Kalua pork is a serious favorite around our house. If you haven’t tried it yet, you’ve just got to… and soon! My mom made Kalua pork from time to time growing up, and I loved it… but I had kind of forgotten about it until my own family moved in next to a Hawaiian family five years ago. The Wongs have thrown a Luau from time to time, and my husband and I fell in love with their Kalua pork. After five long years, I’ve finally finagled the recipe out of them. Okay, okay. I’m pretty sure they would have given it to me any time I asked! This recipe is for the crockpot – my favorite! And I’ve doubled and halved the recipe, which both work out fabulously. This pork freezes amazingly, and the leftovers make great burritos, salads, and sandwiches. But I have to admit my favorite is still to eat it with coconut rice and fresh fruit. With warm, sunny days around the corner, I’m thinking Luaus and Kalua Pork all summer long!
- 6 lb pork butt roast
- 1½ Tablespoons Hawaiian Sea Salt (can substitute regular sea salt)
- 1-1½ Tablespoons Liquid Smoke
- Pierce pork all over with a carving knife. Rub salt all over the roast, then rub with liquid smoke. Place in the crockpot on low for 16-20 hours, turning once during cooking time (if you are short on time I think the pork is still good starting at about 8 hours). Remove from the crockpot and shred , adding the drippings back in to moisten the meat.