Search thousands of recipes reviewed by home cooks like you.

Alabama Pulled Pig

Alabama Pulled Pig

  • Prep

  • Cook

  • Ready In

Robert McWilliams

Best if cooking is started the day before serving. Boston butt is the easiest to make on a small scale. Use a shoulder or a whole shoulder (which is a shoulder plus the Boston butt) for larger crowds. The sauce skimmed off the top is very, very hot and can also be used to make terribly hot chicken wings.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 1863 mg
  • 75%

Based on a 2,000 calorie diet

Directions

  1. In a non-reactive saucepan, combine the cider vinegar, salt, brown sugar, black pepper, cayenne pepper, and butter. Bring to a rolling boil over medium-high heat. Mix in the water, and return to boil. Sauce the pork before smoking, and then every hour or so while it cooks.
  2. Start the pork butt on a slow smoker using hardwood coals or charcoal briquettes and mesquite or apple wood chips. Smoke the pork for at least 6 hours and up to 10. The longer the smoke time, the deeper the 'smoke ring', a red ring of flavor, will penetrate.
  3. After the meat has smoked for 6 to 10 hours, use aluminum foil to wrap the meat. Fold the edges of two sheets together to form a watertight seal. Place the meat in the center and bring the edges up to the top, cupping the meat. Pour 1 cup of the sauce over the meat and then seal the foil tightly around the roast.
  4. Place the meat package back on the smoker, or in a 350 degree oven (175 degrees C). If it is on the smoker, increase the heat. Cook the package until the meat pulls easily from the bone. This can be checked easily by pushing on the top of the foil package with an oven-mitted hand to test for softness. It will take up to 2 hours.
  5. Once the meat is done, remove it from the smoker or oven and let it cool. Pull the pork from the bone and discard the fat and gristle. Pull the meat apart in large chunks about 1 inch wide by 4 inches long.
  6. Place the meat chunks in a pan and pour about one cup of sauce for every 4 pounds of meat, or to taste. Heat until simmering. Serve immediately or let marinate for several days. The meat can also be pulled into smaller pieces using 2 forks, this is locally known as 'shredded pork'.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

DZHOPE
111
6/7/2007

I "cheat" when making this--I use my slow-cooker!! I follow this recipe though and even now that I live in Memphis where BBQ is famous, people always want my secret and think mine is better than some of the highest rated restaurants!! You can't go wrong with this!!!!!!

PGORDON
93
11/7/2003

I am a culinary student. I recently made this recipe for 48 people in a production. I used apple wood to smoke the pork buts. I basted by dipping the buts into the sauce every hour and placing back into the smoker. I used a commercial smoker with a sheet pan at the bottom to catch the drips. I took those dripping and poured them into the sauce when I had finished smoking. (After wrapping in foil and adding sauce.) I then cooked the meat overnight at 165 (about 15 hours). The sauce was chilled over night so I could remove the fat. In the morning I shredded the pork with forks and added it back to the sauce. I held it this way for 24 hours. Next I simmered it to warm the pork and served it. Many people, chefs, other students commented on how good the pork was and how much they enjoyed the flavors. Excellent recipe.

ZEPPO11
61
9/14/2003

This is it!!!! This creates the tender pulled pork that I have searched for! I have tried numerous smoked BBQ recipes - and while they all tasted good - they weren't perfect. This blows away them all and my guests agreed it was better than any they have ever tasted. I had to make extra sauce for the final simmering.