Indoor Pulled Pork

Indoor Pulled Pork I love pulled pork (doesn't everyone who can?), and  previously bragged on my slo-cookin' crock pot version.  As good as it was, there were taste sacrifices made in return for lazy.  There was no "bark," that crispy shell that adds so much to texture and flavor, and no smoke flavor (although liquid smoke* would work here as well).  I saw this recipe on  America's Home Kitchen, and when I bought the book I received A CD set of all the season's episodes.  This was a favorite watch (maybe 5 times); yesterday I pulled the trigger. As Chris Kimble says at the end of the video - you will never taste finer. Unplugged There are two steps that I messed up on, one was beneficial, the other maybe not. The recipe calls for a 5 pound boneless Boston butt.  When I went to slice it- well, it wasn't boneless.  No problem, I cut the bone section out and plopped it alongside the other.  What happened is this was maybe the most delicious part.  Before I took pictures me, Hucker and MoSup had picked it clean. After 2 hours of brining, and after I'd applied the wet and dry rubs, I emptied the brine container and found all the salt and sugar sitting in a lump.  The next time I'll dissolve in a quart of hot water before proceeding.  Did this have any effect?  I don't know. This takes more tending to than the crock pot version, but the smoky taste and bark make it well worth while.  BTW, the sauce is fabulous, although MoSup said it didn't need sauce. *I used to eschew liquid smoke as a chemical contrivance until I saw this video.  You can overdo it, but it definitely adds to certain flavors.