Kalua Pork (crockpot style)

Kalua pork is not just for luaus anymore. In fact I like it in soft tacos with shredded cabbage, salsa and taziki cucumber sauce that usually comes on gyros. Ranch dressing would probably do in a pinch. Yummy easy finger food from kahlua pork leftovers. Onolicious!

Kalua Pork (Crock Pot style)

1 6 lb pork butt roast (rump roast, pork shoulder roast)
1 1/2 T Hawaiian sea salt (I use “For Js from Whole Foods Kahala)
1 T liquid smoke flavoring (more or less)

Poke holes in pork all over with a knife (no huge knife. you not killin da buggah, dis jus a piece of meat.). Rub meat with salt then liquid smoke. (all ovah. you want everyting taste ono.) Put meat in da Crock Pot or ”slow cooker”. Put da lid on & cook da buggah on LOW 16 to 20 HOURS. (Yes, I say hours. Remembah, dis used be cooked in Imu [pit oven] in the ground on hot rocks. Dat took long time.) When pau (finished) take da kine out and shred into container for da fridge. Pour drippings into shredded meat to keep moist. OK. If you wan you can barely cover pork wit water and cook on HIGH foa 6-8 hours.

P.S. If you no like Crock Pot or no have one you go here for da bes recipe I find fo cooking in da oven in taro leaves. Oven-Roasted Kalua Pig & Cabbage @ The Tasty Island. Aloha!

Photo credits: Tammi Hitchcock