Slow Cooker Kalua Pork

I've had this recipe bookmarked for over a year.  I have a special "make right away" bookmark section on my laptop, and this was actually on that "make right away" section. Lol.  I figured it was either time I made it, or delete it.  I decided to make it, since it looked super easy, and was glad I did! It was so popular the first time that I made it again the next week.  We had it with Slow Cooker Mashed Potatoes both times.  I just had two crockpots going at the same time.  This meal is great for dinner on my Zumba nights- it's ready to eat as soon as I walk in the door; just steam some peas or other veggie.  I didn't use liquid smoke; I have some Spanish smoked sea salt and I used that, along with a little bit of the red Hawaiian sea salt.  (This recipe is supposed to be like the Hawaiian (Kalua) pork cooked in a hole in the ground.  It's been YEARS since I've tasted that, but I thought this was pretty good!)

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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