- 1 5 lb pork shoulder or pork butt*
- 3 Tbsp. Hawaiian or Kosher salt
- ¼ Cup soy sauce
- 1 tsp Worcestershire sauce
- 1 crushed garlic clove
- 1 2" piece crushed ginger
- Liquid Smoke
- Mix together salt, soy sauce, Worcestershire sauce, garlic and ginger.**
- Put pork roast in pan and rub mixture into pork.
- Sprinkle Roast with liquid smoke
- Tightly cover pan with foil.
- Roast ~5 hours at 300° or until pork reaches at least 170°.
- Serve over sticky rice.
* Pork loin does not work well for this recipe (I've tried). It is too lean and dense and the marinade cannot penetrate the meat.
** You can easily adjust the ingredients of the marinade up for larger roasts.
After roasting, let it rest in it's juices for a while. Then, pull it apart, discarding the fat and bones. Place the pulled meat in a serving bowl or on "warm" in Crock-pot.
There should be a good bit of juice. Save the juice; serve it in a small pitcher with the meat, it's delicious.
This feeds a crowd. I only make it for large groups.
You can find more great recipes at:
Tempt My Tummy @ Blessed With Grace
Tasty Tuesday @ Balancing Beauty and Bedlam
Tuesdays at the Table @ All the Small Stuff