SLOW COOKER KALUA PORK SLIDERS FOR A CROWD (Adapted from alohadreams.com)

To serve 30:
This recipe is very easy to make with little effort. It turns out perfect every time, and the smell while it’s cooking all day is devine!  It’s seriously a delicious pulled pork!
A 9 pound raw pork butt roast cooked down to 85 ounces after the fat cap is removed for serving. 28 servings of 3 ounces each.
1 (9 pound) pork shoulder or Boston butt roast (I used 2 – 7 1/2 oz butts)
2 TBSP liquid smoke Hickory or Mesquite flavor
2 TBSP red Hawaiian sea salt
2 tsp kosher salt
Pierce roast all over with a knife, then sprinkle the sea salt evenly all over the roast. Place the roast in the slow cooker, fat side UP. Then pour liquid smoke over roast.
Cook, covered, on LOW for 10 – 12 hours.
When roast is fall-apart fork tender, remove it from the crock pot.
Gently remove most of the fat cap with tongs and discard.
Gently remove roast from pot to a large bowl and shred with a fork (or bear claws).
Season with 1 teaspoon kosher salt.Pour the juices from the slow cooker through a strainer into a fat separator. Add ½ cup of the separated juice back in.
You can either just return the roast to the slow cooker to serve immediately.  Then place a spoonful of pulled pork on an Hawaiian roll with a bit of your favorite BBQ sauce and you set!
MAKE AHEAD NOTE: Pulled pork will keep up to 3 days, bagged and refrigerated or up to 2 months, frozen in a heavy duty freezer bag.
When ready to serve, pulled pork can be returned to slow cooker and held on LOW setting for up to 2 hours.
For fewer:

1 (4 – 6 pound) pork shoulder or Boston butt roast
1 tablespoon liquid smoke Hickory or Mesquite flavor
1 tablespoon red Hawaiian sea salt
1 teaspoon kosher salt (OR 1/2 teaspoon table salt)Pierce roast all over with a knife, then sprinkle the sea salt evenly all over the roast. Place the roast in the slow cooker, fat side UP. Then pour liquid smoke over roast.
Cook, covered, on LOW for 7- 8 hours.
When roast is fall-apart fork tender, gently remove most of the fat cap with tongs and discard.Gently remove roast from pot to a large bowl and shred with a fork. Season with 1 teaspoon kosher salt.
Pour the juices from the slow cooker through a strainer into a fat separator. Add ½ cup of the separated juice back in. You can either just return the roast to the slow cooker to serve immediately.

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