Instructions

1. Pat dry 4-6lbs of pork shoulder and place in slow cooker.
2. Generously poke the pork shoulder with a fork, the more the better. {these holes will let the seasonings flow into the meat}
3. Next, pour liquid smoke and Red Hawaiian Sea Salt over the pork shoulder. Rub the sea salt and liquid smoke into the pork shoulder very well to ensure it is completely covered.
4. Place lid on to cover and cook for 8-12 hours, checking every hour after 8 hours for doneness {I used 4lb. and it took 8hrs.}
5. When finished, shred pork with two forks.
6. To make the Pineapple salsa, use 1 whole pineapple, slice off the exterior and remove the core.
7. Next, chop up your pineapple into small bit size pieces. {almost minced.. i mean tiny people}
8. Place pineapple in a large bowl and add red onion, fresh cilantro, chipotle pepper from a can of chipotle in adobe sauce, juice of half a lime, and salt.
9. Mix all together.
10. Next, thinly slice {should look like shoe strings} half of a red cabbage head, add to a bowl and mix with juice of 1 lime.
11. Assemble to tacos, put a little of hawaiian kalua pork, pineapple salsa, and red cabbage on a corn tortilla and eat up!
12. If you wanted you could add queso fresco cheese to this or a little BBQ sauce would be good too!