Indoor Pulled Pork

I love pulled pork. I don't think there is a recipe I see for pulled pork that I don't make. My favorite way is outside with tons of smoke for flavor. During the summer I meet so many neighbors who find their way to our house due to the smells coming from the grill. When winter hits I don't do much smoking on the grill but I still crave the dishes I can make. This recipe, while not as perfect as the outdoor smoking, did help with my craving. It is quite easy to make although the cooking process takes time. I made my own bbq sauce for this dish, which I'll share tomorrow, but you could substitute your favorite kind of store bought or your own homemade sauce.

Indoor Pulled Pork
Cook's Illustrated Jan/Feb 2010

1 cup plus 2 tablespoons table salt
1/2 cup plus 2 tablespoons sugar
3 tablespoons plus 2 teaspoons liquid smoke
1 boneless pork butt (about 5 lbs), cut in half horizontally
1/4 cup yellow mustard
2 tablespoons ground black pepper
2 tablespoons smoked paprika (you can substitute sweet)
1 teaspoon cayenne pepper

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 pepper 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 sheet of parchment paper over pork, then cover with 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 a fat separator and reserve for the sauce. Return pork to 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 rest for 20 minutes.

To serve: Using 2 forks, shred pork into bite-sized pieces. Toss with one cup sauce and season with salt and pepper. Serve, passing remaining sauce separately.