Alton Browns Pulled Pork Recipes

Steps:

• Place the water, salt and molasses in a large 12-quart container and stir until the salt dissolves. Add the pork butt to the brine and weigh down with a zip top bag filled with 2 cups of the brine to make sure it is completely submerged in the brine.
• Cover and refrigerate overnight. Remove the pork from the brine, and pat dry.
• Heat the smoker to 225 degrees F. Add the wood chunks, and place the pork into the smoker. Cook until the pork reaches an internal temperature of 150 degrees F, 4 to 5 hours.
• Once the meat reaches 140 degrees F, heat the oven to 300 degrees F. Wrap the pork in aluminum foil and transfer to a half sheet pan. Place on the center rack and cook until the pork reaches an internal temperature of at least 200 degrees F and is tender and pulling apart easily, 3 to 5 hours. Remove from the oven and rest, covered for 30 minutes before serving.

Steps:

• Combine ingredients for the brine.
• Place the pork roast into the brine, making sure it is submerged, and refrigerate for 10-12 hours, or overnight.
• Using a spice mill or mortar and pestle, grind ingredients for the spice rub into a fine powder.
• At the appropriate time, drain the pork roast from the brine and pat dry with paper toweling.
• Apply the spice rub to the pork roast, massaging it in, using gloves if desired to keep the rub from sticking to your fingers.
• Mix together ingredients for mop/baste and set aside.
• Prepare smoker or grill.
• When the smoker/grill temperature has reduced to 210F, add the pork roast, cover grill, and cook for approximately 10 hours, or until internal temperature has reached 165-190°F.
• Do not exceed 190F for an internal temperature in the meat or it will be dry.
• Maintain smoker/grill temperature of 210F throughout cooking time (you may add soaked wood chips to the coals occasionally, if desired).
• During the last hour or so of cooking, brush on mop liberally, about every 15 minutes or so.
• When the pork is cooked, it should be tender enough that sticking it with a fork loosens the meat easily.
• The roast will appear dark (it's what is called a"bark") when fully cooked.
• Allow pork roast to"rest" for 45 minutes to an hour before pulling (try not to pick at it and eat all of it before you get a chance to pull it!).
• To pull, use your fingers or 2 forks to shred meat on a cutting board.
• To make a sandwich, thin your preferred barbecue sauce and toss with meat in a bowl.
• Place meat on a bun/roll with some cole slaw (if desired).
• May also just eat off the plate, no sandwich.
• You'll find yourself grabbing pieces to munch on anyway.

Steps:

• Video: Watch Alton make this recipe
• 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.
• 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.
• 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.
• Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. 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.