I've made this twice. The first time, I followed the recipe as written. It was really good, but the juice was very salty, so I added it a little at a time to the shredded pork. The juice is very flavorful so you really don't need a lot to get that smoky flavor worked into the meat.
I read a review about adding additional items like garlic and bay leaves, and that's what I did the second time I made it. I rubbed garlic powder on the roast and added 1/2 of a large bay leaf to the cooker after the juice rendered from the pork.
I don't cook with or eat a lot of salt so I had to cut back on the amount of salt in the recipe. I used less than a tablespoon to rub on a 6.5lb roast. The meat wasn't salty. The juice was still salty, but very flavorful so I added it a little at a time to the shredded pork, tasting after each addition, until it was just right. I'll use even less salt next time.
Also the newer slow cookers don't cook as slow as the older ones. I have a Breville slow cooker that I've had for 6 years, and it will cook the roast in about 8 hours on low.
I served the shredded roast with braised cabbage and rice.
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I've made this twice. The first time, I followed the recipe as written. It was really good,...