Smoked and Pulled Pork

Tuesday, September 11, 2012
Andy makes delicious pulled pork and since we hadn't had it all summer, I requested it for Labor Day. We hadn't made it since 2010 but had done a good job documenting and after making it again, I think the recipe is perfect (remember, it's not mine, it's Andy's so I can say that).

This makes a lot but the leftovers are delicious. We had sliders a few nights, then pork quesadillas and wish we would have made pork nachos. But the remainder of the pork was enjoyed by the boys while watching the Redskins. Perfect football food.

Andy's Pork Butt

Brine the Butt (Alton Brown’s Method)
2 quarts water
¾ cup molasses
1 cup salt

Mix ingredients together. Add the 6-8lb bone-in pork butt (aka pork shoulder). Brine overnight.

Make Barbeque Sauce
1 cup ketchup
⅔ cup cidar vinegar
½ cup brown sugar
½ cup tomato paste
1 T mustard
1 t cumin
1 t coriander
1 T chili powder
1 T onion powder
1 T paprika

Mix ingredients together. Cover and refrigerate overnight.

Slow cook the butt in the crock pot.
After the butt has been in the brine for 12-24 hours, remove it from the brine and cover it in the sauce. Place it in the crock pot on top of some onion slices. Pour remaining sauce over the pork. Cook for 6-8 hours on low.

Smoke the butt
Brush off excess sauce. Smoke the butt for 2 hours (or less if you just don't have time but don't skip this step!). If you don't have a smoker (and we certainly don't... maybe when we buy a house!), you can make a make-shift one. Soak wood chips for about 30 minutes. Drain the wood chips and place them in an aluminum pan. Cover the pan tightly with foil and poke holes in the foil. Place the "smoker" over direct heat on the grill and put the pork butt on indirect heat. Cover the grill and let the smokin' begin (which will take about 10-15 minutes).

Boil sauce
Into a saucepan, strain the onion and little bits from the sauce and pork drippings in the crock pot. Boil the sauce until it reaches the desired consistency (about 30-45 minutes), skimming the fat as you can.

Let the butt rest for 30 minutes – 1 hour before shredding with two forks or your hands. Toast some buns (we love it with Sister Schubert dinner rolls). Serve with the sauce.
1 comment on "Smoked and Pulled Pork"
  1. YUM! Andy is quite the cook! We really need to do a deep dish / pork butt and burger exchange!