Store the pork in an airtight container in the freezer. You’ll have pulled pork any time of year. Liquid smoke is very controversial in the barbecue world, similar to the way truffle oil is in the chef world. We feel in small amounts it can add the missing smoky magic when you don’t have a smoker.
1To make the pork, if using, rub the liquid smoke on the roast. Next, generously coat all surfaces of the pork roast with the rub mixture. Allow the roast to sit on the counter for 30 minutes.
2If you have a slow cooker that has a browning function, preheat it and brown the roast in the cooker insert on all sides. If your slow cooker doesn’t have browning capability, simply use a large sauté pan on the stove over medium heat. Add the onions, garlic and herbs, and cook for 5 to 10 minutes, until the onion softens and begins to color. Add the apple cider vinegar and chicken stock, heat through, then change the mode to slow cook on high for 3 hours or low for 5 hours, or until the internal temperature registers 190°F (88°C) on a meat thermometer.
3To finish, remove the meat from the slow cooker and let rest until it’s cool enough to handle. Discard the herb stems and bay leaves. Cut the meat into finger-size shreds and discard the excess fat. Skim off the fat from the drippings and mix in the ketchup, mustard, vinegar and salt. Don’t be “skerred” to salt it— taste and adjust the seasonings. Add the liquid, as well as the onions and garlic, to the shredded meat, which will soak up some of the juice. Use while warm or let cool and refrigerate or freeze until needed.
1To make the rub, in a small mixing bowl, combine all the seasonings.
1/2 tsp liquid smoke (optional)
1 (4-lb [1.8-kg]) bone-in pork shoulder roast (or might be called blade roast or butt roast)
1/2 cup (80 g) Barbecue Rub (see below)
2 large onions, sliced
8 cloves garlic, smashed
2 sprigs fresh thyme
2 bay leaves
2 sprigs fresh oregano
1/4 cup (60 ml) apple cider vinegar
3/4 cup (180 ml) chicken stock, homemade or store- bought