Kalua Pork with Roasted Green Beans and Brussles Sprouts

Pork:
Pork Roast, Frozen
2 Tablespoons, Garlic Powder
2 Tablespoons, Onion Powder
1/2 teaspoon, Black Pepper
2 teaspoons, Coarse Salt
1 teaspoon, Citrus Soy Sauce (can use any soy sauce you like)
A very small splash (about a 1/4 teaspoon), Hickory Liquid Smoke
1 Tablespoon, Olive Oil
1/4 Cup, Chicken Broth

Mix the garlic powder, onion powder, salt, and pepper together in a bowl, set aside. Mix the soy sauce, liquid smoke, and olive oil together in a bowl, rub into the pork roast. Rub the dry seasonings onto the pork roast. Place in a crock pot, add the chicken broth and cook for about six hours until meat is cooked and tender. Shred meat and mix with juices that are in the crock pot.
NOTE: Using a frozen or partially frozen pork roast helps in not drying out the meat. By mixing the meat with the cooking juices, this also helps make a moister product.

 Vegetables:
1/2 lb. Green Beans, cleaned and trimmed
1/2 lb. Brussels Sprouts, cleaned and trimmed
1 Onion, cut to your liking
4 Garlic cloves, minced
Salt and Pepper to taste
2 teaspoons, Citrus Soy Sauce (can use any soy sauce you like)
3 Tablespoons, Olive Oil

Preheat oven to 425 degrees Fahrenheit.
Line a baking sheet with parchment paper or foil. If you line with foil you will need to oil it, extra oil is not need for the parchment paper. Cut veggies to desired size. In a bowl mix them with the onion, garlic, salt, pepper, soy sauce and olive oil. Arrange on the baking sheet. Place in preheated oven and bake for 30 to 40 minutes, or until veggies are cooked to your liking.

Serve this with rice and it makes a tasty meal. I like to use sweet rice, but you can use what ever you like.

Kalua Pork with roasted Green Beans, Brussels Sprouts and Sweet Rice.