This recipe is absolutely fabulous! I have made this multiple times for family and friends and it always gets rave reviews. I do usually cook on low for at least 20 hours; it makes it really moist and really easy to shred. Also, when I shred the pork, I skim the fat out of the juice in the slow cooker add about a 1/4 cup of brown sugar to the juice, and then add the shredded pork back in and keep it on low so it soaks up the remaining juices and keeps it warm. I especially like it with the Hawaiian sea salt versus regular sea salt. My husband and I just went to Maui for our honeymoon and ate at a lot of true authentic Hawaiian restaurants and this recipe still topped them! We did buy some black sea salt w/ charcoal while we were there that I can't wait to try out this weekend on guests! I typically make my home made rolls with it and make sandwiches with the pork.
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This recipe is absolutely fabulous! I have made this multiple times for family and friends...