Alabama-Style Pulled Pork

1. 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.

2. 2

   Stir in the water and return the mixture to a boil.

3. 3

   Brush the pork with the sauce before smoking, and baste it about every hour as it cooks.

4. 4

   Begin cooking the pork butt in a low-temperature smoker fueled with hardwood coals or charcoal briquettes and mesquite or apple wood chips.

5. 5

   Smoke the pork for at least 6 hours and up to 10; a longer smoke produces a deeper red “smoke ring” of flavor.

6. 6

   After the meat has smoked for 6 to 10 hours, wrap it in aluminum foil by folding the edges of two sheets together to create a watertight seal.

7. 7

   Set the meat in the center, bring the edges up over the top to cup it, pour 1 cup of the sauce over the meat, and seal the foil tightly around the roast.

8. 8

   Return the foil-wrapped meat to the smoker, or place it in a 350 degree F (175 degrees C) oven; if using the smoker, raise the heat.

9. 9

   Cook until the meat pulls easily from the bone, checking by pressing the top of the foil package with an oven-mitted hand for softness; this can take up to 2 hours.

10. 10

    When the meat is finished, take it out of the smoker or oven and let it cool.

11. 11

    Pull the pork from the bone, discarding the fat and gristle, then separate the meat into large chunks about 1 inch wide by 4 inches long.

12. 12

    Place the meat chunks in a pan and add about one cup of sauce for every 4 pounds of meat, or to taste; heat until it simmers.

13. 13

    Serve right away or let it marinate for several days; the meat can also be pulled into smaller pieces with 2 forks, locally called “shredded pork.”

• Calories 430.71 kcal ▲ High 22%
• Protein 27.05 g ↗ Good Source 54%
• Carbohydrate 7.82 g 3%
• Total Fat 30.82 g ▲ High 40%
• Saturated Fat 11.91 g ▲ High 60%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 99.05 mg ▲ High 33%
• Sodium 159.35 mg — Moderate 7%
• Dietary Fiber 2.06 g ⌄ Low Source 7%
• Total Sugars 5.66 g --
• Added Sugars 2.56 g — Moderate 5%
• Calcium 15.3 mg ⌄ Low Source 1%
• Iron 1.66 mg ⌄ Low Source 9%
• Potassium 84.34 mg ⌄ Low Source 2%
• Vitamin A 4.51 mcg ⌄ Low Source 1%
• Vitamin C 0.0 mg ⌄ Low Source 0%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

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