How To Make Pulled Pork In The Oven With Liquid Smoke

Cover tightly with heavy aluminum foil to prevent moisture loss.

How to make pulled pork in the oven with liquid smoke. Add the pork back to the drippings to moisten the meat before serving. A little trick i like is to put 2 ramekins with liquid smoke flavoring in with the meat and roast it slowly. I rub it down with a liquid smoke and apple cider vinegar mixture and let it rest for a few minutes. Remove the pork butt from the crockpot and shred the meat using shredder claws or 2 forks.

For a stronger smoke flavor combine 2 tablespoons 30ml liquid smoke and 3 4 cup kosher salt 7 1 2 ounces. Do your patriotic american duty and serve this on the cheapest lightest white hamburger buns you can find. Place this ramekin in the dutch oven next to the meat. Then rub the entire roast with the liquid smoke.

Cook in the oven for 3 hours. Smoke pork shoulder at 225 degrees after about 6 8 hours the internal temp should hit 160. Throw that bad boy in a roasting pan pour in a 1 2 cup of apple cider vinegar cover and cook low and slow for 6 8 hours occasionally basting. Pour cup water and 1 teaspoon liquid smoke into the pan.

Rub the roast with the sea salt. In a small bowl combine brown sugar salt paprika garlic powder onion powder. Avoid brands with molasses or vinegar as these can affect flavor. We re using a dry rub to give the outside a bit of that crispy bark all the championship pit masters go for and we re including recipes for both the dry rub and our eastern north carolina style barbecue sauce.

Cover with parchment paper. Then i slather on the dry rub and it s ready to go. Start by piercing the pork butt all over with a small knife. Pour 1 3 cup water into a small ovenproof ramekin and add the liquid smoke.

Place pork on the wire rack. When the internal temp hits 160 wrap the pork shoulder with butcher paper and continue smoking. Remove foil and parchment paper covering. Pour off liquid into a small saucepan.

210g with 1 gallon 3 75l cold water. Check the internal temperature every hour and when the internal temp hits 200 pull it from the smoker. Use your favorite dry rub and barbeque sauce to make this succulent pork. As the pork roasts this will introduce moisture to the cooking environment as well as add a subtle smokiness to the meat.

Trim excess fat from pork and cut into large pieces to fit in a large dutch oven. Wrap the pork shoulder with foil and put in a cooler to rest. Preheat oven to 300.