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1/25/11 7:48 PM

INDOOR PULLED PORK WITH SWEET AND TANGY BARBECUE SAUCE

Serves 6 to 8. Published January 1, 2010. From Cook's Illustrated. Sweet paprika may be substituted for smoked paprika. Covering the pork with parchment and then foil prevents the acidic mustard from eating holes in the foil. Serve the pork on hamburger rolls with pickle chips and thinly sliced onion. Lexington Vinegar Barbecue Sauce or South Carolina Mustard Barbecue Sauce (see related recipes) can be substituted for the Sweet and Tangy Barbecue Sauce. Alternatively, use 2 cups of your favorite barbecue sauce thinned with cup of the defatted pork cooking liquid in step 5. The shredded and sauced pork can be cooled, tightly covered, and refrigerated for up to 2 days. Reheat it gently before serving.

Pork 1 1/2 3 1 1/4 2 2 1 cup plus 2 teaspoons table salt cup plus 2 tablespoons sugar tablespoons plus 2 teaspoons liquid smoke boneless pork butt (about 5 pounds), cut in half horizontally (see step by step below) cup yellow mustard tablespoons ground black pepper tablespoons smoked paprika (see note) teaspoon cayenne pepper

Sweet and Tangy Barbecue Sauce 1 1/2 1/4 2 1 1/2 1/2 cups ketchup cup light or mild molasses tablespoons Worcestershire sauce tablespoon hot sauce teaspoon table salt teaspoon ground black pepper

INSTRUCTIONS
1. 1. FOR THE PORK:

Dissolve 1 cup salt, 1/2 cup sugar, and 3 tablespoons liquid smoke in 4 quarts cold water in large container.

Submerge pork in brine, cover with plastic wrap, and refrigerate for 2 hours.
2. 2.

While pork brines, combine mustard and remaining 2 teaspoons liquid smoke in small bowl; set aside. Combine black

pepper, paprika, remaining 2 tablespoons sugar, remaining 2 teaspoons salt, and cayenne in second small bowl; set aside. Adjust oven rack to lower-middle position and heat oven to 325 degrees.
3. 3.

Remove pork from brine and dry thoroughly with paper towels. Rub mustard mixture over entire surface of each piece of
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1/25/11 7:48 PM

pork. Sprinkle entire surface of each piece with spice mixture. Place pork on wire rack set inside foil-lined rimmed baking sheet. Place piece of parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping. Roast pork for 3 hours.
4. 4.

Remove pork from oven; remove and discard foil and parchment. Carefully pour off liquid in bottom of baking sheet into fat

separator and reserve for sauce. Return pork to oven and cook, uncovered, until well browned, tender, and internal temperature registers 200 degrees on instant-read thermometer, about 1 hours. Transfer pork to serving dish, tent loosely with foil, and let rest for 20 minutes.
5. 5. FOR THE SAUCE:

While pork rests, pour 1/2 cup of defatted cooking liquid from fat separator into medium bowl; whisk in

sauce ingredients.
6. 6. TO SERVE:

Using 2 forks, shred pork into bite-sized pieces. Toss with 1 cup sauce and season with salt and pepper. Serve,

passing remaining sauce separately.

TECHNIQUE

Cutting Pork Butt in Half Halving the pork increases its surface area, which creates more flavorful bark.

Holding your knife parallel to the cutting board, press one hand flat against the top of the pork butt while cutting horizontally.

STEP - BY - STEP

Adding Smoke Flavor (Without a Fire)

1. SOAK IN SMOKE

2. RUB WITH SMOKE

3. SPICE IT UP

Adding liquid smoke to brine draws smoky flavor deep into meat.

Rubbing pork with more liquid smoke gives bark pronounced smoky flavor.

Adding smoked paprika to dry rub brings additional smokiness and helps bark

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develop its color.

Americas Test Kitchen is a 2,500- square- foot kitchen located just outside of Boston. It is the home of Cooks Country and Cooks Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to Americas Test Kitchen (www.americastestkitchen.com) on public television.

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