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!).
- 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