Basically you take a pork roast and cut off whatever skin you don’t want. Leave a little for crisping and the fat we need. Put 3-4 strips of bacon in the bottom of the crockpot. Put your roast on top, with the skin side facing up. For every pounds of meat, use around half to 3/4 of a teaspoons of kosher salt sprinkled all over the meat. Make a few random slashes and stick some sliced garlic in them. For a 3 pounds roast, we used about 4-5 cloves. Pour a little teaspoons or so of liquid smoke. And now here is the tough part. Turn your crockpot on low for SIXTEEN hours. Yup. No typo. 16 hours. On low. You want the meat to cook slowly, and you want it in there long enough for it to crisp up a little on the outside. Hey just be happy you didn’t have to dig a hole in the ground, put a whole pig in it, put embers on top and whatnot. Which is what you’d be doing to make it the traditional way. It’s delicious to eat plain for a snack, to eat with veggies steamed on the side for dinner, to make it into tacos, or to simmer some in a prepared sauce such as Thai green curry. I’d love to hear your ideas as well! The first time we made it, we ended up wasting a lot of it even though it was delicious. There’s no way 2 Sleevers can finish 3 poundss of meat in any reasonable time frame. So this time, I’m either taking some to the neighbor or freezing some, or maybe both.
