Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce

Name: Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce
Yield: Serves 6 to 8
Cuisine: US & Canada, Southern
Ingredients: 1 cup plus 2 teaspoons, table salt; 1/2 cup plus 2 tablespoons, sugar; 3 tablespoons plus 2 teaspoons, liquid smoke; 1 , boneless pork butt (about 5 pounds), cut in half horizontally (see technique below); 1/4 cup, yellow mustard; 2 tablespoons, ground black pepper; 2 tablespoons, smoked paprika (see note); 1 teaspoon, cayenne pepper; 1 1/2 cups, ketchup; 1/4 cup, light or mild molasses; 2 tablespoons, Worcestershire sauce; 1 tablespoon, hot sauce; 1/2 teaspoon, table salt; 1/2 teaspoon, ground black pepper

129 comments

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.

SERVES6 to 8

TIME5 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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