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