Allison Cooks Alton's Good Eats

Pulled Pork

Some of my favorite Good Eats episodes have been those where Alton creates his own cooking contraptions, such as the cardboard smokers in the smoked salmon and bacon episodes. Since Alton can never do anything in plain fashion, he had to create another version of a smoker to make his pulled pork in episode 86. This time, the smoker is Alton’s version of a Big Green Egg; more on the smoker later.

Meat-wise, Alton says an untrimmed pork shoulder or Boston butt is ideal because it has enough fat to “baste” the meat as it cooks. It also has enough connective tissue to convert to gelatin, making for tender and flavorful pulled pork. The first step of this recipe is making a brine for the pork by weighing 12 ounces of pickling salt, 8 ounces of molasses, and 4 pounds (or 2 quarts) of water. Whisk the brine in a large container (Alton used a small plastic cooler) until the salt has dissolved.

Canning salt, molasses, and water make up the brine.

12 ounces of canning salt.

8 ounces of molasses.

Four pounds of water added to salt and molasses to make brine.

Place your pork into the brine, fat side up, ensuring that it is fully submerged in the brine – I had to weigh mine down. Refrigerate the brining pork for 8-12 hours.

Pork, placed in brine, fat side up.

Meanwhile, you can build your smoker by following these steps:

1. Place a large terra cotta planter (mine was 16 inches in diameter at the top) on some bricks, elevating it slightly.
2. Place an electric hot plate in the bottom of your planter, allowing the cord to come out of the hole in the base of the planter. Connect the cord of the hot plate to an extension cord.
   

   Hot plate placed in the bottom of a large terra cotta pot that has been elevated on some bricks.

3. Fill a heavy cake pan with wood chunks, placing it on the hot plate.
   

   Wood chunks in cake pan, placed on hot plate.

4. Place a round grill grate in the pot, letting it nestle where it sits. My grill grate was 13-14″ in diameter.
   

   Grill grate placed in the top of the planter.

5. Place an inverted terra cotta dome on top of your planter. I could not find a dome that was large enough, so ended up using a 16″ terra cotta saucer.
6. Finally, place a replacement grill thermometer in the hole of the dome. Or, if you have a nice husband like mine, he can drill a hole in the saucer for the thermometer and add a handle to the lid.
   

   Completed smoker.

When your pork has completed its bath in the brine, it’s time to make the dry rub.

Ingredients for dry rub: fennel seed, coriander seed, cumin seed, chili powder, onion powder, and paprika.

In a spice grinder combine 1 t fennel seed, 1 t coriander seed, 1 t cumin seed, 1 T chili powder, 1 T onion powder, and 1 T paprika.

Fennel seed, coriander seed, cumin seed in the spice grinder.

Chili powder, onion powder, and paprika added to spice grinder.

Completed dry rub.

Apply the rub to the meat after removing it from the brine, patting the spices into the meat’s surface with your hands.

Pork, after sitting in brine for 12 hours.

Dry rub applied to brined pork.

You’re now ready to start the smoking process.

Pork, ready to go into smoker.

Turn on your hot plate and place your pork on the grill grate in your smoker.

Meat placed on grill grate.

I put some foil around the seam of my smoker, to keep as much smoke/heat inside as possible. Ideally, you will want to keep the temperature of your smoker between 210-220 degrees, smoking it for 8-12 hours.

Smoker at work.

Alton says you want to change your wood chunks whenever the smoking ceases, and your meat should be done when you have used three batches of wood chunks.

Pork after smoking for a few hours.

My meat ended up taking longer than 12 hours, but I also probably should have changed my wood earlier/more often. You will know your meat is done when it shreds easily with a fork. When your meat is done, remove it from the smoker, cover it with foil, and let it rest for an hour.

Pork, after smoking for 13 hours.

Shred the meat with two forks, and serve it on rolls with coleslaw. For extra flavor, you can make Alton’s sauce by combining sweet pickle juice, mustard, and hot sauce to your taste.

Shredded pork mixed with some of Alton’s sauce.

Pulled pork sandwich with coleslaw, sauce, and a slice of cheddar.

We thought this pork was really tasty, and it was absolutely loaded with smokey flavor. The pork was tender, juicy, and had a nice sweetness to it. I did like it best with some of Alton’s sauce, as I liked that additional tang/heat. Overall, Alton’s terra cotta smoker worked great, and I plan to use it to smoke many more things. If you don’t have a smoker (we don’t), Alton’s version is an inexpensive option, and his pulled pork is an excellent recipe.