Parmesan Honey Pork Roast

Ingredients:1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup cold water

Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy (I also made mashed potatoes and the gravy was delicious on them!).

Kahula Pork

Ingredients

• 1 (6 pound) pork shoulder or pork butt roast
• 1 1/2 Tablespoons Hawaiian black sea salt
• 1 Tablespoon liquid mesquite smoke flavoring
• 1 banana

Instructions

1. Poke holes in the meat all over with a fork.
2. Rub salt and liquid smoke all over the meat.
3. Place meat in a slow cooker.
4. Open a banana then close it (banana stays in the peel). Place it on top of the meat.
5. Cover and cook on low for 16 to 20 hours. Turn halfway through.
6. Discard banana. Transfer meat from slow cooker to a tray or platter and shred with two forks. Add some of the liquid from the slow cooker to moisten the meat as needed.