Pulled Pork

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Alton, you steered us right; this pulled pork was the best. My roast was a little over 9 pounds and I added an extra 1/3 to the ingredients for the rub and brine. Our weather was cold and I started my roast about 9:00 PM and left it alone all night. I added extra chips about 7:00 AM just to give it a little extra kick; by the way, I used half hickory and half apple chips. After 13 hours, my internal temp would not go above 150 degrees and I finished it in my oven at 325 degrees for 2 hours until the internal temp reached 170 degrees. After giving the roast an hour to rest, I started pulling it apart. The difficult thing to do was keeping everyone away from it; our group would start nibbling as soon as it came off the bone. This one will be a permanent receipe for this house.

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As Alton says, we Texans think bbq = beef. Well, move over beef. I tried this with my bullet smoker, and it was fantastic and so tender it practically fell apart by merely touching it. I have since added some garlic and additional chili powder to my rub, and I am anticipating another mouth-watering dinner tonight. Not only is this great tasting, it is very economical. I got it on sale for $1/pound.

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Just got a smoker for Christmas! This will definitely be the first recipe I try!!
Thanks for all of the great comments.....they're always helpful! But most of all thank you Alton for your culinary brillance!

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If this recipe was too salty for you then you probably forgot to wash off the brine. Rinse the Pork well under running water at pat it dry before applying the rub.

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This is a fantastic recipe. If you enjoy cooking and want to make a traditional good pulled pork this is it. Alton's logic for brining is spot on and definately makes for beneficial cooking! Alton doesn't mention a internal temp. to go by but based on the cooking times he suggests and my experience making this recipe it is good to take out the pork once it hits about 185 degrees..IMO. To add a twist to this recipe I add bacon, wrapped around pork butt and then when its done you crumple the bacon in the pulled pork as well or have it on the side for those who want to add it! Its flavors run into the meat as it cooks and is great to do for a little different taste.

For those who say "I dont have time to smoke something for 10 hrs or all I do is add liquid smoke and put it in a crock pot" Get a life and stay off these pages. Obviously your ignorant and not realizing that these recipes are meant for those willing to put in effort and want to make smoked BBQ. Sure you can always cheat and cook recipes in different ways however do not knock down a spot on recipe because your idea of making great food is opening a box of hamberger helper and rice a roni.

Definately try this recipe out!!!

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It's amazing that many of the reviewers skipped the brining and/or the smoking and then think that they made this recipe. Not doing these steps will produce a drastically different result.
I've been making this recipe for years and it turns out great every time. You've got to pull apart the pork and mix the bark with the inner parts of the pork to get a proper salty/sweet balance. If you must use smaller butts than what is recommended alter the brining and cooking times.

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A little bit salty the first time but not too salty, used recipe exactly as written. I will use the recipe again maybe just a little bit less salt in the brine this time. Also, I am going to double the rub recipe because the way it is written is stretching it for an 8 lb. butt. Also it took about 13 hours (12hrs. at 210 deg. / 1hr. at 300 for an 8 lb. roast. I think this time I will smoke it in my VWS for 3 or 4 doses of smoke and finish it in the oven (50% cherry and 50% hickory Playing with the brine, rub and cooking time/temp. is all I need to do to make it that much better because other than that it was awesome and everyone at my party loved it. I don't like bbq sauce so I left it "naked" and let others add sauce as they pleased.

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Great recipe for a beginner to get started with smoking meat. In the brine for about 12 hours, then up promptly at 4:30 am to fire up the flower pot smoker. Smoked over Hickory for about 4 hours, then finished up with a mixture of Sugar Maple and Beechnut. Smoked for a total of about 11 hours at 210?. The flower pot smoker does a great job of holding a consistent temperature for a long period of time. I checked it every half hour, but didn't touch the temp controls most of the time. Outside temp ranged from 57? in the morning to 76? in the afternoon.

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I have made a lot of pulled pork and decided to try this method. This was the first time to brine it so I followed the directions exactly. I won't be brining again. It makes it way too salty for us. My smoker didn't work so I used the gas grill on very low heat and 3 rounds of smoke. It was very tender & in the future will be even better without the salt bath.

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I made a 4 lb butt roast and cooked it for about 7 hours int he oven @ 225 and let it rest an hour. I covered it for 1/2 the cooking. I had it in the brine for close to 20 hours. BTW- a cup of salt is 9 oz in wt (not 8 like some think (I did a search so 1-1/3 cups is what I used. The only meat that was a tad salty was the meat on the edges. Otherwise it wasn't salty at all. The rubmade it very tasty and it smelled great. I added some water to what was left in my pan (thick sludge and added to my pork so it will stay juicy. I made 2 homemade BBQ sauces from Emeril's recipes, one that is cooked with onions, garlic, etc and has tomato paste, spices, cider vinegar, & brown sugar and one that was made with cider vinegar, ketchup, mustard, molasses, br. sugar and spices. I added honey to both to sweeten them up and made them a day ahead. I like both of them. The cooked one was thicker. I served the pork on onion buns and added some french fried onions to the top plus the sauce. I tried one with coleslaw, but didn't like it that way. My coleslaw was too watery. I will be making this again for my son's birthday party in a couple of weeks.