4-5 pounds of pork shoulder or pork butt roast.
2 tablespoons of Hawaiian sea salt or coarse kosher salt
1 and a half tablespoons of liquid smoke
Directions
Dry the pork roast with paper towels and poke holes all over the surface using a fork.
Spread the salt and liquid smoke all over the pork, rubbing it well into the meat.
Put the seasoned pork in the slow cooker and close the lid.
Cook the pork on low heat for 8-10 hours, flipping it over halfway through the cooking time.
Once the pork is very soft and easily breaks apart, take it out of the slow cooker and shred it using two forks.
Put the pulled pork over rice, in tacos/sliders, or any way you like! Have fun!
Written reminders.
To add more moisture, put sliced onions or cabbage at the bottom of the slow cooker before putting in the pork.
Experiment with different seasonings! Include brown sugar, chili powder, smoked paprika, and other ingredients.
Cook shredded pork in the broiler or air fryer for 5-10 minutes until it gets crispy before serving.
You can store leftovers in the fridge for 3-5 days or in the freezer for 3 months.
