Adams Brown Sugar Pulled Pork Recipes

PULLED PORK

Steps:

• Video: Watch Alton make this recipe
• Combine molasses, pickling salt, and water in 6-quart Lexan. 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 to12 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.

ADAM'S BROWN SUGAR PULLED PORK

Steps:

• Combine 4 cups water, sugar, and salt in a 7- to 9-quart Dutch oven. Add pork shoulder, skin-side up. The meat should be just about covered by water but if not, add a little more. Cover and put in the refrigerator for 24 hours.
• Preheat the oven to 300 degrees F (150 degrees C). Remove the Dutch oven from the refrigerator and drain and discard brine.
• Cover and cook in the preheated oven, drizzling juices from the bottom of the pot over the roast with a baster to keep it moist every 45 minutes, 5 to 7 hours. Coat top of roast with brown sugar, use juices to wet brown sugar, and continue to cook until meat is tender and soft, about 1 hour longer.
• Transfer roast to a cutting board, remove shoulder bone, and shred meat. Return shredded meat to the Dutch oven and mix with juices. Serve.

EATON'S EASY PULLED PORK

Steps:

• Arrange onion slices in the bottom of a slow cooker. Season pork with salt and pepper and place over onion. Add vinegar and water.
• Cook pork on Low for 8 hours. Transfer pork to a platter and shred with two forks. Remove and discard about half the pork juices from slow cooker and stir in shredded pork, barbeque sauce, and brown sugar.

ADAM'S BROWN SUGAR PULLED PORK

Steps:

• Combine 4 cups water, sugar, and salt in a 7- to 9-quart Dutch oven. Add pork shoulder, skin-side up. The meat should be just about covered by water but if not, add a little more. Cover and put in the refrigerator for 24 hours.
• Preheat the oven to 300 degrees F (150 degrees C). Remove the Dutch oven from the refrigerator and drain and discard brine.
• Cover and cook in the preheated oven, drizzling juices from the bottom of the pot over the roast with a baster to keep it moist every 45 minutes, 5 to 7 hours. Coat top of roast with brown sugar, use juices to wet brown sugar, and continue to cook until meat is tender and soft, about 1 hour longer.
• Transfer roast to a cutting board, remove shoulder bone, and shred meat. Return shredded meat to the Dutch oven and mix with juices. Serve.

ADAM'S BROWN SUGAR PULLED PORK

Steps:

• Combine 4 cups water, sugar, and salt in a 7- to 9-quart Dutch oven. Add pork shoulder, skin-side up. The meat should be just about covered by water but if not, add a little more. Cover and put in the refrigerator for 24 hours.
• Preheat the oven to 300 degrees F (150 degrees C). Remove the Dutch oven from the refrigerator and drain and discard brine.
• Cover and cook in the preheated oven, drizzling juices from the bottom of the pot over the roast with a baster to keep it moist every 45 minutes, 5 to 7 hours. Coat top of roast with brown sugar, use juices to wet brown sugar, and continue to cook until meat is tender and soft, about 1 hour longer.
• Transfer roast to a cutting board, remove shoulder bone, and shred meat. Return shredded meat to the Dutch oven and mix with juices. Serve.

ADAM'S BROWN SUGAR PULLED PORK

Steps:

• Combine 4 cups water, sugar, and salt in a 7- to 9-quart Dutch oven. Add pork shoulder, skin-side up. The meat should be just about covered by water but if not, add a little more. Cover and put in the refrigerator for 24 hours.
• Preheat the oven to 300 degrees F (150 degrees C). Remove the Dutch oven from the refrigerator and drain and discard brine.
• Cover and cook in the preheated oven, drizzling juices from the bottom of the pot over the roast with a baster to keep it moist every 45 minutes, 5 to 7 hours. Coat top of roast with brown sugar, use juices to wet brown sugar, and continue to cook until meat is tender and soft, about 1 hour longer.
• Transfer roast to a cutting board, remove shoulder bone, and shred meat. Return shredded meat to the Dutch oven and mix with juices. Serve.