On Dec 30, 10:54*am, ImStillMags > wrote:
> 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

Hardly. Smoking in a Weber for a couple hours (coals under a water
reservoir to moderate the heat, butt over a drip pan, woodchips --
preferably hickory -- for flavor), THEN cooking low and slow in an
oven, will produce a ten X improvement.