A very late elaboration on the Will Owen pork shoulder preparation
A few weeks ago I posted a belated thanks to Will Owen for his genius pork shoulder preparation. Only today did I go back to that post and see there were questions! To those who asked:
--Leave the foil on while cooking the pork shoulder.
--I set the temp to 350.
--I used straight-ahead Liquid Smoke brand liquid smoke. I really hesitated to use this product, but I absolutely cannot quarrel with the result. This was some excellent pulled pork, and never in a million years would I have guessed that it was made in my oven with Liquid Smoke.
I have been caught up in a time-consuming career change and so have been missing my favorite website, but I am hoping that will be changing soon, just in time for the renewal of ice cream season!
LindaMc
May 14, 2006 07:53PM
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So good to see you posting...even if it isn't as often :)
My store carried only Wright's Liquid Smoke. They had Hickory and Mesquite--I bought both. Any idea/guess as to which works best with this preparation?
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I would be VERY careful with the mesquite and would think the hickory is much more "authentic" in flavor desired, IMO.
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I would go with the hickory--it seems more traditional. I went easy on the Liquid Smoke and the pork was not overwhelmingly smoky--or Liquid Smoke-y--but it did have a nice suggestion of woodsiness.
The leftovers freeze very well in ziplock bags, too, for a quick BBQ fix anytime. For those of us without pits, this recipe is a godsend!
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