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Discussion Starter · #1 ·
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'.​
 

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Any suggestions on adapting this to crockpot? Thanks!
 

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Discussion Starter · #3 ·
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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