Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce

From Southern Fare Reinvented

Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce

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 ...

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 deep smoke flavor all the way through, plus a dark, richly seasoned crust, often referred to as bark.

Be it indoor or outdoor, with barbecue a good amount of fat is necessary for moisture and flavor, so we chose to use boneless Boston butt because of its high level of marbling. To mimic the moist heat of a covered grill, we came up with a dual cooking method: covering the pork for part of the oven time to speed up cooking and keep it moist, then uncovering it for the remainder of the time to help the meat develop a crust.

To achieve smoky flavor without an actual barbecue pit, we turned to liquid smoke, a natural product derived from condensing the moist smoke of smoldering wood chips. We found that adding it to our brine infused it with smoky flavor without tasting unnatural. For even more smokiness, we employed a dry rub and a wet rub, which we also fortified with smoky flavorings. To serve alongside our pork, we developed three sauces inspired by the variety of barbecue regions and styles: a classic sweet and tangy sauce, a vinegar sauce, and a mustard sauce, all of which we flavored with some of the pork’s defatted cooking liquid.

Watch the Full Episode

Southern Fare ReinventedSeason 11, Ep. 1111

We re-create delicious pulled pork—sans grill—then prepare our Easier Fried Chicken recipe, which achieves that signature super-crisp crust and juicy meat without requiring quarts of oil.