1 6lb pork butt roast
1 1/2 tbsp Hawaiian Sea Salt
1 tbsp + Liquid Smoke Flavoring
Pierce pork all over with a carving knife. Rub salt and liquid smoke all over.
Cook for 16-20 hours.
Shred when done.
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About The Blog...
In June 2007, three couples decided to start a club where they met every week and each would take turns making each other dinner. As the dinners progressed, the couples have gotten a lot closer. This blog is dedicated to our Dinner club and the recipes that we have every week.
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