Ingredients
- pounds pork butt roast
- cups water
- teaspoon liquid smoke flavoring
- /4 cup Hawaiian sea salt
Instructions
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Step 1
I preheat my oven to 400°F. First, place the pork butt fat-side up in a roasting pan or deep casserole dish. I then combine the water and liquid smoke and pour it over the meat, making sure it collects at the bottom. Sprinkle the Hawaiian sea salt evenly over the top—don’t hold back, it’s essential for that authentic flavor. Cover the pan tightly with a lid or aluminum foil. Roast for three hours, until the meat is so tender it shreds with no resistance. I check occasionally to ensure there’s still liquid
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Step 2
add a splash of water if needed. Once done, remove from the oven and let it rest for 10 minutes. Then shred the pork using two forks, discarding any large pieces of fat. Toss the meat with the pan juices for extra moisture. Serve hot.
Chef's Tip
My secret for extra depth is to rub the pork with a little coconut aminos before adding the salt and smoke—it creates a fantastic umami crust. I also let it rest fully before shredding to lock in juices.
Storage Tips
Store leftovers in an airtight container in the fridge for up to a week. Reheat gently on the stovetop with a splash of water or stock to keep it moist. You can also freeze shredded pork in portion-sized bags for up to three months.
Variation Tips
Serve the pork in crisp lettuce cups with a drizzle of keto-friendly barbecue sauce. Alternatively, pile it onto a bed of cauliflower rice with sautéed peppers for a satisfying bowl. I also love pairing it with a simple cucumber and avocado salad dressed with lime juice and cilantro.