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Pulled Pork Recipe - Alton Brown
.foodnetwork ^

Posted on 05/24/2014 10:11:52 AM PDT by virgil283

Easy, any one can have a sucessful barbcue with this recipe. Brine for 12 hours add a dry rub and put on the smoker.

.....;

(Excerpt) Read more at foodnetwork.com ...


TOPICS: Chit/Chat; Hobbies; Miscellaneous
KEYWORDS: altonbrown; barbcue; barbecue; barbq; bbq; bbqribs; recipes; ribs; smokedpork
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I use this method and have had good results every time.

The dry rub really helps give it that cooked in BBQ sauce flavor

1 posted on 05/24/2014 10:11:52 AM PDT by virgil283
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To: virgil283

What time is dinner? I’ll be right over. J/k


2 posted on 05/24/2014 10:18:59 AM PDT by fatnotlazy
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To: fatnotlazy

I’ll be in charge of the beer


3 posted on 05/24/2014 10:21:43 AM PDT by ChildOfThe60s ((If you can remember the 60s.....you weren't really there)
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To: virgil283

Can you do this in the oven with good results? Don’t have a smoker.


4 posted on 05/24/2014 10:23:24 AM PDT by randita
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To: virgil283

Why do they call it ‘pulled pork’ ? (serious question)

Based on the description from your recipe, it should be called ‘rubbed pork’ .


5 posted on 05/24/2014 10:23:46 AM PDT by UCANSEE2 (Lost my tagline on Flight MH370. Sorry for the inconvenience.)
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To: randita

Definitely - put a dash of liquid smoke in the brine and about 12 hours in the oven at 225-250 degrees.


6 posted on 05/24/2014 10:26:58 AM PDT by dainbramaged (Don't tell me, I'll tell you.)
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To: randita
Can you do this in the oven with good results?...I have smoked a Boston butt for 4 hours and then put it into the oven until it was done, so I'd say yes . It won't have the smoke flavor though.

Good Luck

7 posted on 05/24/2014 10:27:51 AM PDT by virgil283 (That your faith should not stand in the wisdom of men, but in the power of God.)
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To: UCANSEE2
Why do they call it ‘pulled pork’ ?
When it's done, you pull it apart into shreds or chop it like N.C. style, add some rub and vinegar sauce and dig in.
8 posted on 05/24/2014 10:28:41 AM PDT by dainbramaged (Don't tell me, I'll tell you.)
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To: UCANSEE2

Slow cooking of otherwise tough meat is tender enough to pull apart:)


9 posted on 05/24/2014 10:28:55 AM PDT by Cold Heart
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To: virgil283
Keep It Simple
10 posted on 05/24/2014 10:29:43 AM PDT by Jeff Chandler (Hillary may have brain damage, but what difference does it make?)
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To: UCANSEE2
Why do they call it ‘pulled pork’ ?

I was told that it's called that because it's so tender you don't need a knife to slice it. You can 'pull' it apart.

11 posted on 05/24/2014 10:31:05 AM PDT by virgil283 (That your faith should not stand in the wisdom of men, but in the power of God.)
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To: virgil283

Bookmarking me some NOMS!!


12 posted on 05/24/2014 10:31:48 AM PDT by RandallFlagg (Uninstall Fascist Firefox. Get Pale Moon.)
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To: virgil283

Here’s my never fail recipe for baby back ribs. People tell me they’re better than the BBQ places here in KC. Put one or two slabs on sheet of tin foil. Run with fresh crushed garlic and basil leaves (I leave mine in the wrapping), wrap tightly and place in a slow oven at 200-250 for 2-3 hours. Sort of depends on how many slabs you’re cooking and how big a hurry you’re in. I can tell by smell when they’re done but sometimes I cheat and open one of the packages up and check. They’re done if the juice runs clear but they are still sticking well to the bone. Remove from oven (I recommend a pan under them for drips) and then you can put on BBQ sauce, salt, whatever. DO NOT SALT UNTIL THEN

Then put on the hot grill but a bit on each side. I like the sauce to burn a bit but that’s just me. Serve with salad and french bread. I do killer salad which is a whole other recipe.


13 posted on 05/24/2014 10:33:29 AM PDT by Mercat
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To: virgil283
I do something similar with beef brisket or full chuck roast.

Sandwiches with a SPICY BBQ sauce are heaven on earth.

14 posted on 05/24/2014 10:33:40 AM PDT by Mariner (War Criminal #18)
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To: randita

Do you have any kind of grill that you can set up for cooking with indirect heat? A weber kettle can do the trick.


15 posted on 05/24/2014 10:34:11 AM PDT by dmz
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To: virgil283

Anybody know Alton Brown’s IQ? I think he’s got to be a genius.


16 posted on 05/24/2014 10:35:48 AM PDT by Beowulf9
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To: UCANSEE2
A little history . .

Pork shoulder is a hunk of meat that is laced with flavorful fat and connective tissue. That's the story of the origin of Southern barbecue. A cheap cut of meat that the slave owners didn't want, that, as the slaves discovered, when cooked low and slow, when the fat and collagens melt, the muscle fibers are made tender, moist, and succulent. Like buttah. And the process, which can take 8 to 12 hours or more, is the quintessence of Southern smoke roasting. Lazy, slow, easy, fragrant. You set up a lawn chair, sip a cup of coffee as you put the meat on in the morning, as the sun gets high, you switch to cool refreshing beer, mid-day a mint julep refreshes the palate, and as it approaches doneness, with the sun waning, you switch to straight Bourbon.

17 posted on 05/24/2014 10:36:09 AM PDT by Jeff Chandler (Hillary may have brain damage, but what difference does it make?)
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To: UCANSEE2
Because you pull the pork apart after it is cooked. If done properly it will just fall apart.

One critique is that this appears to be a tomato based sauce.

Good Christian folk know BBQ pork is supposed to be a mustard based concoction.

The stretch of South Carolina from roughly Columbia to Charleston is known as “the Mustard Belt.” The region’s distinctive mustard-based sauce originated with German settlers in the 18th century, and it’s applied liberally to whole hog ’cue smoked over open wood pits. All-you-can-eat buffets are popular in these parts, with many trays full of chopped pork and dozens of Southern sides. Columbia’s Little Pigs BBQ smokes a juicy combo of shoulders and hams, while Shealy’s BBQ in Batesburg offers an enormous buffet with smoked pork, fried chicken and side dishes galore. (Source)

I can attest to the quality of the vittles from both of the above establishments.
18 posted on 05/24/2014 10:36:30 AM PDT by Gamecock (#BringTheAdultsBackToDC)
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To: Jeff Chandler
You set up a lawn chair, sip a cup of coffee as you put the meat on in the morning, as the sun gets high, you switch to cool refreshing beer, mid-day a mint julep refreshes the palate, and as it approaches doneness, with the sun waning, you switch to straight Bourbon.

Not a better way to spend the day than doing this with a good friend.

19 posted on 05/24/2014 10:37:47 AM PDT by Gamecock (#BringTheAdultsBackToDC)
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To: dmz

A Weber will indeed work.

I sometimes cheat and will use a gas grill with wood chips.

Earlier this week I coached my daughter to do this in the oven. (She lives in the big city and doesn’t have a plce to set up a grill. She said it turned out good.


20 posted on 05/24/2014 10:39:26 AM PDT by Gamecock (#BringTheAdultsBackToDC)
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To: UCANSEE2

Because you don’t slice it up. You pull it apart. Also the test of a well cooked pork butt is that the big bone can be easily and smoothly pulled out of the cooked meat which can then be inspected for penetration of smoke and for moisture on the bone. Bon Apetit!


21 posted on 05/24/2014 10:39:44 AM PDT by Coleblue (Game theory and total power grid failure)
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To: Beowulf9

“Anybody know Alton Brown’s IQ? I think he’s got to be a genius.”

Don’t know his IQ but he’s smart who loves his firearms.

http://www.armoryblog.com/news/alton-brown-the-gun-enthusiast/


22 posted on 05/24/2014 10:40:32 AM PDT by chrisinoc
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To: UCANSEE2
Why do they call it ‘pulled pork’ ?

For all the reasons given previously, but it, pulling it to shreds, historically, came about out of the lack of dentistry at the time.

It was such a hit at BBQ get-togethers, even people with teeth loved it.

23 posted on 05/24/2014 10:42:17 AM PDT by Calvin Locke
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To: Mercat

My recipe for ribs is similar, but instead of searing them on the grill, I sear them under the broiler, once just the meat, then then sear them again with BBQ sauce. Done right it saves a lot of preparation and cleanup.

I also slow roast them with a tiny bit of liquid smoke at 200F for eight hours for fall off the bone tenderness. (I know, some people prefer more tooth feel.)

Just made some yesterday. Fry’s had buy one, get two free slabs of ribs.

BTW, do you put yours on a cookie sheet, or just on the oven rack? Thanks!


24 posted on 05/24/2014 10:42:43 AM PDT by Jeff Chandler (Hillary may have brain damage, but what difference does it make?)
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To: Gamecock
Good Christian folk know BBQ pork is supposed to be a mustard based concoction.

I've heard of that. I'll have to try it.

25 posted on 05/24/2014 10:44:07 AM PDT by Jeff Chandler (Hillary may have brain damage, but what difference does it make?)
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To: Gamecock
"sometimes cheat and will use a gas grill with wood chips"...Your right, AB had one program where he made a smoker using a hotplate and pie pan with hickory chips covered with foil ---- all you need is the smoke.
26 posted on 05/24/2014 10:46:35 AM PDT by virgil283 (That your faith should not stand in the wisdom of men, but in the power of God.)
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To: Mercat
Run with fresh crushed garlic and basil leaves (I leave mine in the wrapping), wrap tightly and place in a slow oven at 200-250 for 2-3 hours.

How far should I run? :)

Seriously, sounds good.

27 posted on 05/24/2014 10:50:50 AM PDT by Harmless Teddy Bear (Proud Infidel, Gun Nut, Religious Fanatic and Freedom Fiend)
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To: Jeff Chandler
In all seriousness, Mustard based in quite good. If you are planning a trip to SC check this out beforehand. The Mustard Belt is more in the Midlands (central) part of the state.

Great thing about traveling is the wonderful BBQ joints you can explore. It has been said the BBQ in the South is like cheese in France. Drive 10 miles and changes.

But no matter what it is always wonderful.

28 posted on 05/24/2014 11:04:10 AM PDT by Gamecock (#BringTheAdultsBackToDC)
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To: virgil283

Need to try that. Usually I soak wood chips for an hour or two and wrap them in a pouch made of aluminum foil. Poke a few holes in it. Put it on a burner and replace it every couple of hours.


29 posted on 05/24/2014 11:05:58 AM PDT by Gamecock (#BringTheAdultsBackToDC)
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To: virgil283

I’ve never used one of Alton’s recipes/methods and been disappointed.

His cast iron skillet/ribeye method is genius.


30 posted on 05/24/2014 11:06:18 AM PDT by FlJoePa ("Success without honor is an unseasoned dish; it will satisfy your hunger, but it won't taste good")
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To: Gamecock
"Need to try that"-----the hot-plate lets you fine tune the heat right to 225*f and keep it there
31 posted on 05/24/2014 11:10:49 AM PDT by virgil283 (That your faith should not stand in the wisdom of men, but in the power of God.)
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To: Gamecock; All

Thank YOU and EVERYONE else on the thread who provided some kind of explanation.

Today is already a success as I have learned something new.


32 posted on 05/24/2014 11:17:46 AM PDT by UCANSEE2 (Lost my tagline on Flight MH370. Sorry for the inconvenience.)
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To: virgil283; Charles Henrickson

My wife and I are currently involved in an enterprise which, if successful, will drastically alter what that photo you posted would look like in the future. I’ll give you a hint. What is wrong with that bun when you eat the pulled pork?


33 posted on 05/24/2014 11:26:08 AM PDT by PJ-Comix (Boko Haram was enabled by Buku Huma)
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To: UCANSEE2; xzins
Then you have had a good day. :-)

Perhaps I should fire up the grill on Monday and spend the day thinking of fallen comrades while cooking a pork butt.

To us and those like us. There are damn few left.

Oh, a butt is a shoulder. They were packed in containers called butts.

34 posted on 05/24/2014 11:37:42 AM PDT by Gamecock (#BringTheAdultsBackToDC)
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To: UCANSEE2

btttt


35 posted on 05/24/2014 11:38:54 AM PDT by expatguy (Donate to "An American Expat in SE Asia")
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To: PJ-Comix

What? Soggy? I wouldn’t personally do sesame seeds.


36 posted on 05/24/2014 11:48:32 AM PDT by youngidiot (God help us.)
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To: youngidiot

I don’t have a problem with sesame seeds but have you ever eaten a complete pulled pork sandwich without finally having to put it on a plate and finish it off (both pork and bun) with a fork?


37 posted on 05/24/2014 12:13:57 PM PDT by PJ-Comix (Boko Haram was enabled by Buku Huma)
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To: dmz

Although pricey the Big Green Egg is by far the best grill I’ve ever owned.


38 posted on 05/24/2014 12:19:13 PM PDT by driftdiver (I could eat it raw, but why do that when I have a fire.)
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To: PJ-Comix

A fork? You must be a yankee.


39 posted on 05/24/2014 12:29:45 PM PDT by driftdiver (I could eat it raw, but why do that when I have a fire.)
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To: Gamecock

Controlling the temperature and keeping it low enough will be the biggest challenge using a Weber kettle or other types of grills. If you are experimenting with this recipe and don’t have a smoker, using the oven is going to be less frustrating.


40 posted on 05/24/2014 12:41:50 PM PDT by Oliver Boliver Butt
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To: Beowulf9
Anybody know Alton Brown’s IQ? I think he’s got to be a genius.

Besides his insanely complete cooking smarts, he is a gun guy, so genius is likely.

 photo alton-brown-gun_zps1e4935b8.jpg

41 posted on 05/24/2014 1:08:52 PM PDT by doorgunner69
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To: PJ-Comix

Fork? No. Never.


42 posted on 05/24/2014 1:24:27 PM PDT by youngidiot (God help us.)
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To: randita

I have a a Dutch Oven/Crockpot recipe. Freepmail me if you’re in need.


43 posted on 05/24/2014 1:48:24 PM PDT by logi_cal869
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To: FlJoePa

Amen! Cast iron and steak were made for each other. This is the best Delicious


44 posted on 05/24/2014 2:22:41 PM PDT by V K Lee
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To: randita

Yea, you can do it in the oven. But it won’t be smoked. Probably the worst thing you can do when smoking a butt is to under cook it. It won’t dry out. It’s full of fat. You basically want to render the fat out. If you get the outside “too done” the inside will still be fine. I personally like a layer of “outside meat”. Hard, almost burned. It will acually insulate the inside meat.

You “pull” the butt after cooking to remove the fat and gristly parts from the meat.


45 posted on 05/24/2014 2:42:23 PM PDT by saleman
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To: driftdiver

Okay, so you are going to get your fingers all gooey.


46 posted on 05/24/2014 3:29:37 PM PDT by PJ-Comix (Boko Haram was enabled by Buku Huma)
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To: Jeff Chandler

Cookie sheet


47 posted on 05/24/2014 4:07:48 PM PDT by Mercat
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To: virgil283

VERY SNEAKY way to start the Summer ArguAQe Thread.

Pork is O.K. but

BRISKET RULES!!


48 posted on 05/24/2014 4:10:17 PM PDT by mabarker1 (Please, Somebody Impeach the kenyan!!!! Once again dingy hairball, STFU!!! You corrupt POS!!!)
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To: PJ-Comix

A bun in the shape of a cone?


49 posted on 05/24/2014 4:12:20 PM PDT by Jeff Chandler (Hillary may have brain damage, but what difference does it make?)
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To: logi_cal869
I have a a Dutch Oven/Crockpot recipe.

As far a I'm concerned, a Dutch Oven is as much a slow cooker as a crock pot, but better.

You can brown AND cook in the same pot.
It doesn't need a bunch of water added to work.
It goes on the stove top AND in the oven, and heats evenly in either one.
The porcelain coated ones are easy to clean.
They take up less room than an appliance.
They look cool enough to serve from.

50 posted on 05/24/2014 4:17:15 PM PDT by Jeff Chandler (Hillary may have brain damage, but what difference does it make?)
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