On Wednesday, June 17, 2020 at 3:25:03 PM UTC-10, ImStillMags wrote:
> On Wednesday, June 17, 2020 at 6:21:39 PM UTC-7, Hank Rogers wrote:
> > ImStillMags wrote:
> > > On Wednesday, June 17, 2020 at 1:26:00 PM UTC-7, notbob wrote:
> > >> On 2020-06-17, Ed Pawlowski > wrote:
> > >>
> > >>> Loin is very lean to make pulled pork. I'd use a butt or picnic and
> > >>> roast the loin.
> > >>
> > >> Yes, I know, Ed. But, I following Crock-Pot's intructions to the T.
> > >>
> > >> Even then, I didn't remove ALL the fat cap as instructed). Left a
> > >> little fer flavor.
> > >>
> > >> nb
> > >
> > > I'm probably late to this party. But here's my favorite recipe to do a crock pot pork butt. I use it for a lot of different things.
> > >
> > >
> > >
> > > About a 3-4 lb pork butt - bone in is fine or not
> > > 4-5 slices of bacon
> > > 5-6 large cloves of garlic, chopped
> > > 1 1/2 T. Black Hawaiian Lava Salt
> > > 2 T. Liquid Smoke
> > >
> > > Cut the raw bacon pieces in half and line the bottom of the crock pot with them.
> > >
> > > Chop the garlic and sprinkle over the bacon.
> > >
> > > This is a very fatty cut of pork so you will have lots of good fat in the finished product. Or trim off as much fat as you prefer.
> > >
> > > Poke holes in the pork butt and rub it well with the Black Hawaiian salt.
> > >
> > > Place the pork butt fat side down (trim as much fat as you like, your preference) on top of the bacon and garlic.
> > >
> > > Sprinkle the Liquid Smoke over the pork butt.
> > >
> > > Do not add any other liquid to the pot. ÂÂ*You want the pork to roast in the crock pot, not braise. ÂÂ* It puts out enough of it's own juices.
> > >
> > > I cooked mine 10 hours on low because that's how long I was out of the house at work, etc.
> > >
> > > You can vary your cooking time and cook in the crockpot on either hi or low depending on how much time you have. ÂÂ*Probably start out on hi and go to low after 4 hours. ÂÂ*You want it to be fall apart tender.
> > >
> > > Pull the pork apart and stir around in the crock pot to mix all the juices and bacon and garlic around in the pork.
> > >
> > > This pulled pork can be used in a myriad of ways€¦
> > >
> > > I like to serve it initially with cole slaw and potato salad like a good ol pulled pork dinner.
> > > Then I use it for carnitas or tacos or burritos etc.
> > > You can mix the pulled pork with bbq sauce and serve as pulled pork sandwiches, etc.
> > >
> > >
> > >
> >
> >
> > 2 tablespoons of liquid smoke? I bet it tastes like an old
> > stovepipe from a wood burning heater.
> >
> > I like just enough smoke flavor to taste it's there, but I reckon
> > some folks do like a stronger smoke flavor.
>
>
>
> actually, it doesn't take on as much smoke flavor as you would think. The first time I made it I thought 2 T was too much as well. The next time I used the 2 T and it was just right.

The people on this rock need Liquid Smoke because it's an important ingredient of oven kalua pork. I've been making it since I was in high school. Mostly, I use a couple of teaspoons or less. I nearly shit when I read the rfc post in the link below from way back in the day.

I'm not saying that it would be awful or anything. I do admit to being too timid to even imagine using 1/4 cup of the stuff. OTOH, Liquid Smoke is way too expensive to be spreading it all around town in such a promiscuous manner. OTOH, I should just pick up a gallon of the stuff from the restaurant supply company and go hog wild. I suppose I should try it at least once before I die - just so I'll know.

https://groups.google.com/d/msg/rec....4/yE3tMfsoiPsJ