To reheat, place desired amount in a baking dish with a splash of broth or pineapple juice. Cover with foil and bake at 300°F until heated through, about 20-30 minutes. You can also reheat in the microwave or on the stovetop.
Serving Suggestions to Transport You to the Islands
. Serve over sticky white rice with mac salad and fresh pineapple
. Make kalua pork sliders or tacos with cabbage slaw and teriyaki aioli
. Roll up in tortillas with rice, beans, cheese, and salsa for burritos
. Top crispy tostada shells with pork, pico de gallo, and guacamole
. Add to a breakfast hash with eggs, potatoes, and hollandaise
No matter how you serve it, this slow cooker kalua pork is sure to be a hit! One whiff of its intoxicating aroma will instantly evoke dreams of Hawaiian paradise. So go ahead and treat yourself to a taste of the islands with this simple, succulent, and supremely flavorful dish. Mahalo!
Ingredients
. 4-5 pound pork butt or shoulder roast
. 2 tablespoons Hawaiian sea salt or coarse kosher salt
. 1 1/2 tablespoons liquid smoke
Instructions
Instructions
1. Pat the pork roast dry with paper towels and use a fork to prick holes all over the surface.
2. Rub the salt and liquid smoke all over the pork, massaging it into the meat.
3. Place the seasoned pork into the slow cooker and cover with the lid.
4. Cook on low for 8-10 hours, turning the pork over halfway through cooking time.
5. Once very tender and falling apart, remove pork from slow cooker and shred using two forks.
6. Serve the shredded kalua pork over rice, in tacos/sliders, or however desired! Enjoy!
Notes
For extra moisture, place sliced onions or cabbage in the bottom of the slow cooker before adding pork.
Get creative with rubs! Add brown sugar, chili powder, smoked paprika, etc.
Broil or air fry shredded pork for 5-10 minutes for a crispy exterior before serving.
Leftovers will keep refrigerated 3-5 days or frozen for 3 months.
