Sunday Pulled Pork

Recipe Description

sunday-pulled-porkServes 8-10

Brine Ingredients

  • 3/4 cup molasses
  • 1/2 cup uniodized salt
  • 2 quarts water
  • 6 to 8 pound Boston butt

Rub Ingredients

  • 1 Tb whole cumin seed
  • 1 Tb whole fennel seed
  • 1 Tb whole coriander
  • 1 Tb chili powder
  • 1 Tb onion powder
  • 1 Tb paprika
  • 1 Tb brown sugar
  • 1 Tb salt

Grill Ingredients

  • 4 cups Hickory smoking chips


Wednesday:   Combine molasses, salt and water in a 6 quart pan you used to boil pasta (which of course, we don’t do anymore!).  Add Boston butt, making sure it is completely submerged in brine, cover, and let sit in refrigerator for 24 hours.

Thursday:  Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, paprika, sugar and salt. Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. Wrap in plastic wrap and let sit in refrigerator 3 days.

Sunday:  Dry Boston butt and place in a disposable 13×9 aluminum pan. Soak 4 cups hickory wood chips in water for 30 minutes, drain, and place in a small disposable aluminum pan. Place on main burner on gas grill and turn all burners to high until smoking for 15-20 minutes. Turn all burners off except turn main burner down to medium-low, and place Boston butt on cool side of grill (where burners are off). Close lid and check thermostat until the temperature stays at a steady 275 degrees.  Grill for 3 hours.  Preheat oven to 325. Once heated, remove Boston butt from grill, cover tightly with heavy-duty aluminum foil and cook in oven for 2 hours.

Remove from oven and let rest 30 minutes. Tastes best the same night, so we always invite friends over for Sunday dinner.

Serve with coleslaw.

Recipe Details

  • Date February 17, 2014
  • Tags meats
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