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Pulled Pork

Source of Recipe


Southern Lady



List of Ingredients



• 1 cup plus 2 tsp kosher salt, divided
  
• 1/2 cup plus 2 Tbsp sugar, divided
  
• 3 Tbsp plus 2 tsp liquid smoke, divided
  
• 4 quarts cold water
  
• 1 (7-pound) boneless pork butt roast, cut in half horizontally
  
• 1/4 cup whole-grain mustard
  
• 2 Tbsp ground black pepper
  
• 2 Tbsp smoked paprika
  
• 1 tsp ground red pepper
  
• 1-1/2 cups finely minced yellow onion
  
• 2 tsp minced garlic
  
• 1-1/3 cups catsup
  
• 1 cup apple cider vinegar
  
• 1/3 cup Worcestershire sauce
  
• 1/4 cup firmly packed light brown sugar
  






Instructions



1. In a large, 6-quart bowl, dissolve 1 cup salt, 1/2 cup sugar, and 3 tablespoons liquid smoke in 4 quarts cold water to make a brine. Submerge pork in brine, and cover with plastic wrap; refrigerate for at least 2 hours.
   
   
2. In a small bowl, combine mustard and remaining 2 teaspoons liquid smoke; set aside. In a second small bowl, combine black pepper, paprika, red pepper, remaining 2 tablespoons sugar, and remaining 2 teaspoons salt; set aside.
   
   
3. Adjust oven rack to lower-middle position, and preheat oven to 325°F. Line a roasting pan with aluminum foil; place a wire rack in pan.
   
   
4. Remove pork from brine, discarding brine; dry pork thoroughly with paper towels. Rub entire surface of pork with mustard mixture, and sprinkle with spice mixture. Place pork on prepared wire rack. Place a sheet of parchment paper over pork, then cover pan with aluminum foil, sealing edges to prevent moisture from escaping.
   
   
5. Bake for 4 hours. Remove from oven; discard foil and parchment paper. Carefully pour liquid in bottom of pan into a fat separator; reserve cooking liquid for sauce.
   
   
6. Return pork to oven and cook, uncovered, for about 2 hours, or until well browned and tender and an instant-read thermometer inserted into thickest portion of pork registers 200°F. Transfer pork to serving dish, and tent loosely with foil; let rest for 20 minutes. Using two forks, shred pork into bite-size pieces.
   
   
7. In a medium saucepan, combine 3/4 cup reserved defatted cooking liquid, onion, and garlic. Bring to a simmer, and cook for 5 minutes, or until onion is tender. Add catsup, vinegar, Worcestershire sauce, and brown sugar. Bring to a boil, whisking occasionally. Serve with pork.
   
   Serves 8