May 26, 2010 Leave a comment
After a trip to Hawaii years ago, my husband and I sought out to replicate the wonderful taste of kalua pig back on the mainland. We discovered this super easy and delicious crock pot recipe that has since joined our regular dinner rotation. It’s a big hit with the kids too.
- 2-3 lb pork roast
- 2 cups apple cider
- 1 tsp liquid smoke (check labels)
- 1 TBSP rock salt
Load up your crock pot with all ingredients the night before you’d like to serve this. Cook on LOW for about 20 hours. Pick out bones or fat, if necessary. Shred pork with forks or tongs. Serve over rice. The “juice” is delicious too – be sure to pour some extra over the top of your rice.
TIP: I often drain the juice and freeze the leftover shredded pork, which I can heat up later to make shredded pork tacos or BBQ pulled pork sandwiches.