Alton Brown's 5-Star Pulled Pork Recipe
Alton Brown's 5-Star Pulled Pork Recipe is a medium American recipe that serves 8. 350 calories per serving. Recipe by Food Network on YouTube.
Prep: 20 min | Cook: 6 hrs 30 min | Total: 7 hrs 10 min
Cost: $55.17 total, $6.90 per serving
Ingredients
- 12 oz Pickling Salt (Weigh, do not volume measure; fine grains dissolve in cold water)
- 8 oz Molasses (Dark molasses adds depth; about 3/4 cup)
- 2 qt Water (Cold, filtered water)
- 8 lb Pork Shoulder (Boston Butt) (Bone‑in, skin removed; trim excess fat if desired)
- 1 tsp Fennel Seeds, Whole (Freshly ground before use)
- 1 tsp Coriander Seeds, Whole (Freshly ground before use)
- 1 tsp Cumin Seeds, Whole (Freshly ground before use)
- 1 tbsp Chili Powder (Mild to medium heat)
- 1 tbsp Onion Powder
- 1 tbsp Paprika (Sweet paprika preferred)
- 1 roll Heavy‑Duty Aluminum Foil (For resting the pork)
Instructions
Prepare the Cold Brine
Weigh 12 oz of pickling salt on the digital scale, then add 8 oz of molasses. Zero the scale each time before adding a new ingredient.
Time: PT5M
Add Water and Dissolve
Add 2 qt (4 lb) of cold water to the cooler, then whisk until the salt and molasses are fully dissolved.
Time: PT5M
Submerge the Pork Shoulder
Place the pork shoulder in the cooler, fat side up. Press it down so it wedges into the bottom and stays completely submerged.
Time: PT5M
Brine in the Refrigerator
Cover the cooler and refrigerate for at least 12 hours, up to 24 hours for maximum moisture uptake.
Time: PT12H
Temperature: 4°C
Grind Whole Spices
In a coffee grinder, combine 1 tsp each of whole fennel, coriander, and cumin seeds. Pulse until a fine powder forms.
Time: PT2M
Mix the Rub
Transfer the freshly ground spices to a bowl, add 1 tbsp each of chili powder, onion powder, and paprika. Stir, then sift through a fine mesh sieve for even distribution.
Time: PT3M
Pat Dry and Apply Rub
Remove the pork from the brine, discard the brine, and pat the meat dry with paper towels. Generously coat the entire surface with the spice rub, pressing gently to adhere.
Time: PT5M
Preheat Smoker
Set the smoker to a steady 225°F (107°C). Place several chunks of hardwood on a pie pan and set the pan on the hot plate inside the smoker to generate consistent smoke.
Time: PT15M
Temperature: 225°F
Smoke the Pork
Place the pork shoulder fat side up in the center of the smoker grate. Close the lid and smoke until the internal temperature reaches 195°F (90°C), about 6 hours. Replace wood chunks each time the smoke thins.
Time: PT6H
Temperature: 225°F
Rest the Cooked Pork
Remove the pork from the smoker, wrap tightly in heavy‑duty foil, and let rest for 30 minutes (or up to 1 hour) before pulling.
Time: PT30M
Pull the Pork
Unwrap the pork, place on a cutting board, and use two forks or meat claws to shred the meat into bite‑size pieces. Mix any remaining juices back into the pulled pork for extra moisture.
Time: PT10M
Serve or Store
Serve the pulled pork hot on buns, tacos, or as a main plate. Cool any leftovers promptly for storage.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 15 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Gluten‑Free, Dairy‑Free, Nut‑Free
Ingredient Substitutions
- Instead of Pickling Salt: Kosher Salt (use 1.5× weight)
- Instead of Molasses: Dark Corn Syrup, Maple Syrup (use less)
- Instead of Pork Shoulder (Boston Butt): Pork Picnic Shoulder
- Instead of Fennel Seeds, Whole: Anise Seeds
- Instead of Chili Powder: Paprika + Cayenne
- Instead of Paprika: Smoked Paprika
Equipment Needed
- Digital Kitchen Scale
- Clean Plastic Cooler
- Whisk
- Coffee Grinder (dedicated for spices)
- Fine Mesh Sieve
- Smoker
- Meat Thermometer (instant‑read)
- Aluminum Foil
- Tongs
- Cutting Board
- Sharp Knife
- Pie Pan (for wood chunks) (optional)
- Hot Plate (to keep wood chunks warm) (optional)
Critical Steps — Do Not Skip
- Weigh and dissolve pickling salt and molasses in cold water to create a true cold brine.
- Ensure the pork is fully submerged during brining.
- Grind whole spices immediately before making the rub to preserve aromatic oils.
- Maintain a steady smoker temperature of 225°F throughout the cook.
- Cook until internal temperature reaches 195°F for optimal pull‑ability.
- Rest the pork wrapped in foil for at least 30 minutes before pulling.
Chef Tips from the Video
- Use a mix of fruit wood (apple) and hardwood (oak) for a balanced smoky flavor.
- Add a splash of apple cider vinegar to the brine for subtle tang.
- After pulling, toss the meat with a small amount of the collected pan juices for extra moisture.
Troubleshooting
Pork is dry after smoking.
Make sure the brine time was at least 12 hours and that the meat was fully submerged. Also, avoid over‑cooking; pull at 195°F and rest before shredding.
Rub falls off during smoking.
Pat the meat completely dry before applying the rub and press the spices into the surface. A thin coat of oil (optional) can help adhesion.
Smoker temperature fluctuates.
Use a reliable thermostat and keep the lid closed as much as possible. Add fresh wood chunks only when smoke thins, not continuously.
Storage
Refrigerator: Store pulled pork in an airtight container for 3–4 days.
Freezer: Freeze in freezer‑safe bags or containers for up to 3 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the brine a day ahead; keep it refrigerated and add the pork just before brining.
- The spice rub can be mixed and stored in an airtight jar for up to 2 weeks.
- Pulled pork can be fully cooked, cooled, and frozen; reheat gently on the stovetop or in a low oven.
Frequently Asked Questions
What is the cultural significance and history of pulled pork in American Southern cuisine?
Pulled pork is a cornerstone of Southern barbecue, originating from colonial cooking methods that used low‑and‑slow smoking to preserve pork. It became a communal dish for gatherings, picnics, and celebrations, symbolizing hospitality and regional pride.
What are the traditional regional variations of pulled pork in the United States?
In North Carolina, pulled pork is often served with a vinegar‑based sauce; in South Carolina, a mustard‑based sauce is common; Texas favors a sweeter, tomato‑heavy BBQ sauce. The Food Network version focuses on the meat itself, using a simple spice rub and no sauce.
How is pulled pork traditionally served in Southern barbecue culture?
It is typically piled high on a soft bun with coleslaw, served alongside baked beans, cornbread, and pickles. It may also be presented on a platter with sliced onions and a side of BBQ sauce for guests to add as they wish.
What occasions or celebrations is pulled pork traditionally associated with in Southern American culture?
Pulled pork is a staple at family reunions, Fourth of July picnics, church potlucks, and backyard barbecues. Its make‑ahead nature makes it ideal for large gatherings where feeding many people is required.
What makes this cold‑brine smoked pulled pork special compared to other pulled pork recipes?
The cold brine using pickling salt and molasses infuses the meat with moisture and a subtle sweetness before smoking, while the fresh‑ground whole spice rub adds bright, aromatic flavors that aren’t muted by pre‑added salt.
What are the most common mistakes to avoid when making cold‑brine smoked pulled pork?
Common errors include under‑brining (less than 12 hours), not fully submerging the meat, using regular table salt instead of pickling salt, and smoking at too high a temperature, which can dry the pork before it becomes tender.
Why does this recipe use a cold brine instead of a hot brine for pork shoulder?
A cold brine avoids partially cooking the meat and keeps the flavor compounds of the herbs and spices intact. It simply hydrates the muscle cells, allowing the later smoke to penetrate a well‑moisturized piece of pork.
Can I make the cold‑brine smoked pulled pork ahead of time and how should I store it?
Yes. Brine the pork up to 24 hours ahead, keep it refrigerated, then smoke and pull as described. Leftover pulled pork stores in the refrigerator for 3‑4 days or freezes for up to 3 months in airtight containers.
What texture and appearance should I look for when the pork is done cooking?
The meat should reach an internal temperature of 195°F, feel very tender when probed, and easily pull apart with forks. The exterior will have a dark, smoky bark, while the interior remains pink‑red and juicy.
What does the YouTube channel Food Network specialize in?
The YouTube channel Food Network showcases a wide range of cooking shows, chef demonstrations, and recipe tutorials covering American comfort food, international cuisines, and modern culinary techniques, aimed at home cooks of all skill levels.
How does the YouTube channel Food Network's approach to barbecue cooking differ from other cooking channels?
Food Network often pairs professional chef expertise with approachable home‑cook tips, emphasizing clear step‑by‑step instructions, high‑quality production values, and variations that suit both beginners and experienced grill masters, unlike niche channels that may focus solely on competition‑style BBQ.
Last updated: September 6, 2026
