Categories: Slow Cooker
Ingredients
- 5 pound Boston butt roast bone-in or out—it doesn’t matter)
- 3 slices of bacon
- 11/2 tablespoons of Alaea Red Hawaiian Coarse Sea Salt (or ~1 tablespoon of Alaea Red Hawaiian Fine Sea Salt)
- 5 peeled garlic cloves (optional)
Directions
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I grabbed a bag of Hawaiian Salt…
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…lined the slow cooker with 3 slices of bacon…
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…and used a knife to remove the skin from the roast.
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(You don’t have to do this, though. Feel free to leave the skin on if you’re in a lazy state of mind. I won’t tell.)
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Next, I weighed the pork so I could estimate how much salt to use.
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Then, I cut some slits into the meat and tucked in the garlic cloves…
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…and salted the pork all over.
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and placed the roast on top of the bacon, skin-side up in the slow cooker
- plopped on the lid and cooked the roast on low for about 16 hours. (Note: newer slow cookers are hotter and may only require 9-12 hours on the low setting.) Don’t add any liquid!
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When the pork was finished cooking…I removed the meat and shredded it with two forks.
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I checked the pork for seasoning and adjusted it with the cooking liquid that remained at the bottom of the pot. Don’t just shred the meat in the cooking liquid—it’ll be too salty!