Instructions
Pat the pork roast dry with paper towels and use a fork to prick holes all over the surface.
Rub the salt and liquid smoke all over the pork, massaging it into the meat.
Place the seasoned pork into the slow cooker and cover with the lid.
Cook on low for 8-10 hours, turning the pork over halfway through cooking time.
Once very tender and falling apart, remove pork from slow cooker and shred using two forks.
Serve the shredded kalua pork over rice, in tacos/sliders, or however desired! Enjoy!
Notes
For extra moisture, place sliced onions or cabbage in the bottom of the slow cooker before adding pork.
Get creative with rubs! Add brown sugar, chili powder, smoked paprika, etc.
Broil or air fry shredded pork for 5-10 minutes for a crispy exterior before serving.
Leftovers will keep refrigerated 3-5 days or frozen for 3 months.
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