Set it and forget it. Get a taste of Hawaii with this easy slow-cooker kalua pork.
Servings: 12 people
pork shoulder roast
Hawaiian sea salt
mesquite liquid smoke
1 - 2
cut in half
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.
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.
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.
This recipe goes great with cole slaw and King's Hawaiian sweet rolls. Recipe complements pineneedlesinmysalad.com 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)
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