Kalua Pig is popular at Hawaiian luaus where a whole pig is smoked in a sand pit with sea salt, banana leaves and koa wood. This simple crock pot method mimics the smoked flavor of using natural liquid smoke and the results are an easy, mouth-watering, juicy pork recipe anyone can make at home. Perfect for your next Luau!
Dad's love pork so even if you're not having a Hawaiian themed party anytime soon, you could make this for Father's day with very little effort, and Dad will think you went all out! You can serve this over rice but I thought it would be fun to make lettuce wraps with a little white rice and hoisin sauce. My husband opted for just the rice so it's really up to you. Next time I'm thinking pineapple brown fried rice would be great with this!
I got this recipe from Rachel of La Fuji Mama who I met last year at Pom Harvest Fest. A self-proclaimed Japanese cuisine advocate and an absolute sweetheart. She tweeted about this recipe a few days ago and I was fixed on making it. I used a lean boneless shoulder blade roast, trimmed of all fat and regular sea salt as I couldn't find Hawaiian sea salt.
Be sure to buy the boneless pork shoulder blade roast, as it is leaner than the pork shoulder picnic. A pork loin roast would also work, although it's a bit leaner and therefor drier. This slow cooks in your crock pot for about 16 hours so I started mine at night and let it cook overnight for 8 hours on low, then when I got up I reset it for another 8. Depending on your crock pot this may take less time, use your judgment.
Crock Pot Kalua Pig
Adapted from La Fuji Mama
Gina's Weight Watcher Recipes
Servings: about 8 • Serving Size: 4 oz • Old Points: 4 pts • Points+: 4 pts
Calories: 160 • Fat: 7 g • Protein: 24 g • Carb: 0 g • Fiber: 0 g • Sugar: 0 g
- 3 lb pork shoulder blade roast, lean, all fat removed
- 1 tbsp liquid mesquite smoke
- coarse sea salt
Remove from crock pot and place on a large platter. Remove any fat you may have missed and shred pork with two forks. Discard liquid reserving a little as needed to keep pork moist.