Slow Cooker Kahlua Pork with Sweet Chili Pineapple Sauce

1. Place the pork roast in the slow cooker, fat side up. | 2. Use a fork to pierce the roast all over. | 3. Pour the liquid smoke over the roast, ensuring it’s well coated. | 4. Sprinkle the sea salt evenly over the pork. | 5. Cover and cook on low for 10 hours, or until the pork is tender and can easily be shredded with a fork.

1. In a small saucepan, whisk together pineapple juice, rice vinegar, honey, chili sauce, and hoisin sauce. | 2. Bring the mixture to a boil and then reduce the heat. | 3. Simmer, stirring frequently with a heat-resistant spatula, until the sauce has reduced by half. | 4. Set the sauce aside to cool slightly.

1. Once the pork is done cooking, transfer it to a cutting board. | 2. Shred the meat using two forks, pulling it apart into bite-sized pieces. | 3. Return the shredded pork to the slow cooker and mix it with the juices.

1. Serve the shredded pork immediately, drizzling with the sweet chili pineapple sauce. | 2. Enjoy the deliciously tender and flavorful slow-cooked Kahlua pork!