Pulled Pork

225 Ratings
Recipe courtesy ofAlton Brown

Total: 24 hr 20 min Prep: 20 min Cook: 11 hr

Yield: 8 to 10 servings

Level: Easy



  • Brine:
  • 8 ounces or 3/4 cup molasses
  • 12 ounces pickling salt
  • 2 quarts bottled water
  • 6 to 8 pound Boston butt
  • Rub:
  • 1 teaspoon whole cumin seed
  • 1 teaspoon whole fennel seed
  • 1 teaspoon whole coriander
  • 1 tablespoon chili powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika


  • Video: Watch Alton make this recipe

  • Combine molasses, pickling salt, and water in 6 quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.

  • Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.

  • Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.

  • Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired.

Show more
Show: Good Eats
Episode: Q

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225 Ratings

<span>At first i did not want to try the recipe because i severely dislike molasses. But since i love pulled pork and our supermarket had a sale , i scored a nice 7 lb boston butt. I tried the recipe and, boy!, am i ever glad i did. This was the most tastiest pulled pork i have ever had. I did, however, steer from the recipe by using the slow cooker. After the brine, drying and adding the spices, i just put the pork in the crockpot, no liquid, just the pork. Since i started it rather late in the morning, i cooked it on high until dinner time. This is a fantastic recipe and i can only recommend it.</span><div>3/2015: I had posted at the above review several years ago but was unaware that it was rated only at 1 star. I could not edited the review, so I deleted the review and  added it again with the proper star rating. </div><div>I have very little to add, except the Molasses gave it a nice depth. It is sitting in my crockpot right now. </div> See All Reviews Post Review

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