I’ve been craving Hawaiian food, so I decided to make slow cooker kalua pig for dinner this last weekend. My parents often stop by on Sundays for dinner and I have been making something special for dinner to serve them lately.
I found an authentic kalua pig recipe at Allrecipes.com and gave it a try. I had to adapt their recipe for the stores in our area rarely have a pork roast over 3 pounds. I sprinkled a 3 pound pork butt with Himalayan sea salt (I used the grinder that the rock Himalayan sea salt came in), and pepper. I seared the roast on all sides and placed into my slow cooker. I added 1 cup water, and 2 teaspoons hickory liquid smoked. I cooked the roast on LOW for 12 hours while my husband, daughter and I went fishing (didn’t catch a thing!).
I made this Summer Garden Pasta Salad to go with the pork, you can find the recipe over at That’s My Home, were I guest posted. You can find Mary Ellen here at Facebook, Pinterest, and Google Plus.
- 3 lbs. Pork butt roast
- ¼ tsp. ground pink Himalayan sea salt
- ¼ tsp. pepper
- 2 Tbsp. canola oil
- 1 cup water
- 2 tsp. hickory smoke
- I start by rinsing the roast with water and patting dry with paper towels (why is pork so slimey!!).
- Sprinkle the roast with the salt and pepper. In a large skillet set to medium-high heat, heat up the oil, and sear the roast on all sides. Add to a 6-quart or larger slow cooker.
- Add the water, and hickory smoke.
- Cover and cook on LOW for 12 hours, without opening the lid during the cooking time.
- Drain the juices from the slow cooker, reserving some if you want to serve the roast with them.
- Shred the pork in the slow cooker with 2 forks, discarding fat.
- Serve with rice and pasta salad. I like to serve this with sriracha hot sauce too.
Recipe adapted from Allrecipes.com
Grandma Kc says
August 5, 2014 at 8:22 amI am very curious — I have never used or even heard of Himalayan sea salt. Does it really make a difference in the flavor?
jmaynard says
August 10, 2015 at 5:18 pmAbsolutely! Especially with any kind of smoking or smoke flavoring. In fact for me it’s a must.
De says
August 5, 2014 at 11:03 amI’ve been trying the pink Himalayan salt and I also cook with grey sea salt.. My current favorite is Maldon sea salt flakes! I also use Morton’s coarse kosher salt and fine natural sea salt. I’ve noticed a big difference in how each type of sea salt flavors the food, especially meat. Some in the family think I don’t use nearly as much salt anymore…but I use just about the same amount. The taste is different. In any case, sea salt is better for you! De
Marye says
August 5, 2014 at 6:59 pmI love the pink salt but I usually use it as a finishing salt. Looking forward to trying this.
Mary Ellen says
August 5, 2014 at 8:50 pmThis looks fabulous Sarah. I love trying different salts. I bet the house smelled amazing when you came in and that pasta salad looks perfect with it. Thanks for guest posting today for me!
Marion@Life Tastes Good says
August 5, 2014 at 8:55 pmYummmm! This looks so easy to make and sounds delish! I’m all over this recipe! Thanks for sharing!!
Sandra - The Foodie Affair says
August 5, 2014 at 9:13 pmKalua pork is such a crowd pleaser! I usually use sea salt, but I do have Himalayan salt, so I’ll have to give that a try! The liquid smoke is so key for this dish. Looks fantastic, Sarah!
Shelby says
August 6, 2014 at 2:06 amI’m very excited about seeing this! I’m wanting to do a crockpot pork for our open house next weekend but didn’t want to deal with the BBQ sauce. I’m going to try this recipe out! Looks delish!
Debi @ Life Currents says
August 6, 2014 at 8:12 amMy husband would love that pork! It looks good. And, I love that pasta dish. That looks super yum! Together, it’s a perfect meal! Yum!
cindy says
January 13, 2015 at 3:24 amI use apple juice in place of water and also add a small cup of applesauce, lots of sliced onions and some Worchestershire sauce. Before serving, I stir fry 1 whole shredded green cabbage, 2 onions and a can or two of pineapple chunks then add the cooked pork to it to make it go further. Sooo, Ono! I add bar b Q sauce to any leftover pork for shredded pork sandwiches.
cindy says
January 13, 2015 at 3:37 amp.s. Use the reserved liquid and fat from the pork to season the cabbage stir-fry to taste! Great dish for potlucks!
Dee says
February 19, 2017 at 4:02 pmI make Kalua Pork at least several time a year, but with a few differences. For the liquid, I use Apple Cider, and liquid smoke to taste. My preference is Hawaiian Sea Salt, also “to taste”. I cover the pork butt with Luau leaves and it gives it that true Hawaiian flavor. I’ve not tried making it in the slow, cooker tho as I use my pressure cooker and cook it for 70 minutes. The port is tender and easily “torn apart” with a fork. It’s onolicious!