6 pounds pork roast (most recipes recommend a fattier roast, but I use pork loin...)
3/4 T sea salt (the recipe I started with called for 1 1/2 T Hawaiian sea salt which is apparently not as salty? But I couldn't find any...)
1 T liquid smoke
1/2 cup water
Sprinkle the salt over the top, bottom, and sides of roast. Add liquid smoke and water. Cook in slow cooker on high for one hour, and then on low for several more. I usually try for at least six hours total. Shred (depending on how fatty the meat is, I usually take out any fat I can before I shred it) and serve with pineapple and rice.
-Anna Sarver
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