Pulled Pork

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Alton Brown is the man. this recipe rocks. I have never done a brine before and found it rather simple to work with. But found out you MUST weigh the salt or it does come out to salty

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've made smoked pulled pork with just a regular rub a number to times. I've never tried the brine so I thought I'd give it a try. I followed the recipe to the letter including weighing everything. I liked the rub a lot but the meat close to the outside was way too salty. I think the brine really didn't do anything to benefit the meat and really just turned a nice piece of shoulder into a salty piece of meat.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We started making this recipe approximately 4 years ago, and do it many times per year, particularly for large groups. A very inexpensive way to feed many people, and I've never had anyone not like it.

I can't actually eat pork, so we always throw a small chicken in the smoker, too, using the same preparation method. Just as wonderful.

I highly recommend this recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

To all the negative comments, you must weigh the salt and molasses. If you don't weigh the salt, and instead just use your measuring cup; you get 1 1/2 cups of salt. But, if you weigh the salt, it comes to about 1 cup and the molasses to only 3/4 cup. Hence the "horrid" taste. It will taste like a salt lick. Also, I let mine brine for at least a day, and sometimes 2 if the weather doesn't cooperate. The longer the brine, the better the flavor in my opinion. So, if you've tried it and didn't weigh; I say give it another go.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I do not understand all of the rave reviews for this recipe. I followed the recipe and my meat tastes like a salt lick. Having now read the reviews, I see suggestions to rinse the meat after brining. It would have been helpful if that step had actually been included in the recipe, which I followed to a T. Rinsing may have helped, but I can't believe it would have made that much difference--the meat is completely inedible.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Alton has never let me down. I did tweak this recipe a little though. I don't have a smoker so I smoke it on the grill for 2 hours and then cook it overnight in a roaster oven set to 210. You still get the great smoke flavor that way but don't loose as much of the meat on the edges. ;

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'm smoking my 2nd one in less than 2 weeks. This is melt-in-your mouth awesome. Don't change a thing - FABULOUS!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have never felt compelled to write a food or restaurant review before trying this. But I just had to bow down to the master after practically buckling at the knees after trying this...After about 11 hours on the smoker, was keeping it between 170 and 240, it only reached an internal temp of about 140. It was late at night so I let it cool a little, wrapped it in foil, put it in the frig...to be continued. The next morning I set it on the counter for about an hour then into a 300 degree oven for about 2 1/2 hours and voila...internal temp of about 190...let it cool a little and many of the reviewers who said who needs sauce were right. Others who said it was too salty were also right, so I cut it about in half and WOW...A.B. You da MAN!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I don't have a smoker so I do mine in the oven wrapped in foil. It still comes out great. You can put it on buns or wrap it with some refried beans. The flavor is fantastic.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have done this recipe by the book and also with a bit of a tweak. My favorite way to do it is to brine for 12 hours and, after draining, let sit in the fridge for another 12 hours. This really lets the liquid that has soaked in to settle in the meat and packs a wallop of a flavor! I get a really great, flavorful crust and a pulled pork that needs no sauce. I also use my own rub, I found that I could taste the cumin a little too much in Alton's. I prefer to spice it up with some dried jalapeno mixed in with some other common rub ingredients. Regardless, every time I do a variation of this recipe, it's a smash hit.