Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pulled Pork Recipe
    Lost? Site Map

    Pulled Pork

    Pulled Pork. Photo by Sue Lau

    1/1 Photo of Pulled Pork

    Total Time:

    Prep Time:

    Cook Time:

    22 hrs

    12 hrs

    10 hrs

    Sue Lau's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 6 -8 lbs boston butt or 6 -8 lbs pork shoulder (may weigh less if it is boneless)

    for the brine

    for the spice rub

    for the hog mop

    to serve

    • 8 -10 split fresh kaiser rolls or 8 -10 sandwich buns
    • barbecue sauce (your favorite)
    • Coleslaw (optional)


    1. 1
      Combine ingredients for the brine.
    2. 2
      Place the pork roast into the brine, making sure it is submerged, and refrigerate for 10-12 hours, or overnight.
    3. 3
      Using a spice mill or mortar and pestle, grind ingredients for the spice rub into a fine powder.
    4. 4
      At the appropriate time, drain the pork roast from the brine and pat dry with paper toweling.
    5. 5
      Apply the spice rub to the pork roast, massaging it in, using gloves if desired to keep the rub from sticking to your fingers.
    6. 6
      Mix together ingredients for mop/baste and set aside.
    7. 7
      Prepare smoker or grill.
    8. 8
      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.
    9. 9
      Do not exceed 190F for an internal temperature in the meat or it will be dry.
    10. 10
      Maintain smoker/grill temperature of 210F throughout cooking time (you may add soaked wood chips to the coals occasionally, if desired).
    11. 11
      During the last hour or so of cooking, brush on mop liberally, about every 15 minutes or so.
    12. 12
      When the pork is cooked, it should be tender enough that sticking it with a fork loosens the meat easily.
    13. 13
      The roast will appear dark (it's what is called a"bark") when fully cooked.
    14. 14
      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!).
    15. 15
      To pull, use your fingers or 2 forks to shred meat on a cutting board.
    16. 16
      To make a sandwich, thin your preferred barbecue sauce and toss with meat in a bowl.
    17. 17
      Place meat on a bun/roll with some cole slaw (if desired).
    18. 18
      May also just eat off the plate, no sandwich.
    19. 19
      You'll find yourself grabbing pieces to munch on anyway.

    Ratings & Reviews:

    • on December 31, 2007


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 10, 2007


      I'm giving 5 stars for the brine and brining technique - I brined it for the 12 hours, and it made for the best smoked shoulder I've ever done I think. Thanks much.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 08, 2006


      A very Delicious Recipe.If you like pork, then this is great.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Pulled Pork

    Serving Size: 1 (509 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1040.1
    Calories from Fat 516
    Total Fat 57.4 g
    Saturated Fat 19.1 g
    Cholesterol 241.5 mg
    Sodium 17174.6 mg
    Total Carbohydrate 60.0 g
    Dietary Fiber 3.3 g
    Sugars 20.2 g
    Protein 66.8 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes