Kalua Pig in a Slow Cooker
My friend, Jenney, made this for a group date the other night and it is absolutely delicious. The only thing she does different than the recipe, originally found at AllRecipes.com, is add an extra 1/2 Tbsp. of liquid smoke.
Ingredients:
1 (6-lb.) pork butt roast
1 1/2 Tbsp. Hawaiian sea salt
1 Tbsp. liquid smoke flavoring
Directions:
1. Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
2. Cover, and cook on low for 16 to 20 hours, turning once during cooking time.
3. Remove meat from slow cooker, shred, adding dripings as needed to moisten.
Notes:
She served it with two different dipping sauces. One was a mandarin sauce and the other was teriyaki.
Ingredients:
1 (6-lb.) pork butt roast
1 1/2 Tbsp. Hawaiian sea salt
1 Tbsp. liquid smoke flavoring
Directions:
1. Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
2. Cover, and cook on low for 16 to 20 hours, turning once during cooking time.
3. Remove meat from slow cooker, shred, adding dripings as needed to moisten.
Notes:
She served it with two different dipping sauces. One was a mandarin sauce and the other was teriyaki.
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