Planning ahead is the only complicated part of this smoky, shredded pork from Rachael Hutchings of La Fuji Mama: it takes 16 to 20 hours to become perfectly soft and juicy.

Serves 12–14


  • 5-6 pound pork shoulder roast (sometimes labeled pork butt)
  • 1 1/2 Tbsp. Hawaiian sea salt (coarse sea salt)
  • 1 1/2 Tbsp. liquid hickory smoke flavoring


Pierce the pork roast all over with the tip of a sharp knife. Place the roast in a large slow cooker and rub the salt all over the meat. Drizzle the liquid smoke over the meat.

Cover the slow cooker and cook on low heat for 12 to 16 hours, turning the roast over once half-way through the cooking time. Depending on how hot your low setting is on your slow cooker, you may or may not need the full 16 hours. When the meat easily shreds with a fork it is ready.

Remove the meat from the slow cooker and shred with two forks, adding drippings from the slow cooker as needed to moisten the meat.

More Slow Cooker Recipes


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