Crock Pot Kalua Pig

By Jeanette Terry

Ingredients
  • 3 lb pork shoulder blade roast, lean, all fat removed

  • 1 tbsp liquid mesquite smoke

  • 1 tbsp coarse sea salt

Directions
  1. Place pork in the crock pot and stab it all over with the tip of a knife.

  2. Rub sea salt all over pork.

  3. Drizzle the liquid smoke all over and set crock pot to low; cook about 16 hours.

  4. Remove from crock pot and place on a large platter. Remove any fat you may have missed and shred pork with two forks. Discard liquid reserving a little as needed to keep pork moist.


Nutritional Facts

Servings
8
Serving Size 4 oz
Calories
160
Fat
7 g
Protein
24 g
Carbohydrate
0 g
Fiber
0 g
Sugar
0 g

pork main dish gluten free dairy free b vitamins