Recipe by Robert McWilliams
"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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apple cider vinegar
ground black pepper
Boston butt roast
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 some of the highest rated restaurants!! You can't go wrong with this!!!!!!
ok, but to much vinegar. There are better recipes on this site. Won't make again.
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 placing back into the smoker. I used a commercial smoker with a sheet pan at the bottom to catch the drips. I took those dripping and poured them into the sauce when I had finished smoking. (After wrapping in foil and adding sauce.) I then cooked the meat overnight at 165 (about 15 hours). The sauce was chilled over night so I could remove the fat. In the morning I shredded the pork with forks and added it back to the sauce. I held it this way for 24 hours. Next I simmered it to warm the pork and served it. Many people, chefs, other students commented on how good the pork was and how much they enjoyed the flavors. Excellent recipe.
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 them all and my guests agreed it was better than any they have ever tasted. I had to make extra sauce for the final simmering.
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 meat back in the pot for another 2 hrs adding the juice back with 4 T liquid smoke. My husband said it was the BEST he's ever tasted and wants me to make it again so he can serve it to his poker buddies. Easy breezy and SO uber delish because of the twang & zip! This is my go to pulled pork recipe from here on out. UPDATE: It's Feb 7, 2012 and I'm STILL making this recipe. Had a Super Bowl party just last weekend and this is STILL a winner! Thanks, Robert, for sharing it. XOXO
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 butts at one time, at the end of the party there was not any left. I have request to make this at Thanksgiving but I will make it before then. Thanks for sharing the recipe.
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 the meat every hour but it was so worth it! I smoked my 9lb pork butt overnight @ 225 using Mesquite wood chips (11 hours). I basted and added new chips every hour or so. After 11 hours I took the pork out of the smoker and placed it in layers of tin foil and poured the 1c sauce over it, as recommended, and then covered it tightly. I then cooked it for an additional 4 hours without rebasting. Removed from smoker and let it cool for 30min before shredding the meat. I put the shredded meat it in the crockpot and added the additional 1c sauce and mixed. It was absolutely fantastic!!! Can't wait to make it again. Even my picky kids loved it and they never like anything!
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 the pork in the sauce. It had a nice flavor straight from the oven and I was afraid the simmering would make it too spicy for our 3 year old. Without the simmering, it was a huge hit with everyone!
* Percent Daily Values are based on a 2,000 calorie diet.
Alabama Pulled Pig
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 218
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