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Pulled Pork on parchment paper
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Indoor Pulled Pork

This Indoor Pulled Pork is succulent, juicy, flavorful, and has a hint of smoky flavor. Once you try this easy recipe, you will definitely be adding this to your favorite recipes!
Course Entrees, Sandwiches
Cuisine American
Keyword best slow cooker pulled pork, Pulled Pork, Roasted pork
Prep Time 15 minutes
Cook Time 5 hours
Marinating 2 hours
Total Time 7 hours 15 minutes
Servings 6 people
Author America's Test Kitchen

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
  • ½ 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

  • ¼ 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, ½ 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 ½ 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 ½ 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.