Source: Cooks Illustrated
Notes: This was super yummy! I skipped the brining. The pork can be prepped and kept in a covered dish until serving. Don't forget to trim excess fat.
Serves: 8
Ingredients:
Pork
- 2 teaspoons table salt
- 2 tablespoons sugar
- 2 teaspoons liquid smoke
- 1 boneless pork butt (about 5 pounds), cut in half horizontally
- 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
Program:
1. Combine mustard and liquid smoke in small bowl
2. Combine salt, pepper, paprika, cayenne, sugar in second small bowl
3. Preheat oven to 325 and adjust rack to lower middle position
4. Pat pork dry and spread mustard mixture all over
5. Season pork all over, patting down so spices adhere
6. Place pork on wire rack inside rimmed foil lined baking sheet
7. Place parchment over pork and then foil over and seal edges
8. Roast for 3 hours
9. Remove foil and parchment. Drain off juice into fat separator.
10. Cook for 1.5 hours until well browned and 200 degrees internal temp.
11. Let pork rest while prepping sauce.
12. Mix 1/2 cup of defatted liquid with other sauce ingredients.
13. Mix 1/2-1 cup of sauce with the broken up pork in a dish.
