Pulled Pork Ole

I love a delicious pulled pork anytime of year. It's great for tacos and salads - and even piled high on a big baked potato. I've been wanting to experiment with liquid smoke so that was the inspiration for this pork butt.

Here's what you'll need

• 1 - 4 oz bottle of liquid smoke. I used pecan by Colgin. Amazon sells an assortment of four. I randomly selected the pecan.
• In a large Pyrex measuring cup or medium bowl, combine the liquid smoke with:

• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon fresh ginger peeled and sliced (or 1 teaspoon dried ginger if you don't have fresh)
• 1 Tablespoon Aleppo dried chilis
• 1 teaspoon onion powder (or one fresh onion peeled and chopped)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 heaping teaspoon dried oregano
• 5 peeled and chopped fresh garlic cloves
• 2 bay leaves
• 5 fresh small tomatoes washed and chopped
• juice from 2 oranges
• juice from 2 limes
• 1-2 mild fresh chilis chopped

Liberally salt and pepper the roast. Add olive oil to the pot and brown all sides on the stove on medium to medium high heat. You shouldn't see any red meat when you're done.

You want to brown the pork first BEFORE adding the above marinade

• 2.5 pound pork roast/butt
• 2-3 Tablespoons good olive oil
• salt and pepper
• Large pot with a lid that can go in the oven

Combine marinade with the pork butt and place on middle rack in the oven. Bake for 5 hours at 254 degrees.

Serve with tortillas or on a bed of salad greens with cheese, avocados, and fresh tomatoes plus 1-2 Tablespoons of the cooked meat juice.

If you're a coleslaw lover, I made a slaw with a small cabbage head chopped, 2-3 carrots shaved, 1 teaspoon each cumin and celery seeds, 1/4 cup each apple cider and white balsamic vinegar, plus a bit of Trader Joe's organic mayo.

Bon Appetite!