Pulled Pork

Name: Pulled Pork
Prep time: 1 d 20 min
Cook time: 1 d 20 min
Total time: 1 d 20 min
Yield: 10
Cuisine: American
Ingredients: 3 kilograms Boston butt; 1 Tbsp chili powder; 1 teaspoon whole coriander; 1 teaspoon whole cumin seed; 1 teaspoon whole fennel seed; 1 Tbsp onion powder; 1 Tbsp paprika; 340 grams pickling salt; 2 liters bottled water; 227 grams or 3/4 cup molasses

Pulled Pork might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 448 calories, 53g of protein, and 19g of fat per serving. This recipe serves 10. This recipe covers 34% of your daily requirements of vitamins and minerals. A mixture of 4 cup molasses, onion powder, paprika, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the cup cake you could follow this main course with the Fudge Brownie Cupcakes with Cookie Dough Frosting as a dessert. From preparation to the plate, this recipe takes about 24 hours and 20 minutes.

Instructions

Watch how to make this recipe.

Video: Watch Alton make this recipe

Combine molasses, pickling salt, and water in 6 quart Lexan.

Ingredients you will need

Molasses

Water

Salt

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.

Ingredients you will need

Boston Butt

Brine

Place cumin seed, fennel seed, and coriander in food grinder and grind fine.

Ingredients you will need

Fennel Seeds

Cumin Seeds

Coriander

Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.

Ingredients you will need

Chili Powder

Onion Powder

Paprika

Equipment you will use

Mixing Bowl

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.

Ingredients you will need

Boston Butt

Brine

Meat

Dry Seasoning Rub

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.

Ingredients you will need

Meat

Equipment you will use

Pot