Slow cooker kalua pork is reminiscent of kalua pig served at Hawaiian luaus. It’s deliciously smoky, salty, tender and only takes three ingredients. So what it kalua pork? Well, if you’ve ever visited Hawaii odds are you’ve had it at a luau. The term kalua actually refers to the cooking method, where the pig is roasted in an underground oven (called an imu), wrapped in ti leaves or banana leaves for several hours. And when it’s uncovered, the tender pork pulls apart with a deliciously smoky and salty flavor.
For those who were thinking it had something to do with kalua alcohol (which I also love), nope, sorry to be the bearer of bad news.
Ingredients4 pounds pork shoulder (pork butt)
1 tbsp Hawaiian Alaea sea salt
1 tbsp liquid smoke
Method
* Place the pork shoulder in your slow cooker and pierce the top several times with a knife or fork.
* Rub the pork with the sea salt. Then, pour the liquid smoke on top.
* Program your slow cooker for 10 hours on the low setting. You may need a few more hours if your pork shoulder is larger.
* 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.