Comments: For a more authentic taste wrap the seasoned pork butt in banana leaves (found at Asian or Mexican grocers). If I can find Hawaiian ti leaves I use this also. Discard the leaves after cooking. I also rub some mashed garlic on the roast for extra flavor.

Submitted on: Mar. 28, 2010 by Lyn

Comments: I've made this recipe, actually from a different site. I poke holes in the roast, cover with liquid smoke and smokey sea salt (whole foods.) I put in the slow cooker 5 hours on high, then shred it. I put it back in the slow cooker after shredding for 1 hour on LOW. It soaks up all the juices, and tastes awesome. <br /> Also, I use a 3 lb pork roast. <br /> Try it. It's nice and juicy if you shred it.

Submitted on: Mar. 12, 2010 by Em

Comments: Follow up ... no need to bake this in an oven. Take a serving fork to the pork (we use the cut called a boston butt which is the cut directly above the shoulder) and cover with the salt. Then cover with the liquid smoke. Put in a slow cooker for 8 to 14 hours - usually the first hour on high. The resulting liquid is NOT pure fat as you might expect. Don't throw it away - save it and add to the shredded meat just before serving.<br /> <br /> I recently cooked two 6 lb butts in a 7 Qt CrockPot for 12 hours with excellent results. Best to use Hawaiian sea salt for best flavor!

Submitted on: Dec. 5, 2009 by JDinBigD

Comments: We've made this several times. Cooking time varies but have used 12 to 14 hours on low. It's always EXCELLENT! Friends and family are always asking for the recipe. And it is soooo easy! Great on rolls or on soft taco shells.

Submitted on: Dec. 5, 2009 by JDinBigD

Comments: Simple recipe w/ delicious flavor PLUS the leftovers freeze well! I made several meals from this one recipe--Kalua Pork the first night, and then I used the leftovers for pulled pork barbecue sandwiches, BBQ pork quesadillas, and mandarin pork pizzas. GREAT recipe!!

Submitted on: Feb. 29, 2008 by Maya