dsi1 wrote:
> On Saturday, January 2, 2021 at 11:44:33 AM UTC-10, Hank Rogers wrote:
>> Ed Pawlowski wrote:
>>> On 1/2/2021 3:10 PM, dsi1 wrote:
>>>
>>>>>
>>>>> Once falling apart enough you can tell it is shreddable, decant the
>>>>> liquid and toss.
>>>>>
>>>>> Return to crockpot (if removed) and shred with forks to your
>>>>> liking.
>>>>> If still firm enough, remove a few slices for samwich uses.
>>>>>
>>>>> Add family choice of BBQ sauce and mix. We like the Harris Teeters
>>>>> brand Hickory mixed with Sweet Baby Rays original.
>>>>>
>>>>> Store excess in freezer tight containers (I use masking tape
>>>>> with date
>>>>> and what it is on them) and freeze up to 6 months.
>>>>>
>>>>> For just Don and me, this will be 10-12 servings but for many,
>>>>> 1/4-1/3lb a serving is more average. We will freeze 3 at 1/2lb
>>>>> portions and the rest will be eaten this week.
>>>>>
>>>>> For me, this is something old to bring to the New Year. In many
>>>>> cultures, nothing speaks to prosperity better than an abundance
>>>>> of pork!
>>>> That sounds like a good idea. I'll stick a pork butt in the crock
>>>> pot with a lb of kale and let it go for 7 hours or so. I'm hoping
>>>> the kale just turns into mush. I'll season the butt with Hawaiian
>>>> salt, pepper, and liquid smoke.
>>>>
>>>
>>> Now that's funny. In the Hawaiian tradition I won't laugh loudly,
>>> just a low ha.
>> The Hawaiian salt? They just use arm pit drippings for that.
> Yoose uses whiny hillbilly salt. Yoose don't wants to know where that comes from.
>

We buy it from the tai poo chong dong salt company in oahoowoo.