On 12/30/2011 12:58 PM, 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 !
>

Sounds good! I cooked one slow on the grill a few weeks ago and froze
the leftovers. I have enough pulled pork for several sandwiches.