Hawaiian Style Slow Cooker Kalua Pork - Family Size
This recipe is very easy to make with little effort. It turns out perfect every time and the smell while it's cooking will drive you wild! Don’t skimp on the salt. This is all the seasoning the roast gets and it makes the difference between good pulled pork and GREAT pulled pork. A 5.25 pound raw pork butt roast cooked down to 48 ounces after the fat cap is removed for serving. This is 16 servings of 3 ounces each.
Author: Betsy Edwards
1 (4 - 6 pound)pork shoulder or Boston butt roast
1tablespoonliquid smokeHickory or Mesquite flavor
1tablespoonred Hawaiian sea salt
1teaspoonkosher salt(OR 1/2 teaspoon table salt)
Pierce roast all over with a knife, then sprinkle the sea salt evenly all over the roast. Place the roast in the slow cooker, fat side UP. Then pour liquid smoke over roast.
Cook, covered, on LOW for 7- 8 hours.
When roast is fall-apart fork tender, gently remove most of the fat cap with tongs and discard.
Gently remove roast from pot to a large bowl and shred with a fork.
Season with 1 teaspoon kosher salt (OR 1/2 teaspoon table salt).
Pour the juices from the slow cooker through a strainer into a fat separator. Add ½ cup of the separated juice back in.
You can either just return the roast to the slow cooker to serve immediately.
MAKE AHEAD NOTE: Pulled pork will keep up to 3 days, bagged and refrigerated or up to 2 months, frozen in a heavy duty freezer bag.
When ready to serve, pulled pork can be returned to slow cooker and held on LOW setting for up to 2 hours.