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INGREDIENTS

- About 8 lbs Pork Butt or Shoulder; (I prefer shoulder. Butt seems to be drier).
- A small palm full (not handful) of Hawaiian salt.
- Half a bottle of liquid smoke.

Easy Kahlua Pork

Rub the salt into the pork, pour the liquid smoke over. Put it into a slow cooker for 10 hours on low. Flip the pork around about half way through the cooking. Separate the pork from the liquid; solidify the liquid in the refrigerator and scrap off all of the fat. Shred the pork with forks and throw back into the liquid (without the grease). Serve! (You can even throw some cabbage on top when you are reheating).

Other Cool Stuff...


: Santa Rosa Valley Salad

: Korean Cucumbers

: Easy Kahlua Pork

: June's Chicken Chashu

: June's Grilled Shrimp

: DAN'S Shiso Poke

: JUNE'S Watermelon and Watercress Salad with Ginger

: JUNE'S Mandarin Salad

: JUNE'S OATMEAL CRUNCH COOKIES

: TOFUVILLE TURKEY CHILI

: DAN'S GREEN ENCHILADAS

: JUNE'S OZONI

: KIMO'S FAMOUS CEASER SALAD

: DAN'S TURKEY MEAT LOAF