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Moist, tender, delicious! What else needs to be said? We'll be making this on a regular basis for sure. House smelled heavenly all day. This only took 12 hours in my crockpot. If I left it on for 16-20 it probably would have been dry. But it's perfect! Thanks.
I didn't think this recipe had a hope in hell, but gosh it's great. And easy!!! As per Deely's suggestion, I too served it with Finger Lickin Good BBQ Sauce. It was great thanks!
Had gotten a pork butt on sale for .99/lb. didn't have a good idea to fix. came to zaar. Found this and thought it looked good. Tried it using mesquite flavoring(used triple the amount listed) had to use plain sea salt.This turned out so good. Dh loved it and kept going back to the crockpot after dinner while it was cooling down. He stood by with his fork and took bites as I was putting it in a dish for refrigeration. Had quite a bit left will make BBQ qith the leftovers. Gonna go back and buy more pork while its on sale!!!
OMG Sandi, this recipe is fantastic. I used a 5 3/4 lb boston butt and it was cooked to perfection in 11 hours. The liquid smoke added just the right amount of smokiness without overpowering. I served this with Finger Lickin Good BBQ Sauce on the side. Thank you for making me the star of the Super Bowl XLIII party.
Sometimes when cooking in a slow cooker, the taste doesn't live up to the smell. This is NOT the case with this recipe. My pork butt was a little over 8 lbs. and I cooked it overnight as written. I had to serve dinner earlier than we usually eat because we couldn't stand waiting another moment to taste this. It was wonderful and reminding us so much of our trips to Hawaii. Along with the pork, we had pineapple, rice and coleslaw and there's plenty of leftovers for more wonderful meals. Thank you so much for posting this!
This was absolutely divine. Such a wonderful flavor, we really enjoyed this dish. Even my DD ate every morsel up. I used a 4lb pork butt and the red Hawaiian sea salt and I put a bit of garlic powder on it as well. I put this on at around 10:00 at night and had it going for the 20 hours. Perfectly done by 5:30 for dinner with a great aroma in the house. The pork just fell off the bone and so easy to pull apart and so very moist. Thanks so much for this delicious recipe Sandi.
I cooked a 5.5 lb. pork blade roast trimmed of 90% of the fat and used regular sea salt and about 3 tablespoons of mesquite liquid smoke....cook for 12 hours....Wow..... yes the meat came right off the bone and very moist with a slight smoke flavor. This will be my back up pulled pork recipe when I can't use my smoker or I'm lazy ;>) Thanks!
The perfect culinary canvas! Not only is this recipe delicious on it's own, but you can be creative with sauces. I used more liquid smoke, probably 4 tbs. And I couldn't easily find Hawaiian sea salt so I used Penzey's shallot salt instead. When the pork was done, it had a tender flavor without being salty and there was a very subtle smoke flavor. Next time, I will place garlic in each of the slits. Thanks, for posting!
This is such an easy way to cook a pork roast and the gravy is the tastiest I've had for ages. I put my 1.750gram rolled roast on to cook at 10pm Saturday night in my Mum's very old slow cooker (cooks slower than what we can buy now) and it was ready by 9.ooam the following morning. There seemed to be a lot of oil/fat which I drained and cooled in the fridge, scooped off then thicked the remains with a bit of cornflour (cornstarch) and my steamed veggie stock. It made the BEST gravy. Served the Aussie way for Sunday lunch with roast potatoes and assorted steamed veggies.
Pull apart perfect! My picky house loved it. I followed instructions, and when it was done, pulled it apart with forks. Served with options of b-b-q sauce or jerk sauce. Thanks