Tasty Tuesday: Kalua Pork - Melissa Schroeder

Tasty Tuesday: Kalua Pork

Ahhhh, today is my last full day in Hawaii and I figured I would share something Hawaiian. There will be a lot of posts about the food I ate here next week, but this one you can do at home. It is easy and it makes a lot so it is great for a party.

Kalua pig is the big pig they put in the ground to cook. Here is a great video about how they do it and you will understand why my landlord frowns upon me doing this:

In Hawaii, it is pretty common to see the traditional pork dish in restaurants. It can be served with rice, on pizza, on sandwiches…even nachos. When I found this recipe, I was so excited because it was actually easy and it tasted very close to what I had in Hawaii. It does have to cook for a long time, but you can make it the night before and forget about it until dinner the next day. Our favorite combo is this with sushi rice. YUM


6-8 pound pork butt roast-this is sometimes called a shoulder roast because that is where it is located on the pig.


1 1/2 tablespoons sea salt-Hawaiian is preferred, but you can use any kind of sea salt


1 tablespoon of liquid smoke.


Stab pork all over with a fork. Then, pour salt and liquid smoke on it then rub it into the pork. Place in slow cooker and cook on low for 16-20 hours-turning once about half way through time. Remove meat from slow cooker and shred. If it is too dry, make sure to add a little bit of pan drippings.


Seriously, you won’t have to do much to shred it. It falls apart. This is great as left overs too and as I said, it makes great sandwiches esp on hamburger buns.

If you want to get the traditional Hawaiian sea salt, you can order it from Lin’s online if you can’t find it in the stores.


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