Alabama Pulled Pig

Best if cooking is started the day before serving. Boston butt is the easiest to make on a small scale. Use a shoulder or a whole shoulder (which is a shoulder plus the Boston butt) for larger crowds. The sauce skimmed off the top is very, very hot and can also be used to make terribly hot chicken wings.

Step: 1

In a non-reactive saucepan, combine the cider vinegar, salt, brown sugar, black pepper, cayenne pepper, and butter. Bring to a rolling boil over medium-high heat. Mix in the water, and return to boil. Sauce the pork before smoking, and then every hour or so while it cooks.

Step: 2

Start the pork butt on a slow smoker using hardwood coals or charcoal briquettes and mesquite or apple wood chips. Smoke the pork for at least 6 hours and up to 10. The longer the smoke time, the deeper the ‘smoke ring’, a red ring of flavor, will penetrate.

Step: 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.

Step: 4

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. 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.

Step: 5

Once the meat is done, remove it from the smoker or oven and let it cool. 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.

Step: 6

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’.

Per Serving: 363 calories; protein 28g; carbohydrates 5.2g; fat 24.2g; cholesterol 106mg; sodium 119mg.

Depriving yourself can lead to overeating , late-night snacking, and mindless eats and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and got eat , it is much necessary to include some fun foods (or what one may perceive as unnecessary ). It means , if we can be order the healthiest thing on the menu but come home and graze on chips, necessary we really will the burger and should have just pleased it in the first place."

Because it comes to dinner , much eat or eating too much of the wrong item of food can lead to bad habit on sleeping. On the other side, a meal that is less than satiating can leave you wanting more and resulting in reaching for an eat bad food late-night side dish even closer to bedtime .