Prep 8 hrs
Cook 10 hrs
One of our favorite things at our local Hawaiian Mix Plate! Prep time includes the sitting overnight in the fridge. This definitely isn't a "quick" recipe but it is worth the wait.
- 5 lbs pork butt (or shoulder)
- 1 tablespoon liquid smoke (or soy sauce)
- 2 garlic cloves, crushed
- 3 tablespoons hawaiian salt (or sea salt)
- Cut slits in pork and rub with salt, garlic & liquid smoke or soy sauce. Wrap in plastic and let in rest overnight in the fridge.
- 10-12 hours before serving, place in crockpot. Add an inch of water. Turn crockpot on low and leave it to cook for 10-12 hours, flipping pork over halfway through.
- Remove from the crockpot and shred with two forks.
- Eat as is or on a sandwich or even stir fried quickly with some shredded cabbage!
Wow! this is wonderful I used 2 tablespoons liquid smoke lots of salt and garlic put a little oil oil on the bottom of the crock pot did not marinade over night, used pork shoulder cooked about 9 hours ,this is fabulous served over browned cabbage ,thank you for posting
This was delish! And really very easy. Took maybe 3 minutes to get it in the bag last night & less than that to drop it in the crock pot this morning. I used a pork tenderloin (what I had on hand), the sea salt & liquid smoke. The final product was falling apart tender, with a subtle smoked flavor but definitely not overpowering. I'd love to throw a sliced onion in with it next time too. :) We ate it with cracked wheat sourdough rolls & with a dab of BBQ sauce (mainly for contrast in the photo). Thanks for sharing, QJB! :)
Wonderfully easy recipe that can comes together easily in the crock pot. It is very flexible and makes a large amount. I froze some and kept some out, but it all disappeared quickly!