Looking for some advice here. I am infamous for smoking pork butts and making killer pulled pork out of them (see my Avatar?). I use the recipe from food.com for Oklahoma Joe's Pulled Pork. I usually buy a few 7lb pork butts and smoke them for about 12 hours using my Weber Kettle Grill as the smoker. I Vac-Seal the pork and it freezes perfectly for months.
Well I have a time crunch this weekend and I have been asked to make it for a group of us who are watching the Patriots game on Sunday (Go Pats!). I am making just one 8lb Pork Butt this time around. I'm going to rub it with the dry rub and let it set for a day or two. Then I am only going to have about 5 hours to smoke it Saturday morning. I figure this is going to add a good amount of smoke to the meat and unfortuantely, it's all the time I have.
I want to finish it in the oven, inside my Le Cruset Dutch Oven. Should I add some liquid to it or put it in there by itself like a roast? If I add liquid, what should I add? How hot should I put the oven on?
Any other help or suggestions would be much appreciated.
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