Slow-cooker Kalua Pork
Set it and forget it. Get a taste of Hawaii with this easy slow-cooker kalua pork.
Course: Main Dish
Cuisine: American
Servings: 12 people
Author: Michelle Barsness
  • 1 6.5 lb pork shoulder roast
  • 1 1/2 tbsp Hawaiian sea salt
  • 1 tbsp mesquite liquid smoke
  • 1 - 2 frozen bananas cut in half
  1. Using a carving fork, pierce the pork shoulder all over. Next rub the salt and the liquid smoke all over. Place the pork fatty side up into the slow-cooker.
  2. Cover and cook on low for 18 hours. About half way through this time, turn the roast over. When you turn it over, add the frozen banana fruit-side down on top. Cover and continue cooking.
  3. Remove the meat from the slow-cooker to a large baking tray. Shred the meat. Skim the fat from the liquid in the slow-cooker. Return the shredded meat back into the juices and stir it up.
  4. Serve hot.
Recipe Notes

This recipe goes great with cole slaw and King's Hawaiian sweet rolls. Recipe complements For more great recipes delivered right to your inbox, sign up for our monthly newsletter. Tip: (If you want the pork to be finished in the evening, place it in the slow-cooker the night before (ie. 10 pm for ready next day at 4:00 pm)

Recommended: 6-Quart Crock Pot India Tree Red Hawaiian Sea Salt Mesquite Liquid Smoke