3-4teaspoonsHawaiian sea salt (see note)or flaked sea salt or Kosher salt (use less of the kosher salt)
Place pork roast fat side up in your slow cooker. Rub all over with Liquid Smoke and salt.
Cover and cook on low for 9-10 hours.
Shred meat in the slow cooker and serve hot.
Rub the sea salt all over the pork roast and place in a pressure cooker. Drizzle Liquid Smoke all over the roast.
Cover, seal and cook on high pressure for 60 minutes, then do a 15 minute natural release. Switch to the venting position and allow the rest of the steam to release. The larger the roast, the longer this will take.
Once the steam has stopped, open the lid and shred the meat with two forks.
Preheat your oven to 225℉.
Place the pork roast in a 6-7 quart oven safe pot or roasting pan. Rub all over with salt and drizzle on the Liquid Smoke.
Cover with the lid, or in a roasting pan cover the pork tightly with foil. Cook for 8-9 hours or until the meat shreds easily.
No matter which method you use, you can shred the meat right in the pan or pot and mix with the juices. I recommend removing some of the juices and keeping them to add back in as much as you need.
The amount of salt is very important to this recipe. As a general rule, you should use about 3/4-1 teaspoon per pound of meat. So a 4 pound roast would use 3-4 teaspoons.
Table salt is not the same as sea salt. It’s very fine and much saltier. If using table salt, cut the amount in half.
Himalayan Sea Salt is a great alternative and can usually be found at the grocery store Hawaiian Sea Salt, which I prefer, can be found at World Market and Trader Joe’s or online.
Liquid smoke give you the smoky aroma and flavor, without having to dig a pit. If you prefer, you can use smoked sea salt instead.