I have enjoyed kalua pork at restaurants before but wanted to give it a try at home. It really isn’t hard to do. With all the recipes I found, you basically just use salt and liquid smoke. The other key to making it is cooking it low and slow for a long period of time.
You can cook it in the oven but I opted for the slow cooker method. You end up with a deliciously tender meat that is flavorful on it’s own. I do like to eat it with some sauce and I will share a recipe for one tomorrow.
Also, be sure to get the shoulder roast and not a leaner cut because you need the fat to keep it moist.
I have a giveaway going on today too if you want to check it out and enter!
Slow Cooker Kalua Pork
Ingredients
- 5 lb. pork shoulder roast
- 1½ Tbsp coarse sea slat
- 1½ Tbsp liquid smoke
Instructions
- With a knife, cut slits into the roast with the tip.
- Rub salt all over the roast and place it in the slow cooker.
- Pour liquid smoke over the roast.
- Cook on low heat for 16 to 20 hours, turning halfway through the cooking process.
- Remove roast from the slow cooker and shred.
- Add some of the liquid left in the slow cooker to the meat until most. Serves 12
Adapted from Tasty Kitchen posted by Fuji Mama.
I love Kalua Pork! I’ve never had a recipe for it so I’ve never attempted it at home before. I look forward to trying out this recipe sometime and surprising my husband. Thanks for the great recipe!
Dezi, I make this all the time and no, you don’t need to add any extra liquid! It’s crazy. I’ve also found that 12 hours is usually sufficient if you don’t manage to get it in 16-20 hours before you want to eat. This is my all-time favorite way to eat pork. I serve it with medium grain rice (it’s a little stickier than long grain) and a tropical salad made from romaine lettuce, pineapple, toasted coconut, toasted macadamia nuts, and pineapple vinaigrette. I also make Hawaiian sweet bread rolls (super easy thanks to my bread machine). I would make this meal once a week if everyone else would eat it that often.
So… besides the Liquid Smoke, do you put any other liquid in the slow cooker? it seems like that’s usually required to keep things moist and delicious.
I just noticed I could reply directly to you. No, you don’t need to add any extra liquid. After 12-20 hours, it’s swimming in its own juices and it literally falls apart when you touch it.
Looks delicious . . . but what is that awesome looking sauce next to it in the picture?
I love this recipe! I followed it for a luau-themed party I held and it was amazingly good. Best of all, it was so hands off that I could use my oven for the other party foods.
I don’t know why I have never made kalua pork at home, it seems so easy!