Indoor Pulled Pork With South Carolina Mustard Barbecue Sauce

READY IN: 6hrs
Recipe by KathyP53

Pulled pork and the BEST sauce in the U.S. From Cooks Illustrated.

Top Review by Glen G.

Help! I've been making this recipe for years, and one step still has me stumped. I cook the pork for three hours. Remove it from the oven. Drain it. All according to recipe -- fine, fine, fine. Then it says to put it back in the oven for 1 1/2 hours until the meat reaches 200 degrees. But the instant I pull it out of the oven after the three-hour cook, it's ALREADY at 200 degrees. Am I doing something wrong? Do you just ignore the thermometer and cook it for 1 1/2 hours more no matter what? Your words of wisdom welcome here! Thanks.

Ingredients Nutrition

Directions

  1. 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. While pork brines, combine 1/4 yellow mustard and remaining 2 teaspoons liquid smoke in small bowl; set aside. Combine 2 tbsp black pepper, 2 tablespoons paprika, remaining 2 tablespoons sugar, remaining 2 teaspoons salt, and 1 teaspoons cayenne pepper in second small bowl; set aside.
  3. Adjust oven rack to lower-middle and heat oven to 325 degrees.
  4. Remove pork from brine and dry thoroughly with paper towels. Rub mustard mixture over entire surface of each piece of pork. Sprinkle entire surface of each piece with spice mixture. Place pork on wire rach inside foil-lined 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.
  5. Remove pork from oven; remove and discard foil and parchment. Carefully pour off liquid in botton of baking sheet into fat separator and reserve for sauce. Return pork to oven and cook, uncovered, until well browned, tendeer, and internal temperature registers 200 degrees on instant-read thermometer about 1 1/2 hours. Transfer pork to serving dish, tent loosely with foil and allow to rest for 20 minutes.
  6. While pork rests, pour 1/2 cup of defatted cooking liquid from fat separator into medium bowl.
  7. Combine all sauce ingredients in medium bowl with cooking liquid and whisk to combine.
  8. Second Sauce: Lexington Vinegar Barbecue Sauce:.
  9. 1 cup cider vinegar.
  10. 1/2 cup ketchup.
  11. 1/2 cup water.
  12. 1 tablespoons sugar.
  13. 3/4 teaspoons salt.
  14. 3/4 red pepper flakes.
  15. 1/2 teaspoons freshly ground black pepper.

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