Adapted from nomnompaleo.com
pound Boston Butt roast (bone-in or out, doesn’t matter)
slices of bacon
Tablespoons of Alaea Red Hawaiian Coarse Sea Salt OR ~1 Tablespoon of Alaea Red Hawaiian Fine Sea Salt
peeled garlic cloves (optional)
I grabbed a bag of Hawaiian Salt… …lined the slow cooker with 3 slices of bacon… …and removed the skin from the roast. I did this arbitrarily and will probably leave the skin on the next time I make Kalua pork. I weighed the pork so I could estimate how much salt to use. Normally, I liberally salt my roasts like it’s raining cats and dogs. However, in this case, I wanted to be more judicious in my seasoning because the long cooking time would concentrate the salt. I followed Judy Rodger’s guideline of 3/4 teaspoon of medium-coarse salt to 1 pound of meat (fine salt is about half that amount). Then, I tucked in the garlic cloves… …and salted the pork all over. I placed the roast on top of the bacon, skin-side up… …placed on the lid, and cooked the roast on low for ~16 hours. Don’t add any liquid! When the pork was finished cooking… …I removed the meat and shredded it with two forks. I checked the pork for seasoning and adjusted it with the cooking liquid that remained at the bottom of the pot. Don’t just shred the meat in the cooking liquid — it will be too salty!