Since most of us don’t all have a underground oven dug out to cook this the traditional way I think this is the next best option, still cooking it low and slow.
It is amazing what a lengthy cook time can do for a cut of meat like a pork shoulder. You’ll really will be impressed at the tender end result.
It’s perfect for backyard parties, summer get togethers, and really just a simple dinner you can serve any day of the year.
The famous luau style pork made easy in the slow cooker. It’s unbelievably tender, and deliciously flavorful! Makes around 3 lbs cooked pork (once bone and fat are removed).
- 6 lbs. bone-in pork shoulder (aka pork butt or Boston butt)
- 1 1/2 Tbsp natural liquid smoke flavor (mesquite or hickory)
- 1 1/2 Tbsp Hawaiian salt, Himalayan salt, or sea salt, then more if desired
- 1 Tbsp vegetable oil (optional)
- If time allows, heat 1 Tbsp vegetable oil in a large pot over medium-high heat. Dab roast dry with paper towels then sear in pot for about 3 minutes per side to brown (you can skip this step but it will add a bit of extra flavor, if skipping omit vegetable oil).
- Place pork in 6 or 7 quart slow cooker. Drizzle liquid smoke over both sides.
- Season both sides with salt.
- Cover and cook on low heat 14 – 16 hours until incredibly tender.
- Transfer to a cutting board (reserve liquid in slow cooker), shred pork with two forks while removing bone and excess fat.
- If desired toss pork with about 1/2 cup of the reserved liquid (rendered broth and fat from pork).
- Serve right away, or refrigerate in reserved liquid for a few days or freeze in reserved liquid for a few months. Thaw overnight and reheat over low heat in a pot on stovetop, tossing gently just occasionally, until heated through.
- Roast doesn’t need to be exactly 6 lbs. Just about any size will do but decrease or increase cook time slightly based on size and adjust seasonings accordingly.
- See notes in script up above for Instant Pot and oven cooking instructions.