Ingredients
- 4 –5 lb pork shoulder pork butt, boneless or bone-in
- 1 tablespoon Hawaiian sea salt or kosher salt
- 1 tablespoon liquid smoke
Instructions
- Prepare the Pork: Rinse and pat the pork shoulder dry. Place it in the slow cooker.
- Season: Sprinkle the Hawaiian sea salt evenly over the pork. Drizzle liquid smoke over the top.
- Cook: Cover and cook on Low for 16 hours (or at least 12 hours, up to 20 for maximum tenderness). Do not add water or any other liquid.
- Shred: Once fully cooked and tender, shred the pork with two forks directly in the slow cooker. Mix well with the juices.