Ingredients
- Banana leaves (optional)
- 6 pounds pork butt or picnic roast
- 1 cup apple cider OR
- 1/2 cup apple cider vinegar
- 1/2 cup apple juice
- 1 teaspoon Liquid Smoke (to taste)
- Kosher or sea salt (optional)
Make it step by step
- (optional) Line slow-cooker with banana leaves
- Add pork, liquid smoke and other liquid(s)
- Cook on LOW for 8-10 hours (overnight is ideal)
- Discard liquid and shred meat
- (optional) Place shredded meat in refrigerator for a few hours, then re-heat before serving. This will dry out the meat.
- Add salt to taste
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Karlyn Oyama, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.