From Cooks Illustrated Jan 2010
Indoor Pulled Pork
For the Pork
1 cup, plus 2 teaspoons table salt
1/2 cup, plus 2 tablespoons sugar
3 tablespoons, plus 2 teaspoons liquid smoke
1 boneless pork butt (5 pounds), cut in half horizontally
1/4 cup yellow mustard
2 tablespoons ground black pepper
2 tablespoons smoked paprika
1 teaspoon cayenne pepper
Sweet and Tangy Barbecue Sauce
1-1/2 cups ketchup
1/4 cup light or mild molasses
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
1/2 teaspoon table salt
1/3 teaspoon ground black pepper
For the pork: Dissolve 1 cup salt, 1/2 cup sugar, and 3 tablespoons liquid smoke in 4 quarts cold water in large container. Submerge pork in brine and cover with plastic wrap. Refrigerate for 2 hours.
While pork brines, combine mustard and remaining 2 teaspoons liquid smoke in small bowl; set aside. Combine black pepper, paprika, remaining 2 tablespoons sugar, remaining 2 teaspoons salt, and the cayenne in another small bowl and set aside. Adjust oven rack to lower-middle position and heat oven to 325 degrees.
Remove pork from brine and dry thoroughly with paper towels. Rub mustard mixture completely over surface of each piece of pork. Sprinkle entire surface of each piece with spice mixture. Place pork on wire rack set inside foil-lined rimmed baking sheet. Place piece of parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping. Roast pork for 3 hours.
Remove pork from oven; remove and discard foil and parchment. Carefully pour off liquid in bottom of baking sheet into fat separator and reserve for sauce. Return pork to oven and cook, uncovered, until well-browned, tender, and the internal temp registers 200 degrees on instant-read thermometer, about 1-1/2 hours. Transfer pork to serving dish, tent loosely with foil, and let rest for 20 minutes.
While pork rests, pour 1/2 cup of defatted cooking liquid from fat separator into medium bowl; whisk in sauce ingredients.
Shred pork into bite-size pieces, using two forks. Toss with 1 cup of sauce and season with salt and pepper. Pass remaining sauce separately. Serves 6 to 8.
Lexington Vinegar Barbecue Sauce
1 cup cider vinegar
1/2 cup ketchup
1/3 cup water
1 tablespoon sugar
3/4 teaspoon table salt
3/4 teaspoon red pepper flakes
1/2 teaspoon black ground pepper
Combine all ingredients in medium bowl with 1/2 cup defatted cooking liquid (from cooking the pork) and whisk to combine. Makes about 2-1/2 cups.
South Carolina Mustard Barbecue Sauce
1 cup yellow mustard
1/2 cup white vinegar
1/4 cup packed light brown sugar
1/4 cup Worcestershire sauce
2 tablespoons hot sauce
1 teaspoon table salt
1 teaspoons ground black pepper
Combine all ingredients in medium bowl with 1/2 cup defatted cooking liquid (from cooking the pork) and whisk to combine. Makes about 2-1/2 cups. google_ad_section_end
Indoor Pulled Pork
For the Pork
1 cup, plus 2 teaspoons table salt
1/2 cup, plus 2 tablespoons sugar
3 tablespoons, plus 2 teaspoons liquid smoke
1 boneless pork butt (5 pounds), cut in half horizontally
1/4 cup yellow mustard
2 tablespoons ground black pepper
2 tablespoons smoked paprika
1 teaspoon cayenne pepper
Sweet and Tangy Barbecue Sauce
1-1/2 cups ketchup
1/4 cup light or mild molasses
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
1/2 teaspoon table salt
1/3 teaspoon ground black pepper
For the pork: Dissolve 1 cup salt, 1/2 cup sugar, and 3 tablespoons liquid smoke in 4 quarts cold water in large container. Submerge pork in brine and cover with plastic wrap. Refrigerate for 2 hours.
While pork brines, combine mustard and remaining 2 teaspoons liquid smoke in small bowl; set aside. Combine black pepper, paprika, remaining 2 tablespoons sugar, remaining 2 teaspoons salt, and the cayenne in another small bowl and set aside. Adjust oven rack to lower-middle position and heat oven to 325 degrees.
Remove pork from brine and dry thoroughly with paper towels. Rub mustard mixture completely over surface of each piece of pork. Sprinkle entire surface of each piece with spice mixture. Place pork on wire rack set inside foil-lined rimmed baking sheet. Place piece of parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping. Roast pork for 3 hours.
Remove pork from oven; remove and discard foil and parchment. Carefully pour off liquid in bottom of baking sheet into fat separator and reserve for sauce. Return pork to oven and cook, uncovered, until well-browned, tender, and the internal temp registers 200 degrees on instant-read thermometer, about 1-1/2 hours. Transfer pork to serving dish, tent loosely with foil, and let rest for 20 minutes.
While pork rests, pour 1/2 cup of defatted cooking liquid from fat separator into medium bowl; whisk in sauce ingredients.
Shred pork into bite-size pieces, using two forks. Toss with 1 cup of sauce and season with salt and pepper. Pass remaining sauce separately. Serves 6 to 8.
Lexington Vinegar Barbecue Sauce
1 cup cider vinegar
1/2 cup ketchup
1/3 cup water
1 tablespoon sugar
3/4 teaspoon table salt
3/4 teaspoon red pepper flakes
1/2 teaspoon black ground pepper
Combine all ingredients in medium bowl with 1/2 cup defatted cooking liquid (from cooking the pork) and whisk to combine. Makes about 2-1/2 cups.
South Carolina Mustard Barbecue Sauce
1 cup yellow mustard
1/2 cup white vinegar
1/4 cup packed light brown sugar
1/4 cup Worcestershire sauce
2 tablespoons hot sauce
1 teaspoon table salt
1 teaspoons ground black pepper
Combine all ingredients in medium bowl with 1/2 cup defatted cooking liquid (from cooking the pork) and whisk to combine. Makes about 2-1/2 cups. google_ad_section_end
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