Too cold outside to do pulled pork on the grill (still the best method for authentic pulled pork)? This method produces very tender, juicy, and smoky pork. Almost as good as the real thing!
3/4 c. pickling salt
1/2 c. sugar
3 Tbsp. liquid smoke
5 lb Boston butt, cut in half lengthwise
8 lb raw ham, skin and fat trimmed, and butterflied (as best as possible)
1/4 c. mustard, prepared yellow
2 Tbsp. black pepper
2 Tbsp. smoked paprika
1 tsp. salt
1 recipe sauce
Dissolve the salt and sugar 4 quarts of cold water, mix in smoke. Add meat, cover, and allow to sit in fridge for 2-3 hours. If you want to do this overnight, reduce the salt to 1/3 c.
Mix mustard and smoke in a small bowl, mix pepper, salt and paprika in another small bowl.
Preheat oven to 325F.
Remove pork to a roasting pan with a flat or v-rack, lined with foil. Pat dry with paper towels. Rub mustard all over pork, then sprinkle with spice mixture. Cover the meat with a piece of parchment and then cover tightly with foil. Roast for 3 hours.
Remove the foil and parchment, discard. Drain juices into a bowl and refrigerate. Put pork back in over and roast for 1-1/2 hours until brown and crisp. Make sure the pork's internal temperature is 200F. Remove from oven, cover loosely with foil and allow to rest for 20 minutes.
Pull pork apart with two forks, making thin shreds. Add to large dutch oven or serving dish. Add 1 cup of sauce (see below). Serve with fresh buns and additional sauce.