Can you help me with a recipe...

micki641 · 10-06-2008, 08:47 PM

...that I've already started? I want to make pulled pork that is more smokey that BBQ. I've got a pork roast in the crockpot now. I put salt, pepper, and onion powder on it and put in about 1 cup of water with 2 cloves of minced garlic and 1/2 tsp of liquid smoke. So far it smells really good. Once it's done, I'm not sure what to do for a sauce. What I was thinking is, to use a small amount of BBQ sauce, some of the liquid that it was cooked in and maybe some more liquid smoke. Any thoughts?

Michelle

CarolynF · 10-06-2008, 09:16 PM

I love liquid smoke and use it generously when I do my brisket. I would add a bit more to the crock pot now.

For the sauce, I would use the liquid and put it in a pan...If there is alot of fat, you might want to drain that..then add some barbecue sauce to taste. I like a sweeter sauce, so I use Splenda..You can add more liquid smoke to your sauce also..Just keep tasting until it tastes right to you. I usually cook my sauce for 15 minutes to get the flavors to blend.

micki641 · 10-06-2008, 09:31 PM

Thank you. I was worried about using too much in the beginning.

JoniBGoode · 10-06-2008, 10:24 PM

Maybe try adding a little dry or prepared mustard (or dijon) with or instead of your barbeque sauce? If you need to thicken the "pan juices" it up, and have some xanthan gum, that will work great. Just use a very, very small amount at a time!

10-06-2008, 08:47 PM	#1
micki641 Senior LCF Member Join Date: Oct 2004 Location: North East Posts: 490 Gallery: micki641 Stats: 162/162/125 5'5 WOE: Clean Low Carb Start Date: 7/14/08 Again!!!	Can you help me with a recipe... ...that I've already started? I want to make pulled pork that is more smokey that BBQ. I've got a pork roast in the crockpot now. I put salt, pepper, and onion powder on it and put in about 1 cup of water with 2 cloves of minced garlic and 1/2 tsp of liquid smoke. So far it smells really good. Once it's done, I'm not sure what to do for a sauce. What I was thinking is, to use a small amount of BBQ sauce, some of the liquid that it was cooked in and maybe some more liquid smoke. Any thoughts? Michelle __________________ *~~~"It's great to be able to see the end of your journey, but it's your journey in the end that counts."~~~*

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10-06-2008, 09:16 PM	#2
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 19,978 Gallery: CarolynF Stats: 195/144/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	I love liquid smoke and use it generously when I do my brisket. I would add a bit more to the crock pot now. For the sauce, I would use the liquid and put it in a pan...If there is alot of fat, you might want to drain that..then add some barbecue sauce to taste. I like a sweeter sauce, so I use Splenda..You can add more liquid smoke to your sauce also..Just keep tasting until it tastes right to you. I usually cook my sauce for 15 minutes to get the flavors to blend.

10-06-2008, 09:31 PM	#3
micki641 Senior LCF Member Join Date: Oct 2004 Location: North East Posts: 490 Gallery: micki641 Stats: 162/162/125 5'5 WOE: Clean Low Carb Start Date: 7/14/08 Again!!!	Thank you. I was worried about using too much in the beginning.

10-06-2008, 10:24 PM	#4
JoniBGoode Junior LCF Member Join Date: Sep 2008 Location: Chicagoland Posts: 43 Gallery: JoniBGoode Stats: 21 lbs gone forever! WOE: Atkins Start Date: Aug. 21, 2008	Maybe try adding a little dry or prepared mustard (or dijon) with or instead of your barbeque sauce? If you need to thicken the "pan juices" it up, and have some xanthan gum, that will work great. Just use a very, very small amount at a time!