I’m not sure how this custom began, but when visiting our up-state friends I always cook an elaborate dinner, which is always a little tricky in another person’s kitchen. This time I wanted to make this Slow-Roasted Pork Shoulder with Peach Sauce, which Chris Kimball called one of his top 5 recipes. Unfortunately, I threw away my old, rusty v-rack after last Thanksgiving, and my up-state friends didn’t have one. I had to settle for an Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce. Incidentally, both of these recipes are from Season 11 of ATK.
Since it’s still winter some compromises had to be made. Principally it had to be made in the oven rather than on the grill. So to get that smokey flavor I used liquid smoke. I remember seeing an ATK episode a few years ago that described how its made, which was an elaborate process yielding only a few drops at a time. I thought it would be expensive, but it was only $1.70 for the bottle. Overall, a delicious meal but falling short of last spring’s Lexington Pulled Pork. This oven version is 4-stars.
- I would recommend doubling the sauce added to the meat to 2 cups (in step 10). After adding the single cup called for in the recipe seemed to barely flavor the meat. I increased to 1-1/2 cups today, but now think it could have used 2 cups.
Recipe Rating: 4 stars.
Cost: $16.00 for 16 sandwiches.
How much work? Low.
How big of a mess? Low.
Start time 11:30 AM. Dinner time at 7:30 PM.
Chris Kimball’s original is here. The descriptions of how I cooked them today are given below:
1 boneless pork butt (about 5 pounds)
1 cup table salt
1/2 cup sugar
3 tablespoons liquid smoke
2 teaspoons table salt
2 tablespoons sugar
2 teaspoons liquid smoke
1/4 cup yellow mustard
2 tablespoons ground black pepper
2 tablespoons smoked paprika
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
- Slice pork roast horizontally, so that you have two thinner roasts.
- Add 1 cup salt, 1/2 cup sugar, and 3 tablespoons liquid smoke into 1 gallon cold water in large pot. Mix until the sugar and salt are dissolved. Put the pork in brine, cover, and refrigerate for 2 hours.
- With about 15 minutes of brine-time remaining, preheat the oven to 325-degrees and move rack to lower-middle position.
- Add mustard and 2 teaspoons of liquid smoke into small bowl or coffee cup. Mix until combined.
- In another small bowl or coffee cup, stir together 2 tablespoons black pepper, 2 tablespoons paprika, 2 tablespoons sugar, 2 teaspoons salt, and 1 teaspoon cayenne pepper.
- Remove the pork and pat completely dry with paper towels. Rub mustard mixture over entire pieces of pork. Then evenly coat with spice mixture.
- Put pork on wire rack over a foil-lined rimmed baking sheet. Put a piece of parchment over both pieces of pork, which is is needed so that the acid in the mustard doesn’t eat holes in the foil. Then cover the whole thing tightly with large (heavy-duty-sized) aluminum foil. Seal the edges to keep moist. Roast pork for 3 hours at 325-degrees.
- Remove and discard the foil and parchment. Pour liquid from the bottom of baking sheet into a fat separator. Continue cooking, uncovered, until internal temperature registers 200 degrees; 1-1/2 hours. Transfer pork to large glass bowl and tent with aluminum foil. Allow to rest for 20 minutes.
- Meanwhile add 1/2 cup of reserved cooking liquid from fat separator into a bowl; whisk together all sauce ingredients.
- Shred the pork using 2 forks, and toss with 1-1/2 cup sauce. Adjust salt and pepper if necessary and serve. Passing the extra sauce separately according to individual taste.