I love pretty much anything barbecue. I’m not sure where I got that gene being Canadian and all but I just roll with it. In Toronto there aren’t that many great bbq restaurants (although there are a few that I still have to try) and I don’t have a bbq to make my own so I usually just get my fill when I visit the U.S. That’s why I got excited when I saw a recipe for oven roasted pulled pork come through my inbox to test!
I can’t get into too many details until the recipe is published but I can say that it was totally easy to make. I’m a sucker for tackling a big cut of meat. The recipe called for pork butt but I couldn’t find it anywhere so I bought a 4lb shoulder… for two people. I’m a champ like that, I can handle it.
The most unique ingredient in the recipe list was liquid smoke. I’d heard of liquid smoke before but never had a reason to use it. All I have to say is use sparingly and wash surfaces carefully! I could NOT get the smell of smoke off of me or out of the kitchen. WHO KNEW. And liquid smoke is not some crazy chemical either. The ingredients are… liquid smoke. True story. The liquid smoke added a nice hint of smokiness to the meet. I was totally impressed. As someone without the means to make things “smoky” I think this is a decent alternative.
The finished product was delish. The pork was fully cooked but still moist. The accompanying sauce wasn’t amazing but it worked. I was going to make a pulled pork platter but ended up with slider buns from SIlverstein’s bakery and the direction changed. I served these with some coleslaw courtesy of Paula Deen and had a great dinner. Actually I had two dinners and still have some leftovers in the fridge.
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Thank you!
wow. i havent worked with liquid smoke either…kinda intimidated but thanks for the assurance.
oooh these look great! I love the angle of the photo. It seems like you could just reach into the screen, grab one and take a bite
pork butt = Boston butt = pork shoulder
See, you did use pork butt. The term “butt” apparently refers to the barrels once used in Boston to pack the pork shoulder for shipment.