Alton Brown Pulled Pork

richard-in-cincy

Well-known member
I made Mr. Brown's brined and smoked pork again and it was delicious as usual. I added some additional spices to his recipe that I noted below. Picture of two shoulders just out of the smoker and ready for company. I have half a free range hog from my dad's farm in my freezer, so I'm smoking lots of pork this summer. : )

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

I added: celery seed, black pepper, garlic powder, ground brown mustard seed

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

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/SmokedPorkShoulders.jpg

 
I've used this recipe and prefer it over the "other" pulled pork recipe. The key to either...

...is "low and slow".

In the past, some folks have had varied results with pulled pork being tough in spots and not 'falling off the bone tender'.

I have had great results overcoming this by extending the time in the smoker or oven. If the meat needs more time, I usually finish in the oven and cover the meat with foil. This helps to retain moisture and doesn't hurt the final product at all.

If I am making this for guests, I usually start it on the smoker at least 18 hours before I want to serve it. That way it's sure to be ready for my guests. It re-heats marvelously in the oven, and no one can tell that it didn't just come off the smoker.

Thanks for the variations Richard! Will try next time.

Michael

 
Chili Fritos are from the devil. at least that's what I tell myself when I pass the snack machine.

 
LOL, yes...

I set those out for those people that need salty and crunchy to go with their smoked pork and slaw. LOL People love 'em, they're always gone when everyone leaves.

 
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