Anybody got the winter blahs? Anybody just wishing they could get outside and barbecue? Well I’m feeling that way. Luckily, I have a little trick up my sleeve. Indoor pulled pork.
I know crazy right? And in case you are thinking, well she’ll just put it in the crock pot. NO. That’s yummy and all, but the crock pot doesn’t give you smokey flavor. And it doesn’t give you the crispy crunchy “bark” layer on the pork.
But this recipe gives you everything you desire and more. I should warn you, that you will need to plan ahead to make this recipe, because it’s not quick. But it is WORTH IT!
Let’s go through this step by step, shall we?
1. Get yourself a big hunk of boneless pork butt- about 5 pounds. (Does it say anything about me that typing pork butt makes me giggle just a little?)
2. Cut it in half horizontally.
3. Sprinkle generously with kosher salt. Then mix together 1/4 cup yellow mustard and 2 teaspoon liquid smoke. Spread this over the entire surface of the pork. Yes, you are going to rub the butt.
4. Mix together in a small bowl 3 tablespoons fresh ground black pepper and 3 tablespoons smoked paprika with 1 teaspoon cayenne pepper (you can use less if you don’t like it spicy. Sprinkle the spice rub evenly all over the mustard layer. Press the spices into the meat, so they adhere really well.
5. Get a sheet pan and place a large layer of foil on it. The foil will need to cover the pork, so don’t skimp. Place an oven proof wire rack on the foil.
6. Place the pork on the wire rack.
7. Place a piece of parchment paper on the top of the pork. This will keep the mustard from eating away at the foil.
8. Wrap the entire thing up.
9. Bake it baby! 325 oven for 3 hours. At this point carefully remove the pan and pour off any drippings. Save these for later. Uncover the pork and place back in the oven for another 1 1/2 to 2 hours. This will allow a nice bark to develop.
10. Remove from the oven. Let sit for at least 20 minutes before you try to shred it. Shred it with two forks or with your bare hands if you want to be a little more caveman-ly. It should shred easily. If it doesn’t, then you need to cook it a bit longer.
11. Eat it! You can add back some of those juices you removed while it was baking for a subtle sauce, or add some barbecue sauce. Or my super secret favorite trick is to mix a little of those saved juices with your favorite BBQ sauce. It will just bump up the flavor to the next level.
Then make a sandwich or add it to a salad. Whatever you fancy. Pretend that it’s 90 degrees and sunny outside and maybe your winter funk will leave for a bit.
Recipe source: Adapted from the delightful fellows at The Bitten Word