Ingredients:
- 2-3 1/2 lb pork shoulder or butt
- 3 TBS Liquid smoke
- 3 TBS Hawaiian salt
- 1 bay leaf (optional)
Directions:
- Water to fill crock pot half way after pork is inside - approx 2 to 3 cups
- Cook 4-6 hrs on high or 8-10hrs on low - we start on high 1st hour or until it is starting to cook, then turn down to low and cook for 8-12hrs.
- Turn over 1/2 half way through cooking.
When done, remove pig and allow to cool so it can be shredded with a fork - DO NOT pour out all the liquid - save at least a cup to be added after shredding. Add enough of the liquid back to make pork mixture moist, or to taste. You can save even more of the liquid to cook cabbage to serve with the pig. We usually mix the cabbage with the pig before serving.
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