Pulled Pork ala Alton

I have made this recipes tons of times and every time I make it, it is AWESOME. I don't use as much salt for the brine and I don't have a smoker. So I used my crock pot, setting low and set the timer for 10 hours. By the time I get home from work it is done. I take the juices put them in a bowl and put it in the frig to let the fat come to the top. I take the fat off and I pour the juices into the meat and then add sweet baby rays BBQ sauce. All I can say it melts in your mouth and it is awesome. Everyone in my family loves it.


Brine: 8 ounces or ¾ cup molasses 12 ounces pickling salt 2 quarts bottled water 6 to 8 pound Boston butt Rub: 1 teaspoon whole cumin seed 1 teaspoon whole fennel seed 1 teaspoon whole coriander 1 tablespoon chili powder 1 tablespoon onion powder 1 tablespoon paprika

Nutritional information

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Combine molasses, pickling salt, and water in 6 quart bowl. 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. Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika. 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. Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to 12 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.