Slow Cooker Hawaiian Kalua Pork

Name: Slow Cooker Hawaiian Kalua Pork
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Cuisine: Hawaiian
Ingredients: 6 lbs bone-in pork shoulder (Boston butt); 2 tbsp Hawaiian red alaea salt (or coarse kosher salt); 2 tbsp liquid smoke (hickory or mesquite); 6 garlic cloves, smashed; 2-3 pieces banana leaves (optional, for flavor; available frozen at Asian/Latin markets), thawed, wiped clean

Tender, smoky pulled pork made with just three ingredients, inspired by the traditional Hawaiian imu pit-roasted pig. Plan ahead: allow 8-10 hours of slow cooker time.

40 minEasyServes 8390 cal/serving

HawaiianDinnerSlow CookerPaleoHigh ProteinLow CarbGluten-FreeDairy-FreeEgg-FreeNut-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

6 lbs bone-in pork shoulder (Boston butt)
2 tbsp Hawaiian red alaea salt (or coarse kosher salt)
2 tbsp liquid smoke (hickory or mesquite)
6 garlic cloves, smashed
2-3 pieces banana leaves (optional, for flavor; available frozen at Asian/Latin markets), thawed, wiped clean

Instructions

1

Pierce 6 lbs bone-in pork shoulder (Boston butt) all over with a fork or knife. Rub 2 tbsp Hawaiian red alaea salt (or coarse kosher salt) evenly all over the surface, then drizzle 2 tbsp liquid smoke (hickory or mesquite) over the top and rub it in.
2

If using 2-3 pieces banana leaves (optional, for flavor; available frozen at Asian/Latin markets), line the bottom and sides of the slow cooker with them. Place the seasoned pork in the slow cooker. Scatter 6 smashed garlic cloves around the pork.
3

Cook on low for 8-10 hours, until the pork is fall-apart tender and reaches an internal temperature of at least 195-205°F (90-96°C) for easy shredding.
4

Transfer pork to a cutting board. Shred the meat using two forks, discarding any large pieces of fat or bone. Skim excess fat from the cooking juices.
5

Return shredded pork to the slow cooker and toss with the reserved cooking juices. Taste and adjust salt as needed. Serve over rice or with cabbage.

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Questions

How much time should I plan for Slow Cooker Hawaiian Kalua Pork?

As written, 40 minutes: 10 of prep and 30 of cooking. The longest single stretch is step 3 (10 hours): "Cook on low for 8-10 hours, until the pork is fall-apart tender and reaches an internal temperature of at least 195-205°F (90-96°C) for easy shredding." That wait sits outside the stated prep and cook times, so plan around it.

What internal temperature should Slow Cooker Hawaiian Kalua Pork reach?

For Slow Cooker Hawaiian Kalua Pork, the target internal temperature is 205 F (about 95 C), given in step 3. A probe thermometer removes the guesswork.

Is Slow Cooker Hawaiian Kalua Pork keto-friendly?

A serving of Slow Cooker Hawaiian Kalua Pork carries 6 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 30 percent of the budget; against a moderate 100 g low-carb day it is 6 percent.

How much protein is in Slow Cooker Hawaiian Kalua Pork?

One serving (the recipe makes 8) has 42 g of protein in about 390 calories, alongside 6 g carbohydrate and 15 g fat, plus 1 g fiber and 1500 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

How do I store and reheat Slow Cooker Hawaiian Kalua Pork?

Refrigerate what is left of Slow Cooker Hawaiian Kalua Pork within two hours and eat it within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

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