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Ingredients
- 7 to 10 lb Pork Shoulder
- Liquid Hickory Smoke
- Coarse Sea Salt
- Low sodium Soy Sauce
- Rice
Optional Ingredient
- 4 Cups Cabbage – Cut into 1 inch squares
Directions
- Trim most of the fat cap off of the pork shoulder and puncture the shoulder with the tip of the knife on all sides.
- Rub the shoulder liberally with the liquid smoke and season heavily with salt.
- Place the pork shoulder into the crock pot.
- Cook on high for 7 to 10 hours. Around 1 hr per pound.
- If you are including the cabbage, add the chopped cabbage with 90 minutes left on the cook.
- Remove the pork shoulder and place into a large baking dish. Rest for 10 to 15 minutes.
- Shred the pork shoulder and season with soy sauce.
- Serve with rice and enjoy!
Ingredients
- 16 oz Elbow macaroni
- 2 Tbs Apple Cider Vinegar
- 2 1/2 Cups Mayo (Best Foods or Hellman only)
- 1/4 Cup Milk
- 2 Medium Carrots – peeled and grated
- 2 Tsp Sugar
- 1 Tsp Salt
- 1 Tsp Ground White Pepper
- 1/2 Tsp Onion powder
Directions
- Cook the elbow macaroni according to the directions for the product.
- In a medium sized bowl, mix the mayo, milk, and sugar with a whisk to combine.
- Using a grater, grate the peeled carrots on with the small size of the grater. Place to the side.
- Drain the macaroni in a colander and shake to remove the excess water from the macaroni.
- Place the drained macaroni in a large bowl, add the apple cider vinegar, and mix well with a large spoon.
- Add the grated carrots to the macaroni and mix well again to incorporate. Let the mixture sit for 10 minutes.
- Add the mayo mix and combine well with a large spoon. Add the salt, white pepper, and onion powder and mix thoroughly for the last time.
- Place the mac salad in a container and refrigerate for at least 6 hours, overnight is best. Serve and enjoy.