Indoor Pulled Pork

Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce

Serves 6 to 8

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 ½ 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.

Ingredients

Pork

1/2 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)


Sweet and Tangy Barbecue Sauce

1 1/2 cups ketchup
1/4 cup light or mild molasses
2 tablespoons Worcestershire sauce
1/2 teaspoon table salt
1/2 teaspoon ground black pepper

Instructions

FOR THE PORK: Dissolve ½ 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.

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 in second small bowl; set aside.

Adjust oven rack to lower-middle position and heat oven to 325 degrees.


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.

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 1½ hours.

Transfer pork to serving dish, tent loosely with foil, and let rest for 20 minutes.

FOR THE SAUCE:

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

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.

Braised Boneless Pork Ribs

Ingredients

3 pounds boneless country-style pork ribs
3 tablespoons oil, divided
2 onions, chopped
4 carrots, chopped
2 stalks celery, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1/8 cup apple cider vinegar
2 1/2 cups chicken stock

Directions

Preheat the oven to 350 degrees F.

Pat the ribs dry and season with salt and pepper.

Heat 2 tablespoons oil in a Dutch oven over medium-high heat and brown the ribs on all sides, working in batches if needed.

Remove the ribs and set aside. Add the remaining 1 tablespoon oil to the Pan and reduce the heat to medium.

Add the onions, carrots, celery, salt, and pepper and cook until soft, about 5 minutes.

Add the garlic and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.

Deglaze  the pan with the vinegar, and then add the and bay leaves.


Add the ribs back to the pan and add enough stock to reach halfway up the sides of the ribs.

Bring the pan to a simmer, cover, and place in the oven.

Braise until the meat is tender, about 1 1/2 hours.

During the last half hour, uncover to allow the liquid to reduce and the pork to brown.

Smoked Ham with Brown Sugar and Pineapple Glaze

1 Bone in OR Boneless Smoked Ham

Glaze for Ham

1 cup Brown Sugar
1 1/2 Table Spoons Corn Starch
1 8 1/2 oz can Pineapple Rings
2 Teaspoons Lemon Juice
2 Teaspoons Mustard

Place all of the above in a small sauce pan. Heat and stir until it boils, turn down stove and simmer for about 1 minute stirring to prevent burning.

Place ham in a oven proof pan.
Secure Pineapple rings all over ham with toothpicks.
Spoon glaze over ham.

Bake at 325 for around 3 hours, basting with glaze ever 30 minutes.

Ribs with Dry Rub

1 T Brown Sugar
1  T White Sugar
2 T Paprika
1 t Garlic Powder
1 t Chili Powder


Mix all
Place in zip lock bag

Add 1/2 rack ribs, shake to coat.
Remove and add other 1/2 racj ribs, shake to coat.

325 for about 3 hours.