Wednesday, August 29, 2012

Crock Pot Kalua Pork

*Adapted from

3 lb pork shoulder blade roast, lean, all fat removed
1 Tbsp liquid mesquite smoke
2 tsp coarse sea salt

Place pork in a slow cooker and stab it all over with the tip of a knife. Rub sea salt all over the pork. Drizzle the liquid smoke all over the pork. Set crock pot to low and cook about 16 hours.

Notes: The recipe originally called for 1 Tbsp of sea salt but we thought it was way too salty, so I'll only use 2 tsp next time. The roast I bought was already cut into smaller pieces so it cooked much faster than 16 hours. It only needed 10 hours and it was starting to dry out so I will try to buy a roast in only one piece next time to be able to cook it longer.

Serving suggestions: with pineapple fried rice or in tacos with rice and black beans.

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