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Pulled Pork
RECIPE COURTESY OF ALTON BROWN
Level: Easy
Total: 1 day 20 min
Prep: 20 min
Inactive: 13 hr
Cook: 11 hr
Yield: 8 to 10 servings
Ingredients
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
Directions
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.
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Alton Brown’s 5-Star Pulled Pork Recipe | Good Eats | Food Network
37 Comments
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Don't waste your money on this setup. The heat plates fail.
Many mistakes in this episode, but still great. It's how I got into barbecuing.
https://youtu.be/UG2WegBqsUY Pernil🤤
Kind of reminds me of myself, about 200 boston butt roasts ago. This must be very early Elton Brown. Remember to get internal up to at least 195 degrees or even 205 for the super tender pork and the rest is important also.
"Submerged"? That pork butt seemed to say No.
Looks dry
5:42 Alton is capping if he thinks that is tender.
Good rule of thumb: Don't learn how to cook meat from a guy who wears a suit all the time
Unrelated to the subject of the video, im curious as to the kind of camper that is.
I like the cabinets.
Looks horribly dried out and not "pullable" in the slightest!!
Needs about another hour!! damn
2 quarts in the UK weighs 5 poinds.
Love Alton and learned a lot from him, but that pulled pork looked tough as hell and dry as the Sahara. Should have been able to pull the bone clean out, and not showing that tells me it was not done properly. Not what I would expect from Alton.
My grandfather swore til his dying breath that Alton Brown stole that smoker design from him. Is it true? Who knows.
That pulled pork is not as nearly as tender than my mom's pulled pork. In a way it almost pulls itself it's so tender, Alton's looks like a dry piece of meat
"A coffee grinder just for spices". What else do you put in a coffee grinder?
What was the point of donning plastic gloves if you immediately touch the cooler with them and throw them out?
This has to be the worst pulled pork recipe I have ever seen. From the brine to the spices to how tough it was at the end. There’s no chance this is “5 star”
But you'll never be able to use that cooler again except for brining.
Def a different looking style. The meat looked hard to pull in comparison
https://youtu.be/Zj9ZwB78s6M
Does anybody know what brand of smoker he’s using? That thing looks pretty cool.
does this man sounds exactly like Adam Ragusea?
That pulled pork looked red. I just got a pork shoulder and it doesn’t look red like that
I have been strongly influenced by the longer version of this episode and recipe. Have made it many times for pleased guests. Over the years I have tweaked the details. 3/4 cup each of sugar and regular iodized salt per gallon of water makes a perfect brine. The rub is awesome, but I have increased the brown sugar and cayenne because I like more sweet and heat. Also, I have added a small amount of cloves. Yes, cloves (maybe 1/8 tsp for this batch size) — I never use it in anything else, but this recipe needed it and it makes it pop. And after a few hours to get enough applewood smoke flavor, I always use the oven cheat (tented = covered in foil at 300F for two and a half hours plus or minus) to finish it off because I get more control and I bake it in a can or two of chicken broth because how else would we get MSG into this recipe. Always a winner. Experiment to adjust it to your own taste.
That's not pulled pork. Nice try bud
This seemed like a lot of pointless explanation followed by a cityboy excuse for a smoking setup followed by undercooked pork.
No offense but let us simple Texas folk take care of the bbq Mr Brown. You needed to wrap when the fat split and pull no earlier than 195. You read the instruction manual wrong.
My mom taught me that saying "a pint a pound the world around" then I went to the UK and found out that ain't so. : )
Before the Big Green Egg, there was the Small Orange Egg.
That meat was not tender and looked dry I love alton brown but come on man you can do better than that
As if he doesn't needlessly complicate recipes enough already, he's working in a freaking RV kitchen! SMH
Leave it to this moron to over-complicate the simplest recipes. "Oh, you can't use the salt you already have; you have to go buy a type of salt that you won't use for anything else ever."
Doesn't look like it's soft enough…looks tough. Sorry that needed more time Mr. Brown.
How long does it stay in the brine!?!?
0/10 stars.
I don’t like Alton. I think he looks like a jerk. He’s got a jerk face. Like somebody you wanna punch out just for existing. Recipe is crap
5:50 what I say before im about to get lucky
Absolutely A Waste Of Time Watching This 😐