Crockpot:

4-5# pork shoulder or pork butt, trimmed of excess fat

1 ½ – 2 tablespoons sea salt

2 tablespoons liquid smoke

Pickled Red Onions:

1 red onion, thinly sliced

1 cup apple cider vinegar

1 tablespoon honey or maple syrup

½ teaspoon salt

The Rest / Optional:

Corn tortillas

1 pineapple, diced

Chopped cilantro

Shredded red cabbage

Guacamole or avocados, optional

Hot sauce

Put the pork in crockpot and pierce several times with a knife or fork. Sprinkle the sea salt over pork on both sides, and then pour the liquid smoke over the pork. Cook on low for 8 to 10 hours, or on high for 5-6 hours. No liquid is needed – trust me. It’ll come out very juicy!

When cooked, shred pork, and set aside while you prep the rest.

Prepare pickled red onions: Bring a medium pot of water to a boil. Blanch onion slices in the hot water for 2-4 minutes, drain in a colander; set aside.

To the same pot, add vinegar, honey and salt, heat for 2-3 minutes to dissolve the honey. Put onion slices in a bowl (or use container you plan to store it in), pour the vinegar over; cover and let sit at room temperature for 30 minutes, then refrigerate for at least one hour before serving.

To Serve: On a tortilla, add warmed shredded pork, pickled red onions, a scoop of fresh pineapple and a sprinkle of cilantro! Add any other optional toppings you’d like (red cabbage, guacamole/avocados, or hot sauce).