Kalua Pork

Instructions

1. Prepare the pork
   Pierce the pork shoulder all over with a fork or knife to allow the flavors to penetrate. Rub the pork thoroughly with liquid smoke, ensuring it's evenly coated on all sides.
2. Season the meat
   In a small bowl, mix the Hawaiian sea salt, black pepper, and brown sugar. Rub this mixture all over the pork, massaging it into the meat. Allow the seasoned pork to rest for at least 15 minutes while preparing other ingredients.
3. Prepare for cooking
   If using banana leaves, briefly heat them over a flame until pliable. Line your slow cooker with the banana leaves (optional). Place the sliced onions at the bottom of the slow cooker, then place the seasoned pork on top. Drizzle with olive oil and soy sauce, then add water or broth to the bottom of the pot.
4. Slow cook the pork
   Cover and cook on low for 8 hours, or until the pork is very tender and easily shreds with a fork. For a more authentic texture, avoid opening the lid during cooking as this releases the steam and extends cooking time.
5. Shred and serve
   Once the pork is cooked, remove it from the slow cooker and place on a large cutting board. Shred the meat using two forks, discarding any large pieces of fat. Return the shredded pork to the slow cooker and mix with the accumulated juices.
6. Adjust seasoning
   Taste the shredded pork and adjust seasoning if needed, adding more salt or a little more liquid smoke for a stronger flavor. Keep warm until ready to serve.