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Slow-Cooked Hawaiian-Style Kalua Pork

Slow-Cooked Hawaiian-Style Kalua Pork

Kalua pork, delicious, falling apart, mouthwatering kalua pig. It has long standing traditions in Hawaii, and if you ever go there, it is a must eat! The word kālua means to cook in an underground oven, which is something that we are assuming you are not in possession of. Never fear, your slow cooker is here to save the day. It’s the closest we can get to baking dinner inside the Earth! While it is quite the experience to delve into the real luau dinner, for the time being we’ve brought a taste of laid-back and carefree Hawaii to your kitchen.

If you happen to have some red Hawaiian sea salt, go ahead and rub that on the pork shoulder in lieu of Himalayan salt – you’ll end up with a more authentic final presentation, at least in terms of origin. Bottom line: utilize your creative freedom and use what you have in your kitchen, no one will taste the salt difference.

Prepare for a feast and you will end up with leftovers. So, if your roast is a bit larger, just add a little more cooking time and know that the shredded pork can be used in many ways – a tasty addition to tacos or salads… Serve the kalua pork alongside some braised cabbage, or toss in half a head of green cabbage, roughly chopped at the beginning of slow cooking for an all-in-one meal.

Slow-Cooked Hawaiian-Style Kalua Pork Recipe

Serves: 4Prep: 10 minCook: 8 h
Notice

Protein: 124g / %

Carbs: 2g / %

Fat: 114g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

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Ingredients

  • 1 pork shoulder roast, about 4-5 lbs.
  • 1 1/2 tbsp. Himalayan pink salt
  • 1/2 tbsp. smoked salt, or to taste (optional)
  • 1 tbsp. smoked paprika
  • 4 to 5 bacon slices
  • 5 to 6 garlic cloves

Pork Preparation

Preparation

  1. Make 5 to 6 incisions into the pork roast and fill each incision with a garlic clove.
  2. Lay the bacon slices flat on the bottom of a slow cooker.
  3. Place the pork on top of the bacon slices.
  4. Season the pork with salt and paprika. If not including the smoked salt, use 2 tablespoons of the the Himalayan pink salt.
  5. Cover and cook on low 6 to 8 hours, or until the pork falls apart easily with a fork.
  6. Remove the garlic cloves, shred the pork with 2 forks, and mix the bacon and juices together.