I know that I have blogged about something similar to this before, but when faced with needing to decide whether to make the planned dinner for tonight or the plethora of leftovers that is overflowing in my refrigerator, I decided to do the responsible thing and use up the leftovers.   SO I decided that I am going to make beef hash (similar to how I’ve done it before with potatoes, onions, peppers, but after my middle daughter sharing many meals with some friends of ours and having “hash” made in a style from New Foundland (which includes cabbage) I’m going to cook up the leftover coleslaw mix (raw veggies, no dressing on it) and add that to my hash.   So I’m going to make beef hash, eggs, and a big fruit salad.

I got

*fava beans (these were a special order item for this week)

*sugar snap peas

*lettuce

*chinese broccoli (gai lon)

*strawberries

*apples

*oranges

*asparagus

*eggs (another special order item)

*kiwis (special order)

*lemons (special order)

*organic grape juice (special order)

I knew that we were going to be having pulled pork sandwiches on Sunday for dinner, so I decided on Saturday to look for some tasty long/slow cooking methods that wouldn’t involve using the smoker or oven, since we wouldn’t be here for part of the day.  My thoughts went directly to my crockpot.   And I remember a long while ago seeing a recipe SOMEWHERE (don’t remember if it was internet, magazine, cookbook?????) for crockpot kalua pork.   I knew that kalua pork was the deep pit pigs that they roast in Hawaii, and so I thought I’d look up some info on the internet.   What I found not only sounded spectactular, it was also INCREDIBLY simple, and I knew I could do that!      I looked at 5 different recipes, and they all called for the same things….Hawaiian sea salt or kosher salt (obviously I went for the kosher salt :)), liquid smoke, and 12-16 hours in the crockpot on low temp.    I could do that!   All of the recipes I looked at called for various amounts of salt and liquid smoke, so I went middle of the road on those…….while the pork ended up being a little too salty for my tastes, the rest of the family LOVED it, and the smoke was PERFECT!!!!  I won’t lie and say that it was as good as the pork roasts that my honey slow smokes outside, but this was easy, and VERY tasty!   And it was SUPER moist!      When it was done cooking, I (I actually being R this time  around :)) pulled the pork and added some very yummy bbq sauce, and we served it on some great whole grain hamburger buns with homemade coleslaw, and we had yogurt and fruit parfaits (in my pretty wine glasses) for dessert.  YUMMMY dinner

Ok, onto the actual recipe!

Crockpot Kalua Pork (Lori Style)

• 4-6 pound pork butt (also called pork shoulder) roast
• 3 Tbsp (next time I’ll use 2 Tbsp.) kosher salt
• 2 Tbsp. liquid smoke (the brand I use is smoke from hickory wood)

Rub the kosher salt evenly over the whole roast.  Place in crockpot large enough to hold roast (I used a 6 quart).  Pour liquid smoke over it as evenly as you can.   Cover with lid, turn temp control to LOW and walk away for 12 hours!    Seriously, it will tempt you to open it and sneak a piece, RESIST that temptation!!!!!   Just walk away     After 12-16 hours remove roast from crockpot and let rest for a few minutes until it is cool enough to tough to pull apart (or if you just can’t wait, us a pair of tongs to pull it apart).    You can serve this with rice and stir fried veggies, or as a sandwich like we did.   You will not be disappointed