Pulled Pork

Sometimes I am glad that I am not a real Vegetarian. A while ago I promised my son to make him pulled pork and I finally got around to making it last week. I had to find a recipe that I did not need an outdoor grill for, so I turned to Cooks Illustrated and found just the right recipe. I followed their advice and bought the piece of meat that they recommended. When I took a closer look at it I thought that I might not be able to eat it. It had a lot of fat and did not look appetizing at all. But I stuck to my plan and in the end I was glad I followed the directions. This was a perfect example of comfort food- juicy meat submerged in a sweet and tangy Barbecue Sauce. The recipe is made for 6 - 8 persons and I intended to freeze any leftovers. The next day the leftovers magically disappeared and there was nothing left to freeze...

Plan ahead, this dish is not difficult to make but it does need some time.

Indoor Pulled Pork
(from Cooks Illustrated)

SERVES 6 TO 8

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 (see related recipes) 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.

INGREDIENTS

• Pork
• 1cup plus 2 teaspoons table salt
• 1/2cup plus 2 tablespoons sugar
• 3tablespoons plus 2 teaspoons liquid smoke (available at amazon.com, if you can't find it)
• 1boneless pork butt (about 5 pounds), cut in half horizontally 
• 1/4cup yellow mustard
• 2tablespoons ground black pepper
• 2tablespoons smoked paprika (see note)
• 1teaspoon cayenne pepper
• Sweet and Tangy Barbecue Sauce
• 1 1/2cups ketchup
• 1/4cup light or mild molasses
• 2tablespoons Worcestershire sauce
• 1tablespoon hot sauce
• 1/2teaspoon table salt 
• 1/2teaspoon ground black pepper

INSTRUCTIONS

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 with plastic wrap, and refrigerate for 2 hours.
2. 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. 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. 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 1½ hours. Transfer pork to serving dish, tent loosely with foil, and let rest for 20 minutes.
5. 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. 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.