What is liquid smoke?
Liquid smoke is a water-based solution of natural wood smoke components used to flavor foods. It is made by condensing and capturing the smoke from burning wood chips or sawdust. The smoke is filtered to remove carcinogenic compounds like benzopyrene, then condensed into a liquid product.
Liquid smoke imparts a smoky, woody flavor to meats, sauces, cheeses and more without the need for actual smoking. It contains acids, carbonyls and phenols that interact to create an authentic smoked taste.
There are two main types of liquid smoke available:
- All-natural liquid smoke is made exclusively from natural wood smoke. It has a rich, smoky flavor perfect for barbecue and grilling.
- Artificial liquid smoke is made by combining water with chemical compounds like guaiacol and phenol. It has a harsher, more artificial taste.
All-natural liquid smoke made from real wood smoke is the best option for adding authentic barbecue flavor to recipes. Some popular brands include Wright’s, Colgin and Stubb’s.
Why use liquid smoke on pork?
There are several reasons why liquid smoke is great for flavoring pork:
- It infuses pork with a delicious, smoky barbecue flavor.
- You can get the taste of smoked meat without actually having to smoke it or use a smoker.
- It’s very convenient – just brush on or mix into a marinade and let the pork absorb the flavor.
- Liquid smoke adheres well to the surface of pork.
- It allows you to cook pork quickly on the stovetop, grill or oven while still getting that slow-smoked taste.
- A little goes a long way – you only need a small amount to impart a lot of flavor.
Smoky flavors pair excellently with pork. The sweet, savory meat soaks up that woody, barbecue taste beautifully. So liquid smoke is perfect for quickly infusing pork chops, pork roasts, pork ribs, pulled pork and more with delicious smokiness.
How to choose a liquid smoke product
When shopping for liquid smoke, look for:
- All-natural – Made exclusively from real hardwood smoke, not artificial flavorings.
- Good flavor – Look for robust, smoky flavor rather than a harsh or chemical taste.
- Reputable brand – Established brands like Wright’s tend to have the best flavor.
- Water-based – Oil-based liquid smokes can sometimes leave a residue.
- No preservatives or additives – Check the ingredients list.
Avoid any liquid smoke products that contain additives, preservatives or “natural” flavorings. Stick to 100% natural hardwood smoked liquids for the best flavor.
How much liquid smoke to use on pork
Liquid smoke has a very concentrated flavor, so you only need to use a small amount to impart a noticeable smoky taste:
- As a marinade or brine: 1-2 tablespoons per 1 cup of liquid
- As a rub or seasoning: 1/2 – 1 teaspoon per 1 lb of pork
- Brushed on before cooking: Lightly brush chops or ribs with liquid smoke diluted with 1-2 tablespoons water
- Added to sauce: 1/4 – 1/2 teaspoon per cup of sauce
Always start with less liquid smoke and increase to taste. You can always add more, but you can’t take it away once it’s there! The pork should have a balanced smoky flavor, not an overwhelming bitter or burnt taste.
Marinating pork with liquid smoke
Marinating pork in liquid smoke is a simple way to infuse it with flavor before cooking. Here are some marinade ideas:
Basic liquid smoke marinade
- 1/4 cup liquid smoke
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tsp black pepper
Whisk together the ingredients to blend. Place pork chops, pork tenderloin or ribs in a ziploc bag. Pour in marinade, remove excess air and seal bag. Refrigerate for 1-2 hours, flipping bag occasionally.
Cola liquid smoke marinade
- 1/2 cup cola
- 1/4 cup liquid smoke
- 1/4 cup apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp chili powder
- 1 tsp salt
- 1 tsp black pepper
Whisk together and marinate pork up to 8 hours for maximum flavor. Great for pork shoulder, ribs, chops and roasts.
Asian liquid smoke marinade
- 1/4 cup liquid smoke
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice wine vinegar
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tsp fresh grated ginger
- 2 cloves garlic, minced
Mix together and use to marinate pork for Stir fries, kebabs, chops and more.
Brushing liquid smoke on pork
For quick flavor, you can brush pork with liquid smoke about 10 minutes before cooking.
Dilute 1-2 tablespoons of liquid smoke in 2 tablespoons of water. Lightly brush the mixture onto the surface of chops, ribs, tenderloins or roasts. Let sit briefly for the smoky flavor to adhere before cooking.
You can also baste the pork with the diluted liquid smoke mixture frequently while grilling or roasting. This helps form a flavorful crust on the exterior.
Adding liquid smoke to rubs and sauces
Stir a small amount of liquid smoke into wet rubs, spice blends, barbecue sauces and glazes to give them a tasty smoky flavor. Here are some ideas:
Smoky BBQ rub
- 2 tbsp brown sugar
- 1 tbsp chili powder
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dry mustard
- 1/2 tsp liquid smoke
- 1/2 tsp salt
- 1/2 tsp black pepper
Mix together and rub onto ribs, pork shoulder, chops, etc before cooking.
Apple cider liquid smoke glaze
- 1/2 cup apple cider
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tbsp butter
- 1 tsp liquid smoke
- 1/4 tsp salt
- Pinch of crushed red pepper flakes
Simmer until thickened. Brush onto pork during the last 5-10 minutes of cooking.
Smoky tomato BBQ sauce
- 1 (15 oz) can tomato sauce
- 1/4 cup apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 2 tsp chili powder
- 1/2 tsp liquid smoke
- 1/2 tsp salt
- 1/4 tsp black pepper
Whisk together, simmer for 5 minutes and use to sauce pork ribs, sandwiches, skewers and more.
Cooking methods for liquid smoke pork
There are many ways to cook pork after preparing it with liquid smoke:
Grilling
Grilling is a quick, hot cooking method that gives pork a nice char. Brush chops, ribs, tenderloins, etc with liquid smoke before grilling. Baste with extra sauce during cooking. Grill over direct medium heat for best results.
Roasting
Roast seasoned pork in the oven at 325°F until cooked through. Baste with glaze the last 10-15 minutes. Roast pulls pork, loin roast, fresh hams, etc to perfection.
Pan searing
Cook pork chops, cutlets, etc in a hot skillet with a bit of oil to get a flavorful sear. Baste with liquid smoke as the pork cooks.
Smoking
For authentic, low-and-slow smoked barbecue, apply a liquid smoke rub to pork shoulder, ribs, brisket and smoke in a smoker for hours at 225-250°F until tender.
Braising
Braise pork shoulder or ribs in a bit of liquid like broth, cola, juice or beer. Add liquid smoke for flavor. Braise covered on the stovetop or in the oven.
Slow cooking
Add liquid smoke to the other seasonings and liquids when slow cooking pulled pork, pork shoulder or spareribs in a slow cooker. Cook on low for 8-10 hours.
What types of pork pair well with liquid smoke?
These cuts of pork work great with the deep, smoky flavor of liquid smoke:
| Type of Pork | Best Cooking Methods |
|---|---|
| Pork chops | Grilling, pan searing |
| Pork ribs | Grilling, smoking, braising |
| Pulled pork | Smoking, braising, slow cooking |
| Pork shoulder | Roasting, braising, slow cooking |
| Pork tenderloin | Grilling, roasting |
| Pork cutlets | Pan searing, sautéing |
| Fresh ham | Roasting, smoking |
| Pork belly | Braising, roasting |
The thick cuts like shoulder, ribs and pork belly do well with longer cooking times to let the smoke seep in. Quick-cooking cuts like chops and cutlets only need a brief marinade.
Liquid smoke safety tips
When using liquid smoke, keep these safety guidelines in mind:
- Always use safe food handling practices when preparing pork, including washing hands and preventing cross-contamination.
- Don’t over-apply liquid smoke. Use sparingly as it has a very concentrated flavor.
- Never apply liquid smoke straight from the bottle. Always dilute in water first before brushing onto pork.
- Cook pork to safe internal temperatures. Use a food thermometer to ensure any bacteria are killed.
- Refrigerate leftovers within 2 hours and reheat fully to 165°F before serving again.
Following these tips helps prevent foodborne illness when cooking with liquid smoke.
What about pre-smoked or smoked pork?
You can certainly use liquid smoke to add extra flavor to pork that is already smoked or labeled “smoked pork.” However, you may want to use a lighter hand since the meat already has some smoke flavor.
For pre-smoked ham, bacon or sausage, just a small amount of liquid smoke in a glaze, dressing or sauce provides a nice enhancement. Go easy on heavily smoked pork like smoked ham hocks or smoked pork belly.
Serving ideas for liquid smoke pork
There are endless ways to serve delicious liquid smoke flavored pork. Try:
- Pulled pork sandwiches with coleslaw
- Smoked pork tacos with pineapple salsa
- Pork ribs with zesty BBQ sauce
- Smoky pork chops with roasted apples
- Italian-seasoned pork cutlets with charred broccoli
- Slow cooker carnitas tacos
- Grilled pork tenderloin with chimichurri
- Smoked pork loin with baked beans
- Braised pork belly with hoisin glaze
The opportunities are endless for creating delicious, crowd-pleasing meals using liquid smoke with pork.
Conclusion
Liquid smoke is a convenient shortcut for imparting authentic smoky barbecue flavor to pork. A small amount goes a long way in marinades, rubs, glazes and sauces. Use it to transform a quick weeknight dinner into something special. Just a splash of liquid smoke amps up the flavor of pork chops, ribs, roasts, tenderloin and more. With so many types of pork that pair perfectly with smoky tastes, you’ll keep finding new ways to use this flavorful secret ingredient.