Wow, Wow, Wow!!! I used a 6 pound pork shoulder blade roast. I cut the salt down to 1 tablespoon. Stuck it in the crockpot at 10:00 PM, turned it at 8:00 AM. At 2:00 PM I took the meat out, drained the juices into a pan and stuck the juice in the frezzer for 30 minutes to defat. I shredded the pork and put in back into the crockpot. I added the defatted juice and kept it on low. I served it 2 hours later for super bowl and it was great. Very easy and the flavor was wonderful. The Hawaiian salt and letting it cook for a long time is the secret. It is done in 10 hours but let it keep going for the full 16.
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Wow, Wow, Wow!!! I used a 6 pound pork shoulder blade roast. I cut the salt down to 1...