Ranger Becky Nutt submitted this tasty recipe.


  • Large Pork Shoulder or Butt (not the loin!)
  • Hawaiian Red Sea Salt
  • Bacon (optional)

In your slow cooker before camping, lay 3-5 slices of bacon in the bottom of the crockpot. Coat the pork 3-4 tablespoons of the Hawaiian red sea salt (at least) and place it fatty side up in the slow cooker (you want that fat to melt down over the pork!). If pork shoulder is larger than 5 lbs, you may need to cut into smaller chunks.

Cook on low for 8-10 hours. Eat it immediately, or pack it for camp in a container.

At camp – reheat the pork in a cast iron skillet or dutch oven to sear the pork. Serve with anything you want! Make it into tacos with chips, lettuce, salsa, guac and sour cream. Eat it over sweet potatoes! Scramble leftover into eggs!