Easy Crockpot Kalua Pork (Smoky Pulled Pork)
Tender, smoky crockpot kalua pork made with just three ingredients. This easy slow cooker pork shoulder pulls apart beautifully for rice bowls, sliders, sandwiches, or pork and cabbage.
- Prep Time: 10 minutes
- Cook Time: 10-12 hours
- Total Time: 0 hours
- Yield: 10-12 servings 1x
- Category: Dinner, PORK
- Method: Slow Cooking
- Cuisine: HAWAIIAN INSPIRED
Ingredients
Scale
- 1 boneless pork butt or pork shoulder roast, 4–5 pounds, fully thawed
- 2 teaspoons fine sea salt, plus more to taste
- 1 tablespoon liquid smoke, preferably mesquite
Instructions
- Pat the pork shoulder dry with paper towels. Trim away thick, hard pieces of exterior fat, leaving a thin layer. If needed, cut the boneless roast into two large pieces so it fits comfortably in your slow cooker with the lid completely closed.
- Rub the liquid smoke over all sides of the pork, then sprinkle evenly with the sea salt.
- Place the pork in a 6- to 8-quart slow cooker, fat side up. Follow your slow cooker manufacturer’s instructions for capacity and any minimum-liquid requirements.
- Cover and cook on LOW for 10–12 hours, beginning to check around 9 hours. The pork is ready when it pulls apart easily with a fork. Pork shoulder often becomes shreddable around 195–205°F; check tenderness as well as temperature.
- Carefully transfer the pork to a rimmed platter or baking dish. Rest for 15 minutes.
- Shred with two forks, discarding any large pieces of unrendered fat.
- Skim excess fat from the cooking juices. Return the shredded pork to the slow cooker and stir in the juices a little at a time until moist. You may not need all the liquid.
- Taste and adjust the salt. Serve over rice, with cabbage, or on soft rolls.
Notes
- Liquid smoke: Strength varies by brand. For a particularly concentrated product, start with 2 teaspoons.
- Salt: These measurements are for fine sea salt. Coarse Hawaiian salt and kosher salt measure differently, so season conservatively and adjust after shredding.
- Cooking time: Timing varies with the roast’s thickness and your slow cooker. If the pork is difficult to shred, continue cooking on LOW, checking every 30–60 minutes.
- No added water: Pork shoulder generally releases plenty of liquid. Follow your appliance’s instructions if added liquid is required.
- Optional crispy edges: Spread freshly cooked shredded pork on a rimmed baking sheet with a little cooking liquid. Broil for 3–5 minutes, watching closely.
- Rice bowl serving idea: Serve over cooked white rice with shredded cabbage, pineapple, avocado, red onion, cilantro, and lime. Rice and toppings are additional ingredients.
- Storage: Refrigerate promptly in shallow containers and use within 3–4 days. Freeze with some cooking juices for up to 2–3 months for best quality.
- Reheating: Reheat with a splash of water or cooking juices on the stovetop or in the microwave until the pork reaches 165°F throughout.
Find it online: https://www.firsthomelovelife.com/crockpot-kalua-pork/