- 2 1/2 - 3 1/2 lb. pork shoulder or butt roast, trimmed
- kosher salt
- 2/3 cup this little goat went to tokyo
- 2 tbsp soy sauce
- 2 tbsp apple cider vinegar
- 1 tbsp sambal oelek
- 4-5 large garlic cloves, smashed
- Season the meat liberally on all sides with kosher salt.
- In a small mixing bowl, whisk together the Tokyo sauce, soy sauce, vinegar and Sambal.
- Add the pork and crushed garlic to the bowl of a 6-quart slow cooker. Pour over the Tokyo sauce mixture, tossing the meat to coat on all sides. Cover and cook on high for 4-5 hours or low for 7-8 hours, until the meat is very tender and shreds easily with a fork.
- Transfer the pork to a cutting board, remove any bones or large chunks of fat, and shred using tongs or 2 large forks. Return the shredded pork to the slow cooker, season with ½ teaspoon salt and toss the meat to coat in sauce.
- Increase the temperature to high and let cook for about 20 minutes more, allowing the sauce to thicken and flavors to meld. Season to taste with salt and more Tokyo sauce, as desired.