Ingredients:
1 (6 lb) pork butt roast
1 1/2 tbsp Hawaiian sea salt, or
(course grind Kosher salt may be substituted)
1-1/2 tbsp hickory liquid smoke
(found in barbecue sauce area)
Directions:
1. Pierce pork all over with a carving fork.
Rub salt then liquid smoke over meat. Place roast in slow cooker.
2. Cover and cook on LOW 15 to 16 hours, turning once during
cooking time. After 8 hours or about 1/2 way through.
3. Remove meat from slow cooker and shred,
adding drippings as needed to moisten.
Yield: 12 Servings
Serve over, or accompanied with rice. (optional)
1 (6 lb) pork butt roast
1 1/2 tbsp Hawaiian sea salt, or
(course grind Kosher salt may be substituted)
1-1/2 tbsp hickory liquid smoke
(found in barbecue sauce area)
Directions:
1. Pierce pork all over with a carving fork.
Rub salt then liquid smoke over meat. Place roast in slow cooker.
2. Cover and cook on LOW 15 to 16 hours, turning once during
cooking time. After 8 hours or about 1/2 way through.
3. Remove meat from slow cooker and shred,
adding drippings as needed to moisten.
Yield: 12 Servings
Serve over, or accompanied with rice. (optional)
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