The wife has a taste for some pulled pork but I'm too lazy to clean the snow off the smoker.
I was thinking about giving it a rub and tossing the shoulder in at about 250.
any tips? Should I maybe add some liquid smoke?

On Sat, 21 Jan 2006 20:35:41 GMT, > wrote:

>The wife has a taste for some pulled pork but I'm too lazy to clean the snow off the smoker.
>I was thinking about giving it a rub and tossing the shoulder in at about 250.
>any tips? Should I maybe add some liquid smoke?
>
Unimaginative attempt at trolling. No cookie.

> wrote in message
...
> The wife has a taste for some pulled pork but I'm too lazy to clean
> the snow off the smoker.
> I was thinking about giving it a rub and tossing the shoulder in at
> about 250.
> any tips? Should I maybe add some liquid smoke?
>

Yes indeed! Google "Oven Kalua Pig" for the easy, indoor way of making
the traditional Hawaiian luau dish, similar to pulled pork, which is
usually baked/steamed overnight in an imu, the Hawaiian ground oven).
The key is long, slow cooking, and a good seal with tightly wrapped tin
foil to keep the moisture in. I wrap the roast in a couple, tight
layers, then put it in a pan, and tightly crimp more foil over the pan's
edges. You can also add an onion or collard greens or something else to
add moisture (in Hawaii we use Hawaiian ti and banana leaves, but these
may be less available on the mainland). Ono stuff, broke da mout'
(delicious), as we say in the islands.

There are also crockpot methods that we've tried too.

wrote:
> The wife has a taste for some pulled pork but I'm too lazy to clean the snow off the smoker.
> I was thinking about giving it a rub and tossing the shoulder in at about 250.
> any tips? Should I maybe add some liquid smoke?
>
>
Traditional pulled pork won't have a "smoke" flavor, plus, I have tried
(Yes children, Dad did, but I didn't inhale)"Liquid Smoke" and it hasn't
anywhere near the same flavor as meat cooked over coals, even with a log
set in. So, give it a rub and roast it, but thats all you need.

--
Regards, Mike (Piedmont) in, South Carolina!

http://groups.msn.com/ThePracticalBarBQr/_whatsnew.msn

> wrote:
> The wife has a taste for some pulled pork but I'm too lazy to clean the
> snow off the smoker. I was thinking about giving it a rub and tossing the
> shoulder in at about 250. any tips? Should I maybe add some liquid smoke?

I wouldn't use Liquid Smoke, myself. If you have a gas oven, try putting a
pouch of hardwood chips in the bottom.

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

> wrote in message
...
> The wife has a taste for some pulled pork but I'm too lazy to clean the
> snow off the smoker.
> I was thinking about giving it a rub and tossing the shoulder in at about
> 250.
> any tips? Should I maybe add some liquid smoke?
>
>

Pffff....you must enjoy cold shoulder. Hehe, or cold picnic shoulder.

Jack