Smoky, fall-apart-tender kalua pork is shockingly easy with a slow cooker and three simple ingredients. Hawaii’s calling.
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, with only THREE ingredients! 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 Slow Cooker
Ingredients
- 5-6 pounds pork butt roast, cut into three pieces
- 1 1/2 tablespoons sea salt, use Hawaiian sea salt, if available. It comes in white, black, or red.
- 2 tablespoons liquid smoke flavoring
Instructions
- Place pork in the crock of a slow cooker. Sprinkle with salt and pour smoke flavoring over the roast. Cover.
- Cook for 10-16 hours on low or 5-8 hours on high.
- Shred pork with two forks and allow to remain in juices for about 15-30 minutes. Serve as desired. Suggested sides: white rice, fresh pineapple or other fresh fruit, glazed carrots, rolls.
Notes
- 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.
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Yummy!!! The combo of the fruit and rice with your pork looks so good!
There is nothing like slow-cooked pork! This recipe sounds delicious and simple and a great time-saver for summer eating.
Terri, This looks amazing! I love shredded pork. YUM! Pinning this recipe. Thanks so much for stopping by Creative Thursday last week. I couldn’t do these parties without you. Can’t wait to see what you link up this week. Have a great week.
Michelle
I’m pinning away! YUM!!
Hey great pork dish! The subject of this week’s Food on Friday on Carole’s Chatter is Pork. It would be great if you linked this in. This is the link . I am following you now. Please drop by to Carole’s Chatter and check it out. If you like my blog it would be great if you followed me back. Have a good week.
Thanks for liking this in, Terri. Cheers
Hawaiian Sea Salt, comes in white, red and black.
True. Thanks for your input.
Nice and easy. Thank you Terri. Have a great weekend!