Indoor Pulled Pork with Homemade Barbecue Sauce

Indoor Pulled Pork with Homemade Barbecue Sauce

Granny’s Indoor Pulled Pork with Homemade Barbecue Sauce is an indulgence you can enjoy at any time of the year. This headliner main course features a moist, tender, shreddable meat with a homemade sweet and tangy barbecue sauce. Whether as a weekend treat, after a classy dinner, or just as a snack, this Indoor Pulled Pork is sure to put a smile on your face.

Granny kept an overflowing recipe book, but it was adaptable enough to handle any sort menu variation with ease. This Indoor Pulled Pork, for instance, shares the same base as a roasted pork. Dare to venture beyond the barbecue sauce and with just a few common ingredients, you can whip up a smorgasbord of flavors.


  • 1 cup plus 2 teaspoons table salt
  • ½ cup plus 2 tablespoons sugar
  • 3 tablespoons plus 2 teaspoons liquid smoke
  • 1 boneless pork butt (about 5 or 6 pounds), cut in half horizontally
  • ¼ cup yellow mustard
  • 2 tablespoons ground black pepper
  • 2 tablespoons smoked paprika
  • 1 teaspoon cayenne pepper
  • Method

    • 1. Dissolve 1 cup salt, 1/2 cup sugar, and 3 tablespoons liquid smoke in 4 quarts water. Submerge pork in brine, cover, and refrigerate for 2 hours.

    • 2. Stir together remaining 2 teaspoons salt, remaining 2 tablespoons sugar, remaining 2 teaspoons liquid smoke, mustard, black pepper, paprika, and cayenne. Remove pork from brine and pat dry. Rub mustard mixture all over pork.

    • 3. Place pork in slow cooker and cook until pork is tender, about 6 hours on low.

    • 4. Whip up a batch of Granny's Famous Barbecue Sauce.

    • 5. Transfer pork to cutting board and let rest for 20 minutes. Using 2 forks, shred pork into bite-size pieces. Stir pork into sauce and let sit until heated through, about 5 minutes. Serve.

    Make it a Meal

    History of Barbecue and Pulled Pork

    The story of barbecue is a testament to the power of culinary fusion, a flavorful tapestry woven from diverse cultural threads. The term 'barbecue' itself comes from the word 'barbacoa', which ultimately derives from a word used by the indigenous Taíno peoples of the Caribbean to describe their method of slow-cooking meat over a wooden platform.

    European colonists, upon their arrival in the Americas, were intrigued by this cooking technique and began to incorporate it into their own culinary practices. However, the barbecue we know and love today owes much of its evolution to the culinary ingenuity of enslaved Africans brought to the Americas.

    Often tasked with preparing food for large gatherings and plantation feasts, enslaved Black people brought their own culinary traditions and innovations to the barbecue process. They honed techniques for smoking and grilling meats, and crafted a variety of sauces to enhance the flavor profiles of the dishes. These techniques and recipes, passed down through generations, have deeply influenced the American barbecue traditions we celebrate today.

    Pulled pork, a staple of Southern barbecue, has a history that's just as rich. Traditionally, it involves smoking a pork shoulder (also known as a 'Boston butt') for several hours until it's so tender that it can be 'pulled' apart with forks. The result is a pile of juicy, flavorful meat that's often served with a tangy barbecue sauce and coleslaw.

    There are many variations of pulled pork, influenced by the different barbecue traditions in each region. For example, in North Carolina, the pork is often smoked whole before being pulled and mixed with a vinegar-based sauce. In Kansas City, the pork is typically served with a thick, sweet, and tangy tomato-based sauce.

    As for side dishes, pulled pork is often served with coleslaw, baked beans, cornbread, and pickles. These sides complement the rich, smoky flavor of the pork and provide a variety of textures and flavors that make for a well-rounded meal.

    Whether you're a fan of the traditional Southern style or prefer to experiment with your own variations, there's no denying that pulled pork is a delicious and versatile dish that's steeped in history.