featuring our Kiawe Smoke
Pork belly, shoulder, or butt
Salty Wahine’s Kiawe Smoke
liquid smoke (optional)
Cut crisscross pattern on top of 3 – 5 lb. pork shoulder. Rub 1 tsp. Kiawe Smoke Salt per pound in the cuts of pork. Put in crock pot and add 1/4 cup water per pound of meat. Add a splash of liquid smoke if you want it extra smoky. Let cook in crock pot on high for 6 hours.
Take pork out, drain and place on broiling pan. Sprinkle a healthy pinch of Kiawe Smoke Salt on pork. Broil for 5 minutes to crisp all the fat.