This was my third try making this, the first two times it was just okay, and too salty for my taste. However, the first time I only cooked it on high for 6 hours or so, then shredded and served. The second time, I cooked it overnight, then shredded and served. Both times I used white Hawaiian sea salt, but the second time I added apple sider hoping it would give it a little extra something. I'm determined to get a good kalua recipe for a party I hope to have next month and all my searches kept coming back to this recipe so I had to give it another shot. This time, I followed some of the other reviewers tips and it was great! Here is what I did differently: I used a smaller (3 pound) bonless pork shoulder, 1.5 teasp MESQUITE liquid smoke, 1.5 teasp. RED hawaiian sea salt, and placed an unpeeled (but cracked open) banana on top of the roast in the crockpot. Cooked on low for 10 hours, then put the drippings in the freezer for an hour and then skimmed the fat off. Shredded the pork and placed it back in the crockpot with the defatted juices for about another 3 hours (remember I have a smaller roast) and it was so much better this time around! I think the shredding and putting it back to simmer makes a huge difference. This is now my party recipe! Thanks to all for sharing your tips, it's much appreciated! note: my husband has a sweet tooth and wanted me to try adding a little brown sugar at the end, so we'll try that as well, for a non authentic but sweeter variation. ;)
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This was my third try making this, the first two times it was just okay, and too salty for my...