**Pulled pork is a delectable dish that has become a favorite among barbecue enthusiasts worldwide**. It is crafted from pork shoulder, a cut known for its rich flavor and marbling. The cooking process involves slow-roasting the pork in a flavorful liquid, typically a mixture of spices, herbs, and liquids like broth or beer, until it becomes fall-apart tender. The resulting pulled pork is incredibly versatile and can be enjoyed in various ways, from classic pulled pork sandwiches topped with tangy barbecue sauce and coleslaw to tacos, burritos, and even salads.
**This article presents three enticing recipes for pulled pork, each offering a unique flavor profile**. The first recipe, Alton Brown's Pulled Pork, is a classic take on this dish, using a simple rub of spices and a combination of apple cider vinegar and chicken broth for braising. The second recipe, Dr. Pepper Pulled Pork, adds a sweet and tangy twist with the inclusion of Dr. Pepper soda in the braising liquid. Lastly, the Carolina Pulled Pork recipe delivers a smoky and vinegar-based flavor, utilizing a vinegar-based sauce that infuses the pork with a distinctive tang.
**Whether you prefer a traditional pulled pork experience or want to explore bolder flavor combinations, these recipes have you covered. So, fire up your smoker or slow cooker and get ready to indulge in the tender, juicy goodness of homemade pulled pork**.
BARBECUE PORK BUTT
Provided by Alton Brown
Time 17h20m
Yield 4 to 6 pounds pulled pork
Number Of Ingredients 5
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.
PICKLED PORK
Provided by Alton Brown
Categories main-dish
Time P3DT23m
Yield about 1 1/2 pounds
Number Of Ingredients 12
Steps:
- Combine all of the ingredients except the ice and the pork in a 2-quart nonreactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.
PORK WELLINGTON
Steps:
- Place a rack in the upper third of the oven and heat to 400 degrees F.
- Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside.
- Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.
- Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.
- Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.
- Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.
- Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.
PULLED PORK SHOULDER
A variation of Alton Brown's recipe. If you have only cooked pulled pork in the oven, you are really missing out on a treat. The smoke gives a beautiful flavor and adds the smoke ring that to me is the mark of good barbecue. You can use whatever type of sauce you prefer on this- vinegar based, mustard, or tomato based. Whichever type you use, it is best if it is on the thin side, so water it down if you need to.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 22h
Yield 8-10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 1040.2, Fat 57.4, SaturatedFat 19.1, Cholesterol 241.5, Sodium 17174.6, Carbohydrate 60, Fiber 3.3, Sugar 20.2, Protein 66.9
ALTON BROWN'S PULLED PORK
Steps:
- 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.
Tips:
- Choose the right cut of meat. Pork shoulder or butt is the best cut for pulled pork because it has a lot of fat and connective tissue, which will break down during cooking and make the meat tender and juicy.
- Use a good rub. A rub is a mixture of spices and herbs that is applied to the pork before cooking. It helps to flavor the meat and create a nice crust.
- Cook the pork low and slow. Pulled pork should be cooked at a low temperature for a long period of time. This will allow the connective tissue to break down and the meat to become tender.
- Use a smoker or a slow cooker. A smoker or a slow cooker are both great ways to cook pulled pork. A smoker will give the pork a nice smoky flavor, while a slow cooker will make it easy to cook the pork for a long period of time.
- Shred the pork. Once the pork is cooked, it should be shredded. This can be done with two forks or with a meat shredder.
- Serve the pulled pork with your favorite sides. Pulled pork can be served with a variety of sides, such as coleslaw, potato salad, or baked beans.
Conclusion:
Pulled pork is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a summer cookout or a family gathering. With a little planning and effort, you can easily make pulled pork at home.
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