1 2.5-3.5 boneless pork shoulder (butt) roast
Sea salt (pink Hawaiian sea salt if you can find it; SMOKED Hawaiian sea salt if you can find that)
Hickory-flavored liquid smoke (if you can’t find smoked sea salt, or for a little more smoky flavor)

Rinse the pork roast and pat it dry. Pierce the entire roast with a fork. Sprinkle generously with the liquid smoke (about 1 T., more if you have a very large roast) and sprinkle with the sea salt (start with about a little less than tsp. and see how far it gets you; you can always add more after it cooks). If using traditional kosher salt, decrease salt to 1-2 tsp. Rub the salt into the roast. Place the roast in a slow cooker and cook on low for 8-10 hours or until the meat shreds easily with a fork. Remove the roast from the pan and place it in a serving dish or on a serving platter. Shred it, discarding any large pieces of fat. Drizzle enough of the cooking liquid over the pork to re-moisten it and keep it from drying out. Serve with any combination of sweet potatoes, mashed potatoes, rice, macaroni salad, and/or fresh fruits and vegetables (or a green salad). Plan on 6-8 oz. pre-cooked meat per person–pork shoulder is quite fatty, so the weight will really cook down.

What to do with Kalua Pork, besides gobble it down as is?

Kalua Pork Sliders with Spicy Sweet Slaw
Kalua Pork Pizza
Kalua Pork Wontons
Kalua Pig over Grits with Balsamic Drizzle
Kalua Pig in Creamy Wine Sauce over Noodles
Kalua, Melted Cheddar on Crostini
BBQ in a Blanket (Crescent Rolls, Pulled Pork)
Kalua Pig with Beer Cheese Grilled Cheese