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Kalua Pig in a Slow Cooker

Reviewed: Mar. 11, 2013
I made this over the weekend, using some tweaks from other reviewers. I put the juices in the freezer for an hour while I was shredding the pork. Then it was really easy to spoon off the nearly solid fat. I put the pork and de-fatted liquid back in the crock pot with extra salt (I had gone easy on the salt at first) and more liquid smoke and cooked it an extra hour and a half. The meat absorbed the liquid and was so succulent that even my picky-eater daughter raved about it. Serving it over plain sticky rice helps balance the saltiness of the dish. My husband liked it so much that he took leftovers to work for his lunch. I'll definitely be making this again.
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