Categories: Cooking Light, Main Dish, Pork
Ingredients
- 4 1/4 lbs boston butt, trimmed
- 2 tablespoons liquid smoke
- 3/4 teaspoon salt (or to taste)
Directions
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Preheat oven to 275°.
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Rub pork with liquid smoke.
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Wrap pork tighly in foil and place on a jelly roll pan.
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Bake for 5 hours.
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Cool slightly; remove pork from bone and discard bone.
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Shred meat with 2 forks, tossing well; combine shredded pork and salt (to taste) in a large bowl.
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It is typical to stir any reserved meat juice into the shredded pork; in order to do this and skim the fat, place a heavy-duty plastic bag into a measuring cup; pour meat juices into the bag; let stand 10 minutes or until fat rises to the top; snip a small portion of one bottom corner of the bag and pour the juices over the shredded meat, stopping before you reach the fat layer.