Slow Cooker Hawaiian Kalua Pork
This traditional Hawaiian-style slow-cooked pork requires just three ingredients and yields incredibly succulent, smoky pulled meat with minimal hands-on time. Ideal for pairing with rice, stuffing into sandwiches, or layering into tacos.
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Servings: 6
Ingredients
- 1 tablespoon of natural liquid smoke seasoning
- Between 4 to 5 pounds of boneless or bone-in pork butt also known as pork shoulder
- 1 tablespoon of coarse Hawaiian sea salt or kosher-style salt
Instructions
- Rinse the pork butt thoroughly under cool water and blot it dry using paper towels. Set the meat into the insert of a slow cooker.
- Sprinkle the coarse salt over the surface of the pork, ensuring even coverage. Drizzle the liquid smoke directly atop the meat to enhance its depth of flavor.
- Secure the lid and set the slow cooker to the Low setting. Allow the pork to cook undisturbed for a minimum of 12 hours, preferably up to 16 hours, and as long as 20 hours for optimal tenderness. Do not introduce any additional liquid during this time.
- Once the pork has reached a fall-apart texture, use two forks to shred the meat directly in the slow cooker. Combine thoroughly with the rendered juices before serving.