5-6 lb. pork roast
bottle of Liquid Smoke
Ice cream salt (or any coarse salt. I use Hawaiian salt, but I doubt you'll be able to find it unless you're in Hawaii.)
1/2 cup of water
Rub the pork roast with the Liquid Smoke, be generous. Then rub the roast with the coarse salt, covering it. Add a half cup of water to the crock pot, add the roast, pour some more Liquid Smoke on top of the roast, and sprinkle in another tablespoon or two of the coarse salt. Let cook on low for 15 hours in the crock pot.
The pork should shred very easily. Place pork in a heap on a platter. Serve with a pot of rice.
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