Simple, savory, and hands-off — just like the version you were thinking of, with smoked paprika instead of liquid smoke and extra garlic for deeper flavor.

Ingredients

• 4–6 lb Boston butt / pork shoulder roast

• 1–1½ tbsp kosher salt

• 1–2 tbsp smoked paprika

• 10 cloves fresh garlic, peeled and smashed

Directions

1. Place the pork roast in the slow cooker (fat side up if possible).

2. In a small bowl, mix the salt and smoked paprika.

3. Rub the mixture all over the pork.

4. Scatter the smashed garlic over and around the roast.

5. Cover and cook on LOW for 16 hours.

   • No liquid needed — the pork releases its own juices.

6. Shred directly in the slow cooker and mix with the juices and softened garlic.

Optional Add-ins

• Add sliced cabbage during the last 60–90 minutes

• Taste after shredding and add a pinch more salt if needed

• Sprinkle a little extra smoked paprika on top for stronger smoke