INDOOR PULLED PORK WITH SWEET AND TANGY BARBECUE SAUCE

By Shaylie

Sweet paprika may be substituted for smoked
paprika. Covering the pork with parchment and then
toil prevents the acidic mustard from eating holes in
the toil. Serve the pork on hamburger rolls with pickle
chips and thinly sliced onion. Lexington Vinegar
Barbecue Sauce or South Carolina Mustard Barbecue
Sauce (recipes fbllow) can be substituted for the
Sweet and Tangy Barbecue Sauce. Alternatively, use
2 cups of your favorite barbecue sauce thinned with
1/2 cup of the defhtted pork cooking liquid in step 5.
The shredded and sauced pork can be cooled, tightly
covered, and refrigerated for up to 2 days. Reheat it
gently before serving.

Ingredients

• Poirk
• 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), cut in
• half horizontally
• 1/4 cup yellow mustard
• 2 tablespoons ground black pepper
• 2 tablespoons smoked paprika (see note)
• 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
• 1/2 teaspoon ground black pepper

Details

Servings 6

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 NVith 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 325 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 3 hours.
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 CO oven and cook, uncovered,until well browned, tender, and internal temperature
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.
5. FOR THE SAUCE: While pork rests, pour 1/2 cup oldefatted cooking liquid from fat separator into medium bowl; whisk in sauce ingredients.
6. TO SERVE: Using 2 forks, shred pork into bitesized pieces. Toss With 1 cup sauce and season with salt and pepper. Serve, passing remaining sauce separately