Kalua Pig

By Jodi Leishman

I always cook 2 roasts at a time and freeze the remaining portion for a future meal.

2 Boneless Pork Roasts

For each roast:

Stab roast with large fork or knife, making wholes all over the roast.

Rub for each roast:

1 ½ t. liquid smoke

2 ¼ t. sea salt

Rub all over roast.  Wrap each roast in 3 layers of foil.  Do not wrap the roasts tightly like you do a bake potato, but more tented like you do a foil dinner.  Make sure the foil is sealed tightly. 

Place roasts in crock pot and cook on low for 8 about 8 hours.  Use a meat thermometer to make sure the meat is cooked all the way. 

When the roasts are done, empty the roasts and all the drippings into the crock pot, removing the aluminum foil.  Shred the meat and add ½ c. of water, leaving the meat in the crock pot on a “warm” setting until it is time to serve.  Serve over rice.