Kalua Pork
User Reviews
5
-
Prep Time
3 mins
-
Cook Time
14 hrs
-
Total Time
14 hrs 3 mins
-
Servings
12
-
Course
Main Course
-
Cuisine
Hawaiian
Kalua Pork
Description
This Kalua Pork recipe uses a large bone-in pork shoulder seasoned simply with liquid smoke and salt, slow-cooked for 14 to 16 hours on low heat. The long, gentle cooking breaks down connective tissues, yielding tender meat that pulls apart easily. An optional sear before slow cooking develops a deeper flavor through browning.
The pork is shredded while retaining some of the reserved cooking liquid, which enhances moisture and taste when reheated. This method allows for a juicy pulled pork suitable for traditional Hawaiian-style dishes or general use in sandwiches, tacos, or plates.
Portion sizes can vary; adjust cooking times and seasoning accordingly. The pork stores well refrigerated in its reserved juices or can be frozen for long term. Reheating gently on the stove ensures the pork remains tender.
Ingredients
- 6 lbs. pork shoulder aka pork butt or Boston butt, bone-in
- 1 1/2 Tbsp liquid smoke mesquite or hickory, natural flavor
- 1 1/2 Tbsp salt Himalayan salt, or sea salt, then more if desired, Hawaiian
- 1 Tbsp vegetable oil (optional)
Instructions
- If time allows, heat 1 Tbsp vegetable oil in a large pot over medium-high heat. Dab roast dry with paper towels then sear in pot for about 3 minutes per side to brown (you can skip this step but it will add a bit of extra flavor, if skipping omit vegetable oil).
- Place pork in 6 or 7 quart slow cooker. Drizzle liquid smoke over both sides.
- Season both sides with salt.
- Cover and cook on low heat 14 - 16 hours until incredibly tender.
- Transfer to a cutting board (reserve liquid in slow cooker), shred pork with two forks while removing bone and excess fat.
- If desired toss pork with about 1/2 cup of the reserved liquid (rendered broth and fat from pork).
- Serve right away, or refrigerate in reserved liquid for a few days or freeze in reserved liquid for a few months. Thaw overnight and reheat over low heat in a pot on stovetop, tossing gently just occasionally, until heated through.
Notes
- Adjust cooking time and seasoning if your pork shoulder differs in size from 6 pounds.
- For Instant Pot or oven methods, consult specialized instructions not included here.
- Reserve cooking liquid to moisten pork when reheating; store refrigerated or frozen in this liquid for best texture.
User Reviews
Overall Rating
5
You'll Also Love
