Slow Cooker Kalua Pork
adapted from Our Best Bites
1 boneless pork shoulder (butt) roast (2- 3.5 lbs)
Smoked Sea salt (pink Hawaiian sea salt or Spanish)
Hickory-flavored liquid smoke (if you can’t find smoked sea salt)
1. Pierce the entire roast with a fork. Sprinkle generously with the liquid smoke, if using (about 1 tablespoon, more if you have a very large roast) and sprinkle with the sea salt (start with about a little less than tablespoon; you can always add more after it cooks). Rub the salt into the roast. Place the roast in a slow cooker and cook on low for 8-10 hours or until the meat shreds easily with a fork.
2. Remove the roast from the pan and place it in a serving dish or on a serving platter. Shred it, discarding any large pieces of fat. Drizzle enough of the cooking liquid over the pork to re-moisten it and keep it from drying out. Serve with sweet potatoes, mashed potatoes, rice, and/or fresh fruits and vegetables (or a green salad). Plan on 6-8 ounces of pre-cooked meat per person–pork shoulder is quite fatty, so the weight will really cook down.
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