On Dec 30, 10:23*am, ItsJoanNotJoann >
wrote:
> 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?

yeah....way to nasty right now to bother firing up a bbq.... the
liquid smoke....just a bit....will give the same effect