meal given all the salt that is used, but didn't have to with this one. A keeper.