Oven-Baked Smoky Pulled Pork with Homemade BBQ Sauce

1. Prepare the Brine

In a large container, dissolve 1 cup of table salt and 1/2 cup of sugar in 4 quarts of cold water. Add 3 tablespoons of liquid smoke, then submerge the pork in the brine. Cover the container with plastic wrap and refrigerate for 2 hours.

2. Prepare Mustard and Spice Mixtures

In a small bowl, combine 1/4 cup yellow mustard with 2 teaspoons of liquid smoke. In a second small bowl, mix together 2 tablespoons of ground black pepper, 2 tablespoons of smoked paprika, 2 tablespoons of sugar, 2 teaspoons of table salt, and 1 teaspoon of cayenne pepper.

3. Preheat Oven and Prepare Pork

Preheat your oven to 325 degrees Fahrenheit, adjusting the rack to the lower-middle position. Remove the pork from the brine and pat it dry thoroughly with paper towels. Rub the pork evenly with the mustard mixture, then sprinkle the spice mixture all over, making sure to coat it thoroughly. Place the pork on a wire rack set over a foil-lined rimmed baking sheet. Cover the pork with parchment paper and then with aluminum foil, sealing it tightly.

4. Roast the Pork

Roast the pork in the oven for 3 hours. After 3 hours, remove the foil and parchment paper. Carefully pour off the accumulated liquid into a fat separator, and return the pork to the oven. Continue roasting the pork, uncovered, for an additional 1.5 hours, or until the internal temperature reaches 200 degrees Fahrenheit.

5. Rest the Pork

Once the pork is done, transfer it to a serving dish and tent it with foil. Let it rest for 20 minutes to allow the juices to redistribute throughout the meat.

6. Make the BBQ Sauce

In a medium bowl, whisk together 1/2 cup of the defatted cooking liquid, 1.5 cups ketchup, 1/4 cup light molasses, 2 tablespoons Worcestershire sauce, 1 tablespoon hot sauce, and 1/2 teaspoon each of table salt and ground black pepper.

7. Shred the Pork and Serve

Shred the rested pork using two forks, pulling it into bite-sized pieces. Toss the shredded pork with 1 cup of the BBQ sauce, and season to taste with additional salt and pepper if needed. Serve with extra BBQ sauce on the side.