Fav! Fav! Fav meat dish! Every time I make it, visions of white beaches and fresh pineapple come to mind....ahhh Hawaii. Well here is a way to bring a little island flavor to your kitchen.
6 to 10 lb pork shoulder roast
1/3 bottle liquid smoke
1/8-1/4 c. sea salt (depending on the size of the roast)
Score criss-cross pattern on top of roast about 1/4 inch deep. Rub sea salt into cuts. Sprinkle roast with liquid smoke. Seal roast in roasting bag and place in a roasting pan. Bake at 325 degrees for 5-6 hours or until meat falls off the bone. Remove from roasting bag and trim fat. Shred meat and serve with rice.
Tip: I usually buy my meat at Sam's Club where I can get a boneless pork roast that is already divided into manageable sections.
No comments:
Post a Comment