Maybe you want some smoky, pit-roasted pulled pork, but you don’t have a smoker. This recipe is a great alternative that you can make in a slow cooker. I like to pair it with this Sweet Chili Pineapple Sauce, though it would also be good with my Whiskey Tango Fun! BBQ Sauce or any other barbecue sauce.

The original recipe I borrowed from uses a lot more salt, which I’ve scaled back for a less salty meat. It’s a lot easier to add more salt than take it away if you have too much!

There are two versions here, depending on the size of pork shoulder you get. The smaller version still produces a considerable amount of meat, but the larger version is great for a party, potluck, or a really big family.

Large version:
8 lbs bone-in pork shoulder roast
4 tablespoons liquid smoke
3 tablespoons sea salt

Smaller Version:
3-4 lbs. bone-in pork shoulder roast
2 tablespoons liquid smoke
1 1/2 tablespoons sea salt

Place the pork, fat side up, in the slow cooker. Using a fork, pierce the roast all over and pour the liquid smoke over it to coat. Sprinkle the sea salt evenly over the roast and cover.

Cook on low for 10 hours (the roast is done when the meat begins to fall apart when shredded with a fork.)

When the roast is done, transfer to a cutting board and shred the meat using two forks. Return the shredded meat back to the slow cooker and serve immediately with the sauce. 

Leftovers can be stored in an airtight container and frozen for up to two months.