Preparation Steps
1
- Place the pork, fat side up, in the slow cooker.
2
Using a fork, pierce the roast all over and pour the liquid smoke over it to coat.
3
Sprinkle the sea salt evenly over the roast and cover.
4
Cook on low for 10 hours (the roast is done when the meat begins to fall apart when shredded with a fork.
5
)- In a small saucepan, whisk together the pineapple juice, rice vinegar, honey, chili sauce and hoisin sauce.
6
Bring the mixture to a boil and cook the sauce until reduced by half stirring with a heat resistant spatula frequently.
7
Set aside.
8
- When the roast is done, transfer to a cutting board and shred the meat using two forks.
9
Return the shredded meat back to the slow cooker and serve immediately with the sauce.