Friday, September 27, 2013

Slow-Cooker Kalua Pork

Ahhhhh so yummy, and, with only three ingredients, it really couldn't be simpler! We ate it on Hawaiian rolls, as suggested on the website, and -Trust Me- it was fantastic!

1 2.5-3.5 lb boneless pork shoulder (butt) roast
1/2-1 tablespoon salt (the author recommends pink or smoked Hawaiian sea salt, but I don't know where to find it.)
1 Tablespoon Hickory-flavored liquid smoke

Rinse the roast and pat it dry. Pierce the entire roast with a fork. Sprinkle about 1 tablespoon liquid smoke over the whole roast, the sprinkle with 1/2-1 tablespoon salt. Rub the salt into the roast, then place the roast in the slow-cooker on low for 8-10 hours, or until it shreds easily with a fork. Shred roast, discarding any large pieces of fat. Reserve cooking liquid if desired to keep meat moist. (Ours was very moist without the extra liquid.)

Yield: About 16 roll sandwiches-worth.

{Kudos to!}

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