Slow Cooked Pork Roast | Kaluha Pork

🧂 Ingredients

• 3-4 pounds boneless pork butt
• 6 cloves garlic,

  peeled
• 1 tablespoon liquid smoke
• 1 tbsp coarse sea salt,

  (I used Hawaiian red sea salt [https://www.amazon.com/gp/product/B00917VTZS?ie=UTF8])*

Instructions

• 1 Place pork on a plastic cutting board and use a sharp knife to trim and visible
  excess fat off of the roast. I try to cut off as much as possible.
• 2 Using a small pairing knife, make 5-6 small slits around the outside of the pork
  and tuck once piece of garlic in each slit.
• 3 Season the outside of the meat with sea salt. Be sure to season the top, bottom,
  and both sides.
• 4 Place the pork butt into your slow cooker and pour the liquid smoke over the top
  and set heat to low and cook for 12-16 hours. I like to set this up before bed
  so the pork is cooking overnight.
• 5 When the pork is done, there will be a lot of liquid in the pot. You can save a
  little to drizzle over the top, but be sure to discard the rest otherwise the
  meat will be too salty.
• 6 Remove pork from slow cooker and shred apart. Be careful not to place back into
  the juice from the slow cooker, because it may make your pork too salty.
• 7 Place pork back into the slow cooker (or in serving dish) and enjoy!

Nutrition Info