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.
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 ...