Liquid Smoke

Love the deep aroma that comes from Encore Woodland Liquid Smoke!
Pulled Pork just isn't the same without it.

Liquid_smoke
Did you know beef, pork, poultry or seafood benefit significantly from exposure to the smoke of smoldering hardwoods like the popular hickory and mesquite? Think campfire! Achieving this effect indoors without a smoker, however, can be quite a challenge.

A concentrated seasoning like the Encore Woodland Hickory Liquid Smoke or Mesquite Liquid Smoke is often used to duplicate the appealing flavor and aroma of real smokehouse wood without the need for a real smokehouse. Liquid smoke is derived from actual smoke generated under controlled conditions from popular woods used for outdoor barbecuing and smoking.

Try it for yourself. Here's one of a few Pulled Pork and Liquid Smoke recipes that we have tried and liked: Ultimate Cheater Crockpot Pulled Pork Recipe. If you have other liquid smoke recipes that you enjoy, share it with us!

 

Product Info:
Encore Woodland Liquid Smoke - Hickory
Available in one size, 150 mL.
Ingredients: Water, Hickory smoke Flavour.

Encore Woodland Liquid Smoke - Mesquite
Available in one size, 150 mL.
Ingredients: Water, Mesquite Smoke Flavour.

 

 

Some of the biggest fans of Liquid Smoke have this to say...

A little goes a long, long way. That being said, I couldn't possibly make ribs without it. All it takes is a few drops here and there, after the dry rub. Mmmm. Ribs.   - Beta Bates

The fine folks at Cook's Illustrated (www.cooksillustrated.com) also make use of liquid smoke in occasional recipes. They did a taste test of homemade smoke vs. store bought back in Sept of 2007, and call for it as an ingredient in Lo Mein, Skillet BBQ Pork Chops, Smoky Spicy Avocado dip, among other recipes.   - Neil

It's great if you're a vegetarian but want to get that nice smoky flavor in Red Beans & Rice, for example. - Shelley

I use a drop or two of liquid smoke in my vegetarian split pea soup and corn chowder as a substitute for ham or bacon. It's delicious and one tiny bottle lasts me a couple years.   - girlstyle


So Get Your Pork On! Making liquid smoke pork roast is a great Canadian tradition. Try our favorite Pulled Pork and Liquid Smoke Recipe below!

 

Pulled Pork and Liquid Smoke Recipe

Ultimate Cheater Crockpot Pulled Pork Recipe

Reprinted from Cheater BBQ: Barbecue Anytime, Anywhere, In Any Weather by Mindy Merrell and R. B. Quinn (Broadway Books, A Division of Random House, Inc., 2008) Copyright 2008 by Mindy Merrell and R. B. Quinn.

In short, you drop a pork butt into the slow cooker, add dry rub and bottled smoke, close the cover, go away for a while, pull or chop the meat and pile it on a bun, add sauce, get out the pickles, open a beer. BOOM! That's barbecue, baby. Can you feel it? That's Ultimate Cheater Pulled Pork.

Makes 12 to 14 servings

 

5-6 lbs boneless Boston butt pork roast or other boneless country-style pork ribs
1/4 cup cheater basic dry rub (try Encore Woodland Meat Rub)
1/2 cup Encore Woodland Liquid Smoke
barbecue sauce of your choice
1 tsp black pepper
1 tsp garlic salt
add to taste Encore Woodland Hot Sauce Habanero

 

Pulled Pork and Liquid Smoke Recipe Directions

1. Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).
2. Put the pieces in a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the Encore Woodland Liquid Smoke.
3. Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 °F.
4. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce.
5. To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.
6. To reheat the barbecue, place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350 °F oven for 20 to 30 minutes.
7. While the meat warms, combine the barbecue sauce and some of the additional reserved meat juice in a saucepan. Heat through and serve with the barbecue sauce.