Pulled Pork
November 20th, 2009 | 
Author: Listen, I have two smokers in my back yard. I use them often. Nothin’ I love better than nursing beer all day and tending to my smoker. Low and Slow. . . makes for some incredible meat. BUT, you can’t do that every day. You wanna eat good when you get home from work and when you come home, having your dinner ready to go is unbeatable. It doesn’t get much easier than this.
DO NOT put this Pulled Pork on cheap buns either. Culinary blasphemy! I use those big onion buns. And mix up your favorite BBQ sauce to put on top too. Or get some of your favorite store bought to have on hand. My favorite is Sweet Baby Rays.
3-4 lb pork roast , rub with salt, pepper and garlic powder. Line your crock pot with two LONG sheets of foil, shiny side UP. (when laid out on a table it would look like a big X), excess foil hanging over edge. Place the seasoned pork in the center and bring the foil up and over it, but don’t seal it yet, leave a tiny opening. Pour in 1/4 cup of liquid smoke (almost an entire bottle of liquid smoke), THEN seal it nice and tight, put the lid on and cook for 8 hours on high. It is AWESOME, I guarantee it.
In hindsight, I should have put “Crock Pot” on my MacGyver list….how can you live without one?!
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I’ve got a big pork roast in my freezer that I’ve been wanting to make into pulled pork, so I MIGHT just try your method. Liquid smoke kinda scares me though. Would you believe I’ve never ever used the stuff. But I remember seeing a Food Network show one time where they did a taste test between meat cooked with Liquid Smoke and meat smoked in a smoker, and the Liquid Smoke actually won. Go figure.
TRY THIS RECIPE. You won’t be disappointed.
Great dish harry, Try with Jack Daniels BBQ sauce also…
I have tried it and don’t like it near as much as Sweet Baby Rays OR Bill Johnsons Hickory.
Now if you HAVE the time. Try “Joes” Pulled Pork Recipe.
Lay it on us Joe. I’ll have a go at it!