Hawaiian Slow Cooker Pork

It’s almost silly to call this a recipe, but here we are. This is on repeat for our family. It’s so easy, tasty and great the next day. Options for serving:

• Served in a bowl with rice or potatoes and arugula

• Nachos, tacos, enchiladas, quesadillas

• Pork sliders

Ingredients:

5 pounds Three Sisters Ranch pork shoulder or picnic roast bone-in or bone-out

1½ tablespoons red Hawaiian sea salt. I buy this on Amazon.

How to Cook:

Salt rule: use ~¾ teaspoon of medium-coarse salt for every 1 pound of meat. (Using fine salt? Use about half that amount.)

• Cut some slits into the meat. Salt the pork all over, and then place the roast in the slow cooker, skin-side up. I have also been know to cut the pork into cubes.

• Cover with the lid and cook the roast on low for about 16 hours. (Note: newer slow cookers are hotter and may only require 9-12 hours on the low setting.)

• There is no need to add liquid!

• When the pork is finished cooking, remove the meat and shred it with two forks. Check the pork for seasoning and adjust with the cooking liquid that remains at the bottom of the pot. Don’t just shred the meat in the cooking liquid—it’ll be too salty.

• Serve!

  My favorite part of this dish is the next day: I love reheating it in a skillet to crisp up with ends. It’s soooo good.

  Options for serving:

  • Served in a bowl with rice or potatoes and arugula

  • Nachos, tacos, enchiladas, quesadillas

  • Pork sliders