Alabama Pulled Pig

Alabama Pulled Pig
The recipe Alabama Pulled Pig can be made in approximately 12 hours. One serving contains 266 calories, 27g of protein, and 14g of fat. For $1.14 per serving, you get a hor d'oeuvre that serves 16. 44 people found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free diet. It is a budget friendly recipe for fans of Southern food. Head to the store and pick up butter, salt, brown sugar, and a few other things to make it today.

Instructions

1
In a non-reactive saucepan, combine the cider vinegar, salt, brown sugar, black pepper, cayenne pepper, and butter. Bring to a rolling boil over medium-high heat.
Ingredients you will need
Cayenne PepperCayenne Pepper
Apple Cider VinegarApple Cider Vinegar
Black PepperBlack Pepper
Brown SugarBrown Sugar
ButterButter
SaltSalt
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Sauce PanSauce Pan
2
Mix in the water, and return to boil. Sauce the pork before smoking, and then every hour or so while it cooks.
Ingredients you will need
SauceSauce
WaterWater
PorkPork
3
Start the pork butt on a slow smoker using hardwood coals or charcoal briquettes and mesquite or apple wood chips. Smoke the pork for at least 6 hours and up to 1
Ingredients you will need
Boston ButtBoston Butt
AppleApple
French FriesFrench Fries
PorkPork
4
The longer the smoke time, the deeper the 'smoke ring', a red ring of flavor, will penetrate.
5
After the meat has smoked for 6 to 10 hours, use aluminum foil to wrap the meat. Fold the edges of two sheets together to form a watertight seal.
Ingredients you will need
MeatMeat
WrapWrap
Equipment you will use
Aluminum FoilAluminum Foil
6
Place the meat in the center and bring the edges up to the top, cupping the meat.
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MeatMeat
7
Pour 1 cup of the sauce over the meat and then seal the foil tightly around the roast.
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SauceSauce
MeatMeat
Equipment you will use
Aluminum FoilAluminum Foil
8
Place the meat package back on the smoker, or in a 350 degree oven (175 degrees C). If it is on the smoker, increase the heat. Cook the package until the meat pulls easily from the bone. This can be checked easily by pushing on the top of the foil package with an oven-mitted hand to test for softness. It will take up to 2 hours.
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BoneBone
MeatMeat
Equipment you will use
Aluminum FoilAluminum Foil
OvenOven
9
Once the meat is done, remove it from the smoker or oven and let it cool. Pull the pork from the bone and discard the fat and gristle. Pull the meat apart in large chunks about 1 inch wide by 4 inches long.
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BoneBone
MeatMeat
PorkPork
Equipment you will use
OvenOven
10
Place the meat chunks in a pan and pour about one cup of sauce for every 4 pounds of meat, or to taste.
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SauceSauce
MeatMeat
Equipment you will use
Frying PanFrying Pan
11
Heat until simmering.
12
Serve immediately or let marinate for several days. The meat can also be pulled into smaller pieces using 2 forks, this is locally known as 'shredded pork'.
Ingredients you will need
Pulled PorkPulled Pork
MeatMeat

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are my top picks for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Larmandier-Bernier Latitude Extra Brut with a 4.8 out of 5 star rating seems like a good match. It costs about 55 dollars per bottle.
Larmandier-Bernier Latitude Extra Brut
Larmandier-Bernier Latitude Extra Brut
Vineyards are located in Vertus, Oger, Avize, Cramant, which form a line close to the 4th meridian. Longitude is 60% base wine from the 2009 vintage fermented in stainless steel & 40% reserve wine from foudre & neutral oak. 100% Chardonnay aged on the lees for over two years and a 4gr/l dosage.
DifficultyExpert
Ready In12 hrs
Servings16
Health Score10
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