On Dec 30, 11:58*am, ImStillMags > wrote:
>
> Put down a fat layer of onion on the bottom of the pot. * Rubbed the
> pork with pepper and garlic and put it on the onions. * Added about 2
> T of liquid smoke drizzled over the roast. * I'm going to leave it on
> high for about 2 hours and then turn it down to low for another 8
> hours.
>
> Pulled pork coming tonight !

>
>
It will be tender and delicious but I'm assuming you don't have a
kettle grill such as a Weber? Or is the weather too nasty where you
are to be outside smoking a pork butt?