Alabama Pulled Pig
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  1. #1
    Registered User pollypurebred39's Avatar
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    Default Alabama Pulled Pig

    Alabama Pulled Pig


    Recipe Description
    Original posters comments

    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."

    My comments:

    I use sweetener and liquid smoke instead of smoking
    the meat.
    Preparation Steps:Level of Difficulty:
    Easy
    Time Needed:Ingredients:
    Ingredients

    3 cups apple cider
    vinegar
    1/4 cup salt
    1/4 cup brown sugar
    4 tablespoons
    ground black pepper
    2 tablespoons
    cayenne pepper
    1/4 pound butter
    1 quart water
    5 pounds Boston
    butt roast
    Serves:Directions:
    Directions

    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.
    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.
    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.
    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.
    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.
    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'.

  2. #2
    Registered User mek42's Avatar
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    Default

    Any suggestions on adapting this to crockpot? Thanks!

  3. #3
    Registered User pollypurebred39's Avatar
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    Default

    Hey Mark,

    I've done it in the crockpot and the oven. With the crockpot you need to 1/2 the recipe. Make sure you add liquid smoke. Don't worry about not putting enough in, you can add more later if you need to.

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