This Kalua Pork recipe is one of the easiest recipes to make – just a few ingredients and the slow cooker does all of the work, making the most tender flavorful pulled pork.
There is nothing better, in my opinion, than Kalua Pork. Slow cooked pork shoulder is simmered for hours, resulting in pork that is so tender and packed with flavor. I use leftover Kalua Pork in so many dishes including a to. die. for Kalua Pork mac & cheese, tailgate sliders, on pizza, in appetizers, and, yes, even Kalua Pork Nachos. Whenever I make this dish, the Junior Sous Pug stalks the kitchen every half hour to check to see if it is done just so he can have a bite. The pug does not play with it comes to Kalua Pork!
I promise you that you won’t need to dig an imu in the backyard or heat up your oven for hours for this recipe. I use my slow cooker and it is ridiculously easy to prepare with just a few ingredients. The key is to line the slow cooker with a couple layers of foil which, when wrapped around the pork tightly, helps keep all of the steam and flavor in. I also brown the pork first which adds another layer of texture and flavor as well as use Hawaiian red sea salt and Ono Hawaiian seasoning to amp up the seasoning factor. If you can, get the Hawaiian red salt. You can find it online and I have been seeing it in some grocery and some retail stores. However, if you can’t find it, use some quality sea salt, like Maldon, and if you can get the smoked sea salt – even better.
This easy Kalua Pork recipe is one you are going to want to keep in your files. Your family and friends will think you braved hot ovens for hours to make this delicious recipe – they don’t need to know how amazingly easy it is.
On to the recipe:
Gather your ingredients
I love love LOVE this Ono Seasoning
Piercing the pork so that the salt and seasoning absorbs
A little bit of browning
Wrapped up all nice and tight
Seriously – look at that pulled pork – love it.
Grab your plate – you’ll want some mac salad and some onolicious Kalua Pork
- Lightly pat dry the pork shoulder with a paper towel.
- Pierce the pork shoulder all over with a knife, making somewhat deep cuts so that the liquid smoke, Hawaiian salt and seasonings can be absorbed easily into the meat.
- In a large saute pan or the insert of a large slow cooker that can be used on the stovetop, add the canola oil and let heat over medium high until it starts to shimmer.
- Brown the pork shoulder on all sides and set aside on a plate.
- Take one tablespoon of the Hawaiian red sea salt and rub all over the browned pork shoulder.
- Line the slow cooker insert with foil. I use two long pieces, one going one way, the other piece going the opposite and leave enough hanging over the sides so I can fold it up.
- Place the pork shoulder in the center and add the remaining Hawaiian sea salt, liquid smoke, Ono Seasoning (if using) and using clean hands or tongs, flip the meat once or twice to make sure that all sides are covered with the salt and liquid smoke.
- Wrap the pork in the foil so that the meat is covered and can steam in its own juices. For additional coverage against the steam, sometimes I place one more foil sheet under the lid so that nothing escapes. (Steam = flavor).
- Let cook on LOW for 8 - 9 hours. Newer slow cookers tend to cook around 8 hours or so but older slow cookers sometimes take 10 hours or so.
- Remove the pork from the foil and shred using two forks. Place the shredded pork in a bowl or serving dish.
- Drain the juices accumulated at the bottom of the slow cooker through a fat separator or take care to skim the fat off of the top using a spoon.
- Lightly pour some of the juices over the shredded pork and stir to moisten. Add more if necessary.
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