Get ready to transport your taste buds to the beautiful Hawaiian islands with this incredibly tender and flavorful Kalua Pork recipe! Imagine pulling apart succulent, smoky meat that melts in your mouth, infused with traditional Hawaiian seasonings that will make your kitchen smell like a tropical paradise. This foolproof slow cooker method transforms an ordinary pork shoulder into a restaurant-quality dish that will have your family and friends begging for seconds – no plane ticket to Hawaii required!
Prep Time: 15 mins
Cook Time: 12 hrs
Total Time: 12 hrs 15 mins
Cuisine: Hawaiian
Serves: 6 servings
Ingredients
- 4-5 lbs pork shoulder
- 1 tablespoon sea salt
- 1 tablespoon liquid smoke
- 2-3 green onions, chopped
Instructions
- Remove pork shoulder from refrigerator and pat dry with paper towels, ensuring the meat surface is completely moisture-free.
- Using a sharp knife, trim any excessive external fat, leaving a thin layer for flavor and moisture, but removing large fatty sections.
- Generously rub sea salt evenly across all surfaces of the pork shoulder, massaging it into the meat to ensure complete coverage.
- Drizzle liquid smoke over the salted pork, rotating the meat to distribute the smoky flavor uniformly.
- Place the seasoned pork shoulder into the slow cooker, positioning it fat-side up to help maintain moisture during long cooking.
- Cover slow cooker with lid and set temperature to low setting, which will allow for slow, gentle cooking over 12 hours.
- Do not add additional liquid, as the pork will release its own juices during the cooking process.
- After 12 hours, carefully remove pork from slow cooker and transfer to a large cutting board.
- Using two forks, shred the meat, discarding any large pieces of fat or connective tissue.
- Return shredded meat to slow cooker and mix with accumulated cooking juices to maintain moisture.
- Garnish with chopped green onions before serving.
- Serve hot with traditional Hawaiian sides like rice, macaroni salad, or in slider buns.
Tips
- Choose the Right Cut: Select a well-marbled pork shoulder (also called pork butt) with a good amount of fat for maximum flavor and tenderness.
- Pat Meat Completely Dry: Ensuring the meat's surface is moisture-free helps the salt and liquid smoke adhere better and creates a more intense flavor profile.
- Don't Rush the Cooking: The magic of Kalua Pork is in the slow, low-temperature cooking. Resist the temptation to increase the heat – patience is key to achieving that melt-in-your-mouth texture.
- Avoid Adding Extra Liquid: The pork will release its own juices during cooking, so trust the process and keep the lid sealed.
- Shred While Warm: For the easiest shredding, remove the pork when it's still warm and use two forks to pull the meat apart.
- Save Those Juices: Mix the shredded meat back into its cooking liquid to keep it moist and flavorful.
- Get Creative with Serving: While traditional sides are amazing, this versatile pork works great in tacos, sandwiches, or as a topping for loaded nachos!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 1g
Protein: 45g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 130mg
