A flavorful and easy-to-make Hawaiian-inspired pulled pork recipe, perfect for any occasion.
Pierce the pork shoulder all over with a fork to allow flavors to penetrate.
Piercing the meat ensures the seasoning and liquid smoke infuse deeply.
Rub the Hawaiian sea salt evenly over the pork shoulder.
Use your hands to massage the salt into the meat for even coverage.
Drizzle the liquid smoke over the pork and rub it in.
Adjust the amount of liquid smoke to your preference for a milder or stronger smoky flavor.
Place the seasoned pork shoulder into the slow cooker.
Ensure the pork fits snugly in the slow cooker for even cooking.
Cover the slow cooker and cook on low for 16 to 20 hours, turning the pork once halfway through.
Cooking low and slow ensures tender, flavorful meat.
Remove the cooked pork from the slow cooker and shred it using two forks.
Shred the pork while it's still warm for easier handling.
Add some of the cooking drippings back to the shredded pork to moisten it.
Adding drippings enhances the flavor and keeps the meat juicy.
Serve the pulled pork warm with your choice of sides or on Hawaiian rolls.
Garnish with fresh herbs or a squeeze of lime for added freshness.
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