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Alabama Pulled Pig
Alabama Pulled Pig
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Prep Time:
1440 minutes
Cook Time:
720 minutes
Total Time:
2160 minutes
Prepare slow-cooked Boston butt the day before for optimal flavor. Ideal for small gatherings. Use shoulder or whole shoulder for big crowds. Deliciously spicy sauce can also be used for fiery chicken wings.
Ingredients:
  • 3 cups apple cider vinegar
  • 0.25 cup salt
  • 0.25 cup brown sugar
  • 4 tablespoons ground black pepper
  • 2 tablespoons cayenne pepper
  • 0.25 pound butter
  • 1 quart water
  • 5 pounds Boston butt roast
Instructions:
  • Combine cider vinegar, salt, brown sugar, black pepper, cayenne pepper, and butter in a saucepan. Bring to a rolling boil over medium-high heat. Add water and bring back to a boil. Use the sauce on the pork before smoking and periodically throughout cooking.
  • Begin smoking the pork butt on a slow smoker with hardwood coals or charcoal briquettes along with mesquite or apple wood chips. Allow the pork to smoke for a minimum of 6 hours, up to 10 hours for a more pronounced 'smoke ring' effect.
  • Wrap the smoked meat tightly in two sheets of aluminum foil, making sure to create a watertight seal. Pour 1 cup of sauce over the meat before sealing the foil around the roast securely.
  • Return the meat package to a hotter smoker or preheated 350 degree oven (175 degrees C). Cook until the meat easily pulls away from the bone when pressed with an oven-mitted hand on top of the foil package, about 2 hours.
  • After cooking the meat, remove it from the smoker or oven and allow it to cool. Separate the pork from the bone, discard any fat and gristle, then gently shred the meat into large chunks measuring approximately 1 inch wide by 4 inches long.
  • In a pan, arrange the meat chunks and generously coat with one cup of sauce per every 4 pounds of meat, or to your liking. Heat until it simmers. Serve right away or refrigerate for enhanced flavor. To create 'shredded pork,' use 2 forks to pull the meat into smaller pieces.

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