• 3 slices bacon
  • One 5-pound pork shoulder roast, bone-in
  • 5 garlic cloves (optional)
  • 1 1/2 tablespoons Kosher salt


  1. Line the bottom of a slow cooker with bacon slices.
  2. If desired, make 5 small incisions in the pork roast and tuck the garlic cloves inside.
  3. Season the pork with Kosher salt, making sure to get in all of the nooks and crannies.
  4. Place the roast in the slow cooker on top of the bacon, skin-side-up.
  5. Cover and cook on low for 16 hours or until the meat is tender and easily shreds with a fork.
  6. 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.
  7. 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!
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