Cook Patrol

The first time I made this, I used half Hawaiian red sea salt and half smoked salt and omitted the liquid smoke. I heard that lots of people don’t like liquid smoke because of a funky aftertaste, so I just omitted it and tried smoked course sea salt to get the smoky flavor. For some reason I could hardly taste the salt or smokiness after it was cooked. My second attempt at making this, I used up the very little bit of Hawaiian red sea salt that I had (less than 1 TBLS) and just used Smoked sea salt to make up the rest of the 1.5 TBLS. It tasted great! Next time, since I don’t have any more Hawaiian red sea salt, I’m just going to use only smoked sea salt to get even more smokey flavor.

Recipe from: La Fuji Mama

Makes 12-14 servings

Ingredients:
5-6 pound pork butt roast (a.k.a. Pork shoulder, Boston shoulder roast, Boston roast, Boston butt, Shoulder butt, Shoulder blade roast)
1 1/2 tablespoons Hawaiian coarse sea salt (or coarse smoked sea salt, if omitting liquid smoke)
1 1/2 tablespoons liquid smoke

Directions:
1 . Pierce the pork roast all over with the tip of a sharp knife.  Place the roast in a large slow cooker and rub the salt all over the meat.  Drizzle the liquid smoke over the meat.

2. Cover the slow cooker and cook on Low Heat for 16 to 20 hours, turning the roast over once half-way through the cooking time.  Depending on how hot your low setting is on your slow cooker, you may or may not need the full 20 hours.  When the meat easily shreds with a fork it is ready.

3. Remove the meat from the slow cooker and shred with two forks, adding drippings from the slow cooker as needed to moisten the meat.

*Note: For this size of roast, you will need a 6-qt. slow cooker.  If you have a smaller slow cooker, use a smaller roast and reduce the amount of the other ingredients accordingly.