A favorite meal in Hawaii, “real” kalua pork involves banana leaves and a big pit in the ground and smoldering coals and a whole pig and many hours of cooking. I don’t have banana leaves at my local grocery stores, but I could probably get some at an Asian grocery store a few miles away. I do have room in the back yard to dig a pit, but I do not have the enthusiasm needed to dig said pit. I don’t have a clue where to get a whole pig, nor do I have any desire to attempt the cooking thereof. However, I can happily manage a pork butt (sounds slightly disturbing) and a crock pot.
This kalua pork is incredibly easy and flavorful. It’s a great dish for summertime, especially since it is made in the crock pot. The kitchen stays cool and you have lots of free time to do fun things like hanging out by the washing machine and dryer. Oh wait. I meant fun things like going to the park or swimming or building sand castles with the kids…or by yourself.
So, before you head off to do all of that fun stuff, toss the pork in a crock pot, season it with salt and liquid smoke, turn the crock pot on low for half a lifetime, and walk away. Yessiree, my way of cooking. As a matter of fact, I put this pork in the crock pot before I went to bed last night and it was a delicious aroma to which I woke up this morning.
I’m in love, I’m in love and I don’t care who knows it! (Buddy the Elf) Served with fruit kabobs and rice, dinner couldn’t be easier.
Kalua Pork in the Crock Pot
3 ingredients plus your slow cooker equals an easy and flavorful dinner
- 5-6 pounds pork butt roast, this is an average - use larger or smaller, whatever is available and adjust seasonings as needed
- 1 1/2 tablespoons sea salt, use Hawaiian sea salt, if available. It comes in white, black, or red.
- 2 tablespoons liquid smoke flavoring, I used a mesquite flavoring
Rub salt over all surfaces of roast. Place roast in crock pot. Pour liquid smoke over roast. Turn crock pot on low and cook for 10-16 hours.
- Remove roast from slow cooker. Shred and return to crock pot for about 30 minutes. (I easily shredded the roast in the slow cooker with a single fork.)
Serve over cooked rice.
- I used an 8 pound pork butt roast, 2 tablespoons salt and approximately 3 tablespoons liquid smoke flavoring.
- Although traditional kalua pork is served with a short grain white sticky rice, I used jasmine rice. Jasmine is a slightly sweet, aromatic rice and compliments the salty, smoky pork.
- A fruit salad or fruit skewers are a great flavor and color accompaniment.
This recipe has been shared at the following link parties:
- Miz Helen’s Country Cottage Full Plate Thursday
- Michelle’s Tasty Creations and Crafty Ideas
- It’s a Piece O’ Cake