Thank goodness for slow cookers. With just two ingredients, I was able to serve the kalua-style pork I loved in Kaua’i for my Hawaiian dinner party. It couldn’t have been easier and, when served with mango barbeque sauce, it couldn’t have been more of a hit.
***Note: When adapting the recipe, I used smoked sea salt, a specialty ingredient I already had on hand. The original recipe doesn’t use specialty ingredients, so click there if you can’t get ahold of smoked sea salt.
Slow Cooker Kalua Pork
adapted from all recipes
1 (5-6 lb.) pork butt roast
3 TBSP hickory smoked sea salt (mine is from Williams-Sonoma)
1. The day before serving, sprinkle salt evenly over outside of pork. Wrap in a double layer of plastic wrap and refrigerate.
2. Place pork in a slow cooker and cook on low 8-12 hours.
3. Just before serving, shred pork with two forks. (Mine was tender enough to use tongs.) Serve immediately or keep on warm until ready to serve.