Earlier this year I was in Hawaii (my first time ever), and on the free day before I had to leave I got a tour around the island and lunch at the Royal Kitchen ("Home of the Baked Manapua, Since 1974"). My host told me, y'know, in the old days, a pig would be roasted all day long, in a pit in the ground, on hot rocks, covered with leaves ...

Yes, I know, I said, I've seen it on TV.

Well, he said -- bursting my sentimental bubble -- now it's all done in Crock-Pots with Liquid Smoke.

Do toss in a little Liquid Smoke. Contrary to some foodsnobs' opinions, there's nothing artificially colored or flavored about it; it is exactly what it says it is. And does it make make pulled pork taste great!