This turned out really well for us. I used a pork loin, and rubbed it with liquid smoke as well as hickory smoked salt and pepper, then loosely topped with aluminum foil in the slow cooker while cooking. I was pressed for time, so I cooked this on high for about 4 hours, then low for about 3 1/2 before shredding. Had I had more smoke flavor, this would have reminded me of when my dad dug a pit and slow cooked a pig when I was little. Fall apart tender and delicious. The vinegar smell was noticeable during the day, but not overpowering. Served this on homemade onion rolls with from scratch honey/molasses barbecue sauce for topping. Thanks for sharing.
Was this review helpful?
0 users found this review helpful
This turned out really well for us. I used a pork loin, and rubbed it with liquid smoke as...