Just three ingredients and you can serve up the most tender shredded pork!
Author: Kami | NoBiggie.net
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7lb.
bone in pork butt or shoulder
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1
tablespoon
liquid smoke
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1
tablespoon
Himalayan pink salt
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Trim off the outer fatty layer before cooking. This is not necessary, but it’s helpful for shredding the meat.
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Spray the slow cooker with cooking spray.
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Place pork roast fat side up in your slow cooker. Rub the salt all over the pork and also add the Liquid Smoke.
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Cook on low for 12-16 hours (start the night before and cook it overnight).
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Shred the meat outside of the slow cooker and discard the fat. Even after trimming the fat off before cooking, there is still a lot of fat to discard.
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You can move the shredded pork back into the slow cooker to keep it warm while serving.
You can also refrigerate (up to 2 days) or freeze (up to 3 months) the shredded pork and reheat it in the slow cooker when ready to serve.