INGREDIENTS
- 2 tablespoons vegetable oil
- 4 to 5 pounds pork shoulder, trimmed
- 3 tablespoons red Hawaiian-style sea salt
- 2 tablespoons liquid smoke
- Classic Macaroni Salad
DIRECTIONS
- In a large Dutch oven over medium-high, heat oil.
- Coat pork with Hawaiian-style salt. Add pork to Dutch oven and brown on all sides, about 10 minutes.
- Add pork and liquid smoke to crock.
- Cover slow cooker and cook on LOW for 7 to 8 hours or until pork is cooked through.
- Remove pork to a cutting board. Shred pork, discarding bone. Place shredded pork back in crock to keep warm.
- Serve pork with Classic Macaroni Salad.
Serves: 6-8
