Ingredients

The following ingredients have 4 Servings
  • 6 lbs. bone-in pork shoulder ((aka pork butt or Boston butt))
  • 1 1/2 Tbsp natural liquid smoke flavor ((mesquite or hickory))
  • 1 1/2 Tbsp Hawaiian salt, (Himalayan salt, or sea salt, then more if desired)
  • 1 Tbsp vegetable oil ((optional))

Instruction

  • If time allows, heat 1 Tbsp vegetable oil in a large pot over medium-high heat. Dab roast dry with paper towels then sear in pot for about 3 minutes per side to brown (you can skip this step but it will add a bit of extra flavor, if skipping omit vegetable oil).
  • Place pork in 6 or 7 quart slow cooker. Drizzle liquid smoke over both sides.
  • Season both sides with salt.
  • Cover and cook on low heat 14 - 16 hours until incredibly tender.
  • Transfer to a cutting board (reserve liquid in slow cooker), shred pork with two forks while removing bone and excess fat.
  • If desired toss pork with about 1/2 cup of the reserved liquid (rendered broth and fat from pork).
  • Serve right away, or refrigerate in reserved liquid for a few days or freeze in reserved liquid for a few months. Thaw overnight and reheat over low heat in a pot on stovetop, tossing gently just occasionally, until heated through.