ADVERTISEMENT

Alton Brown’s Pulled Pork

Food Network Canada
PREP TIME
20 min
COOK TIME
11h
YIELDS
8 - 10 servings

Classic, sloooow-cooked pork butt, brined for hours, coated in a spice rub and then smoked to perfection.

ADVERTISEMENT

Ingredients

Brine

8
oz (¾ cup) molasses
12
oz pickling salt
2
qts bottled water
6
- 8 lb(s) Boston butt

Rub

1
tsp whole cumin seed
1
tsp fennel seed
1
tsp whole coriander
1
Tbsp chili powder
1
Tbsp onion powder
1
Tbsp paprika
ADVERTISEMENT

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Preheat 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. 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.

Rate Recipe

My rating for Alton Brown’s Pulled Pork
ADVERTISEMENT