I have a friend who grew up in Hawaii and when I told her I was looking for more slow cooker recipes, she told me I had to try Slow Cooker Kalua Pork.
She told me how to make it, and let’s just say, I couldn’t believe how simple it is! I’m soooo excited to share it with you all because it’s such a delicious way to prepare a pork roast. The prepared meat taste almost exactly like the real, cooked in a pit in the ground, Kalua Pork.
It has a mild, slightly smoked flavor which makes it very versatile. It can be served multiple ways, making it a great cook once, eat twice…or three times, kind of a meal.
When I made it, the first night we had it as Kalua Pork Sandwiches with Hoison Sauce and Pineapple. Two days later we had it with roasted cabbage and steamed rice. I froze some of the meat and the next week we had it as pork sandwiches again, but this time I mixed up a simple pineapple salsa to go with it and it was soooo good! I love a recipe that gives me three quick and easy meals. Boom Baby!
When Stephanie gave me the recipe, she said to make it more authentic I could line my slow cooker with banana leaves…but those are a little hard to find here in Maryland. She also said, that sometimes they add chopped cabbage during the last couple hours of cooking. I haven’t tried it that way but I’m sure cabbage tastes amazing cooked in with those salty, smokey, juices. I think I might try it that way next time.
The most important thing to remember when making this recipes is that you need to poke some holes in the roast and put coarse sea salt into the holes. It really helps carry the flavor to the entire pork roast.
Also, we love this seaweed seasoning. It tastes great sprinkled on the pork and rice or on the pork sandwich. I’ve heard that in Hawaii they put in on their popcorn, I still need to try that. You can probably find it in the ethnic isle at the grocery store or you can order it from amazon.
When my pork finished cooking and I was shredding the meat, I had a very hard time keeping my hands out of the meat for just one more taste. The salty, smokey flavor of the pork is soooo good and taste extra amazing while it’s still piping hot.
I hope you and your family enjoy this easy version of an Island favorite!
- 6-8 lb Pork Butt Roast
- 2 tbsp coarse sea salt
- 2 tbsp liquid smoke
- Place your 6-8 lb pork roast into your large slow cooker.
- poke 7 or 8 holes in the roast with a knife.
- Push sea salt into the holes and sprinkle any leftover on top of meat. Make sure to use all 2 tbsp of salt.
- Pour the liquid smoke over the top of the roast.
- Put lid on slow cooker and turn temp to low. Cook for 18-24 hours.
- after 18-24 hours, remove roast from slow cooker. Place in 9x13 pan or on a large cutting board. Shred the meat and remove any bones or large pieces of fat. Add shredded meat back into the juices in the slow cooker.
- Serve with roasted cabbage and rice or on a toasted bun with pineapple and hoisin sauce.
Desserts to drool over