I can’t really take all the credit for this recipe. Just like any good recipe, it was handed over from one food-loving family member to another. This easy slow cooker pulled pork with Hawaiian sea salt recipe came from my awesome sister in law. But apparently, this recipe was a family secret, which I didn’t know at the time. So… I think she only gave me half of the recipe – pork, liquid smoke, Hawaiian sea salt. That’s it!
And while I won’t lie – just using those 3 ingredients will totally produce a delicious pulled pork – over time, as you do, I added & subtracted, making this recipe all my own.
It’s especially delicious if you make it with these plantain tortillas & serve it like a street style taco. I made this for the last Paleo cooking class I taught at Whole Foods & everyone went bananas. It is truly delicious & perfect for a crowd. In fact, I make this almost every time we have a gathering at our house because it feeds a crowd + it’s too easy!
A word on using liquid smoke. When choosing your liquid smoke, make sure you are checking ingredient labels. From my understanding, liquid smoke should not be more than the condensation that collects when they are smoking wood. If your liquid smoke has other weird ingredients in it, like corn syrup, run away. We like Wright’s liquid smoke.
I also LOVE using this Crock Pot. It’s meant to travel so the lids clamp down. Perfect for taking this meal to anyone (& I’m sure you’re going to be making for everything now)!
How to prepare slow cooker pulled pork
- PREP TIME: 10 mins
- COOK TIME: 10 hours
- TOTAL TIME: 10 hours 10 mins
- AUTHOR: Trisha
- SERVES: 10-12 servings
- 1 5-6 lb bone in Pork shoulder (Boston, butt or sirloin will work)
- 1 Tablespoon Hawaiian Sea Salt
- 1 Tablespoon Liquid Smoke
- 1 Tablespoon Cumin
- 1 Tablespoon Coconut Aminos
- 5-6 cloves Garlic
- 1 Cup Water
- Place pork roast in a slow cooker.
- Cut several small slits in the pork to place individual cloves of garlic.
- Then add sea salt, liquid smoke, cumin & coconut aminos & water to the pork roast.
- Cover & cook on the lowest heat setting for at least 10 hours or overnight.
- Once finished, the pork should shred very easily.
- Serve shredded with the juices from the pork.