Wow. Bite for bite, I honestly don’t think I can come up with an easier recipe than this one. All you need is a big pork roast, a few slices of bacon, Hawaiian Sea Salt, and PATIENCE! Remember—quality matters when you’re using just 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 used a knife to remove the skin from the roast.
(You don’t have to do this, though. Feel free to leave the skin on if you’re in a lazy state of mind. I won’t tell.)
Next, 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. But in this case, I wanted to be more judicious in my seasoning ’cause the long cooking time will concentrate the salt. In the end, I followed Judy Rodger’s rule of thumb: use ¾ teaspoon of medium-coarse salt for every 1 pound of meat. (Using fine salt? Use about half that amount.)
Then, I tucked in the garlic cloves…
…and salted the pork all over.
I pulled out my trusty slow cooker…
…and placed the roast on top of the bacon, skin-side up.
I plopped on the lid and cooked the roast on low for about 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’ll be too salty!