INGREDIENTS
- 4 pound pork shoulder roast
- 1/2 cup Water
- 1 tablespoon Hickory Liquid Smoke
- 2 teaspoons Mineral rich sea salt, or Hawaiian salt
INSTANTPOT INSTRUCTIONS
- Press Sauté and wait until the word “Hot” appears on the display. Brown the pork.
- Turn pressure cooker off and add water and liquid smoke and salt.
- InstantPot, manual, sealing, high, 90 min, natural release.
- Shred with two forks.
CROCKPOT INSTRUCTIONS
- Brown on a stove.
- Transfer to crockpot and add water, liquid smoke and salt.
- Crockpot low, 12 hours.
- Shred with two forks.
SERVE WITH ANY OF THE FOLLOWING
- Avocado
- Bed of lettuce
- Clean coleslaw
- Green beans
- Padron peppers
- Rice