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Slow-Cooker Kalua Pork

  • Author: kate jones
  • Prep Time: 20 minutes
  • Cook Time: 10 hours
  • Total Time: 10 hours 20 minutes
  • Yield: 6

Description

 


Ingredients

  • 1 2.5-3.5 boneless pork shoulder (butt) roast
  • Sea salt
  • Hickory-flavored liquid smoke

Instructions

Rinse the pork roast and pat it dry. Pierce the entire roast with a fork. Sprinkle generously with the liquid smoke (about 1 tablespoon, more if you have a very large roast) and sprinkle with the sea salt (start with about a little less than tablespoon and see how far it gets you; you can always add more after it cooks).  If using traditional kosher salt, decrease salt to 1-2 teaspoons.  Rub the salt into the roast. Place the roast in a slow cooker and cook on low for 8-10 hours or until the meat shreds easily with a fork.

Remove the roast from the pan and place it in a serving dish or on a serving platter. Shred it, discarding any large pieces of fat. Drizzle enough of the cooking liquid over the pork to re-moisten it and keep it from drying out. Serve with any combination of sweet potatoes, mashed potatoes, rice, macaroni salad, and/or fresh fruits and vegetables (or a green salad). Plan on 6-8 ounces of pre-cooked meat per person–pork shoulder is quite fatty, so the weight will really cook down.


Notes

 


Nutrition

  • Serving Size: 6
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