1 pork shoulder roast, about 4 lb (1.8 kg), bone-in, untrimmed

1 tbsp (15 ml) toasted sesame oil

2 tbsp red Hawaiian salt (see note)

2 tbsp (30 ml) Worcestershire sauce

1 tsp ground pepper

In the slow cooker, coat the roast in the oil and rub with the salt, Worcestershire sauce and pepper.

Cover and cook on Low for 8 hours. It can be maintained on Warm for up to 8 hours.

Remove the roast from the slow cooker and remove the bone and fat. Shred the meat, set aside on a large platter and discard the cooking juices (too salty to be used again).

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