Indoor Pulled Pork With Sweet And Tangy Barbecue Sauce

Boneless pork butt roast is often labeled Boston butt in the supermarket. If the pork is enhanced (injected with a salt solution), do not brine in step 1. Sweet paprika may be substituted for the 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. Lexington Vinegar Barbecue Sauce or South Carolina Mustard Barbecue Sauce (recipes follow) can be substituted for the Sweet and Tangy Barbecue Sauce. Alternatively, use 2 cups of your favorite barbecue sauce thinned with 1⁄2 cup of the defatted pork cooking liquid in step 5.

1. FOR THE PORK: Dissolve 1⁄4 cup salt, 1⁄4 cup sugar, and 3 tablespoons liquid smoke in 2 quarts cold water in large container. Submerge pork in brine, cover, and refrigerate for 1-1⁄2 to 2 hours.
2. While pork brines, combine mustard and remaining 2 teaspoons liquid smoke in bowl; set aside. Combine 2 teaspoons salt, 2 tablespoons pepper, remaining 2 tablespoons sugar, paprika, and cayenne in second bowl; set aside. Adjust oven rack to lower-middle position and heat oven to 325 degrees.
3. Remove pork from brine and thoroughly pat dry with paper towels. Rub mustard mixture over entire surface of each piece of pork. Sprinkle entire surface of each piece with spice mixture. Place pork on wire rack set in aluminum foil–lined rimmed baking sheet. Place piece of parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping. Roast pork for 3 hours.
4. Remove pork from oven; remove and discard foil and parchment. Carefully pour off liquid in bottom of baking sheet into fat separator and reserve for sauce. Return pork to oven and cook, uncovered, until well browned and tender and internal temperature registers 200 degrees, about 1-1⁄2 hours. Transfer pork to serving dish, tent loosely with foil, and let rest for 20 minutes.
5. FOR THE SAUCE: While pork rests, pour 1⁄2 cup defatted cooking liquid from fat separator into medium bowl; whisk in sauce ingredients.
6. TO SERVE: Using 2 forks, shred pork into bite-size pieces. (Shredded and sauced pork can be cooled, tightly covered, and refrigerated for up to 2 days. Reheat gently before serving.) Toss with 1 cup sauce and season with salt and pepper to taste. Serve, passing remaining sauce separately.