Indoor Pulled Pork Charcuterie Board
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If you have never put together a Indoor Pulled Pork Charcuterie Board, then you don’t know what you are missing! This charcuterie board is full of succulent Pulled Pork, Cornbread, Corn on the Cob, and Mac ‘n Cheese! This is a full smorgasbord feast! If you are looking for a new weekend dinner idea, this my friends is it!
We received this cookbook from America’s Test Kitchen to try out some of the recipes in the book.
Indoor Pulled Pork Charcuterie Board
Have you ever made a charcuterie board before? If not, now is the time! One of the great things about making a charcuterie board is there is not wrong or right away. Just pick a variety of foods, put them on a wooden board or on a serving tray, and you are good to go.
If you are looking for inspiration, make sure to check out the newest cookbook from America’s Test Kitchen called “Boards – Stylish Spreads for Casual Gatherings“. This book not only has fantastic pictures, but delicious recipes so you can create your own grazing boards for your family.
Gone are the days of just a simple cheese and crackers on a tray. There are so many different ways you can serve up appetizers, main dishes, and desserts. There is really no limit on your creativity.
How to Make an Indoor Pulled Pork Charcuterie Board
To make this grazing board, you will need the following basic ingredients (the full ingredient list is at the bottom of the post:
- Boneless pork butt roast
- Pulled Pork Sauces – Lexington Vinegar BBQ Sauce, South Carolina Mustard BBQ Sauce, Sweet and Tangy BBQ Sauce
- Cornbread – either homemade or store-bought
- Bread – a variety of different board or buns
- Simple Mac ‘n Cheese – homemade
- Coleslaw
- Foolproof Boiled Corn – you will never eat just plain corn on the cob again
Supplies Needed
- Sheet pan or grazing board
- Small sheet pans or plates
- Glasses
- Spoons/forks
- America’s Test Kitchen – Boards – Stylish Spreads for Casual Gatherings
Step by Step Instructions
Step 1: Brine the pork butt roast.
Step 2: Prepare the smoky flavoring for the pork.
Step 3: Roast the pork
Step 4: Shred the cooked pork, serve and enjoy!
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Indoor Pulled Pork
Equipment
- Sheet pans large and small
- Forks/spoons
- Large bowl
- Baking Sheet covered in foil
- 2 Medium sized bowls
- Wire rack
- Parchment paper
- Foil
- Meat thermometer
Ingredients
Brine
- 1 cup table salt
- 1/2 cup white granulated sugar
- 3 tablespoons plus 2 teaspoons liquid smoke divided
- 5 lbs boneless pork butt roast trimmed and cut in half horizontally
- 4 quarts water
Roasted Pork
- 1/4 cup yellow mustard
- 2 tablespoons white granulated sugar
- 2 tablespoons smoked paprika
- 2 tablespoons ground black pepper
- 2 teaspoons table salt
- 1 teaspoon cayenne pepper
Instructions
Prepare the Brine
- Dissolve 1 cup salt, 1/2 cup sugar, and 3 tablespoons of liquid smoke in 4 quarts of cold water in a large bowl. Submerge pork into the brine, cover, and put in the refrigerator for 1 1/2 to 2 hours.
Preparing the Liquid Smoke
- While the pork is brining, combine the mustard and remaining 2 teaspoons of liquid smoke in a medium-sized bowl, and set aside. In a separate medium-sized bowl, combine the sugar, paprika, pepper, salt, and cayenne and set aside.
Roasting the Pork
- Preheat the oven to 325 degrees.
- Lower the oven rack to the lower-middle position.
- Set a wire rack in an aluminum foil-lined rimmed baking sheet.
- Remove the pork from the brine mixture and thoroughly pat the pork dry with paper towels.
- Rub the mustard mixture over the entire surface of each piece of pork. Then sprinkle the entire surface of each piece with the sugar mixture.
- Place the pork on the prepared wire rack. Place a piece of parchment paper over the pork then cover it with a sheet of foil. Make sure to seal the edges to prevent moisture from escaping. Roast the pork for 3 hours.
- Remove the pork from the oven and discard the parchment paper and the foil.
- Carefully pour off the liquid that has accumulated in the bottom of the sheet pan into a fat separator (if you have one) for the sauce.
- Return the pork to the oven and roast again, uncovered until well browned, and the thermometer registers 200 degrees. This will take about 1 1/2 hours.
- Transfer the pork to a dish, tent the dish with foil, and let it rest for 20 minutes.
- Using 2 forks, shred the pork into bite-sized pieces and season with sea salt and pepper if desired. Toss the pork with 1 cup of sauce and serve.
- Cooked shredded pork can be refrigerated, tightly covered, for up to 2 days.