Directions: |
Directions:1. Dissolve 1 cup salt, 1/2 cup sugar, and 3 tbsp liquid smoke in 4 quarts cold water in large container. Submerge cut pork in brine, cover with plastic wrap, and refrigerate for 2 hours.
2. While pork brines, combine mustard and remaining 2 tsp liquid smoke in small bowl; set aside. Combine black pepper, paprika, remaining 2 tbsp sugar, remaining 2 tsp salt, and cayenne in second small bowl; set aside. Adjust oven rack to lower-middle position and heat oven to 325ºF.
3. Remove pork from brine and dry thoroughly 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 inside foil-lined rimmed baking sheet. Place piece of parchment paper over pork to cover entirely, then cover again with sheet of aluminum foil, sealing edges to prevent moisture from escaping. Roast pork for 3 hours.
4. Remove pork from oven carefully as there will be accumulated juices in the pan that can burn you if you tilt the pan. 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, tender and internal temperature registers 200º testing with meat thermometer, about 1 1/2 hours. Transfer pork to carving board, tent loosely with foil, and let rest for 20 minutes. While pork rests, pour 1/2 cup of defatted cooking liquid from fat separator into medium bowl; whisk in sauce ingredients.
5. Using 2 forks, shred pork into bite-sized pieces. Toss with 1 cup sauce and season with salt and pepper. Serve, passing remaining sauce separately. |
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