Umami Recipes
Umami Recipes

Mom’s Recipes

Hawaiian Slow Cooker Kālua Pork

12 servings

servings

10 minutes

active time

12 hours 40 minutes

total time

Ingredients

6-8 pounds pork shoulder or Boston butt roast*

1 Tablespoon liquid smoke (Hickory or Mesquite flavor)

2-3 teaspoons red Hawaiian Sea salt (2-3 Tablespoons for a larger roast- over 6 pounds***see notes)

Banana leaves - optional

Directions

Rinse and pat the pork shoulder dry with paper towel, do not trim off excess fat and place in the slow cooker.

Pierce all over with a fork, pour the liquid smoke evenly over the roast and sprinkle liberally with the sea salt.

Place the lid of the slow cooker on and set the time for eight to twelve hours on LOW.

Check at about eight hours for doneness. If not done let go the full 12 hours, checking every hour.

If you have used banana leaves you can remove them before shredding the pork.

Remove around 2 cups of liquid (500ml) and set aside. This should be most of the cooking liquid removed. Shred the pork with forks and then add some of the liquid back in to keep the pork from drying out. You might not add all the liquid back in, save it for storing the pork if there are leftovers.

The pork should be kept warm-hot in the liquid before serving. You can place the banana leaves on a platter then serve the pork on top of them or use fresh banana leaves for serving. Do not eat the banana leaves.

The pork saves well kept in an airtight container in the refrigerator or freezer, keep some of the cooking liquid with it. Thaw in refrigerator if frozen. It can be reheated on low in the slow cooker.

12 servings

servings

10 minutes

active time

12 hours 40 minutes

total time
Start Cooking