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Please help adapt recipe using liquid smoke
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Ok...Here you go a take on Alton Brown's Smoked Pulled Pork done with Liquid Smoke and in an Oven...JJ
JJ Brown's Cheater Pulled Pork
12oz Pickling Salt
2Qt bottled Water
6-8 Pound Boston Butt
1tsp Whole Cumin Seeds
1tsp Whole Fennel Seeds
1tsp Whole Coriander Seeds
1tsp Black Peppercorns
Toast over Med Heat until fragrant and grind fine.
1T Chili Pwd
1T Onion Pwd
1T Garlic Pwd
1T Sweet Paprika
1/2C Apple Cider Vinegar
1/4C Honey or Dark Corn Syrup
1/4C Tomato Paste
1-2T Liquid Smoke (This is a commonly used amount)
Combine and Whisk well. Set aside until needed.
Combine molasses, pickling salt, and water in 6 quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.
Heat 2T Oil, on Med/High, in a Saute or Cast Iron Pan* and brown each side of the pork well, 4-5 minutes per side. Turn off heat. Remove meat to a 9 X 13 Roasting Pan. Add Spice Blend to the saute pan. Stir the spices in the hot pan to bring out flavor, about 30-60 seconds. Add Braising Liquid and Whisk to combine scraping the pan. Turn on heat and Simmer the liquid a minute or two then pour over the meat. Cover the Roasting Pan with Foil an roast in a pre-heated 300°F Oven for about 1 hour per pound or until the Pork pulls easily, an Internal Temp of 205°F. Remove meat from the pot to a pan or platter and Pull the meat removing Bone and excess Fat. Skim the Fat layer from the Juices in the Roasting Pan. Return the Pulled Pork and stir well to combine. Add additional Cola or Vinegar to adjust to your taste and add moisture if needed. Serve.
Note*: This can be done in a Dutch Oven as well...JJ
Browning and Braising at 300°F will save time and keeps the flavors of the ingredients, especially the volitile Liquid Smoke, together and in the meat. There is no reason you can't Open Roast at 225°F for 14 to 16 hours but any liquid added will keep evaporating and the majority of the smoke flavor will be lost...If you really want to play, you can split the difference and Rub the meat and open roast at 225 for 4-6 hours and then add the liquids, cover, crank the heat and finish the job...JJ
Not so much the Liquid as Covering the Pan. This reduces evaporation significantly. In an Open Pan any added liquid and especially the volatile Liquid Smoke evaporates away. Think of it this way...If you can smell the meat in the living room...That Flavor ain't in the Pan!...JJ
Only if you can't find Diet Coke with Spenda or Stevia. NutraSweet breaks down when heated and gets bitter. If you or your's has a Diabetic issue, adjustments can be made. If you are just watching your weight? A Fatty Pork Butt (pun intended) is way more to worry about than a can of Coke! ...JJ
You can replace the Honey with Stevia or Agava Syrup and use Black Strap Molasses, less sugar, but I would not completely replace the molasses. That is a major flavor component...JJ