One of my all-time favorite slow cooker dinner recipes is this one. Happy cooking! With this Slow Cooker Smoky BBQ Pulled Pork, the sweet and savory flavors go well together to make a hearty meal.
Pulled pork is a classic BBQ dish that is beloved for its super tender and flavorful shredded meat. While traditional pulled pork is smoked low and slow over wood chips or charcoal to get that iconic smoky flavor, many home cooks opt for an easier method by using liquid smoke. But if you’re new to using liquid smoke, it can be confusing to figure out the right amount to use. Follow this complete guide to learn everything you need to know about using liquid smoke in pulled pork!
What is Liquid Smoke?
Before diving into amounts, it’s helpful to understand exactly what liquid smoke is. Liquid smoke is made by condensing and capturing the smoke created from burning wood chips or sawdust. This concentrated smoky liquid is then bottled and sold as a flavoring agent to replicate the taste of real wood smoked foods. The process removes many impurities, making liquid smoke safe for consumption.
The most popular brand of liquid smoke is Wright’s, who first invented the product back in the 1890s. Today it’s readily available at most grocery stores, typically near the barbecue sauces and marinades. Make sure to use a high quality, natural liquid smoke without artificial additives for the best flavor.
How Much Liquid Smoke Per Pound of Pork?
The general guideline is to use 1/4 to 1/2 teaspoon of liquid smoke per pound of pork. For a standard 5-8 pound pork shoulder or butt, that equals out to 2-3 tablespoons.
Keep in mind that liquid smoke is highly concentrated, so a little goes a long way. It’s better to start with less and add more to taste. If using an extra smoky variety like hickory or mesquite, err on the lower side.
Factors that Affect Liquid Smoke Amount
There are a few factors that can alter how much liquid smoke is needed
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Type of liquid smoke – Hickory and mesquite have a stronger smoke taste than apple or cherry wood varieties.
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Other seasonings – If using rubs or sauces with bold flavors, you may need more liquid smoke for it to come through.
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Cooking method – If smoked on a grill or smoker in addition to liquid smoke, you’ll need less for flavor.
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Personal taste – Some people prefer a subtle smoke aroma, while others like a stronger smoky taste. Adjust to your preferences.
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Pork cut – Fattier cuts like shoulder absorb more flavor, so you may need extra liquid smoke.
How to Add Liquid Smoke to Pulled Pork
Adding liquid smoke to your pulled pork is simple:
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Rub it on – Apply liquid smoke directly to the raw pork along with other dry rub spices. Allow it to penetrate deeply.
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Mix into sauce – Whisk a few teaspoons into your favorite BBQ sauce before brushing onto cooked pork.
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Spritz while cooking – Combine liquid smoke with apple juice or broth for a spritzing liquid to use when smoking pork.
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Add to braising liquid – Include a small amount in the cooking liquid if braising pork in the oven or slow cooker.
Tips for Using Liquid Smoke
Follow these tips when using liquid smoke for perfect pulled pork every time:
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Always measure precisely as a little goes a long way.
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Mix into liquids vs. using straight for even distribution.
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Add it early on so the flavor infuses into the meat.
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Combine different types like hickory + apple for a complex flavor.
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Taste and adjust as you go, adding more if needed.
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Start with a small test batch to get amounts just right.
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Use high quality brands without artificial flavors.
Signs You Used Too Much Liquid Smoke
While a touch of smoke enhances pulled pork, too much liquid smoke can make it unpleasant:
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Overly smoky, bitter taste
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Dry, unpleasant texture
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Unnatural or artificial flavor
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Coughing or throat irritation
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Overpowering smoke dominates other flavors
What if You Don’t Have Liquid Smoke?
If you don’t have liquid smoke on hand, all is not lost! Here are some alternative options:
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Smoker box – Use a stove top smoker box with wood chips to naturally smoke the pork.
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Smoked salt – Replace plain salt with smoked salt to season the meat.
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Bacon grease – Cook bacon first, then use the smoky grease to cook onions and garlic for pulled pork.
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Smoked paprika – Sprinkle generously over the pork to provide a subtle smoky flavor.
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Chipotle peppers – Adobo sauce and chipotles in adobo both add delicious smoky spice.
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Grill over wood chips – Heat wood chips on the grill and smoke pork for 1-2 hours before braising.
So there you have it – everything you need to know to master using the right amount of liquid smoke in pulled pork! Start with the general guideline of 1/4 to 1/2 teaspoon per pound of meat. Then taste and adjust as you go until you achieve the perfect smoke level for your preferences. With the proper amount of liquid smoke, you’ll have authentic, mouthwatering smoked pulled pork every single time.
Storing and Other Cooking Variations
Store any leftover pork in an airtight container in the refrigerator for up to 4 days.
- Even though the recipe says to follow the steps to the letter, add 1/2 cup of water or broth before you close the lid. So the meat doesn’t get dry, this lets steam happen.
- Close the lid, set it to sealing, then push manual. Set your timer for 30 minutes.
- After the time is up, let it cool down on its own. Then, shred the pork and put it on the rolls.
- Don’t rush it. If you wait for it to finish, I promise you will get the best results.
- In a gallon-sized freezer bag, put everything but the BBQ sauce and buns. Get rid of as much air as you can and close the bag.
- It will last 60 to 90 days if you put the freezer bag in the freezer.
- Spray nonstick cooking spray inside the slow cooker and add the ingredients from the bag when you’re ready to use it.
- Put in one cup of chicken broth with the frozen food.
- Put the lid on top and cook on low heat for 8 to 10 hours. You can also cook it on high heat for 5 to 6 hours, but it won’t be as tender.
- Shred the roast with two forks, then do what it says in the rest of the directions.
How to make Slow Cooker Smoky BBQ Pulled Pork Sandwiches
- Use non-stick cooking spray or a slow cooker liner to coat the inside of the slow cooker.
- In a small bowl, mix together paprika, salt, pepper, garlic powder, mustard, and liquid smoke.
- Rub all over the roast, covering all sides. If you want the flavors to really soak in, poke your roast a few times with a big fork.
- Bake on low for 8 to 10 hours (or high for 5 to 6 hours) with the lid on.
- Shred meat when finished and add bottle of BBQ sauce.
- Serve on buns.
Best way to Cook PULLED PORK Sous Vide – Liquid Smoke VS Real Smoke Pulled Pork
FAQ
How much liquid smoke do I use per pound?
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