Thanks Will for this outstanding recipe!
I had an 8# boneless pork shoulder; used 3 T Kosher salt, 2 1/2 T liquid smoke and put it in a large Ziploc bag overnight. The next morning I wrapped it in foil and cooked it at 275 for 7 1/2 hours, then pulled down the foil and convection cooked it at 375 for one more hour to crisp up the exterior.
The juices/fat looked so yummy, so I dipped my buns in it and grilled them--mmm! We pulled the pork and put it on top of the buns, then poured BBQ sauce over--pure heaven!
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