Slow Cooker Kalua Pork

serves 10

recipe adapted from La Fuji Mama

prep time: 10 min / cook time: 16-20 hours

INGREDIENTS

5-6 lb. boneless pork butt or pork shoulder

3/4 tbsp Red Hawaiian sea salt

3/4 tbsp Black Hawaiian sea salt

1 1/2 tbsp liquid smoke flavoring

* I used 2 tbsp mesquite flavored liquid smoke

INSTRUCTIONS

• Pierce the pork all over with the tip of a sharp knife.

• Place the roast in a large slow cooker and rub the salt all over the meat.

• Drizzle the liquid smoke all over the meat.

• Cover the slow cooker and cook on low heat for 16 to 20 hours, turning the roast over once half-way through the cooking time. When the meat easily shreds with a fork it's ready.

* Depending on how hot your low setting is on your slow cooker, you may or may not need the full 20 hours.

• Remove the meat from the slow cooker and shred with two forks, adding drippings from the slow cooker as needed to moisten the meat.

** ADDIECAKES' NOTES **

• Use less salt if you are cooking a smaller roast.

• Leftover ideas: quesadilla, macaroni salad, sandwiches or tacos.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING