Oven Or Crockpot Kalua Pork Recipes

KALUA PORK

Steps:

• Rub the salt all over the pork butt.
• Add it to the crock pot and pour in the liquid smoke flavoring on top of it.
• Select low heat for 8 hours. Half way through flip the pork. Cut up a head of a cabbage and set aside.
• 30 minutes before the crock pot finishes cooking, add in the cabbage.
• Shred the meat with two forks. Take off all the meat around the bound and discard it. Serve and enjoy!

KALUA PIG IN A SLOW COOKER

Steps:

• Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
• Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
• Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

OVEN (OR CROCKPOT) KALUA PORK

Steps:

• Put pork shoulder in a crock pot and set to low for 10 hours or high for 6 hours. Or, put in a dutch oven or similar covered pot and put into a 275 degree oven for 4 hours.
• When finished, save the cooking liquid. Skim off the fat (and save for cooking!). Reserve the juices.
• Remove bones and cartilage from the shoulder and pull with forks until shredded.
• Add the liquid smoke, 1/2 the salt and a cup of the reserved juices to the pork. Continue adding the cooking liquid until the meat will not absorb any more. If it absorbs all of it, add hot water until it cannot absorb any more. Continue adding salt until it tastes on the edge of too salty.

KALUA PORK

Steps:

• Pierce pork with a fork; rub with liquid smoke and salt. Place pork in a 6-qt. slow cooker. Cook, covered, on low until pork is tender, 8-10 hours. , Remove roast; shred with 2 forks. Strain cooking juices; skim fat. Return pork to slow cooker. Stir in enough cooking juices to moisten; heat through. If desired, serve with rice. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

OVEN KALUA PORK

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Rub liquid smoke and 1 1/2 tablespoons of the salt into the skin of the pork. Wrap well in foil, and seal completely. Place in a roasting pan.
• Bake in the preheated oven until an internal temperature of 145 degrees F (63 degrees C) is reached, about 5 hours. Remove from oven and let cool before shredding. Sprinkle the shredded meat with the remaining 1 tablespoon of salt.

SLOW COOKER HAWAIIAN KALUA PORK WITH CABBAGE

Steps:

• Rub pork generously with salt and pour on liquid smoke.
• Place in Crock Pot or Slow Cooker.
• Add water. Cover and cook on low for 8-10 hours.
• Shred pork and serve.
• An hour before serving, carefully lift pork out of the slow cooker (do not drain out juices)and place cabbage in the bottom of the slow cooker.
• Place pork on top of the cabbage, place lid back on, and cook for another hour.

SLOW-COOKER KALUA PORK & CABBAGE

Steps:

• Line bottom of a 6-qt. slow cooker with 4 bacon strips. Sprinkle all sides of roast with salt; place in slow cooker. Arrange remaining bacon over top of roast., Cook, covered, on low 8-10 hours or until pork is tender. Add cabbage, spreading cabbage around roast. Cook, covered, 1 to 1-1/4 hours longer or until cabbage is tender. , Remove pork to a serving bowl; shred pork with 2 forks. Using a slotted spoon, add cabbage to pork and toss to combine. If desired, skim fat from some of the cooking juices; stir juices into pork mixture or serve on the side.

CROCK POT KALUA PORK

Steps:

• Cut slits in pork and rub with salt, garlic & liquid smoke or soy sauce. Wrap in plastic and let in rest overnight in the fridge.
• 10-12 hours before serving, place in crockpot. Add an inch of water. Turn crockpot on low and leave it to cook for 10-12 hours, flipping pork over halfway through.
• Remove from the crockpot and shred with two forks.
• Eat as is or on a sandwich or even stir fried quickly with some shredded cabbage!