Alton Browns Pulled Pork Recipes

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PULLED PORK SHOULDER



Pulled Pork Shoulder image

A variation of Alton Brown's recipe. If you have only cooked pulled pork in the oven, you are really missing out on a treat. The smoke gives a beautiful flavor and adds the smoke ring that to me is the mark of good barbecue. You can use whatever type of sauce you prefer on this- vinegar based, mustard, or tomato based. Whichever type you use, it is best if it is on the thin side, so water it down if you need to.

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 22h

Yield 8-10 serving(s)

Number Of Ingredients 15

6 -8 lbs boston butt or 6 -8 lbs pork shoulder (may weigh less if it is boneless)
3/4 cup molasses
12 ounces pickling salt or 12 ounces kosher salt
2 quarts water
2 teaspoons whole cumin seeds
2 teaspoons whole fennel seeds
2 teaspoons whole coriander seeds
2 tablespoons chili powder
2 tablespoons onion powder
2 tablespoons paprika
1/2 cup barbecue sauce (whatever type you're using)
1 cup apple cider vinegar
8 -10 split fresh kaiser rolls or 8 -10 sandwich buns
barbecue sauce (your favorite)
Coleslaw (optional)

Steps:

  • Combine ingredients for the brine.
  • Place the pork roast into the brine, making sure it is submerged, and refrigerate for 10-12 hours, or overnight.
  • Using a spice mill or mortar and pestle, grind ingredients for the spice rub into a fine powder.
  • At the appropriate time, drain the pork roast from the brine and pat dry with paper toweling.
  • Apply the spice rub to the pork roast, massaging it in, using gloves if desired to keep the rub from sticking to your fingers.
  • Mix together ingredients for mop/baste and set aside.
  • Prepare smoker or grill.
  • When the smoker/grill temperature has reduced to 210F, add the pork roast, cover grill, and cook for approximately 10 hours, or until internal temperature has reached 165-190°F.
  • Do not exceed 190F for an internal temperature in the meat or it will be dry.
  • Maintain smoker/grill temperature of 210F throughout cooking time (you may add soaked wood chips to the coals occasionally, if desired).
  • During the last hour or so of cooking, brush on mop liberally, about every 15 minutes or so.
  • When the pork is cooked, it should be tender enough that sticking it with a fork loosens the meat easily.
  • The roast will appear dark (it's what is called a"bark") when fully cooked.
  • Allow pork roast to"rest" for 45 minutes to an hour before pulling (try not to pick at it and eat all of it before you get a chance to pull it!).
  • To pull, use your fingers or 2 forks to shred meat on a cutting board.
  • To make a sandwich, thin your preferred barbecue sauce and toss with meat in a bowl.
  • Place meat on a bun/roll with some cole slaw (if desired).
  • May also just eat off the plate, no sandwich.
  • You'll find yourself grabbing pieces to munch on anyway.

Nutrition Facts : Calories 1040.2, Fat 57.4, SaturatedFat 19.1, Cholesterol 241.5, Sodium 17174.6, Carbohydrate 60, Fiber 3.3, Sugar 20.2, Protein 66.9

BARBECUE PORK BUTT



Barbecue Pork Butt image

Provided by Alton Brown

Time 17h20m

Yield 4 to 6 pounds pulled pork

Number Of Ingredients 5

3 quarts water
12 ounces kosher salt
8 ounces molasses
8 to 10 pound boneless pork butt
Special equipment: Smoker and 4 ounces hickory or oak wood chunks

Steps:

  • Place the water, salt and molasses in a large 12-quart container and stir until the salt dissolves. Add the pork butt to the brine and weigh down with a zip top bag filled with 2 cups of the brine to make sure it is completely submerged in the brine.
  • Cover and refrigerate overnight. Remove the pork from the brine, and pat dry.
  • Heat the smoker to 225 degrees F. Add the wood chunks, and place the pork into the smoker. Cook until the pork reaches an internal temperature of 150 degrees F, 4 to 5 hours.
  • Once the meat reaches 140 degrees F, heat the oven to 300 degrees F. Wrap the pork in aluminum foil and transfer to a half sheet pan. Place on the center rack and cook until the pork reaches an internal temperature of at least 200 degrees F and is tender and pulling apart easily, 3 to 5 hours. Remove from the oven and rest, covered for 30 minutes before serving.

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  • Combine molasses, pickling salt, and water in a 6-quart polycarbonate food storage container. 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 a spice/coffee grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.
  • After 8 to 12 hours, 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.
  • Heat smoker to 210ºF. Place butt in smoker and cook for 10 to 12 hours, maintaining a temperature of 210ºF. Begin checking meat for doneness after 10 hours of cooking time; you'll know the meat is done when it falls apart easily when pulling with a fork. Once done, remove it from the smoker and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as a sandwich with coleslaw and dressing, as desired.


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  • Place the water, salt, and molasses in a 12-quart container and stir until the salt dissolves. Add the pork butt to the brine and weigh down with a zip-top bag filled with 2 cups of the brine to make sure it is completely submerged.
  • The next day, remove the pork from the brine and pat dry. Heat the smoker to 225ºF, add the wood chunks, and place the pork into the smoker. Cook until the pork reaches an internal temperature of 140ºF, 4 to 5 hours.
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