Why this recipe?
I really wanted to share a great recipe to start this blog off the right way, so I decided to make one of my absolute favorite dishes, Pulled Pork. Despite having a grill, the best recipe I've found for pulled pork is actually made in the oven. As a side note, the cooking method used in this recipe is the same method I use to make my 5-Spice Pulled Lamb that won a 1st Place and 2nd Place at the Lamb Takedown a few months ago.

When I think about barbecue, I think about two things: pulled pork and ribs. And, in my opinion, what makes barbecue different from just cooking at a low temperature is the addition of smoke. So I was a bit skeptical as to how this pork would taste at all smokey after it's cooked in the oven. Turns out the trick to replicate the flavor of smoking a pork shoulder on the grill for hours is liquid smoke added at a few key moments.

Brining the Shoulder
I start with a boneless pork shoulder that weighs about 4.5 pounds. Since I'm an avid fan of Good Eats, when I cook pork or chicken, I always brine when I have the chance. If you're not sure what brining is, or why you would want to brine a pork shoulder, watch this video:





For this recipe I use Alton Brown's pulled pork brine, which substitutes molasses for the sugar, since it will more easily dissolve in the water. It's a fairly standard brine - salt, sugar, and water - but this is the first place to add some smoke. I add 2 Tablespoons of liquid smoke, but think that I'll probably add 4 Tbs next time.

The secret ingredient.

I add the pork shoulder, but find that it isn't really staying submerged, so I weigh it down with a bag of lentils. Then I brine the pork overnight in the fridge.

Lentils, Nature's weight.

The Indoor "Barbecue"
The next morning I slice the pork shoulder in half (which increases surface area, creating more crust on the outside). Then, I rub the surface of the pork with a mixture of yellow mustard and more liquid smoke and then season liberally with a rub made of smoked paprika, black pepper, cayenne and cumin.

The pork goes onto a wire rack set in a rimmed baking pan and is covered with parchment paper and aluminum foil. The parchment paper prevents the mustard from reacting with the aluminum foil, which is used to created a tight seal.


After three and a half hours in the oven at 325F I remove the foil and parchment. A huge benefit of cooking in the oven, with the wire rack, is that you can save all of the juices that accumulate during cooking. This is usually not possible when making pulled pork on a grill, and it really adds great flavor to the BBQ sauce. But, you really need to let it separate to avoid adding the fat. Another benefit of cooking in the oven is that your house smells amazing while all this is cooking away in the oven.

The pork goes back in the oven, uncovered, for an hour and half to two hours. When I take it out, the crust has developed nicely and the pork is ready to rest for about 30 minutes.


While the pork is resting, I make the BBQ. I use a mixture of ketchup, worcheshire, hot sauce, molasses, salt, pepper, and the reserved juices from the pork. If you're not interested in making your own BBQ sauce, you can add the juices to any bottled sauce, and it will really up the flavor.

I grab two forks and start shredding. Add a little sauce, and we're ready to eat. I like my pulled pork on a potato roll with some coleslaw right on top.


Trust me, this will rival any pulled pork you've had. It's incredibly easy to make, and can be made a day or two in advance.


The Bottom Line
Difficulty: 4 out of 10
Best left to the professionals? No, this recipe is really easy to replicate at home, especially because it's done in the oven.
Total cost: About $20
Special equiptment? Wire rack, gravy seperator


The Recipe
Brine (Adapted from Good eats):

• 8 oz. Molasses
• 12 oz. table salt
• 4 Tbs liquid smoke
• 2 quarts cold water

Rub (Use your favorite, or this one):

• 2 Tbs black pepper
• 2 Tbs smoked paprika
• 2 tsp cayenne pepper
• 1 tsp ground toasted cumin seed

Pork:

• 4-5 pound boneless pork shoulder (Boston Butt)
• 1/4 cup yellow mustard
• 2 tsp liquid smoke

The method (Adapted from Cook's Illustrated):

• Combine the brine ingredients, and submerge the pork shoulder. Refrigerate for at least 2 hours, but 12 hours is best.
• Remove the pork from the brine, pat dry, and cut in half (parallel to the counter).
• Preheat the oven to 325F.
• Combine the mustard and 2 tsp of liquid smoke and rub all over the pork (latex gloves are a good idea). Sprinkle the rub over the pork.
• Place the pork on a wire rack, set in a foil lined rimmed baking sheet. Place a piece of parchment paper directly on top of the pork. Cover tightly with aluminum foil (the foil should touch the paper, not the pork). Cook for 3 hours.
• Remove the pork, discard the foil, and carefully pour the juices that have accumulated in the pan into a gravy separator.
• Put the pork back into the oven and cook until it reaches 200F. 1.5 - 2 hours.
• Let the pork rest at least 20 minutes, while you assemble a BBQ sauce (remember to add the defatted juices to the sauce).
• Shred the pork with 2 forks, add the sauce (a little at a time) until it's where you want it. Serve!

Boston Butt Pork Roast