Dinner Favorites · Pork · Slow Cooker / Crockpot

Slow Cooker Kalua Pork

Just on the off-chance that I haven’t mentioned this (at least) a dozen times before, I have a serious love affair going on with my slow cooker.

I can’t help it. They (yes, I have 4) are my favorite kitchen appliance and I rely on them for everything. Cooking, reheating, keeping side dishes warm, baking desserts……..the list goes on. I think I have an addiction, though, because each time I’m in a store, I always stop and check out the latest models. Sometimes, I’ll even get as far as putting a new one in the cart, only to have Sabrina take me by the shoulders, give me two slaps across the face (not literally, of course) and say, “Mother! You DO NOT need another crock pot!”.

And then, I put my head down sheepishly and return the crock pot to the shelf.

I hate it when she’s right.

I came across this recipe for kalua pork two summers ago, when I had a little Hawaiian-themed soiree at the house. We also made Ahi Tuna (Sabrina’s favorite), sesame noodles, and snow cones. It was lot of fun – and considering my crock pot did all the work that day, it was indeed a very easy party for me.


Slow Cooker Kalua Pig – adapted from la fuji mama

5-6 pound pork butt roast
1 tbs. Hawaiian sea salt (coarse sea salt)
1 1/2 tbs. liquid smoke flavoring

Pierce the pork roast all over with the tip of a sharp knife.  Place the roast in a large slow cooker and rub the salt all over the meat.  Drizzle the liquid smoke over the meat. Cover the slow cooker and cook on low heat for 16 to 20 hours, turning the roast over once half-way through the cooking time.  Depending on how hot your low setting is on your slow cooker, you may or may not need the full 20 hours.  When the meat easily shreds with a fork it is ready. Remove the meat from the slow cooker and remove the excess fat. Pull it apart into medium sized chunks and place the meat in a disposable foil pan. Ladle the juices liberally over it, and place it under the broiler for a few minutes to get the meat a bit crispy. Serve over steamed or fried rice, along with extra pan juice. (The kids like theirs with a splash of teriyaki sauce on top as well.)


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