Kalua Pork: Hawaiian Flavor Without the Shovel
Serve it plain, over a green salad, or on soft Hawaiian rolls.For the full local-style plate lunch: add a scoop of macaroni salad, white rice, and don’t forget the Sriracha for that extra kick.Leftovers? Add them to quesadillas, breakfast burritos, or just eat straight from the container while reading your next mystery. (Cassandra would understand.)You’re always alone in the kitchen......so go ahead and lick the spoon, bend the rules, and turn mistakes into magic. I won’t tell if you don’t.
Servings 8 people
Ingredients
- 4 lb Pork butt roast (or subsitute a whole turkey for Kalua Turkey
- 1 tbsp Hawaiian sea salt or pink Himalayan sea salt or kosher salt
- 2 tbsp canola oil
- 1 tbsp liquid hickory smoke
- 1 cup water
Instructions
- Rinse and pat dry the pork
- Sprinkle roast with salt and pepper. In a large skillet on med-high heat, heat the oil and sear the roast on all sides.
- Add the seared roast to the crock pot. Add water and hickory smoke.
- Cover and cook on LOW for 10-12 hours.
- Using two forks, shred the pork. Discard any fat. Mix the shredded pork with the juices remaining in the crock pot.
Notes
Serve Kalua Pork plain on a lettuce salad, or on Hawaiian rolls. For a full plate, add a scoop of macaroni salad, sticky white rice, and pass sriracha sauce for those who want more ooph in their meat.