Pulled Pork
ID: e82d1ceb...
A classic, slow-smoked pulled pork made from Boston butt. Brined in molasses and pickling salt for deep moisture, coated in a fresh-ground aromatic rub, and smoked until melt-in-your-mouth tender.
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🍳 Cooking Flow
Combine molasses, pickling salt, and water in a cooler, and brine the pork shoulder in the refrigerator for 8-12 hours. → Grind cumin, fennel, and coriander seeds, then mix with chili powder, onion powder, and paprika to make the rub. → Pat the brined pork dry, coat thoroughly with the dry rub, and place in a preheated smoker at 210°F (99°C) for 10-12 hours. → Once the meat is tender enough to easily pull apart with a fork, wrap it in foil and let it rest for 1 hour. → Shred the pork using two forks and serve.
Cooking Steps
Brief Cooking Order
Combine molasses, pickling salt, and water in a cooler, and brine the pork shoulder in the refrigerator for 8-12 hours. → Grind cumin, fennel, and coriander seeds, then mix with chili powder, onion powder, and paprika to make the rub. → Pat the brined pork dry, coat thoroughly with the dry rub, and place in a preheated smoker at 210°F (99°C) for 10-12 hours. → Once the meat is tender enough to easily pull apart with a fork, wrap it in foil and let it rest for 1 hour. → Shred the pork using two forks and serve.
Introduction
A classic, slow-smoked pulled pork made from Boston butt. Brined in molasses and pickling salt for deep moisture, coated in a fresh-ground aromatic rub, and smoked until melt-in-your-mouth tender.
Step 1
Weigh out 12 ounces of pickling salt using a digital scale and add it to a clean plastic cooler.
Step 2
Weigh out and add 8 ounces of molasses into the cooler.
Step 3
Weigh out and add 2 quarts (4 pounds) of water into the cooler, and whisk the mixture thoroughly until the salt and molasses are completely dissolved.
Step 4
Submerge the Boston butt into the brine, fat side up. Wedge it into the bottom of the cooler to ensure it remains completely submerged. Cover and refrigerate for 8 to 12 hours (12 hours is ideal).
Step 5
Remove the pork from the brine and pat it dry. Measure out 1 teaspoon each of whole fennel, whole coriander, and whole cumin seeds.
Ingredients List
Important Notes
Pickling salt is preferred over kosher salt for cold brining because its exceptionally fine grains dissolve easily in cold liquids.
Always weigh your ingredients (especially the salt and molasses) using a scale rather than relying on volume measurements, as their densities differ from regular table ingredients.
Using whole spices and grinding them fresh right before application yields a much more vibrant and aromatic flavor profile.
Do not add extra salt to the dry rub; the meat is already seasoned throughout from the brining process.
Resting the hot meat wrapped in foil is crucial for retaining moisture and preventing the pork from drying out when shredded.
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