Slow Cooker Kalua Pork (Printer-Friendly)
Savory pork shoulder slow-cooked with smoky liquid smoke and pineapple juice for authentic Hawaiian flavors.
# List of Ingredients:
→ Meat
01 -
4.5-5 lb boneless pork shoulder butt roast
→ Seasonings
02 -
1-1½ tablespoons red Hawaiian sea salt (Alaea salt)
03 -
4 cloves garlic, smashed
04 -
1 tablespoon hickory liquid smoke
→ Liquids
05 -
1 cup unsweetened pineapple juice
→ Optional
06 -
1-2 banana leaves
# Preparation Steps:
01 -
Trim excess fat from the pork shoulder, leaving some for moisture and flavor. Pat dry with paper towels, then make small slits all over the meat and insert the smashed garlic cloves for enhanced aroma.
02 -
Rub the pork thoroughly with red Hawaiian sea salt, ensuring it penetrates the garlic slits. Drizzle the liquid smoke evenly over the surface to impart authentic smoky notes.
03 -
If using, line the bottom and sides of the slow cooker with banana leaves to infuse the meat with subtle fragrance. Place any remaining leaves over the pork.
04 -
Pour the pineapple juice around the pork, avoiding direct contact to preserve seasoning. Place the pork in the slow cooker, cover tightly, and ensure banana leaves are tucked in if used.
05 -
Cook on LOW for 16–20 hours or HIGH for 8–10 hours until the pork is tender and shreds easily with a fork, releasing a smoky aroma throughout the kitchen.
06 -
Transfer pork to a cutting board and shred with two forks, discarding large pieces of fat. Skim excess fat from the cooking liquid and return the shredded pork to the juices to maintain moisture and flavor before serving warm.
# Additional Suggestions:
01 -
Use boneless pork shoulder for optimal texture. Slow cooking on low heat breaks down connective tissue for tender, flavorful meat. Taste and adjust salt after shredding as seasoning mellows during cooking.
02 -
If banana leaves are unavailable, substitute with hydrated corn husks or parchment paper to retain aroma and moisture.