Slow Cooker Hawaiian Kalua Pork Recipes

SLOW COOKER HAWAIIAN STYLE KALUA PORK

Steps:

• Using paper towel, pat dry the pork roast and place in the bottom of the slow cooker. If you have more fat on one side of the roast, place it FAT SIDE UP.
• Pierce the pork roast all over with a fork, piercing through any fat on the top as well.
• Pour the liquid smoke evenly over the roast.
• Sprinkle the salt over top of the roast in an even layer,
• Cover the slow cooker with tinfoil, then the lid and cook for 8-10 hours on low, or 6-7 hours on high.
• The pork is done when it shreds easily when pulled with two forks. Shred the pork INSIDE the slow cooker to add the moisture and fat back in, If you take it out and drain everything you are going to lose the flavour and the moistness.
• Serve with wraps and coleslaw, or in sandwiches or buns!

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.

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!

SLOW COOKER HAWAIIAN PULLED PORK

Steps:

• Trim a majority of the fat from the pork shoulder and place it in the slow cooker.
• In a medium bowl, whisk together the soy sauce, chicken stock, pineapple juice, ketchup, brown sugar, garlic and ginger. Pour the mixture into the slow cooker, cover it and set it to LOW for 8 hours or HIGH for 5 hours.
• Once the pork shoulder is cooked through and reaches an internal temperature of at least 145°F, transfer it to a cutting board and pour half of the liquid from the slow cooker into a medium saucepan (discard the rest of the liquid).
• In a small bowl, whisk together the cornstarch with 3 tablespoons water.
• Once the sauce has come to a boil, whisk in the cornstarch mixture and continue boiling it until it is thick enough to coat the back of a spoon and is the consistency of syrup.
• Using two forks, shred the pork shoulder then transfer it to a large bowl. Add the pineapple then pour in the sauce and toss to combine.
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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.

HOMESTYLE KALUA PORK WITH CABBAGE IN A SLOW COOKER

Steps:

• Mix kosher salt, black pepper, and ground ginger in a bowl; rub evenly into surface of pork roast; place seasoned roast in a slow cooker.
• Stir soy sauce, Worcestershire sauce, and liquid smoke together in a bowl; pour over the pork roast.
• Cook on Low 10 hours. Add cabbage to the pork and sauce in the slow cooker; cook another 30 minutes. Shred pork to serve.

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.

HAWAIIAN SLOW COOKER KALUA PORK & CABBAGE RECIPE

Steps:

• Ideal slow cooker size: 6 Quart.
• Line the bottom of a 6-quart slow cooker with four bacon strips. Sprinkle all side of the well-trimmed pork roast with salt and place it in the slow cooker on top of the bacon. Arrange remaining bacon over top of the roast.
• Cover and cook on cook on LOW for 8-10 hours, or until the pork is tender when pierced with a fork.
• Add the cabbage, spreading it around and on top of the roast. Cook, covered, 1 to 1-1/4 hours longer, or until cabbage is tender.
• Remove pork to a serving bowl and shred it with two forks.
• Using a slotted spoon, add cabbage to the pork and toss to combine.
• If desired, skim fat from some of the cooking juices remaining in the slow cooker and stir into pork mixture, or serve on the side.

HAWAIIAN STYLE SLOW COOKER KALUA PORK

Steps:

• 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.