Alton Brown's 5-Star Pulled Pork Recipe

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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