Pulled Pork

Fosco had a really long post describing in detail how he made his famous Alabama-style pulled pork for his family. Read it if you want to know everything about the process. If you just want the bare facts, read on.

I took 3 pork shoulders: 1, 9 lb bone-in and 2, 7 lb boneless butts. I prepared a double batch of “Southern Succor” rub from the “Renowned Mr. Brown” recipe to rub on the pork butts. Then I made an injection marinade of apple juice, salt, sugar, water and W sauce plus some of the rub. My pork shoulder injection technique needs serious help. I made a total mess of the kitchen when I sprayed marinade all over as I pulled the needle out of the butts. :-P

After injecting the butts, I rubbed them down then put them in a roasting bag and set them in the fridge to marinate.


The pork butts marinated almost 24 hours and then got a final rubdown before going on the Weber Smokey Mountain smoker around 10 pm over a full load of charcoal plus pecan chunks and an empty water pan. The 9 lb bone-in butt went on the bottom grate and the 2, 7 lb boneless butts went on the top grate. Dome temp was about 225 with two bottom vents closed when I went to bed at 12.

Woke up at 7 am and went outside to find the cooker chugging away at 250. Internal temp on one of the butts was 179. Annie watched the temps while I was at work and pulled the butts off when the temp hit 195 at about 10:30 am. 12.5 hrs cooking with NO REFUELING and NO FUSSING WITH THE VENTS. (God, I love my WSM!)

Foiled the butts for an hour, then started pulling. The two boneless butts went to a party but we kept the bone-in butt. This was really good pulled pork! Great flavor and it shredded very nicely. The kids were all over it. I think I prefer the flavor of the pulled pork from the boneless butts because I can get more rub to the interior of the meat better than injecting.

Eat it plain, or enjoy with a vinegar-based Carolina sauce.

Aloha, Nate

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My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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