Recipe by QueenJellyBean
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.
Top Review by Chef susan from Sandpoint,Idaho
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
- 5 lbs pork butt (or shoulder)
- 1 tablespoon liquid smoke (or soy sauce)
- 2 garlic cloves, crushed
- 3 tablespoons hawaiian salt (or sea salt)
Directions See How It's Made
- 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!