4-5slicesgood quality bacon(I like applewood smoked bacon)
4-5poundpork shoulder,either bone-in or boneless
1 1/2tablespoonsalaea red Hawaiian coarse sea salt
Line the bacon along the inside of your slow cooker.
Use a knife to make incisions around the meat, and insert the garlic cloves.
Sprinkle the salt all over the pork, on all sides.
Place the meat in the slow cooker on top of the bacon, then set the time for 15-16 hours on low. (Note: I typically let this cook overnight.)
When it's done, transfer the pork to a cutting board or a colander set over a bowl if you want to drain off some of the excess liquid before shredding. The meat will be VERY tender, so I recommend using a spatula underneath while gripping the meat from the side with tongs, or using two spatulas. Shred the meat with two forks.
Taste for seasoning. If it needs more salt, drizzle some of the liquid from the slow cooker over top. I also recommend mashing and stirring the garlic cloves into the meat as you see them.
Serve! Leftovers will keep in the fridge for up to 4 days or in the freezer for several months.
You can remove the fatty skin from the pork prior to cooking or leave it there. I let it slow cook with the pork and then remove it at the end. It practically falls off. I don't notice much of a difference whether the pork is placed skin-side up or down in the slow cooker.Don't shred the meat in the cooking liquid or it will be too salty. Remove it to a cutting board first.Adapted from Nom Nom Paleo.