Ingredients

The following ingredients have 6 Servings
  • 1 (4-pound) pork shoulder roast
  • 1 tablespoon coarse Hawaiian red sea salt
  • 1 tablespoon liquid smoke
  • 4 garlic cloves, (minced)
  • slider buns for serving
  • spicy microgreens for topping
  • 1 cup cherry tomatoes, (chopped)
  • 1/2 red onion, (diced)
  • 2/3 cup diced mango
  • 2/3 cup halved blueberries
  • 1/3 cup torn fresh cilantro
  • 1 lime, (juiced)
  • pinch of salt and pepper

Instruction

  • Place the pork shoulder in the slow cooker and cover it with the salt and liquid smoke, turning a few times to coat. Add the minced garlic cloves. Cover and cook on low for 8 to 10 hours. After 8 to 10 hours, the pork will easily shred with a fork. Shred it and mix with the juice in the slow cooker. I like to turn my slow cooker on high and let it sit with the lid off for 15 minutes or so – I find that if it’s extra liquidy, some of the liquid will be absorbed.
  • To serve, top the slider buns with a few handfuls of shredded pork, a few handfuls of spicy microgreens and a big spoonful of the salsa. DEVOUR.