Hawaiian style kalua pork. Few things come to mind that lead to instant happiness like a perfectly made kalua pork does. Trouble is, when made in the traditional Hawaiian way, it involves a whole lot of burying a whole pig and smoking it with embers for hours. Enter this method with your slow cooker. Smoky and perfectly salted, with an insanely simple prep that won’t have you digging any holes in the backyard. Hope you love this as much as I do.
Hands on Time : 10 Minutes
Cook Time : 12-16 Hours on Low
Equipment : Slow Cooker
- 5-6 lb Boston Pork Butt Roast (AKA Pork Butt & Pork Shoulder)
- 1.5 tbls Hawaiian Salt (or 2-3 tsp Kosher Salt)
- 1 tbls Liquid Smoke
- 5 Peeled Garlic Cloves (Optional) Inserted into meat.
- Pierce pork all over with a fork and rub with salt and liquid smoke.
- Insert peeled garlic cloves into meat.
- Rub slow cooker with coconut oil or butter.
- Lay meat in slow cooker, skin side up if it’s present and you are leaving it on, although I recommend removing it if you have the extra minute.
- Cook 12 – 16 hours on low, flipping halfway through if you can.
- Remove meat and shred with two forks, don’t shred in cooking liquid or it’ll be WAY too salty.
- Remove remaining liquid (braising liquid) to bowl and put in fridge. Remove fat from top when solid and use remaining juice to moisten the pork.