Mastering Liquid Smoke – How Much to Use for Perfect Pulled Pork

Pulled pork is a versatile meat that can be used in everything from sandwiches and tacos to pizza, salads, and more. While slow cooking pork shoulder results in deliciously tender meat, getting that perfect hint of smoke flavor without overpowering the pork can be tricky. One of the keys is knowing exactly how much liquid smoke to use.

What is Liquid Smoke?

Liquid smoke is a water-based flavoring made by condensing and capturing the smoke created from burning wood chips. It comes in a bottle and imparts a smoky taste without the need for actual smoking. Common types are hickory and mesquite, with mesquite having a slightly stronger flavor profile.

Why Use Liquid Smoke in Pulled Pork?

Adding liquid smoke to pulled pork cooked in a slow cooker or instant pot gives it smoky barbecue flavor without requiring you to own a smoker. The key benefits are

• Adds smoke flavor when true smoking isn’t possible
• Provides smoky taste without hours of smoking time
• Allows smoke flavor without excess charring or drying out the pork
• Infuses pork with smoky essence from within
• Easy to add desired level of smoke taste by adjusting amount

Liquid smoke makes pulled pork prep simple and foolproof for outstanding smoky pork every time.

How Much Liquid Smoke Should You Use?

When it comes to adding liquid smoke to pork shoulder, moderation is key. Just a small amount will provide ample smoke flavor without overwhelming the meat. The ideal amount of liquid smoke to use is:

• 1-2 teaspoons per pound of pork

For a typical 4-5 pound pork shoulder roast, that equals 4-10 teaspoons (or 1-2 1⁄2 tablespoons) of liquid smoke total.

Always start with less liquid smoke and add more to taste later if desired. It’s easy to incorporate more smoke flavor after cooking, but impossible to remove it if you overdo the liquid smoke.

Liquid Smoke Amount by Recipe Size

To take the guesswork out, here are recommended liquid smoke amounts for different sized recipes:

• 2 pounds pork: 2-4 teaspoons
• 3 pounds pork: 3-6 teaspoons
• 4 pounds pork: 4-8 teaspoons
• 5 pounds pork: 5-10 teaspoons
• 6 pounds pork: 6-12 teaspoons

For even easier reference, use the following liquid smoke to pork ratios:

• 1⁄2 to 1 teaspoon per pound
• Or 1⁄4 to 1⁄2 tablespoon per pound

Starting with the lower ratio will prevent pork from tasting acrid or bitter.

Tips for Using Liquid Smoke

Follow these tips for success when adding liquid smoke to pork:

• Always measure carefully as a little goes a long way. Use measuring spoons for accuracy.
• Mix liquid smoke into the liquid ingredients like barbecue sauce, cola, broth, or water before adding to pork. This distributes flavor evenly.
• For crispier bark or crust, brush a bit of liquid smoke mixture directly on the pork.
• Add more liquid smoke to taste at the end once pork is cooked and shredded for better control.
• For indoor oven roasting or smoking, use less liquid smoke since enclosed space intensifies flavor.
• If using actual wood chips when cooking, start with no liquid smoke and add as needed.

Getting the liquid smoke amount just right takes some trial and error. The good news is leftover shredded pork freezes very well, so you can tweak smoke flavor later.

Sample Recipe with Liquid Smoke

Here is a sample recipe for deliciously smoky cola pulled pork using an appropriate amount of liquid smoke

Ingredients:

• 4-5 lbs pork shoulder or butt
• 2 cups cola or root beer
• 3 tablespoons liquid smoke (mesquite or hickory)
• 1⁄4 cup water
• 1⁄2 cup barbecue sauce (or to taste)

Instructions:

1. Trim excess fat from pork roast.
2. In a bowl or resealable plastic bag, mix together cola, liquid smoke, and water.
3. Place pork in slow cooker and pour cola mixture over the top.
4. Cook on low setting for 8-10 hours until fork tender.
5. Remove pork from slow cooker and shred using two forks.
6. Add desired amount of barbecue sauce and toss to coat shredded pork.
7. Taste and add more liquid smoke or barbecue sauce if desired.
8. Use pork for sandwiches, tacos, nachos, pizza, baked potatoes, and more!

The cola and liquid smoke give great flavor to the meat as it cooks low and slow. Shredding the pork and mixing with sauce distributes smokiness evenly.

Troubleshooting Liquid Smoke

If you overdo the liquid smoke, don’t panic. Here are some tricks to balance the flavor:

• Add more barbecue sauce, broth, or other liquid to dilute the smoky taste.
• Mix in a teaspoon of sugar or honey to mask bitterness.
• If pork is extremely bitter, discard outer bark where most liquid smoke flavor concentrates.
• Let pulled pork refrigerate overnight – some harsh smoke taste will mellow.
• Adjust seasoning with spices and acid like vinegar to mask smoke.
• Use leftover pork in dishes with lots of other ingredients like chili or tacos.

On the other hand, if pork lacks smoky depth, stir in more liquid smoke in 1⁄4 teaspoon increments until desired taste is reached.

Liquid Smoke Safety

While very small amounts are used, liquid smoke is highly concentrated. Handle with care and be mindful of the following:

• Store tightly sealed and away from children, like extracts.
• Avoid contact with eyes as liquid smoke can cause burning.
• Don’t ingest directly from the bottle. Use only as directed in recipes.
• Start with the smallest suggested amount until you learn your taste preferences.
• Contains sodium and preservatives like vinegar so don’t consume in excess.

A little liquid smoke goes a long way to infusing pulled pork with mouthwatering smoky barbecue flavor. Start with our recommended amounts and adjust to your tastes for finger-licking pulled pork every time. With the proper amount of liquid smoke, you’ll have authentic, pit-smoked flavor with the ease of a slow cooker or pressure cooker.