BARBECUE PORK BUTT
Provided by Alton Brown
Time 17h20m
Yield 4 to 6 pounds pulled pork
Number Of Ingredients 5
Steps:
- Place the water, salt and molasses in a large 12-quart container and stir until the salt dissolves. Add the pork butt to the brine and weigh down with a zip top bag filled with 2 cups of the brine to make sure it is completely submerged in the brine.
- Cover and refrigerate overnight. Remove the pork from the brine, and pat dry.
- Heat the smoker to 225 degrees F. Add the wood chunks, and place the pork into the smoker. Cook until the pork reaches an internal temperature of 150 degrees F, 4 to 5 hours.
- Once the meat reaches 140 degrees F, heat the oven to 300 degrees F. Wrap the pork in aluminum foil and transfer to a half sheet pan. Place on the center rack and cook until the pork reaches an internal temperature of at least 200 degrees F and is tender and pulling apart easily, 3 to 5 hours. Remove from the oven and rest, covered for 30 minutes before serving.
PULLED PORK
For the best pulled pork, try Alton Brown's recipe from Good Eats on Food Network. The meat gets a molasses brine and a flavorful spice rub for maximum results.
Provided by Alton Brown
Categories main-dish
Time P1DT20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- 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.
ALTON BROWN BBQ PULLED PORK
Steps:
- Take a small cooler and set it on your scale and tare it to zero. Add 12 oz of pickling salt then tare again to zero. Add 8 oz molasses then tare again. Add 4 lbs (4 pints) of water. Mix with whisk. Put in butt (sometimes it may overflow, be sure to allow for this) and then top with a ziplock bag of ice. This is a cold brine. You can also stick it in a fridge if you have one big enough. Brine for 12 hours. Prepare rub: Add cumin, chili powder, coriander, paprika, onion powder, and fennel seed to a clean coffee grinder and grind. Pour into can to sprinkle on pork. Liberally apply to pork. Smoke over hickory between 200-250 for 8-12 hours. Pull apart with fork when done. It's done to tenderness, so if you can pull it like this, it is done.
PULLED PORK SHOULDER
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.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 22h
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 1040.2, Fat 57.4, SaturatedFat 19.1, Cholesterol 241.5, Sodium 17174.6, Carbohydrate 60, Fiber 3.3, Sugar 20.2, Protein 66.9
CROCK POT ORANGE-BARBECUE PULLED PORK
This is a great recipe for a crowd. Very easy to do and it has a great twist in the taste. Very different (and good in my opinion) from the traditional pulled pork.
Provided by Tebo3759
Categories Pork
Time 8h10m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Mix barbecue sauce and marmalade.
- Place meat into crock pot and cook on low 8 to 10 hours.
- (I cooked mine overnight).
- Remove meat and shred.
- (I placed crock pot in fridge and let the fat congeal then removed it).
- Reheat sauce, add meat and mix until coated.
- Serve on buns with mayo if desired.
Nutrition Facts : Calories 319.2, Fat 23.3, SaturatedFat 8, Cholesterol 80.6, Sodium 250.7, Carbohydrate 7.1, Fiber 0.3, Sugar 4.8, Protein 19.3
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- Combine molasses, pickling salt, and water in a 6-quart polycarbonate food storage container. 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 a spice/coffee grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.
- After 8 to 12 hours, 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.
- Heat smoker to 210ºF. Place butt in smoker and cook for 10 to 12 hours, maintaining a temperature of 210ºF. Begin checking meat for doneness after 10 hours of cooking time; you'll know the meat is done when it falls apart easily when pulling with a fork. Once done, remove it from the smoker and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as a sandwich with coleslaw and dressing, as desired.
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