In gallon ziplock, mix:
3/8 cup soy sauce
3 tsp worcestershire sauce
2 T. rock salt
1 1/2 cloves garlic
Ginger ( I tried 1 tsp ground. Could try more or fresh.)
Few drops of liquid smoke
1 T. brown sugar
Add 5 lbs pork butt, cut into small chunks the size of two fists.
Marinate overnight.
In the morning, dump it all into a crockpot and cook on low for 12 hours.
Shred with forks and serve with rice.
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