Alabama Pulled Pig

Alabama Pulled Pig
  • PREP TIME
    24 hrs
  • COOK TIME
    12 hrs
  • TOTAL TIME
    36 hrs
  • SERVING
    16 People
  • VIEWS
    303

Experience the taste of the South with this Alabama Pulled Pig recipe! A Boston butt is slow-smoked to tender perfection and bathed in a tangy, peppery vinegar sauce. Perfect for a weekend barbecue or a casual get-together. Start the day before for the best results!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    5 g
  • Cholesterol
    106 mg
  • Fiber
    1 g
  • Protein
    28 g
  • Saturated Fat
    10 g
  • Sodium
    119 mg
  • Sugar
    4 g
  • Fat
    24 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View In a non-reactive saucepan, combine the cider vinegar, salt, brown sugar, black pepper, cayenne pepper, and butter. (Prep time: 5 minutes)

Image Step 02
02 Step

Recipe View Bring the mixture to a rolling boil over medium-high heat, stirring until the butter is melted and the sugar is dissolved. (Cook time: 10 minutes)

Image Step 03
03 Step

Recipe View Mix in the water, and return to a boil. Reduce heat and simmer for 15 minutes, allowing the flavors to meld. (Cook time: 15 minutes)

Image Step 04
04 Step

Recipe View Start the pork butt on a slow smoker using hardwood coals or charcoal briquettes and mesquite or apple wood chips. (Prep time: 15 minutes)

Image Step 05
05 Step

Recipe View Smoke the pork for at least 6 hours and up to 10 hours. The longer the smoke time, the deeper the 'smoke ring', a red ring of flavor, will penetrate. Sauce the pork before smoking, and then every hour or so while it cooks. (Cook time: 6-10 hours)

Image Step 06
06 Step

Recipe View 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.

Image Step 07
07 Step

Recipe View Pour 1 cup of the sauce over the meat and then seal the foil tightly around the roast.

Image Step 08
08 Step

Recipe View 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. (Prep time: 10 minutes)

Image Step 09
09 Step

Recipe View 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. (Cook time: up to 2 hours)

Image Step 10
10 Step

Recipe View Once the meat is done, remove it from the smoker or oven and let it cool for at least 30 minutes before handling. (Cooling time: 30 minutes)

Image Step 11
11 Step

Recipe View 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.

Image Step 12
12 Step

Recipe View 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'.

For a sweeter sauce, increase the brown sugar to 1/2 cup.
The sauce skimmed off the top after smoking is very hot; use it sparingly or to make spicy chicken wings.
If you don't have a smoker, you can use your oven. The flavor won't be quite the same, but it will still be delicious.
For a larger crowd, use a shoulder or a whole shoulder (which is a shoulder plus the Boston butt).

Kobe Bailey

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 101 Ratings)
Total Reviews: (4)
  • Felix Morissette

    The tip about using the leftover sauce for chicken wings is genius!

  • Reuben Kassulke

    I made this for a family reunion, and it was a huge hit. Everyone raved about the flavor.

  • Name Wunsch

    This recipe is a winner! The sauce is addictive, and the pork was so tender.

  • Emerald Jakubowski

    I've made this recipe several times, and it's always a crowd-pleaser. The only thing I change is adding a little more brown sugar for a sweeter taste.

LEAVE A REVIEW

Please Rate