"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Alabama Pulled Pig Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Alabama Pulled Pig, by , is from The Fruits of Our Labor, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
PATRICIA CANERDY
Added: Monday, April 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 cups apple cider vinegar
1/4 cup salt
1/4 cup brown sugar
4 tablespoons ground black pepper
2 tablespoons cayenne pepper
1/4 pound butter
1 quart water
5 pounds Boston butt roast

Directions:
Directions:
1. In a non-reactive saucepan, combine the cider vinegar, salt, brown sugar, black pepper, cayenne pepper and butter. Bring to a boil over medium-high heat. Mix in the water, and return to a boil. Sauce the port 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 wood chips. Smoke the pork for at least 6 hours and up to 10. The longer the smoke time, the deeper the smoke ring 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 oven. 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 over and let it cook. 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 ever 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.

7. The longer the meats simmers or marinates, the hotter/spicier it will be.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
12 hours

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

313W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!