Wow. I don’t think you can come up with an easier recipe than this one! All you need is a big ass pork roast, a few slices of bacon, Hawaiian Sea Salt, and PATIENCE! Remember — quality matters when you’ve only got 3 ingredients!
Here’s what I gathered to feed 8 people:
Here’s how I made it:
I grabbed a bag of Hawaiian Salt…
…lined the slow cooker with 3 slices of bacon…
…and removed the skin from the roast.
I did this arbitrarily and will probably leave the skin on the next time I make Kalua pork.
I weighed the pork so I could estimate how much salt to use.
Normally, I liberally salt my roasts like it’s raining cats and dogs. However, in this case, I wanted to be more judicious in my seasoning because the long cooking time would concentrate the salt. I followed Judy Rodger’s guideline of 3/4 teaspoon of medium-coarse salt to 1 pound of meat (fine salt is about half that amount).
Then, I tucked in the garlic cloves…
…and salted the pork all over.
I placed the roast on top of the bacon, skin-side up…
…placed on the lid, and cooked the roast on low for ~16 hours. Don’t add any liquid!
When the pork was finished cooking…
…I removed the meat and shredded it with two forks.
I checked the pork for seasoning and adjusted it with the cooking liquid that remained at the bottom of the pot. Don’t just shred the meat in the cooking liquid — it will be too salty!
Special thanks to my big sis for another easy-peasy-lemon-squeezy Paleo recipe!