Crock Pot Kalua Pork + Hawaii Part I
Recipe type: Entree
  • 3-1/2 pound boneless pork shoulder
  • 1-1/2 tbsp Liquid Smoke
  • ½ tbsp chopped ginger
  • 2 tbsp minced garlic
  • 1-1/2 tbsp Red Hawaiian Sea Salt
The night before:
  1. Place your pork shoulder into your slow cooker.
  2. Score the meat by using a sharp knife to slice a few deep cuts 1-2 inches apart.
  3. Pour Liquid Smoke over the meat into the deep cuts.
  4. Sprinkle minced garlic, ginger and the Hawaiian Sea Salt over the meat and use your hands to rub it all in, making sure to get some into the deep cuts of meat.
  5. Put the lid of your slow cooker on and set to "low".
  6. Cook your pork for about 12 hours.
The day-of, to serve:
  1. Turn your slow cooker off.
  2. Use two forks to shred your cooked meat.
  3. Stir the shredded meat in the cooking juices (which will have formed overnight during the cooking process) so that it soaks up the meaty liquid.
  4. Serve immediately over rice, with macaroni/potato salad and lomi lomi salmon OR whatever sides you want! (I highly recommend roasted veggies).
Recipe by Just Putzing Around the Kitchen at