1. Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
2. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
3. Remove meat from slow cooker, and shred, adding drippings as needed to moisten.
Serve over shredded cabbage and rice, the juices flavor both extremely well and the heat of both soften the cabbage a bit.
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|Serving Size: 1 Serving (230g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 252 (60%)|
|Amt Per Serving||% DV|
|Total Fat 28g||37 %|
|Saturated Fat 9.9g||49 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 140.6mg||43 %|
|Sodium 1121.7mg||39 %|
|Potassium 721.2mg||19 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 39.5g||56 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 422
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