Recipe by Sue Lau
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.
Top Review by Dr. Jenny
I was searching to see if anyone posted this Food Network recipe and I am so glad you did! DH has made this several times for our summer BBQs and it has been a huge hit with both us and our friends. Everyone commented how tender and delicious the pork was and he was asked several times for the recipe. DH makes his own BBQ sauce to go along with this. I noticed that the proportions you listed on the spice rub are all doubled what I have written down, so maybe we will try it this way next time. We have eaten the pork on its own and also in sandwich form. Both are equally good. Thanks for posting this wonderful recipe.
- 6 -8 lbs boston butt or 6 -8 lbs pork shoulder (may weigh less if it is boneless)
for the brine
- 3⁄4 cup molasses
- 12 ounces pickling salt or 12 ounces kosher salt
- 2 quarts water
for the spice rub
- 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
for the hog mop
- 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)
Directions See How It's Made
- 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.