Tuesday, November 29, 2011

Megan's Pulled Pork

These little suckers were goooooood!
Great/EASY recipe for parties. 
We served these up for the USC domination of UCLA this past Saturday!

1 Pork Shoulder (3-5 lbs)
Liquid Smoke (tbl. per lb.)
1 Head of Chopped Cabbage
Soy Sauce (to taste)

Start with the pork shoulder and cut off the fat (this job screamed Shane, I need you!).  Once the fat is trimmed, put it in the crock pot on high with the liquid smoke.  You'll want to add a tablespoon of liquid smoke per pound of meat.  Let it cook on high for 8 hours.  After 8 hours, you'll want to drain the juice into a bowl and set aside.  At this point, your pork will be VERY stinky (good stinky, but stinky) and easy to shred.  Shred the pork and add chopped cabbage. Add back in a few ladles of juice and some soy sauce and let cook for 1 hour.  Serve it up on some Kings Hawaiian rolls.

And thanks Megan for the wonderful recipe.  


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