Thursday, April 7, 2011

Slow Cooker Kalua Pork

Thank goodness for slow cookers.  With just two ingredients, I was able to serve the kalua-style pork I loved in Kaua'i for my Hawaiian dinner party.  It couldn't have been easier and, when served with mango barbeque sauce, it couldn't have been more of a hit.

***Note: When adapting the recipe, I used smoked sea salt, a specialty ingredient I already had on hand.  The original recipe doesn't use specialty ingredients, so click there if you can't get ahold of smoked sea salt.

Slow Cooker Kalua Pork
adapted from all recipes

1 (5-6 lb.) pork butt roast
3 TBSP hickory smoked sea salt (mine is from Williams-Sonoma)

1.  The day before serving, sprinkle salt evenly over outside of pork.  Wrap in a double layer of plastic wrap and refrigerate.

2.  Place pork in a slow cooker and cook on low 8-12 hours.

3.  Just before serving, shred pork with two forks.  (Mine was tender enough to use tongs.)  Serve immediately or keep on warm until ready to serve.

one year ago: white chocolate mousse with strawberries 
two years ago: orange-cinnamon roasted chicken 
three years ago: chicken with lemon and oregano


Pretend Chef said...

I love being on vacation because the food tends to taste 10 times better. Even a generic peanut butter sandwich, haha! I'm happy you were able to recreate the recipe. It looks so good! Yummy!

That Girl said...

This is one of my favorite Hawaiian dishes. I can't think of a more flavorful pork

Kim @ Feed Me, Seymour said...

I've never been to Hawaii but now I must go simply for the food! I'm sure the beautiful scenery and warm weather helps too.

That pork looks to die for! A great addition to your themed party, which is totally adorable and awesome, by the way!