By following the instructions to the letter, I ended up with the most delicious, succulent pulled pork that I have ever had the privilege of tasting!! This dish will be a summer staple. Thank you SO much for posting this recipe!! Update: This is one of the most requested meals that I make, especially in the summer. I've made it dozens of times since the initial review. If you want good results, do NOT substitute! I order my Alaea Hawaiian (red) Sea Salt from Amazon. It is not as salty as kosher salt, and gives a beautiful pink color to the meat. Also, don't substitute a less fatty cut of pork, or you'll end up with something dry and inedible. Use pork shoulder roast exclusively for this, and don't trim the fat -- it's necessary to keep your pig moist during cooking. You can always de-fat the drippings after it's cooked. RUB that sea salt into the meat, then rub it again as you apply the liquid smoke. I start this around midnight on low, fat-side up, then flip it early the next morning. Using the 6lb roast called for in the directions, I usually shred it at 12 hours, de-fat the broth, add the pork back in with a little more liquid smoke, and leave it on low for another hour or so. Stellar results, each and every time.
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By following the instructions to the letter, I ended up with the most delicious, succulent...