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Well, the closest to digging a hole in the ground and roasting a pig over mesquite firewood that this transplanted city-boy-from-the-country is probably ever going to get is roasting a pork shoulder in the crock pot.
I have to say, this is darn good. I found the recipe on line and decided to try it -- tinkering with it a bit, of course. I wish you could taste photos and you'd see what I mean!
SLOW COOKER KALUA PORK
(Adapted from www.LaFujiMama.com)
5-6 pound pork butt (shoulder) roast
2 tablespoons coarse sea salt
2 tablespoons liquid smoke flavoring (I used Mesquite)
For a roast of this size, you'll need a 6-qt. slow cooker. If you have a smaller slow cooker, use a smaller roast and reduce the amount of the other ingredients accordingly.
Pierce the pork roast all over with the tip of a sharp knife. Place the roast in your slow cooker and rub the salt all over. Drizzle the liquid smoke over the meat.
Don’t be tempted to add any additional liquid -- you won't need it. The fat in the roast will provide more than enough juices.
Cover and cook on low heat for 10 to 20 hours*. When the meat easily shreds with a fork, it is ready.
Leaving the meat in the slow cooker, shred with two forks.
~~~
*"Your results will vary," depending on the type of slow cooker you use. I used a large, oval Hamilton Beach slow cooker, starting the roast at 9:00 in the evening. The next morning the pork was perfectly done after 12 hours, at 9:00 a.m.
Using a long pair of tongs, shake off excessive juice and arrange generous piles of pork over open-face toasted whole-grain burger rolls. Top with hearty drizzle of California barbecue sauce - see below (or whatever BBQ sauce you prefer).
CALIFORNIA BARBECUE SAUCE
(Why did I call it this? Because that's where I'm from.)
1 quart ketchup
1/4 cup liquid smoke
1/2 teaspoon dry mustard
1 cup cider vinegar
2/3 cups agave syrup
1 tablespoon molasses
A squeeze of fresh lime juice
Place all the ingredients in a saucepan and mix well. Simmer on medium/low heat for about 20 minutes to blend the flavors, stirring frequently. Allow to cool.
~
Well, the closest to digging a hole in the ground and roasting a pig over mesquite firewood that this transplanted city-boy-from-the-country is probably ever going to get is roasting a pork shoulder in the crock pot.
I have to say, this is darn good. I found the recipe on line and decided to try it -- tinkering with it a bit, of course. I wish you could taste photos and you'd see what I mean!
SLOW COOKER KALUA PORK
(Adapted from www.LaFujiMama.com)
5-6 pound pork butt (shoulder) roast
2 tablespoons coarse sea salt
2 tablespoons liquid smoke flavoring (I used Mesquite)
For a roast of this size, you'll need a 6-qt. slow cooker. If you have a smaller slow cooker, use a smaller roast and reduce the amount of the other ingredients accordingly.
Pierce the pork roast all over with the tip of a sharp knife. Place the roast in your slow cooker and rub the salt all over. Drizzle the liquid smoke over the meat.
Don’t be tempted to add any additional liquid -- you won't need it. The fat in the roast will provide more than enough juices.
Cover and cook on low heat for 10 to 20 hours*. When the meat easily shreds with a fork, it is ready.
Leaving the meat in the slow cooker, shred with two forks.
~~~
*"Your results will vary," depending on the type of slow cooker you use. I used a large, oval Hamilton Beach slow cooker, starting the roast at 9:00 in the evening. The next morning the pork was perfectly done after 12 hours, at 9:00 a.m.
Using a long pair of tongs, shake off excessive juice and arrange generous piles of pork over open-face toasted whole-grain burger rolls. Top with hearty drizzle of California barbecue sauce - see below (or whatever BBQ sauce you prefer).
CALIFORNIA BARBECUE SAUCE
(Why did I call it this? Because that's where I'm from.)
1 quart ketchup
1/4 cup liquid smoke
1/2 teaspoon dry mustard
1 cup cider vinegar
2/3 cups agave syrup
1 tablespoon molasses
A squeeze of fresh lime juice
Place all the ingredients in a saucepan and mix well. Simmer on medium/low heat for about 20 minutes to blend the flavors, stirring frequently. Allow to cool.
