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Slow Cooker Kalua Pulled Pork
Note: Black and red Hawaiian sea salts are harvested on a remote Hawaiian island and contains 84% sodium and 16% other naturally-occurring minerals. Both are available in specialty markets or on line and both have a very unique taste. One other note: Banana leaves are traditionally used to wrap the pork before it is cooked in a pit, and you certainly can buy them online or in specialty markets. Some say that they enhance the flavor; however, we’ve tried this recipe both ways and we couldn’t taste the difference. We feel the banana leaves are not needed when cooking this recipe in a slow cooker. (If you are, however, cooking this in a fire pit, the banana leaves likely help keep the pork moist.)
Ingredients
- 4 pounds pork butt roast
- 2 teaspoons liquid smoke
- 1 1/2 tablespoonsHawaiian sea salt (comes in red or black) see note above
Instructions
- Fourteen hours before serving, pierce pork roast all over with a knife or fork. Rub liquid smoke over the roast. Next, evenly sprinkle the sea salt over the roast. Cover and set the slow cooker timer to low. Cook for seven hours, flip and cook for seven more.
- Once done, shred meat with two forks.
- Separate fat from liquid and pour a little liquid over meat to moisten. (Use sparingly – the liquid is salty!)
- Serve in your favorite recipes.
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Find it online: https://www.afamilyfeast.com/slow-cooker-kalua-pulled-pork/
