Hawaiian-Style Slow-Cooked Pulled Pork
4 pounds pork roast
½ teaspoon ground black pepper
½ teaspoon paprika
1 teaspoon onion powder
½ teaspoon garlic powder
2 tablespoons liquid smoke
Optional garnish: (pickled red onions or radishes) 1 red onion or 4 radishes, ⅓ cup white vinegar and ¼ teaspoon of sugar
Combine black pepper, paprika, onion and garlic powder in a small bowl.
Rub the seasoning blend on all sides of the pork. Place pork into a slow cooker or a crock-pot. Sprinkle with liquid smoke.
Add enough water to the slow cooker or crock-pot to measure ¼–½” deep. Cook on high for 4–5 hours.
Remove pork from cooking liquid and shred meat using two forks.
Optional: Garnish with sliced pickled red onions or radishes.
Tip: For quick pickled red onions or radishes, marinate one sliced red onion or 4 sliced radishes in a ⅓ cup of white vinegar and a ¼ teaspoon of sugar for 1 hour. Drain and use as a garnish.
Note: Shredded or pulled pork can be used in a variety of ways. Serve it over rice, add it to soup or create a high-protein breakfast by adding it to scrambled eggs.