The easiest shredded pork there is — three ingredients and a long, slow cook produce smoky, salty, melt-apart meat. Perfect for freezing and vacuum-sealing.
Ingredients
- 4 lb pork shoulder
- 1½ tbsp coarse sea salt (Hawaiian if you have it)
- 1 tbsp liquid smoke
- 4 strips bacon (optional, to line the cooker)
Instructions
- Pierce the pork all over with a knife. Rub it with the salt and liquid smoke.
- If using, lay the bacon in the bottom of the slow cooker and set the pork on top.
- Cook on low 10–12 hours until it falls apart.
- Shred and toss with the cooking juices.
Make-Ahead & Storage
Freeze shredded in its juices up to 3 months; vacuum-seals exceptionally well for reheating from the bag.
Notes
Serve with rice and a simple cabbage slaw, or pile onto sliders. The bacon adds fat and a little extra smoke but isn't essential.