INDOOR PULLED PORK WITH SWEET AND TANGY BARBECUE SAUCE RECIPE
Provided by LaLaCooks
Number Of Ingredients 16
Steps:
- 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 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 to oven and cook, uncovered, until well browned, tender, and internal temperature registers 200 degrees on instant-read thermometer, about 1 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 of defatted cooking liquid from fat separator into medium bowl; whisk in sauce ingredients. 6. 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. TECHNIQUE Cutting Pork Butt in Half Halving the pork increases its surface area, which creates more flavorful bark. Holding your knife parallel to the cutting board, press one hand flat against the top of the pork butt while cutting horizontally. STEP-BY-STEP Adding Smoke Flavor (Without a Fire) 1. SOAK IN SMOKE Adding liquid smoke to brine draws smoky flavor deep into meat. 2. RUB WITH SMOKE Rubbing pork with more liquid smoke gives bark pronounced smoky flavor. 3. SPICE IT UP Adding smoked paprika to dry rub brings additional smokiness and helps bark develop its color.
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Washu Masunda
[email protected]This is a great recipe for a party. The pork was a hit with everyone.
Nicholai Ostini
[email protected]I'm not a huge fan of pulled pork, but this recipe changed my mind. The pork was so tender and flavorful, and the sauce was delicious.
Officer B
[email protected]This recipe is a winner! The pork was cooked to perfection, and the sauce was amazing.
Samah Abdelkawy
[email protected]This was the best pulled pork I've ever had! The meat was so tender and flavorful, and the sauce was incredible.
Adj Dgghk
[email protected]I love this recipe! The pork is always so tender and juicy, and the sauce is the perfect balance of sweet and tangy.
Mary Osei
[email protected]This recipe is a lifesaver! I'm a busy mom, and I don't have a lot of time to cook. This recipe is quick and easy, and it always turns out delicious.
Manisha Sunam
[email protected]The pork was a little dry, but the sauce was great.
Nurislmar Burislmar
[email protected]This was my first time making pulled pork, and it was a success! The recipe was easy to follow, and the pork turned out amazing.
Md Jibon
[email protected]I've made this recipe several times now, and it always turns out great. The pork is always fall-apart tender, and the sauce is delicious.
Thulasizwe Bongah
[email protected]This recipe is a keeper! The pork was so tender and juicy, and the sauce was the perfect balance of sweet and tangy. My family loved it.