Chef notes
I love this recipe because it takes just 15 minutes of prep time and then the pork cooks on its own for several hours. It's great for a day when you are having fun in the sun and can come back to an easy and effortless dish that's super flexible and delicious.
Technique tip: Be sure to leave the lid on, no peeking while the meat cooks. This will let the steam work its magic and ensure the meat is super moist and tender. If you do not have a slow cooker, you can cook this pork in a Dutch oven with a lid in the oven at 375 F.
Swap options: If you don't have liquid smoke, swap in 1 tablespoon of smoked paprika. If you don't have sea salt, swap in some kosher salt.
Ingredients
- 1 3- to 4-pound boneless pork butt
- 6 cloves garlic, peeled
- 1 tablespoon liquid smoke
- 1 tablespoon coarse sea salt
Preparation
1.Place pork on a cutting board and use a sharp knife to trim any excess fat off of the roast. I try to cut off as much as possible.
2.Using a small paring knife, make 5-6 small slits around the outside of the pork and tuck once piece of garlic in each slit. Season the outside of the meat with sea salt. Be sure to season the top, bottom and both sides of the pork.
3.Place the pork butt into your slow cooker and pour the liquid smoke over the top and set heat to low and cook for 12-16 hours (I like to set this up before bed, so the pork is cooking overnight).
4.When the pork is done, there will be a lot of liquid in the pot. You can save a little to drizzle over the top, but be sure to discard the rest otherwise the meat will be too salty.
5.Remove pork from slow cooker and shred apart. Place in a serving dish and enjoy in a variety of different ways.
