Kalua Pork

Name: Kalua Pork
Prep time: 3 min
Cook time: 14 h
Total time: 14 h 3 min
Ingredients: 6 lbs. bone-in pork shoulder ((aka pork butt or Boston butt)); 1 1/2 Tbsp natural liquid smoke flavor ((mesquite or hickory)); 1 1/2 Tbsp Hawaiian salt, (Himalayan salt, or sea salt, then more if desired); 1 Tbsp vegetable oil ((optional))

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Prep Time: 3 minutes

Cook Time: 840 minutes

Total: 843 minutes

Servings: 12

kalua pork

Ingredients

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6 lbs. bone-in pork shoulder ((aka pork butt or Boston butt))1 1/2 Tbsp natural liquid smoke flavor ((mesquite or hickory))1 1/2 Tbsp Hawaiian salt, (Himalayan salt, or sea salt, then more if desired)1 Tbsp vegetable oil ((optional))

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Instructions

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Step 1

If time allows, heat 1 Tbsp vegetable oil in a large pot over medium-high heat. Dab roast dry with paper towels then sear in pot for about 3 minutes per side to brown (you can skip this step but it will add a bit of extra flavor, if skipping omit vegetable oil).

Step 2

Place pork in 6 or 7 quart slow cooker. Drizzle liquid smoke over both sides.

Step 3

Season both sides with salt.

Step 4

Cover and cook on low heat 14 - 16 hours until incredibly tender.

Step 5

Transfer to a cutting board (reserve liquid in slow cooker), shred pork with two forks while removing bone and excess fat.

Step 6

If desired toss pork with about 1/2 cup of the reserved liquid (rendered broth and fat from pork).

Step 7

Serve right away, or refrigerate in reserved liquid for a few days or freeze in reserved liquid for a few months. Thaw overnight and reheat over low heat in a pot on stovetop, tossing gently just occasionally, until heated through.