For some reason, I have been dying to make this again. It’s been ages since I have. Maybe 2+ years? I think our last visit to Honolulu and seeing family kicked all of this into high gear craving.
Of course, I could never really make this here. It would involve finding ti leaves, getting a pig, digging a hole in the backyard, some fire (oh…FIRE) and paying attention. What? What am I supposed to be doing? It’s an all around hot mess. Literally. Plus, I think I’d be breaking some codes and violations with the city that I live in.
What’s a girl to do? Why…use a slow cooker and three basic ingredients: salt, pork butt (aka pork shoulder) and liquid smoke.
Come and see what I was able to do! If you like it or want to try it, the recipe is in word doc format at the end of this post.
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Thanks for stopping by…
Seriously vegetarians…don’t look at this porkly picture. Come and see what I’ve made with this pulled pork…and it’s only Day 1!
Pulled Pork Sliders! That was lunch for today…Yes, there is more picture spammage AND a downloadable recipe.
Â Have I made you drool? I’m not a pork fan, but for some reason…Kalua pork always gets me. Like I’ve got to have it now kind of get.
Want to make it at home? Click the recipe document below and download it.
Slow Cooker Kalua Pork
|Serves||12 - 14|
|Prep time||15 minutes|
- 5 - 6lb pork butt roast
- 1 1/2 tablespoon Kosher salt OR (1 TBSP black sea salt and 1 TBSP red sea salt mixed together)
- 1 1/2 tablespoon Liquid Smoke flavoring
For this size of roast, you will need a 6-qt. slow cooker.Â If you have a smaller slow cooker, use a smaller roast and reduce the amount of the other ingredients accordingly.
I have also used kosher salt and then sliced a banana (leave in the peel, just slice it open length-wise), placing it on top of the roasted pork before putting the lid on it and cooking. It mimics the sweet flavor that the banana leaves give when they roast the pig in the ground in Hawaii.
When I go to Trader Joeâ€™s, I like to use a combination of their black and red sea salt. Black sea salt gets the color from the lava and adds color. Plus, thanks to the minerals and charcoal it gives it a smoky flavor. Red sea salt gets its color from alaea, aka volcanic baked red clay, which enriches the salt with iron oxide. That gives the salt its reddish color. If you canâ€™t find it, this site is goodâ€¦plus, youâ€™re supporting a business in Kauai (my dadâ€™s state)! http://alohaspice.com/catalog/sea_salts.htm
|Pierce the pork roast all over with the tip of a sharp knife. Place the roast in a large slow cooker and rub the salt all over the meat. Drizzle the liquid smoke over the meat.|
|Cover the slow cooker and cook on Low Heat for 16 to 20 hours (or High heat for 6-7 hours), turning the roast over once half-way through the cooking time. Depending on how hot your low setting is on your slow cooker, you may or may not need the full 20 hours. When the meat easily shreds with a fork it is ready.|
|Remove the meat from the slow cooker and shred with two forks, adding drippings from the slow cooker as needed to moisten the meat.|