Slow cooker kalua pork

This super simple slow cooker pulled pork recipe is such a treat. It is one of my favorite recipes to serve at a big gathering, to take on a road trip, or just to indulge. The flavors are inspired by the Hawaiian method of roasting a pig in the ground. I’ve actually roasted whole pigs in the ground several times and it always comes out amazing. This slow cooker recipe is amazing too. It is juicy, tender, and flavorful.

I found the recipe several years ago at Noble Pig. It’s such a good recipe that I haven’t changed the ingredients at all. The only modification I’ve made is to separate the fat from the juices and then serve the juices alongside the meat.
 
Try this. It’s cheap, easy, and indulgent. Let me know how it comes out in the comments!

Slow cooker kalua pork
Recipe from Noble Pig, with a tiny bit of modification from Destination Belly
 
Serves 8
 
Ingredients
 
1 (4-pound) pork butt (Boston butt) or pork shoulder
1 tablespoon mesquite liquid smoke
¾ teaspoon Hawaiian alaea salt per pound of pork (I used four "¾ teaspoons," which is 3 teaspoons)
 
Directions
 
Place pork in slow cooker. Rub pork all over with liquid smoke and sprinkle with Hawaiian salt, rubbing it in. Cook on low heat for 12 hours. Do not open lid. When finished cooking, remove the pork from the liquid and shred with two forks. Do not shred the pork in the liquid in the slow cooker as it will end up too fatty and salty.
 
Use a fat/gravy separator to remove most of the fat from the juices. If you don’t have one, let the juices sit in the fridge a while and then scrape the fat off the surface once it congeals.
 
Serve the meat with the juices.