Description
This Crockpot Kalua Pork recipe brings the authentic flavors of Hawaiian traditional Kalua pork to your kitchen with minimal effort. Using a simple combination of pork butt, liquid smoke, and Hawaiian sea salt, this slow-cooked dish results in tender, smoky, and flavorful shredded pork perfect for sandwiches, tacos, or plate lunches.
Ingredients
Scale
Main Ingredients
- 3½-4 pounds boneless pork butt or shoulder
- 1 tablespoon liquid smoke
- 1 tablespoon red Hawaiian sea salt (or kosher salt)
Instructions
- Prepare the Pork: Place the pork roast into the crock of your slow cooker. Drizzle the liquid smoke evenly over the entire surface of the pork, then rub it in thoroughly to ensure the smoky flavor permeates the meat. Sprinkle the Hawaiian sea salt all over the pork to season it properly.
- Slow Cook the Pork: Cover the slow cooker and cook on the low setting for 10 to 12 hours. This slow cooking process allows the pork to become fall-apart tender, capturing the traditional texture of Kalua pork.
- Shred and Serve: Once cooked, shred the pork directly in the slow cooker using two forks. Mix well to combine the meat with the flavorful juices and serve hot with your preferred sides such as rice, cabbage, or Hawaiian sweet rolls.
Notes
- Use red Hawaiian sea salt to get the authentic taste, but kosher salt is a fine substitute if unavailable.
- Liquid smoke is essential for imparting the smoky flavor traditionally achieved by cooking in an underground oven.
- Crockpot cooking times may vary depending on the model, so check tenderness occasionally after 10 hours.
- This recipe is perfect for meal prep as leftovers keep well refrigerated for several days and freeze beautifully.
- For more intense smokiness, you can add an extra teaspoon of liquid smoke, but avoid overdoing it to prevent bitterness.
