Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce

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Appears in Cook's Illustrated January/February 2010, America's Test Kitchen TV

We transform pork shoulder into smoky-tasting barbecue with a crusty exterior and tender interior without trading our indoor oven for an outdoor pit.

SERVES 6 to 8

TIME 5 hours, plus 2 hours brining and 20 minutes resting

has video

WHY THIS RECIPE WORKS

In recipes, the phrase “indoor barbecue” is usually code for “braised in a Dutch oven with bottled barbecue sauce.” Unfortunately, this results in mushy, waterlogged meat and candy-sweet sauce. We wanted moist, tender, shreddable meat with ...

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