Slow Cooker Kalua Pork - only 3 ingredients! This is THE BEST pork EVER! So easy and it tastes amazing! Serve on rolls with slaw, on a salad or nachos. We can't get enough of this yummy pork!
I've seen this recipe on the internet for years. I finally got around to giving it a try last week and it was great. This pork couldn't be easier. Chicken Legs actually made this for us! It has only 3 ingredients - pork, sea salt and liquid smoke. This takes 16-20 hours to make. We started it before we went to bed the night before we ate it. I was concerned that this would be dry and bland, but it was super tasty. We both really enjoyed it! We served the leftovers on the best pretzel buns with some BBQ sauce and slaw.
Found these pretzel slider rolls at Costco - they are SO delicious!
We had the leftover pork on the pretzel rolls with slaw, BBQ sauce and slaw & BBQ sauce.
Yield: serves 10 to 12
Kalua Pork
prep time: 5 MINScook time: 16 hourtotal time: 16 hours and 5 mins
ingredients:
- 1 (6 pound) pork butt roast
- 3 Tbsp Hawaiian sea salt
- 3 Tbsp liquid smoke flavoring
instructions:
- Pierce pork all over with a fork. Combine liquid smoke and salt. Rub mixture over meat. Place roast in a slow cooker.
- Cover, and cook on low for 16 to 20 hours, turning once during cooking time.
- Remove meat from slow cooker and shred.
All images and text ©Plain Chicken, Inc.
We used those pretzel buns to make sliders. They are amazing!
ReplyDeleteAm going to have to make this some weekend. Maybe have my sister and her hubby over for dinner. Am sure they'd like it too. Just in shock that it takes up to 20 hrs to cook in the crockpot! o_O
ReplyDeleteThanks for sharing the recipe with us.
All of your slow cooker recipes look so delicious, but I don't have a slow cooker. I'm starting to realize that I need to invest in one and would love any recommendations you have.
ReplyDeleteLove your blog and your tailgate recipes! Roll Tide!
I ordered a small one from Amazon. It works just as good as the standard sized one.
DeleteIs there anyway of reducing the salt?
ReplyDeletei wish we had a costco
ReplyDeletelooks excellent
I was born and raised in Hawai'i and am of Hawaiian by birth. I've made kalua pork for years...have done several luaus serving the kalua pork. My method is very similar...I put some salt (not table salt, it has to be a rock salt) on wax paper and roll the roast in the salt...patting it on the roast so it sticks. Put a little bit of water in the crock pot, just to cover the bottom of the pot and place the roast in, then sprinkle a few drops of the liquid smoke on the roast. Cook on low for about 12 hours. By rolling the pork in the salt, you are able to control the amount of salt, however the roast should be covered with the salt. The combination of the salt & liquid smoke helps to keep the meat moist, tender and oh so good!!
ReplyDeleteBetty - I'm glad to hear this is similar to yours! I was wondering if it was "authentic" when we were eating it.
ReplyDeleteThis recipe looks way too simple to be so good but I love your recipes so will give it a try. Those little pretzel buns make the perfect sandwich.
ReplyDeleteWow! 16 hours in the crock pot? Maybe that's why my pork isn't coming out very tender.. I only cook it in there for 6 - 8 hours... So, what you are calling a slow cooker is a crock pot, right?
ReplyDeleteKelli - yes, a crockpot and slow cooker are the same thing.
ReplyDeleteJJune - I just bought a Hamilton beach 6-quart slow cooker. It had a timer and will automatically switch to warm when it is done cooking.
I'll have to look for those slider buns at Costco, would love to try them. And the pork looks wonderful.
ReplyDeleteI have some western style ribs in the fridge right now..... wondering if this recipe would work for that? And if so, would you adjust the cooking time? Thanks!
ReplyDeleteRachel - I would only cook the ribs for 6-8 hours
ReplyDeleteGreat looking buns, I'll have to keep an eye out for them.
ReplyDeleteHeaded to Costco later today as a matter of fact! Always love their pretzel rolls so now I'll also buy a smoked butt so I can make this recipe! It looks mouthwatering! Thanks Stephanie!!!
ReplyDeleteHow does Hawaiian Sea Salt differ from other sea salt? Can I use coarse all natural sea salt? That is what I have in my cabinet now.
ReplyDeleteLooks like a great way to beat the hat and not heat up the house.
Denise
Denise - you can use corse sea salt.
DeleteWhere did you find the Hawaiian Sea Salt? I live in Birmingham, so was there somewhere around here that sells it?
ReplyDeleteCan I use a Shoulder Roast? If it is only 3 pounds should I cook it half as long?
ReplyDeleteWhere's the Kahlua ?? LOL
ReplyDeleteDo you drink it while it's cooking?
No h in kalua. From Hawaiian kālua, literally 'baked in an underground oven'.
DeleteNo h in kalua. From Hawaiian kālua, literally 'baked in an underground oven'.
DeleteSoTexas: pork butt & shoulder are the same thing (it is the "butt" of the shoulder)
ReplyDeleteDo u add water in the slow cooker
ReplyDeleteDonnie - don't add any water. Enjoy!
ReplyDeleteI made this yesterday (started Sunday night) and was just amazed at how juicy and tender the meat was when the 16 hours was up. I must have used too much salt because ours was very salty. We used Hawaiian rolls (toasted) and I put my homemade coleslaw on top.
ReplyDeleteI have so many of your recipes pinned and have tried several, I just had to comment and tell you how much we loved this recipe!
So glad to hear you are enjoying the recipes!
DeleteI found this a while ago on pinterest and finally made it for our dinner tonight. OH MY GOODNESS!!! It was amazing!!!
ReplyDeleteso glad you enjoyed it!
DeleteDo you use a boneless roast or will bone-in work?
ReplyDeleteeither is fine
DeleteI lived on the Big Island while attending UH. Kalua pork was one of my favorite dishes. In Hawaii cooks wrap the pork in ti leaves and use Keawe (a relative of the mesquite family) to cook the pork in an imu (in ground barbeque) Since keawe wood and ti leaves are not readily available in the midwest I tweaked the recipe for grilling and the crockpot. This crock pot recipe is good and very close to authentic Kalua pork as you can get. I also wrap the roast in banana leaves after applying sea salt and liquid smoke to the roast. It adds a dimension to the flavor and it comes out so tender! This works on the grill as well and I use Mesquite chips when I grill and less liquid smoke. Remove banana leaves when done and Enjoy!!
ReplyDeleteI just pulled this out of the crock pot. The salt is a bit much, but only on the perimeter of the roast. The texture is wonderful. Next time I may substitute some of the salt for a spice rub that I usually use on my carnitas. Then I would feel comfortable basting the roast with the juices after I shred it.
ReplyDeleteRather than a pork shoulder roast, I had a 5# package of pork shoulder boneless spare ribs from Costco. Using sea salt and liquid smoke, I made two layers (ribs, salt, liquid smoke) and cooked them for 11 hours on low in the slow cooker. Turned out amazing!
ReplyDeleteFor some reason I assumed there would actually be Kahlua in this...hey...I might be onto something!
ReplyDeleteI have the red hawiian sea salt. Still use 3tbsp?
ReplyDeleteI've been using this recipe for a while, now. I read a long time ago that doing it the "real way" it is wrapped in banana leaves. So I wrap mine in parchment and then put it in the crockpot as directed above. It is a great recipe!
ReplyDelete