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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Tim Montgomery
montgomery.t94@gmail.comThis recipe is amazing! I've made it several times and it's always a hit. The pork is so tender and flavorful, and the sauce is perfect.
Dewa Khan
d-k@gmail.comI'm not sure what I did wrong, but the pork turned out dry and tough. I followed the recipe exactly.
Angely Sanicharra
sanicharra.angely88@yahoo.comThis recipe is a family favorite. We make it every year for our annual barbecue. The pork is always a hit.
A R Mijanur Rohman
rohman_a80@yahoo.comI would give this recipe a 10/10. The pork was so tender and juicy, and the sauce was perfect. I will definitely be making this again.
Tanha Jani
janitanha@aol.comThis recipe was easy to follow and the pork turned out great. I served it with mashed potatoes and green beans, and it was a delicious meal.
Kyleigh Currie
currie-kyleigh@gmail.comI'm not a big fan of pork, but I tried this recipe and I was pleasantly surprised. The pork was very tender and the sauce was delicious. I would definitely make this again.
Awais Jahangeir
awais-jahangeir73@hotmail.comThis recipe is a bit time-consuming, but it's worth the effort. The pork is so tender and flavorful, and the sauce is amazing. I will definitely be making this again for special occasions.
Noob NAKIB
nakib32@gmail.comI followed the recipe exactly and the pork turned out perfectly. It was fall-apart tender and the sauce was delicious. I served it on slider buns with coleslaw and pickles, and it was a huge hit with my family.
Aaron Ritch
aaron21@hotmail.comThis recipe is amazing! The pork is so tender and juicy, and the sauce is perfect. I will definitely be making this again.
Badhol Samadder
sb@hotmail.comThe pork was a little dry for my taste, but the sauce was delicious. I would try this recipe again, but I would cook the pork for a shorter amount of time.
Akbar Mansoor
amansoor@hotmail.comI made this recipe for a party and it was a huge hit. Everyone loved the pork and the sauce. I will definitely be making this again.
Shimu Aktar
shimua67@hotmail.comThis recipe is a keeper! The pork was so tender and flavorful. I will definitely be making this again and again.
monia_ design
monia__design@yahoo.comI followed the recipe exactly and the pork turned out dry and tough. I'm not sure what went wrong.
Wjad Ahmed
w.a97@hotmail.comThis recipe was a bit more work than I expected, but it was definitely worth it. The pork was fall-apart tender and the sauce was amazing. I will definitely be making this again.
raymond egde
re@yahoo.comI've tried a lot of pulled pork recipes, but this one is definitely my favorite. The pork is so juicy and flavorful, and the sauce is just the right balance of sweet and tangy. I love that I can make it in my slow cooker, so it's easy to have a delic
Sunmati Bk
bk_s57@yahoo.comThis pulled pork recipe is a game-changer! It's so easy to make and the results are incredible. The pork is fall-apart tender and the sauce is perfectly sweet and tangy. I served it on slider buns with coleslaw and pickles, and it was a huge hit with