Kalua Pork

We had a Luau for Father's Day and I made this...delish!  I used 2 tsp. Kosher salt and about 3 Tbsp hickory liquid smoke for an 8-lb. bone-in roast and it was great.  I served this on King's Hawaiian rolls with bbq sauce. 

Kalua Pork

Ingredients

1 2.5-3.5 boneless pork shoulder (butt) roast
Sea salt (pink Hawaiian sea salt if you can find it; SMOKED Hawaiian sea salt if you can find that)
Hickory-flavored liquid smoke (if you can’t find smoked sea salt, or for a little more smokey flavor)

Instructions

Pierce the entire roast with a fork and sprinkle with the sea salt (start with about a little less than tablespoon and see how far it gets you; you can always add more after it cooks).  If using traditional kosher salt, decrease salt to 1-2 teaspoons.  Rub the salt into the roast. Sprinkle the liquid smoke all over 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.

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 any combination of sweet potatoes, mashed potatoes, rice, macaroni salad, and/or fresh fruits and vegetables (or a green salad), or on rolls. Plan on 6-8 ounces of pre-cooked meat per person–pork shoulder is quite fatty, so the weight will really cook down.

Recipe from https://ourbestbites.com/kalua-pork//