Preparation
Rinse meat and dry with paper towels. Cut large pieces of excess fat. Mix all ingredients together and rub coat all sides of the pork and the folds of flesh.
Preheat oven to 215 degrees F.
Place the pork, fat side up on a large pot. Pour 1/3 cup of water put in a small saucepan and liquid smoke. Place the molds in the frying meat.
Such as roast pork, this will bring the moisture from the kitchen and add a subtle smoked meat. Cover tightly with the lid and place in the middle of the preheated oven.
Roast pork for 12 hours or until fork tender. If you use a thermometer, the internal temperature is 200 degrees F. Turn off the oven and let the pork to rest for 1 hour before removing.
Place the pork on a cutting board and use forks into small pieces to separate. Taste for salt and spice-level and adjust seasoning.
Serve hot or at room temperature in flexible rolls, sprinkled with some of your favorite barbecue sauce.
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