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!