Sprinkle the pork with the seasoned salt.
Preheat the oven to 350 degrees F.
Put a roasting grate at the bottom of a roasting pan and pour 1 cup of water into the bottom of the pan along with the liquid smoke. Arrange the pork on the grate and top with the onion and garlic. Cover the pan with a lid or aluminum foil.
Bake for 2 hours, then remove the cover and bake until the pork is fork-tender, about 1 more hour.
When cooked through, transfer the pork to a large bowl. Shred the meat and stir in the pan juices. Serve with warm tortillas or use when making tacos, tamales, etc.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of John Conley, owner of Salsa Brava in Flagstaff, AZ
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