Kahlua Pork and Crunchy Caramel Apple Pie

KAHLUA PORK IN A SLOW COOKER

1-6 pound boneless pork butt

1 1/2 tablespoons Hawaiian sea salt

1 tablespoon hickory liquid smoke

1. Pierce pork all over with a carving fork. Rub salt then liquid smoke all over meat. Place roast in a slow cooker. 2. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time. 3. Remove meat from slow cooker, and shred. 4. Serve.

This pork is so easy. I served it with a pineapple-marshmallow-mandarin orange salad, a green salad, rice, Rhodes rolls and maple butter. 

CRUNCHY CARAMEL APPLE PIE

Serves: 10

Pastry for a single deep-dish pie shell

1 cup sugar

6 tablespoons flour

2 teaspoons cinnamon

1/4 teaspoon salt

12 peeled and thinly sliced applesauce (I use half sweet apples and half tart apples)

1 1/2 cups packed brown sugar

3/4 cup flour

3/4 cup quick cooking rolled oats

3/4 cup cold butter

3/4 cup caramel ice cream topping

3/4 cup chopped pecans

1.    Prepare pastry for a deep-dish single-crust pie. (In a hurry use a refrigerated pie crust such as Pillsbury) 2. Place in deep dish pie plate and trim and crimp the edge. 3. In a large mixing bowl, stir together the 1 cup sugar, 6 Tablespoons flour, cinnamon and salt. 4. Add peeled apple slices and gently toss until they are well coated. 5. Transfer mixture to pie shell, pile high and push down a bit. 6. For Crumb Topping: Stir together brown sugar, 3/4 cup flour and oats. 7. Using a pastry blender, cut in the butter until topping resembles coarse crumbs. 8. Sprinkle over apple mixture and press down, covering the apples completely. 9. Place cookie sheet under pie to prevent dripping and Bake at 375 degrees for 50 minutes until golden and bubbly. 10. Remove from oven. 11. Drizzle generously with caramel topping and sprinkle with chopped pecans. 12. Cool on a wire rack and serve. 13. Add vanilla ice cream on the side, if desired.

  

Shared by Julie