Monday, April 12, 2010
Kalua pork in a slow cooker
Original Recipe Yield 12 servings
1 (6 pound) pork butt roast (I had a 3 1/2 pound roast, made a lot)
1 1/2 tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring ( I used the Hickory smoke flavor)
Pierce pork all over with a carving fork. Rub in salt, then liquid smoke over meat. ( I didn't measure the salt or liquid smoke... I just sprinkled it over the roast and rubbed it in) Place roast in a slow cooker.
Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
Remove meat from slow cooker, and shred, adding drippings as needed to moisten.