Pulled Pork Indoors with Ben's BBQ Sauce

By RoketJSquerl

Sweet paprika may be substituted for smoked paprika. Covering the pork with parchment and then foil prevents the acidic mustard from eating holes in the foil. Serve the pork on hamburger rolls with Ben's BBQ Sauce and some cole slaw. The shredded and sauced pork can be cooled, tightly covered, and refrigerated for up to 2 days. Reheat it gently before serving.

Ingredients

• 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 (about 5 Pounds)
• 1/4 Cup Yellow Mustard
• 2 Tablespoons Ground Black Pepper
• 2 Tablespoons Smoked Paprika (see Note)
• 1 Teaspoon Cayenne Pepper
• Ben's Bbq Sauce:
• 1 Cup Apple Cider Vinegar
• 1 Cup Ketchup
• 3 Tablespoons Dark Brown Sugar
• 1 Tablespoon Yellow Mustard
• 1 Tablespoon Molasses
• 1/4 Cup Pan Drippings From Pork
• 1 Teaspoon Salt
• 1 Tablespoon Crushed Red Pepper Flakes

Details

Servings 10

Preparation

Step 1

1. 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, cover with plastic wrap, and refrigerate for 2 hours.

2. 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 cayenne in second small bowl; set aside. Adjust oven rack to lower-middle position and heat oven to 250 degrees.

3. Remove pork from brine and dry thoroughly with paper towels. Rub mustard mixture over entire 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 5 hours, or until the pork registers a internal temperature of 165-170 degrees.

4. 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 internal temperature registers 200 degrees on instant-read thermometer, about 2-3 hours. Transfer pork to serving dish, tent loosely with foil, and let rest for 20 minutes.