I started cooking this the night before. Cooked it on high for 6-8 hours, then low for another 8. Perfect! Couldn't find Pork Butt, so used a Pork Picnic roast, didn't turn it, kept the fat side up. Very cheap cut of pork, but yeilded a lot of meat for the $. I used Sea Salt, but next time will look for the Hawaiian Sea Salt, as I think it would make a difference. I'll probably cut the liquid smoke in half as well, but don't eliminate it, it is needed. It was very easy to pull all the fat off, take the bone out and shred. Wonderful flavor, and made a lot of it's own juice. I captured the juice and let it cool so I could take the fat off the top, then I mixed it back into the pork. I will use this recipe again and again.
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I started cooking this the night before. Cooked it on high for 6-8 hours, then low for...