- 6 lbs pork butt roast
- 1 ½ tbsps Hawaiian sea salt (I like Alaea red sea salt)
- 4 cloves garlic peeled
- 1 ½ cups apple cider
- 4 tsps liquid smoke
Pierce pork roast with fork all over. Rub with salt and liquid smoke. Place roast into a crock pot and pour in apple cider. Cover and slow cook roast on low for 16 hours turning once during cooking until meat is falling apart. I usually cook this dish overnight. Remove meat from the slow cooker and shred, adding drippings as needed for moisture. Or place slow cooker crock with lid in the refrigerator and cool over night before shredding. This meat is easy to reheat in the microwave or placing in a shallow baking dish and baking at 350º until heated through. Kalua pork also freezes well so it's good that this recipe makes a lot.