Cooking and Baking

Do you use/like Liquid Smoke?

I'm thinking of trying it on oven slow roasted bonless pork shoulder for pulled pork. How do you use it? What brand do you like? Does it make a significant difference? I'm sure real wood and/or a smoker would be best, but what do you think of the convenience of the liquid, especially for oven or slow cooker? I've never tried it or tasted it - to my knowledge, that is.

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