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. In place of the Sweet and Tangy Barbecue Sauce or the variations that follow, you can 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.
PORK |
|
1 |
cup plus 2 teaspoons table salt |
½ |
cup plus 2 tablespoons sugar |
3 |
tablespoons plus 2 teaspoons liquid smoke |
1 |
5-pound boneless pork butt roast, cut in half horizontally |
¼ |
cup yellow mustard |
2 |
tablespoons ground black pepper |
2 |
tablespoons smoked paprika (see note) |
1 |
teaspoon cayenne pepper |
SWEET AND TANGY BARBECUE SAUCE |
|
1½ |
cups ketchup |
¼ |
cup light or mild molasses |
2 |
tablespoons Worcestershire sauce |
1 |
tablespoon hot sauce |
½ |
teaspoon table salt |
½ |
teaspoon ground black pepper |
1. FOR THE PORK: Dissolve 1 cup of the salt, ½ cup of the sugar, and 3 tablespoons of the liquid smoke in 1 gallon cold water in a large container. Submerge the pork in the brine, cover with plastic wrap, and refrigerate for 2 hours.
2. While the pork brines, combine the mustard and remaining 2 teaspoons liquid smoke in a small bowl; set aside. Combine the black pepper, paprika, remaining 2 tablespoons sugar, remaining 2 teaspoons salt, and cayenne in a second small bowl; set aside. Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees.
3. Remove the pork from the brine and dry thoroughly with paper towels. Rub the mustard mixture over the entire surface of each piece of pork. Sprinkle the entire surface of each piece with the spice mixture. Place the pork on a wire rack set over a foil-lined rimmed baking sheet. Place a piece of parchment paper over the pork, then cover with a sheet of aluminum foil, sealing the edges to prevent moisture from escaping. Roast the pork for 3 hours.
4. Remove the pork from the oven; remove and discard the foil and parchment. Carefully pour off the liquid in the bottom of the baking sheet into a fat separator and reserve for the sauce. Return the pork to the oven and cook, uncovered, until well browned, tender, and the center of the roast registers 200 degrees on an instant-read thermometer, about 1½ hours. Transfer the pork to a serving dish, tent loosely with foil, and let rest for 20 minutes.
5. FOR THE SAUCE: While the pork rests, pour ½ cup of the defatted cooking liquid from the fat separator into a medium bowl; whisk in the sauce ingredients.
6. Using two forks, shred the pork into bite-size pieces. Toss with 1 cup sauce and season with salt and pepper to taste. Serve, passing the remaining sauce separately.