It’s Monday and I’m back from Ragnar ready to share another yummy recipe, but I have to tell you a funny story about Ragnar. The car I was in had finished our second legs of the race. It was 10:00 at night and we were hungry and needing food to fuel our bodies for our last leg of the race. We stopped at a Wendy’s and went inside to order. We were tired, sweaty and stinky. We were explaining to the lady taking our order what Ragnar was because she had never heard of it. As we explained to her that it was a 197-mile race with 12 runners her face was so funny to watch. After a few minutes she looked at us and said “do they pay you to run in this race?” We just smiled, laughed and told her “No, we actually pay to run this race. She just shook her head and was speechless. She made our night!
Anyway, about this pork, it is tender, has the best flavor and is incredibly easy to make. We absolutely LOVE this stuff. It reminds us of the kalua pork from a place called Pounders that we loved to go to. Unfortunately the one by our house closed so at least now I can make my own and it’s just as good as theirs. We love to eat it with rice and pour teriyaki sauce over it. . . .yum!! One of the greatest things about this recipe is that you can throw it in your crockpot before you go to bed and let it cook all night and all the next day. Thank you Sisters Cafe for this yummy recipe.Print
- 6 lb pork butt roast
- 1 1/2 Tablespoons Hawaiian Sea Salt ((or regular sea salt))
- 1–1 1/2 Tablespoons Liquid Smoke
- Pierce pork all over with a carving knife. Rub salt all over the roast, then rub with liquid smoke. Place in the crockpot on low for 16-20 hours, turning once during cooking time. Remove from the crockpot and shred, then put back in the crockpot with the drippings to moisten the meat.
Recipe Source: Sisters Cafe