Ingredients 3 pounds pork butt roast 2 cups water 1 tsp liquid smoke ¼ cup Hawaiian (coarse) salt Steps Preheat oven to 400°F. Place pork fat-side up in a roasting pan or deep casserole dish. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in a preheated oven for three hours. Remove from pan and shred.
Ingredients 3 pounds pork shoulder 28 oz can of green chili enchilada sauce 7 oz can of diced green chili’s 1 tsp cumin 2 chopped cloves of garlic 1 medium onion ½ bottle of Mexican beer Steps Chop the garlic and dice and brown the onion in a skillet with a little oil. Put into crock pot. Cut the pork into cubes. Add to skillet and cook until just brown on sides. Put into crock pot. Deglaze pan with beer and pour into crock pot. Pour green enchilada sauce, green chili’s, cumin, salt and pepper into crock pot. Give it a good stir. Cook on High for one hour. Switch to Low and cook for another seven hours.
Ingredients 3 pound pork shoulder, roast, or tenderloin 6 dried guajillo chili peppers (rehydrated in water) or 6 chipotles in adobo sauce (easier to find) 8 ounce can of crushed pineapple (juice and all) 1 cup of white onion ½ a cup of orange juice 4 cloves of garlic 1 Tbsp of apple cider vinegar 1 tsp of oregano 1 tsp of cinnamon 1 tsp of cumin 1 tsp of black pepper 1 tsp of sea salt. 1 large ziplock bag for the pork to marinade in optional: add or subtract chili peppers/powder to your personal taste Steps Combine everything but the pork in a blender and blend to a pulp. Put marinade and pork in a ziplock bag for at least two hours; up to overnight. Dump contents of bag into the crockpot and cook for six to eight hours.