Skip to comments.Pulled Pork Recipe - Alton Brown
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 ...
The dry rub really helps give it that cooked in BBQ sauce flavor
What time is dinner? I’ll be right over. J/k
I’ll be in charge of the beer
Can you do this in the oven with good results? Don’t have a smoker.
Why do they call it ‘pulled pork’ ? (serious question)
Based on the description from your recipe, it should be called ‘rubbed pork’ .
Definitely - put a dash of liquid smoke in the brine and about 12 hours in the oven at 225-250 degrees.
Slow cooking of otherwise tough meat is tender enough to pull apart:)
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.
Bookmarking me some NOMS!!
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.
Sandwiches with a SPICY BBQ sauce are heaven on earth.
Do you have any kind of grill that you can set up for cooking with indirect heat? A weber kettle can do the trick.
Anybody know Alton Brown’s IQ? I think he’s got to be a genius.
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.
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 regions distinctive mustard-based sauce originated with German settlers in the 18th century, and its 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. Columbias Little Pigs BBQ smokes a juicy combo of shoulders and hams, while Shealys 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.
Not a better way to spend the day than doing this with a good friend.
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.
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!
“Anybody know Alton Browns IQ? I think hes got to be a genius.”
Don’t know his IQ but he’s smart who loves his firearms.
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.
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!
I've heard of that. I'll have to try it.
How far should I run? :)
Seriously, sounds good.
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.
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.
I’ve never used one of Alton’s recipes/methods and been disappointed.
His cast iron skillet/ribeye method is genius.
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.
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?
Perhaps I should fire up the grill on Monday and spend the day thinking of fallen comrades while cooking a pork butt.
Oh, a butt is a shoulder. They were packed in containers called butts.
What? Soggy? I wouldn’t personally do sesame seeds.
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?
Although pricey the Big Green Egg is by far the best grill I’ve ever owned.
A fork? You must be a yankee.
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.
Besides his insanely complete cooking smarts, he is a gun guy, so genius is likely.
Fork? No. Never.
I have a a Dutch Oven/Crockpot recipe. Freepmail me if you’re in need.
Amen! Cast iron and steak were made for each other. This is the best Delicious
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.
Okay, so you are going to get your fingers all gooey.
VERY SNEAKY way to start the Summer ArguAQe Thread.
Pork is O.K. but
A bun in the shape of a cone?
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.
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