Pulled Pork Recipe - Alton Brown

.foodnetwork ^

[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.

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[virgil283]

I use this method and have had good results every time.

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

[fatnotlazy]

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

[ChildOfThe60s]

I’ll be in charge of the beer

[randita]

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

[UCANSEE2]

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

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

[dainbramaged]

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

[virgil283]

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

[dainbramaged]

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.

[Cold Heart]

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

[Jeff Chandler]

Keep It Simple

[virgil283]

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.

[RandallFlagg]

Bookmarking me some NOMS!!

[Mercat]

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.

[Mariner]

I do something similar with beef brisket or full chuck roast.

Sandwiches with a SPICY BBQ sauce are heaven on earth.

[dmz]

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

[Beowulf9]

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

[Jeff Chandler]

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.

[Gamecock]

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.

[Gamecock]

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.

[Gamecock]

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.