Directions: |
Directions:1. For the pork; Dissolve one cup of salt, 1/2 cup sugar and 3 Tbsp liquid smoke in 4 quarts of cold water in a large container. Submerge the pork in brine and cover with plastic wrap and refrigerate for 2 hours.
2. While the pork marinates, combine mustard and remaining liquid smoke in a small bowl. set aside. Combine paprika, remaining sugar and salt in a second small bowl. set aside. Adjust oven rack to lower middle position and heat oven to 325 º.
3.Remove pork from the brine and dry thoroughly with paper towels. Rub mustard mixture over entire surface of each piece of pork Sprinkle entire surface of each piece of pork with spice mixture. Place pork on a wire rack set inside foil lined rimmed baking sheet. Place piece of parchment paper over pork then cover with aluminum foil sealing edges to prevent moisture form 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 a fat separator and reserve sauce. Return pork to oven and cook uncovered until well browned, tender and internal temperature registers 200 degrees about 1 1/2 hours. Transfer pork to serving dish, tent loosely and let rest 20 minutes
5. For the sauce: While the pork rests pour 1/2 cup of 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. Toss with 1 cup sauce and season with salt and pepper as desired. Serve with remaining sauce on the side. |
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