Place the pork shoulder in the slow cooker and cover it with the salt and liquid smoke, turning a few times to coat. Add the minced garlic cloves. Cover and cook on low for 8 to 10 hours. After 8 to 10 hours, the pork will easily shred with a fork. Shred it and mix with the juice in the slow cooker. I like to turn my slow cooker on high and let it sit with the lid off for 15 minutes or so – I find that if it’s extra liquidy, some of the liquid will be absorbed.
To serve, top the slider buns with a few handfuls of shredded pork, a few handfuls of spicy microgreens and a big spoonful of the salsa. DEVOUR.
blueberry mango salsa
Stir everything together in a large bowl to combine. This can be made ahead of time or right before serving – and can be in the fridge for a few days. It is excellent with tortilla chips too!