{{ :recipes:indoor_pulled_pork_with_sweet_and_tangy_barbecue_sauce.jpg?direct&200|}} ====== Indoor Pulled Pork w/Sweet & Tangy BBQ Sauce ====== /* Description */ **Why this recipe works:** In recipes, the phrase “indoor barbecue” is usually code for “braised in a Dutch oven with bottled barbecue sauce.” Unfortunately, this results in mushy, waterlogged meat and candy-sweet sauce. We wanted moist, tender, shreddable meat with deep smoke flavor all the way through, plus a dark, richly seasoned crust, often referred to as bark. Be it indoor or outdoor, with barbecue a good amount of fat is necessary for moisture and flavor, so we chose to use boneless Boston butt because of its high level of marbling. To mimic the moist heat of a covered grill, we came up with a dual cooking method: covering the pork for part of the oven time to speed up cooking and keep it moist, then uncovering it for the remainder of the time to help the meat develop a crust. To achieve smoky flavor without an actual barbecue pit, we turned to liquid smoke, a natural product derived from condensing the moist smoke of smoldering wood chips. We found that adding it to our brine infused it with smoky flavor without tasting unnatural. For even more smokiness, we employed a dry rub and a wet rub, which we also fortified with smoky flavorings. To serve alongside our pork, we developed three sauces inspired by the variety of barbecue regions and styles: a classic sweet and tangy sauce, a vinegar sauce, and a mustard sauce, all of which we flavored with some of the pork’s defatted cooking liquid. {(rater>id=100|name=Indoor Pulled Pork With Sweet And Tangy Barbecue Sauce|type=rate|headline=off)} |**Preheat:** °|**Yield:** 6-8 servings|| |**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00| ====== 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), cut in half horizontally (see step by step below) * 1/4 cup yellow mustard * 2 tablespoons ground black pepper * 2 tablespoons smoked paprika (see note) * 1 teaspoon cayenne pepper **[[quick_and_tangy_barbeque_sauce|Sweet & Tangy BBQ Sauce]]** {{section>quick_and_tangy_barbeque_sauce#Ingredients&noheader&nofooter&noeditbutton}} ====== Directions ====== - **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. - 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. - 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. - 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 1½ hours. Transfer pork to serving dish, tent loosely with foil, and let rest for 20 minutes. - **FOR THE SAUCE:** While pork rests, pour 1/2 cup of defatted cooking liquid from fat separator into medium bowl; whisk in sauce ingredients. - **TO SERVE:** Using 2 forks, shred pork into bite-sized pieces. Toss with 1 cup sauce and season with salt and pepper. Serve, passing remaining sauce separately. ====== Notes ====== * 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 pickle chips and thinly sliced onion. * [[Lexington Vinegar Barbecue Sauce]] or [[South Carolina Mustard Barbecue Sauce]] can be substituted for the Sweet and Tangy Barbecue Sauce. * Alternatively, use 2 cups of your favorite barbecue sauce thinned with ½ cup of the defatted 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. /* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */ /* ====== Nutrition ====== |Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] | |Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): | |Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): | */ {{tag>Recipes MainDish/Pork Roast American AmericasTestKitchen}} /* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line, replacing the "TagsNeeded" tag and separated by spaces. */ /* ---Recipe Types--- Appetizer Beverage Beverage/Cocktail Bread Bread/Biscuit-Roll Bread/Muffin Bread/Quickbread Brines-Marinades-Rubs Breakfast Casserole Canning-Freezing Condiment CrockPot Dessert Dessert/Bar-Brownie Dessert/Cake Dessert/Cake/Frosting Dessert/Candy-Chocolate Dessert/Crisp-Buckle Dessert/Cookie Dessert/Custard-Curd Dessert/IceCream Dessert/Pie Dessert/Pie/Crust Dessert/Topping Dip-Spread Entertaining Fondue Grilling-BBQ Holiday Kid-Friendly MainDish MainDish/Beef MainDish/Poultry MainDish/Pork Roast American AmericasTestKitchen MainDish/Seafood Pasta-Rice Pizza Roast American AmericasTestKitchen Salad Salad/Dressing Sandwich Sauce-Gravy Sausage-Pate Seasoning Side Snack Soup Stew-Braise Stir-Fry Vegetarian ---Recipe Cuisines--- American AmericasTestKitchen American/Cajun-Creole American/Southern American/TexMex Asian Asian/Chinese Asian/Indian Asian/Japanese Asian/Korean Asian/Thai Asian/Vietnamese European European/Belgian European/Czech European/Dutch European/English European/French European/German European/Greek European/Polish European/Irish European/Italian European/Portuguese European/Russian European/Scandinavian European/Spanish European/Swiss Latin Latin/Brazilian Latin/Mexican MiddleEastern MiddleEastern/Ethiopian MiddleEastern/Jewish MiddleEastern/Lebanese ---Recipe Sources--- 365Recipes 365Recipes/Grilling 365Recipes/Chicken 365Recipes/Pasta AmericasTestKitchen AmericasTestKitchen/CooksCountry AmericasTestKitchen/CooksIllustrated BetterHomesGarden BonAppetit Chowhound FineCooking FoodWine GoodEats Gourmet Jennivines HDawson AMarcos DMarcos JMarcos KMarcos JPhalen ---Recipe Ratings--- 5★ 4★ 3★ 2★ 1★ No★ ---Recipe Alerts--- RecipeNeeded RecipeIncomplete RecipeWrong RecipeFails TagsNeeded */ ~~DISCUSSION~~