Alton Brown's 5-Star Pulled Pork Recipe | Good Eats | Food Network

[Music] unlike our nobel prize winning uh turkey brine which had to be built hot in order to open up and activate the herbs and spices inside of it um this brine can be built cold because all we're really interested in is uh pumping up the cells with moisture and a little seasoning the hardware your digital scale and a small clean plastic cooler gonna zero out the weight and instead of using 12 ounces of kosher salt we will use 12 ounces of pickling salt okay pickling salt is made for pickling made to dissolve in cold fluid but make sure that if you use it that you weigh it because it does not fill the same amount of volume as kosher salt right because the grains are very very tiny 12. we need some sugar to counteract all that saltiness but regular table sugar will not dissolve in cold water luckily we've got a lot of options we could use like corn syrup dark corn syrup but i prefer molasses why because molasses brings a lot of other flavors to the body and the way i see it molasses barbecue kind of makes sense but remember this stuff is heavier than regular sugar okay so you can't just volume measure it the same so we're gonna go by weight eight ounces i'm gonna zero out again now eighty ounces of molasses probably more like three quarters of a cup okay whereas regular sugar is a cup for about eight ounces well this is going to take a little time there we go and i'm going to zero out one more time and add water we need two quarts of water that's four pints pints pound the world around so we're looking for four pounds of water here a little bit of whisking see 100 liquid all done now all we have to uh do is move the meat for that i like to don a little bit of protection that side up and push it right down into the cooler if you really push it it'll kind of wedge it down into the bottom so that the meat stays completely submerged excellent now all we have to do is get this into some refrigeration now since our pork freshly out of the brine you might notice is going to be cooking for so long there's no real reason to introduce the rub until right before we introduce the meat to the heat so to speak so i am going to start the rub with a teaspoon each of whole fennel whole coriander and whole cumin i always reach for whole spices when i can because the flavor stays safely in the seeds or fruits depending on the spice until you release those flavors via grinding once they're out you better use them quickly because the aromatic oils are volatile if you don't use them you lose them i always do this in a coffee grinder that i keep just for grinding spices i'm going to toss in a tablespoon each or so of a chili powder and uh onion powder and uh paprika and you don't have to be exact with this it's not like it's gonna blow up or anything and just spin it a couple of times to mix it since we brined our butt there's no real reason to add salt to the rub and that means you can turn the volume up or down at will without worrying about over or under salting the meat now i like to sift for proper distribution and then pat for proper adhesion just uh don't breathe in too much when you're this close to crank up your smoker simply remove the food grate place several chunks of hard wood on top of the pie pan plug in the hot plate replace said grate lay the meat fat side up right in the middle and re-lid oh and uh don't forget the thermometer how much smoke your cue takes is up to you me i change the chunks every time the smoking stops until the shoulders take in three doses [Music] sounds like i'm due for some q take a look here a little hot ah sorry you can't smell that question is of course is it tender yep i'd say so but not as tender as it's going to be after a nice hour-long rest and heavy-duty foil there just cover that up there doesn't have to be perfect no we're not resting because the dissipation of heat will allow the meat to reabsorb juices it's just too hot to pull right now give it an hour half hour if you're greedy and now we put the pull into the pulled pork i said it was good i didn't say it was clean [Music] what's that you say you wanted chopped pork okay

Channel: Food Network

Views: 258,040

Keywords: food network, food, cooking, recipe, how-to, how to make, tutorial, show, tv, cook, chef, fn, directions, ingredients, eat, alton brown, pulled pork, pork, bbq, barbecue, meat, cookout, summer, alton, good eats, good eats episodes, how to make pulled pork, pulled pork recipe, brine, molasses, pork butt, boston butt, dry rub, spices, spice mix, grill, grilling, party, tenderfood network, recipes, easy recipes, easy recipe, food network recipes, best, simple, quick, food trends, trendy food, new food

Id: ULj3myWJ7tU

Length: 6min 18sec (378 seconds)

Published: Fri Jul 10 2020