Slow Cooker Kalua Pork
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 hrs
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Total Time
10 hrs 10 mins
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Servings
6
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Calories
273 kcal
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Course
Main Course
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Cuisine
Hawaiian
Slow Cooker Kalua Pork
Description
The Slow Cooker Kalua Pork recipe uses a 4-pound pork shoulder rubbed with Hawaiian Alaea sea salt and doused with liquid smoke before slow cooking for 8 to 10 hours on low. Piercing the meat allows better flavor penetration during the long cook, which tenderizes the pork so it can be easily shredded with forks. The use of Hawaiian sea salt contributes a subtle earthy taste, and the liquid smoke adds a smoky aroma traditionally associated with Kalua pork. The cooking process takes place entirely in a slow cooker making it hands-off until the pork is ready to shred.
The flavor and texture come from this slow, moist cooking method that breaks down connective tissue while seasoning the pork simply but effectively. The shredded pork can be served immediately, optionally moistened with the reserved cooking liquid to keep it juicy. It can be used in sandwiches, tacos, or other dishes where rich pulled pork is desired.
Leftover Kalua pork can be refrigerated in an airtight container for up to 4 days or frozen in meal-sized portions for up to 3 months. This storage option makes it convenient to prepare in advance or save for later meals. Coarse or fine Alaea sea salt may be used, but coarse salt amounts might need slight adjustment. The deep red color of Alaea salt varies by brand but all provide that characteristic seasoning.
Ingredients
- 4 pounds pork shoulder or pork butt
- 1 tablespoon sea salt Hawaiian Alaea
- 1 tablespoon liquid smoke
Instructions
- Prep the pork. Place the pork shoulder in your slow cooker and pierce the top several times with a knife or fork.
- Slow cook. Rub the pork with the sea salt. Then, pour the liquid smoke on top. Slow cook for 8 to 10 hours on the low setting. You may need a few more hours if your pork shoulder is larger.
- Shred the pork. Once the pork shoulder is fully cooked, remove it to a plate and use two forks to shred it. You can also drizzle some of the remaining liquid from the slow cooker on top, to keep the meat moist, then serve immediately.
Notes
- Use fine or coarse-grain Hawaiian Alaea sea salt; increase quantity slightly if coarse.
- Store leftover pork in airtight containers for up to 4 days refrigerated or freeze up to 3 months.
- Divide pork into meal-sized portions before freezing to simplify thawing and reheating.
- Liquid smoke imparts traditional smoky flavor while slow cooking tenderizes the pork.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Protein | 36g | 72% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 124mg | 41% |
| Sodium | 1308mg | 55% |
| Potassium | 629mg | 13% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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