– 5 pounds of boneless pork shoulder
– 1 tablespoon of Alaea sea salt (Hawaiian Red Salt)
– 1 tablespoon of liquid smoke
Directions
1. Pierce the pork all over with a fork or sharp knife to allow flavors to penetrate deeply.
2. Generously rub the pork shoulder with the Alaea sea salt, ensuring even coverage all around.
3. Place the salted pork in the slow cooker and add the liquid smoke, drizzling it over the top.
4. Cover the slow cooker and set it to cook on low for about 16 hours. You read that right—one to truly savor the flavors, patience is key.
5. After the cooking time has elapsed, the pork should be exceptionally tender. Shred the meat with two forks, removing any excess fat, if desired.
6. If you’d like a bit of crispness, you can transfer the shredded pork to a baking sheet and broil it briefly before serving.
Variations & Tips
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