Ingredients
- 1 - 8 lb bone in Boston Butt Pork Roast
- 4 tablespoons liquid smoke
- 5 tablespoons pink hawaiian sea salt or regular sea salt
- 1/2 cup pineapple juice
- 1/4 cup rice vinegar
- 1/4 cup honey
- 5 tablespoons garlic chili sauce
- 5 tablespoon hoisin sauce
Make it step by step
- Place the pork, fat side up, in the slow cooker. Using a fork, pierce the roast all over and pour the liquid smoke over it to coat. Sprinkle the sea salt evenly over the roast and cover. Cook on low for 10 hours (the roast is done when the meat begins to fall apart when shredded with a fork.)
- In a small saucepan, whisk together the pineapple juice, rice vinegar, honey, chili sauce and hoisin sauce. Bring the mixture to a boil and cook the sauce until reduced by half stirring with a heat resistant spatula frequently. Set aside.
- When the roast is done, transfer to a cutting board and shred the meat using two forks. Return the shredded meat back to the slow cooker and serve immediately with the sauce.
- Leftovers can be stored in an airtight container and frozen for up to 2 months.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kellie Hemmerly, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.