- 3 slices bacon
- One 5-pound pork shoulder roast, bone-in
- 5 garlic cloves (optional)
- 1 1/2 tablespoons Kosher salt
- Line the bottom of a slow cooker with bacon slices.
- If desired, make 5 small incisions in the pork roast and tuck the garlic cloves inside.
- Season the pork with Kosher salt, making sure to get in all of the nooks and crannies.
- Place the roast in the slow cooker on top of the bacon, skin-side-up.
- Cover and cook on low for 16 hours or until the meat is tender and easily shreds with a fork.
- When the pork’s done, transfer the roast to a separate platter before shredding. Don’t shred the pork directly in the slow cooker; the cooking liquid can render the meat too salty.
- Season to taste with some of the remaining cooking liquid before serving.
- The original recipe calls for using Alaea Hawaiian Sea Salt– which you can order online, if desired.
- If you don’t have any bacon, you can replicate the smoky flavor with 2 teaspoons of smoked paprika rubbed over the surface of the pork. Bacon is better though!