Today’s message is: “fake it ’til you make it.”
I’ve never been to a Hawaiian luau, and I’ve never seen nor enjoyed any bit of a whole pig smoked in a sand pit, but I made this kalua pork in my slow cooker yesterday and shamelessly admit to having firsts, seconds, and an extra bite or two as I wrapped up leftovers. Is this recipe authentic? No. Is it tasty. YES.
Kalua pork is traditionally smoked in a sand pit with sea salt, banana leaves, and koa wood. When you don’t have the luxury of a sand pit, a slow cooker and a little natural liquid smoke can be a girl’s best friend. Simply toss three ingredients in a slow cooker before work (pork roast, Hawaiian sea salt, and liquid smoke), and by evening you’ll be saying mahalo to yourself for making such a smart, delicious decision.
I was way lazy with this dinner, so I just paired the pork with sautéed bell peppers, a little quinoa, and some gluten-free soy sauce, which was perfect. Next time I make it (which will probably be sooner than I’d like to admit) I’d like to be more ambitious and try my hand at a pineapple quinoa “fried rice” to go along with it.
You can always slow cook the pork overnight too. In fact, the longer you cook it, the juicier and better it’ll taste. I’m going to use my leftovers by scrambling the shredded meat with eggs and veggies for weekend brunch.
Now go make this!
- 2-3 lb pork shoulder or butt roast, fat removed
- 1 tbsp liquid smoke, hickory flavored
- 2 tsp Hawaiian Sea salt
FYI, I just kinda eyeballed it with measurements. Wash and pat dry the pork, and place it in the slow cooker. Pierce the pork with a fork (that’s a funny thing to say), sprinkle with salt, and pour the liquid smoke evenly over the roast.
Close your slow cooker, and set the time for anywhere from 8-12 hours on low. When done cooking, shred with a fork and ENJOY!