Directions
- 1Grab a 6 to 8 pound pork butt.
- 2Drop it on your cutting board.
- 3Using a fork or a knife, or anything sharp, start poking holes in it.
- 4Alternatively, if you don't feel like stabbing something, get a sharp knife and cut a diamond-shaped cross-hatch pattern on the top.
- 5Add 1 to 2 tablespoons of liquid smoke.
- 6Rub the liquid smoke in real nice, making sure to get both sides.
- 7Add 2 to 3 tablespoons of sea salt (bonus points for red Hawaiian sea salt).
- 8Massage the sea salt in real well and then give it a spanking.
- 9Pick the whole thing up and drop it in your crock pot, fat side up.
- 10Put your lid on.
- 11Set your slow cooker to low for 15 to 20 hours.
- 12Wait until the cooking time is complete.
- 13When ready to serve, take the lid off.
- 14Grab two forks and carefully pick the pig up.
- 15Shred it and drop it back into the juices.
- 16Once it's all shredded and soaked in its own juices, serve it however you want.
Ingredients
- 6 to 8 pound pork butt
- 1 to 2 tablespoons liquid smoke
- 2 to 3 tablespoons sea salt
Equipment
cutting boardforkknifecrock potslow cooker
Tips
- Poke holes in the pork butt or cut a diamond-shaped cross-hatch pattern on top to help absorb flavor.
- Rub the liquid smoke and sea salt into both sides of the pork.
- Place the pork fat side up in the crock pot.
- Cook on low for 15 to 20 hours.
- Shred the cooked pork with two forks and drop it back into its juices.
- Serve in Hawaiian rolls with coleslaw, tortillas for tacos, or directly from the slow cooker.
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