Indoor Pulled Pork

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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.

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?)

indoor pulled pork

2. Cut it in half horizontally.

Indoor pulled pork

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.

indoor pulled pork

indoor pulled pork

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.

indoor pulled pork

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.

indoor pulled pork

6. Place the pork on the wire rack.

indoor pulled pork

7. Place a piece of parchment paper on the top of the pork. This will keep the mustard from eating away at the foil.

indoor pulled pork

8. Wrap the entire thing up.

indoor pulled pork

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.

indoor pulled pork

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.

indoor pulled pork

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.

indoor pulled pork

Indoor Barbecue Pulled Pork

Prep Time: 30 minutes

Cook Time: 5 hours

Total Time: 7 hours

Yield: Serves about 10

Indoor Barbecue Pulled Pork

Ingredients

  • 1 boneless pork butt- about 5 pounds
  • 1/4 cup yellow mustard
  • 2 teaspoons liquid smoke
  • 3 tablespoons freshly ground black pepper
  • 3 tablespoons smoked paprika
  • 1 teaspoon cayenne, less if you don't like spice
  • kosher salt- about 2 teaspoons

Instructions

  1. Cut pork roast in half horizontally.
  2. Mix mustard and liquid smoke in a small bowl. Sprinkle pork with kosher salt. Rub yellow mustard mixture all over pork, both front and back.
  3. Mix pepper, paprika and cayenne together in a small bowl. Sprinkle over mustard covered pork. Press it onto the meat to ensure that it adheres well.
  4. Place a large piece of foil on a sheet pan, then place an oven safe wire rack on top of the foil. Place the pork in one layer on the wire rack, then place a piece of parchment on top of the pork. Wrap the entire thing in the aluminum foil.
  5. Bake at 325 for 3 hours. Carefully pour off any drippings that have accumulated. Uncover the meat and cook for an additional 1 1/2 hours.
  6. Remove from oven. Let rest for 20 minutes before trying to shred.
  7. Shred with 2 forks or you hands. Meat should shred easily, if it doesn't, you may need to cook it for a bit longer.
  8. Serve with saved drippings, or the barbecue sauce of your choice.
http://eatthinkbemerry.com/2015/01/indoor-barbecue-pulled-pork/

Recipe source: Adapted from the delightful fellows at The Bitten Word

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