Ingredients:
4-5 pounds pork butt or pork shoulder
1.5 tablespoons Hawaiian sea salt or kosher salt
1.5 tablespoons liquid smoke
Banana leaves (optional for wrapping)
Instructions:
Rinse the pork and pat it dry with paper towels.
Rub the pork with the salt, ensuring it’s evenly coated.
Place the pork in the slow cooker and pour the liquid smoke over it.
Cover and cook on low for about 8-10 hours or until the pork is tender and easily shreddable.
If using banana leaves, wrap the cooked pork in them, allowing it to rest for an additional 30 minutes to soak up flavors.