Preheat your oven to 300°F (150°C).
Place the pork shoulder in a roasting pan or Dutch oven.
Rub the Hawaiian sea salt all over the pork, ensuring it’s evenly coated.
Drizzle the liquid smoke over the pork, allowing it to seep into the meat.
Cover the roasting pan tightly with aluminum foil or a lid to trap in moisture.
Roast in the preheated oven for about 5-6 hours, or until the pork is tender and easily shreds with a fork.
Once cooked, remove from the oven and let it rest for a few minutes before shredding the pork with two forks.
Serve hot with your choice of sides.
Variations & Tips
For a spicier kick, consider adding a teaspoon of crushed red pepper flakes or a dash of cayenne pepper to the pork before cooking. If you prefer a sweeter profile, try adding a tablespoon of brown sugar to the rub. You can also experiment with different types of liquid smoke, such as mesquite or hickory, to vary the flavor profile. For a more authentic touch, wrap the pork in banana leaves before roasting to infuse it with a subtle, earthy aroma.
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