Indoor Pulled Pork With Sweet And Tangy Bbq Sauce Recipes

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BBQ PULLED PORK SANDWICHES (OVEN RECIPE)



BBQ Pulled Pork Sandwiches (Oven Recipe) image

BBQ pulled pork is such a simple recipe to make in the oven that you'll never go back to using the crockpot for pulled pork again! It's brined then rubbed with a smoky mustard mixture and then sprinkled with spices before being roasted low and slow. The result is a phenomenal pulled pork recipe that can be used for sandwiches, nachos, or taquitos!

Provided by Smells Like Home

Categories     pork

Time 7h

Number Of Ingredients 15

1 cup plus 2 tsp table salt
½ cup plus 2 tbsp sugar
3 tbsp plus 2 tsp liquid smoke, divided
1 boneless pork shoulder (about 5 pounds), cut in half horizontally through the center
¼ cup yellow or brown mustard
2 tbsp freshly ground black pepper
2 tbsp sweet Hungarian paprika
1 tsp cayenne pepper
1 ½ cups ketchup
½ cup molasses
2 tbsp cider vinegar
3 tbsp honey
1 ½ tsp hot sauce
½ tsp liquid smoke
Kosher salt and freshly ground black pepper

Steps:

  • To make the pork: Dissolve 1 cup salt, ½ 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.
  • Meanwhile, in a small prep bowl, stir together the mustard and remaining 2 tsp liquid smoke; set aside. In a second small prep bowl, mix the black pepper, paprika, remaining 2 tbsp sugar, remaining 2 tsp salt, and cayenne together; set aside. During the last 15 minutes that the pork is brining, adjust oven rack to the lower-middle position and preheat oven to 325° F.
  • Remove pork from brine and dry thoroughly with paper towels. Rub the mustard mixture over entire surface of each piece of pork. Sprinkle entire surface of each piece with all of the spice mixture, gently pressing the spice mixture into the mustard with your fingers. Place pork on wire rack set inside foil-lined rimmed 12×18-inch baking sheet. Place a piece of parchment paper over pork, then cover with a sheet of heavy duty aluminum foil (heavy duty foil will cover the sheet in one large, neat sheet), sealing the edges to prevent moisture from escaping. Roast the pork for 3 hours.
  • Remove pork from oven; remove and discard foil and parchment. Carefully pour off liquid in bottom of baking sheet into a heat-proof bowl or fat can, discard. Return the pork to oven and cook, uncovered, until well browned, tender, and internal temperature registers 200° F on instant-read thermometer, about 1 to 1 ½ hours. Transfer the pork to serving dish, tent loosely with foil, and let rest for 20 minutes.
  • To make the sauce: While the pork rests, whisk the first six ingredients for the sauce in a medium bowl. Add salt and pepper to taste.
  • To serve: Pull the pork into shredded bite-size pieces with two forks. Toss with 1 cup of the sauce and season with salt and pepper as needed. Serve the pork hot, passing remaining sauce separately. Transfer any remaining sauce to a resealable container and store in the refrigerator for up to 4 weeks.

INDOOR PULLED PORK WITH SWEET AND TANGY BARBECUE SAUCE RECIPE



INDOOR PULLED PORK WITH SWEET AND TANGY BARBECUE SAUCE Recipe image

Provided by LaLaCooks

Number Of Ingredients 16

Pork
1 cup plus 2 teaspoons table salt
1/2 cup plus 2 tablespoons sugar
3 tablespoons plus 2 teaspoons liquid smoke
1 boneless pork butt (about 5 pounds), cut in half horizontally (see step by step below)
1/4 cup yellow mustard
2 tablespoons ground black pepper
2 tablespoons smoked paprika (see note)
1 teaspoon cayenne pepper
Sweet and Tangy Barbecue Sauce
1 1/2 cups ketchup
1/4 cup light or mild molasses
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
1/2 teaspoon table salt
1/2 teaspoon ground black pepper

Steps:

  • 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. 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. 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 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. 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. 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. 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 Adding liquid smoke to brine draws smoky flavor deep into meat. 2. RUB WITH SMOKE Rubbing pork with more liquid smoke gives bark pronounced smoky flavor. 3. SPICE IT UP Adding smoked paprika to dry rub brings additional smokiness and helps bark develop its color.

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