Ingredients
Prep
- 3 lb pork shoulder roast or pork shoulder butt roast
- 1 T liquid smoke
- 1 T coarse sea salt
- 6 frozen mini corn cobs
- 1 pineapple
On Cooking Day
- 1 pkg whole wheat hamburger buns
Instructions
To Assemble
- Pierce pork all over with a fork and place in large zipper bag. Add liquid smoke and sea salt. Zip to seal and squish around to mix.
- Cut pineapple into chunks or slices and place in a container with a lid.
- Wrap each piece of corn with foil and place in a large zipper bag.
To Cook
- Place pork mixture into a slow cooker.
- Cover pork with a layer of foil and add foil wrapped corn on top. Cook on low for 8-10 hours.
- Remove corn and foil and shred pork with two forks.
- Serve shredded pork on hamburger buns, with pineapple slices and corn on the cob.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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