Alabama Pulled Pig

Recipe View In a non-reactive saucepan, combine the cider vinegar, salt, brown sugar, black pepper, cayenne pepper, and butter. (Prep time: 5 minutes)

Recipe View Bring the mixture to a rolling boil over medium-high heat, stirring until the butter is melted and the sugar is dissolved. (Cook time: 10 minutes)

Recipe View Mix in the water, and return to a boil. Reduce heat and simmer for 15 minutes, allowing the flavors to meld. (Cook time: 15 minutes)

Recipe View Start the pork butt on a slow smoker using hardwood coals or charcoal briquettes and mesquite or apple wood chips. (Prep time: 15 minutes)

Recipe View Smoke the pork for at least 6 hours and up to 10 hours. The longer the smoke time, the deeper the 'smoke ring', a red ring of flavor, will penetrate. Sauce the pork before smoking, and then every hour or so while it cooks. (Cook time: 6-10 hours)

Recipe View 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.

Recipe View Pour 1 cup of the sauce over the meat and then seal the foil tightly around the roast.

Recipe View Place the meat package back on the smoker, or in a 350 degree oven (175 degrees C). If it is on the smoker, increase the heat. (Prep time: 10 minutes)

Recipe View 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. (Cook time: up to 2 hours)

Recipe View Once the meat is done, remove it from the smoker or oven and let it cool for at least 30 minutes before handling. (Cooling time: 30 minutes)

Recipe View 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.

Recipe View Place the meat chunks in a pan and pour about one cup of sauce for every 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, this is locally known as 'shredded pork'.