Crockpot Hawaiian Kalua Pork

• 3-4 pounds pork shoulder blade roast
• 1 yellow onion, sliced
• 2 tablespoons oregano
• 2 tablespoons powdered garlic
• 31/2 tablespoon red Hawaiian salt (alea)

1. Remove pork roast from packaging and cut off as much visible fat as possible.
2. Mix oregano and garlic powder together and rub all over roast.
3. Slice yellow onion. Place a large square of heavy duty foil on a board, and put the onion rings in the center.
4. Put the pork roast on top of the onion, and rub the salt all over the roast. Close up the foil tightly. Hawaiian red salt is available online, gourmet stores or at Cost Plus.
5. Set the crockpot temperature to low, and cook roast for 10-12 hours or overnight, until pork is tender and shreds easily.
6. Serve on Hawaiian sweet rolls with coleslaw, or add your favorite BBQ sauce. Use for tacos, quesadillas, pizzas, or wherever else pulled pork sounds good.

pork shoulder blade roast, yellow onion, oregano, powdered garlic, red hawaiian salt

Taken from food52.com/recipes/34749-crockpot-hawaiian-kalua-pork (may not work)