Kalua Pork & Barbara Bush BBQ sauce

Kalua Pork

Ingredients:
2-3 lbs of pork shoulder
2 tbsp of liquid smoke
6-8 tbsp of kosher salt

Marinate:
* Rub the liquid smoke and kosher salt all over the pork shoulder
* Let it marinate overnight.

Cooking:

Bake:

• Wrap pork well with foil and place it in a baking dishes
• bake at 325 degrees for 4-5 hours or until the pork can shred easily. (Depends on your pork size)

• When you believe the pork is ready and easy to shred, take it out of the oven.
• Shred pork and sprinkle a little more salt if not enough to your taste.

Crockpot:

• Set it on High and cook for 4-8hrs until the pork can shred easily. (Depends on your pork size)
• Turn pork once while cooking.
• When you believe the pork is ready to shred, turn off the crockpot.
• Shred the pork in the crockpot so that any left over flavor will soak back into the pork. Sprinkle more salt if needed.

Side dishes: rice and veggies, macaroni salad, romanine lettuce(eat like a burrito with rice) or eat it like a burger

Barbara Bush BBQ Sauce
(Makes about 6 cups)

Ingredients:

2 1/4 cups of water
1/4 cup of cider vinegar
3/4 cup of sugar
1 stick (1/2 cup) butter or margarine
2 onions, coarsely chopped
1/3 cup yellow mustard
1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup worcestershire sauce
2 1/2 cups ketchup
6-8 tbsp lemon juice
Cayenne or red chili flakes to taste

Cooking Directions:
* Combine the water, vinegar, sugar, butter, mustard, onions, salt, and pepper in a saucepan over medium-high heat. Bring the liquid to a boil and then reduce the heat to low. Simmer for 20 minutes, or until the onion is tender.
* Add the worcestershire sauce, ketchup, lemon juice, and cayenne or red chili flakes and simmer another 45 minutes.
* Taste for seasoning. Serve immediately, or store in the refrigerator in a sealed container for up to 3 wks. Reheat before serving.

Freezer Meal:
* Thaw the pork in the crockpot or baking dish. Keep the plastic wrap on so any thawed liquid smoke will soak back into the pork.
* Remove the plastic wrap and start cooking as directed above.
* I only gave people about 1 cup of the BBQ sauce just in case they wanted to eat the kalua pork with rice. Reheat the BBQ sauce separately from the pork shoulder.