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.
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