Ingredients
The following ingredients have 4 Servings
- 2 to 3 lb trimmed pork shoulder blade roast
- 1 tbsp liquid mesquite smoke
- coarse red Hawaiian sea salt (any sea salt would work)
Instruction
- Place pork in the crock pot and stab it all over with the tip of a knife. Rub sea salt all over pork. Drizzle the liquid smoke all over and set crock pot to low; cook until the meat is tender, about 12 to 16 hours.
- Remove from crock pot and place on a large platter. Remove any fat you may have missed and shred pork with two forks. Discard liquid reserving a little as needed to keep pork moist.
