In Hawaii, my neighbors dug a hole in the ground and roasted a 1/2 a pig wrapped in banana leaves and spices.  The entire neighborhood stood in awe.  Today I cook my pork shoulders in a crock pot.  Not quite the same affect, but ooooooh the smells in my home and the flavor is wonderful.

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  • 3 lb pork shoulder
  • 1 teaspoon Minced garlic (or chop up a fresh clove)
  • 1 teaspoon Pink Himalayan Salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon mustard powder
  • 1/4 cup apple cider vinegar with the mother
  • 1/4 cup water
  • 1/2 teaspoon ground allspice
  • 1/2 tablespoon black pepper

Great Price on this Instant Pot DUO Plus 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer. Why have 9 appliances when you can do it all with one.

I like to serve mine with GG’s Keto Loaf Bread, or with GG’s Keto Cole Slaw, or on a Fox Hill Kitchens Low Carb Awesome Bunz with some Walden Farms Sugar Free Barbecue sauce. Fox Hill Kitchens Awesome Bunz


  1. Rinse your shoulder under running water.
  2. Blot dry with paper towels.
  3. Combine all the spices and mix them well in a little bowl.
  4. Sprinkle over and RUB IN all the spices on both sides of your roast.  Get your hands into it.
  5. Lay roast into the crock pot
  6. Cook on high for about 2 hours, and then turn crock pot down to low heat for an additional 4-5 hours.  Internal temperature should be 175-185 degrees in the thickest part of the roast.  Don’t overcook, it will get dry.
  7. If your shoulder has a bone in it, (most do), remove the bone and any big pieces of stringy fat.
  8. Remove shoulder from crock pot and place on a cutting board or large platter.
  9. With two forks, (dinner or serving fork doesn’t matter), and pulling in opposite directions, begin shredding your pork.
  10. When your pork has been torn apart sufficiently, return it to your renderings and mix it up with all those fats and juices.