Porc kalua hawaïen

Ingrédients

• 1 6 pound boneless pork shoulder or Boston butt roast, trimmed ((see notes for different sizes))
• 1 1/2 tablespoons vegetable oil
• 1 1/2 tablespoons Hawaiian Sea Salt (or Himalayan Sea Salt - NOT table or kosher salt!)
• 1 1/2 tsp EACH ground ginger, garlic powder
• 1 teaspoon pepper
• 1 1/2 tablespoons liquid smoke ((hickory or mesquite))

Préparation

1. 1

   Lightly spray the inside of a 6 quart or larger slow cooker with nonstick cooking spray, set aside.

2. 2

   Pat the pork dry with paper towels. Whisk the salt and seasonings together and evenly rub over all sides of the pork.

3. 3

   Heat 1 1/2 tablespoon vegetable oil over high heat in a large cast iron skillet. Using tongs or 2 forks, sear pork on all sides until browned. Transfer pork the prepared slow cooker. Brush liquid smoke over the seared pork.

4. 4

   Cover (without any liquid) and cook on LOW for 8 to 12 hours. You may cook it on high for about 5-6 hours but LOW is best. Cook until pork is fall apart tender and easily shreds with a fork. Make sure to check the pork at 8 hours then continue to cook if needed.

5. 5

   Once very tender, shred the pork and toss with the slow cooker juices. Turn the slow cooker to low (if it had been on high), cover, and continue to cook for 20 minutes.

6. 6

   Taste and season with additional salt to taste; the pork should taste borderline too salty. Garnish with green onions if desired and serve with rice or see post for side serving options and fun ways to use the shredded pork.