Indoor smoky pulled pork

Serves 6-8

  1. 5lb unenhanced boston butt, halved horizontally
  2. 1 cup salt
  3. 1/2 cup sugar
  4. 1 galleon water
  5. 4tb liquid smoke
  6. 4tb yellow mustard
  7. 2tb smoked paprika
  8. 2tb pepper
  9. 2tb sugar
  10. 1tb cayenne
  11. 2tsp salt
  • Brine 1-4 and 3tb liquid smoke for 1.5-2 hours.
  • Dry and rub with remaining 1tb liquid smoke and mustard. Rub with 7-11. Roast in lower-middle of a 325 degree oven for 3 hours.
  • Remove liquid and return pork to oven for 1.5 hours, or until internal temperature is 200 degrees. Rest for 20 minutes.
  • Shred pork and toss with 1 cup sauce (chose 1 below) and serve remaining sauce on the side.

 

BBQ sauce

  1. 1/2 cup defatted pork liquid
  2. 1.5 cup ketchup
  3. 4tb molasses
  4. 2tb worcestshire
  5. 1tb hot sacue

 

Vinegar sauce

  1. 1/2 cup defatted pork liquid
  2. 1 cup cider vinegar
  3. 1/2 cup ketchup
  4. 1/2 cup water
  5. 1tb sugar
  6. 1tsp salt
  7. 1tsp red pepper flakes
  8. 1/2tsp pepper

 

Mustard sauce

  1. 1/2 cup defatted pork liquid
  2. 1 cup yellow mustard
  3. 1/2 cup distilled white vinegar
  4. 4tb brown sugar
  5. 4tb worcestshire
  6. 2tb hot sauce
  7. 1tsp salt
  8. 1tsp pepper
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