Alabama Pulled Pig

Alabama Pulled Pig


"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."
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1 d 12 h servings 363 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 1863 mg
  • 75%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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'.


  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.


  1. 88 Ratings

Most helpful positive review

I "cheat" when making this--I use my slow-cooker!! I follow this recipe though and even now that I live in Memphis where BBQ is famous, people always want my secret and think mine is better than...

Most helpful critical review

ok, but to much vinegar. There are better recipes on this site. Won't make again.

I "cheat" when making this--I use my slow-cooker!! I follow this recipe though and even now that I live in Memphis where BBQ is famous, people always want my secret and think mine is better than...

I am a culinary student. I recently made this recipe for 48 people in a production. I used apple wood to smoke the pork buts. I basted by dipping the buts into the sauce every hour and placin...

This is it!!!! This creates the tender pulled pork that I have searched for! I have tried numerous smoked BBQ recipes - and while they all tasted good - they weren't perfect. This blows away ...

No butter. No water. 2X the rest. Cooked an 11 lb butt in the crock pot on low for 12 hours. Drained it reserving 5 cups of juice. Stripped the fat and bones & pulled the meat apart. Put me...

This recipe is too good not to rate, I tried this recipe for my uncle's 50th birthday, and it was a hit. Everyone loved it, the smoked taste and flavor was out of this world. I smoked two boston...

I am new at smoking meat so this was my first experience smoking a pork butt but as an Alabama resident, it is not my first time eating BBQ. It was awesome!!! It was a little tiring to baste th...

This is an excellent recipe that we will use over and over again! My husband is from north Alabama and we loved it! We followed the recipe to the letter until the very end - I did not simmer t...

This was fantastic, when we took the pork out of the oven and the foil all of the meat fell right off the bone leaving clean bones. This is a must if you own a smoker

We tried this recipe but didn't get the results we expected. Smoked it for ever but the roast never got tender like we wanted it to. Was unable to pull it apart. Overall, this is a good recipe. ...