Kalua Pig (Shellfish-Free)

Ingredients

• about 2720 g Pork Shoulder
• 2 tbsp Hawaiian Sea Salt
• 1 tbsp Liquid Smoke
• 4 large Banana Leaves (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 2720 g pork shoulder with the 2 tbsp Hawaiian sea salt and 1 tbsp liquid smoke. Rub the salt and liquid smoke all over the pork shoulder, ensuring it is fully coated.
2. 2If using, lay out the 4 large banana leaves on a clean surface. Place the rubbed pork shoulder in the center of the banana leaves and wrap them tightly around the pork, creating a sealed packet. If not using banana leaves, proceed to the next step.
3. 3Place the wrapped (or unwrapped) pork shoulder into a slow cooker. Cover the slow cooker with its lid.
4. 4Cook the pork shoulder on the LOW setting for 6 to 8 hours. The pork is done when it is very tender and can be easily pulled apart with two forks.
5. 5Carefully remove the pork shoulder from the slow cooker. If you used banana leaves, unwrap them. Using two forks, shred the pork into bite-sized pieces directly in the slow cooker insert or a separate serving dish.
6. 6Serve the shredded Kalua Pig immediately.

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