Ingredients
Any size pork shoulder (with or without bone)
Liquid Smoke (found next to the Worcestershire sauce in the grocery store)
Sea Salt
Garlic Powder
Directions
Place pork shoulder in crock pot. Stab the roast several times with a fork or knife. Rub liberal amounts of sea salt into the meat (about ¼ cup for a 3 lbs roast.) Sprinkle garlic powder over top of roast (about 3 tablespoons for a 3 lbs roast.) Pour liquid smoke into crock pot (about 1 tbs, per pound). Cook on high for about 9 or 10 hours.
The pork shoulder should fall apart when you try to remove it from the crock pot. Place cooked roast onto a cookie sheet with sides. Start shredding the pork with two forks removing most of the fat.
Kalua pork can be served with rice; or add BBQ sauce (I prefer Jack Denials BBQ sauce – original) and serve in sandwich rolls with a tangy cabbage salad.
