My Hawaiian neighbor showed us this delicious recipe! Hard to believe it’s just 3 ingredients

Ingredients5 pounds boneless pork shoulder1 tablespoon Alaea sea salt (Hawaiian Red Salt)1 tablespoon liquid smokePreparationPrepare the Pork: Start by piercing the pork all over with a fork or sharp knife. This helps the flavors to penetrate deeply into the meat.Season: Rub the pork shoulder generously with Alaea sea salt, ensuring it’s evenly coated.Cook: Place the seasoned pork in the slow cooker and evenly drizzle with liquid smoke. Cover and set to cook on low for about 16 hours. Yes, patience is key here for the flavors to fully develop and for the meat to reach the perfect tenderness.Shred: Once cooked, the pork will be fall-apart tender. Shred it with two forks, discarding any excess fat as preferred.Broil for Crispness (Optional): For added texture, you can spread the shredded pork on a baking sheet and broil it briefly.Variations & Tips:Salt Substitute: If Alaea sea salt isn’t readily available, kosher salt can be a substitute, though start with less and adjust to taste.Banana Leaf Addition: For an authentic touch, placing a banana leaf over the pork while it cooks can add a subtle flavor. This is optional and not crucial for a delicious outcome.Serving Suggestions: While the pork is flavorful on its own, pairing it with sauces can enhance the meal. However, try it first as is to truly appreciate its smoky and salty notes.Patience Pays Off: The essence of Kalua Pig lies in the slow cooking process. Resist the temptation to set the cooker on high to save time.Freezing: This dish freezes well, making it an excellent option for meal planning. Just store in airtight containers and thaw in the refrigerator for an easy, flavorful meal anytime.Transform your dining experience with this easy-to-follow Kalua Pig recipe. Whether served with traditional sides like steamed rice and lomi-lomi salmon or a simple coleslaw, this dish is sure to become a cherished addition to your culinary repertoire, offering a piece of Hawaiian paradise in every bite.