Hawaiian Slow Cooked Kalua Pork

Easy and tasty!  That works for  me & this just may be my new favorite way to cook pork roast!

I couldn’t believe that something with only 3 ingredients could be so yummy!  It’s great for serving a crowd.  I think it would make an excellent Super Bowl Sunday supper!  This is a recipe that originated in Hawaii and is a popular luau food.  It’s traditionally roasted in pit called an imu.  But if you don’t have that sand pit, you can make this in your slow cooker or oven.

1 4-5 pound pork butt roast (sometimes called Boston butt)

2 Tablespoons Hawaiian red sea salt (you can use regular sea salt)

2 Tablespoons liquid smoke

Pat roast dry and pierce all over with carving fork.

Place in slow cooker.

Rub sea salt all over the roast and then rub with liquid smoke.

Cover and cook for 10-12 hours on low.

Remove meat from slow cooker & remove fat & bone.  Shred the meat with two forks and add drippings as desired to season & moisten.  You don’t want to use all the liquid as it may be too salty.  You can return it to the slow cooker to keep it warm or do so in the oven.

I served this with my favorite bottled barbecue sauce… or you can make your own!  Or you may like it just “as is”!

Tradition dictates that kalua pork is served with Hawaiian macaroni salad, sautéed cabbage and sticky rice. 

It makes great leftovers served as pork sliders using King’s Hawaiian sweet rolls.