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Kalua Pig in a Slow Cooker

Kalua Pig in a Slow Cooker

  • Prep

    10 m
  • Cook

    20 h
  • Ready In

    20 h 10 m
KIKUKAT

KIKUKAT

This is a simple way of making traditional Hawaiian kalua pig without having to dig a hole in your back yard.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 0g
  • 0%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 715 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

  1. Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
  2. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
  3. Remove meat from slow cooker, and shred, adding drippings as needed to moisten.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

es
1190

es

11/12/2007

this is the best kalua pork i've ever had and i'm from hawaii. i had no idea it was so simple to make. i, too, found out that pork butt and pork shoulder is the same thing. i used a boneless, 2lb cut and it made enough for my husband and me with lots of leftovers. it is a little salty, but this is the way it's supposed to taste. it tastes best served with white rice (shortgrain, like sushi rice, not long grain). i also used black hawaiian sea salt, which i found at trader joe's. trader joe's offers black and red. but i noticed that the black sea salt also includes some charcoal ingredients, which helps it to taste more smoky and barbecued. i also used reese's mesquite liquid smoke. the black sea salt made the pork look really unappetizing on the outside, but once it's shredded, you can't really tell. also, i turned it over more than once; several times, in fact, and after shredding, cooked it on low for about another hour to soak up the juices. i added about two cups of shredded cabbage in the last hour or so, which is how it's served in hawaii. my total cooking time was 5 hours on high and 1 hr on low. great recipe and very impressive.

LADYJAYPEE
790

LADYJAYPEE

3/16/2009

I was told by the grocery store meat dept lady that a pork butt roast IS the same thing as a pork shoulder roast. (The, um-m, "other" would probably be called a rump roast!) :-) So I used a near-6pound pork shoulder blade roast for this (with a bone in it). Rubbed it with the Hawaiian red clay salt and liquid smoke and had it in the crockpot for 12 hours. Started it on high for the first 3 hours, then low for the rest of the time. It was moist, tender, & flavorful. Although the liquid smoke flavor was fairly subtle, I reducing it to 1tsp would be better...just a personal preference. When the roast was done, I drained the juices from it, took off any fat from the meat, and returned meat to the crockpot. I then skimmed the fat from the juices, reserved 1.5c of it, and returned the rest to the meat. I placed the 1.5c juices in a saucepan, got it simmering, and added a mixture of 2T flour/2T water to make a gravy. (Could have stood to be a little thicker, but it was fine.) Poured the gravy over the meat. Served this with Suzy's Mashed Red Potatoes from this site, homemade applesauce, and peas. Thank you for sharing your recipe.

GWANMA
717

GWANMA

12/29/2003

This is a great potluck recipe. I put the juices in the crockpot into a container and into the freezer while I waited for the pork to cool enough to shred. Then I take the hardened fat off the top and pour in the juices oil-free. That may help make this dish less oily.

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