Supper Club: Kalua Pig in a Slow Cooker
This post may contain affiliate links. Thank you for supporting the brands that keep me creative in my tiny kitchen!
This month’s Supper Club theme was Hawaiian. We don’t exactly have the space to bury a whole pig in our yard, and I wouldn’t be up for that much effort anyway, so this was the perfect substitute. I found this recipe and thought it looked ridiculously easy, and the reviews it got were great! So I went for it, and it was simple and tasty. My store had a few different types of Hawaiian sea salt, and the recipe didn’t specify what type, so I picked the Hawaiian Bamboo Jade Sea Salt. It has a really lovely aroma, and I got a nice sized pouch of it. The pork falls apart after cooking for so many hours, and the flavors really infuse nicely. This is a great dish to feed a big crowd, but it wasn’t my favorite pork dish ever.
Kalua Pig in a Slow Cooker
Allrecipes – KIKUCHAN
“This is a simple way of making traditional Hawaiian kalua pig without having to dig a hole in your back yard.”
Prep Time: 10 Min
Cook Time: 20 Hrs
Ready In: 20 Hrs 10 Min
Yield 12 servings
1 (6 pound) pork butt roast
1 1/2 tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring
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.
Amount Per Serving
Calories: 243 | Total Fat: 14.7g | Cholesterol: 82mg
Big Flavors Rating: 4 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
2 Comments
mommysue
I have made this pork many times. I like to add a little water to the crockpot to keep the pork very moist. I find it helps infuse the smoke and salt into the meat, and makes it a little easier to shred when done.
Ashley
Great tips! Thanks for sharing 🙂