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Indoor Pulled Pork – A Favorite

The Bitten Words posted on this recipe and gave it high marks. Being a northerner, I am no BBQ expert. So, when these guys say this is the real deal, it counts for a lot.

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This recipe isn’t quick and there are some tedious bits, but the results are great. It calls for first brining the pork, applying a rub, roasting it covered for 3 hours and then roasting it uncovered to crunch up the outside. All that may seem like a lot, but you get tender, flavor packed pork that tastes like the real deal.

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With all the roasting, you end up with a pan full of delicious pork juice. This goodness is used as the base for the sauce you toss your pulled pork in. There are recipes for a bunch of different sauces, but we just tried out Tangy and Sweet Sauce.

We used it to build some tasty sandwiches, but the pork would also be great on nachos, or baked potatoes.

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Indoor Pulled Pork

From: Cook’s Illustrated
Ingredients:
  • 1 cup plus 2 teaspoons table salt
  • ½ cup plus 2 tablespoons sugar
  • 3 tablespoons plus 2 teaspoons liquid smoke
  • 1 boneless pork butt (about 5 pounds), cut in half horizontally
  • ¼ cup yellow mustard
  • 2 tablespoons ground black pepper
  • 2 tablespoons smoked paprika (see note)
  • 1 teaspoon cayenne pepper

Sweet and Tangy Barbecue Sauce

Ingredients:

  • 1½ cups ketchup
  • ¼ cup light or mild molasses
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon hot sauce
  • ½ teaspoon table salt
  • ½ teaspoon ground black pepper

Directions:

  1. While pork rests, pour ½ cup of defatted cooking liquid from fat separator into medium bowl; whisk in sauce ingredients.

Lexington Vinegar Barbecue Sauce

Ingredients:

  • 1 cup cider vinegar
  • ½ cup ketcup
  • ½ cup water
  • 1 tablespoon sugar
  • ¾ teaspoon table salt
  • ¾ teaspoon red pepper flakes
  • ½ teaspoon ground black pepper

Directions:

  1. Combine all ingredients in a medium bowl with ½ cup defatted cooking liquid (in Step 5) and whisk to combine.

South Carolina Mustard Barbecue Sauce

Ingredients:

  • 1 cup yellow mustard
  • ½ cup white vinegar
  • ¼ cup packed light brown sugar
  • ¼ cup Worcestershire sauce
  • 2 tablespoons hot sauce
  • 1 teaspoon table salt
  • 1 teaspoon ground black pepper

Directions:

  1. Combine all ingredients in a medium bowl with ½ cup defatted cooking liquid (in Step 5) and whisk to combine.

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