Hawaiian Pulled Pork

We've been fortunate enough to have vacationed in Hawaii twice - once for our honeymoon back in 2009, and then just this past year in May for my best friend's wedding.  The food in Hawaii is fantastic, of course, and the amount of food photos I took while there is pretty amusing.

The one dish that we've duplicated several times already is pulled pork with Hawaiian pink sea salt.  As I've mentioned, we've become quite fond of using the crock pot, and using it to slow cook this dish for 12 hours is no exception.  This is actually hubs' recipe, and I can pretty much say that he's perfected making this.  The texture of the pork melts in your mouth while bursting with flavor from the salt and bacon. 

Ingredients:
fresh pork shoulder (this one made was 4.5lb)
2 T medium grain pink sea salt 
1 Tsp bacon fat (in lieu of liquid smoke)

1. Pierce pork shoulder with knife cuts to insert salt into crevices.
2. Rub shoulder all over with salt, including under skin and in crevices. 
3. Rub bacon fat all over pork shoulder.
4. Place in crock pot and set on low for 12 hours.
5. When done, place on cutting board, remove skin, and shred pork with 2 forks.
6. Add to buns to make sandwiches, or as we did here, pair with rice pilaf and fresh veggies for a complete meal.  

Cut up meat a bit to add salt within.

medium grain Hawaiian pink sea salt

Evenly distribute salt inside and out.

Adding a bit of bacon fat.

Pop into the crock pot for 12 hours, set on low.

Oops - forgot to take a pic of the pork "done."

 

 Shred pork with two forks.  Hubs' hands, not mine ;)

 

 The finished pulled pork.

 

Paired with rice pilaf and green beans.

Leftovers are delish (baked in the oven or heated in a pan) and I've also added it cold to salads.

Enjoy!