Slow Cooker Kalua Pork
This Kalua pork comes out of the slow cooker deliciously smoky, salty, and tender every time! It's incredibly easy with 3 ingredients and is the perfect dinner for entertaining guests.
Servings: 6
Equipment
- Slow Cooker My favorite Crockpot for slow-cooking meats.
Ingredients
- 4 pounds pork shoulder (pork butt)
- 1 tablespoon Hawaiian Alaea sea salt
- 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
- Hawaiian salt tip: You can use either fine or coarse-grain Alaea sea salt, though if you use coarse-grain, you may need a little more than the 1 tablespoon listed in the ingredients.
- Note that my personal Hawaiian Alaea sea salt is a deep red color, though the salt looks more muted in these recipe photos. My photographer lives in Canada, and her access to products is a bit different. Both are Alaea sea salt, just from different brands.
- Storage tips: Store leftover Kalua pork in an airtight container for up to 4 days. For longer storage, freeze the pork in a freezer-safe bag or container for up to 3 months. Portioning it out into meal-sized servings makes thawing easier.
Nutrition
Calories: 273kcal | Protein: 36g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 124mg | Sodium: 1308mg | Potassium: 629mg | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg