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. 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
Ingredients:
- 3 lb pork shoulder blade roast, lean, all fat removed
- 1 tbsp liquid mesquite smoke
- 1 tbsp 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.
Mmm looks delicious! I don't have a crockpot - is there a brand you recommend? I need to get one to make all the delicious crock pot recipes I've seen on here!
ReplyDeleteHamilton Beach-Set and Forget 6qt Crockpot...Love mine....JMcGowan
Deletehttp://www.amazon.com/Hamilton-Beach-Forget-Slow-Cooker/dp/B005LLUXNM/ref=sr_1_4?ie=UTF8&qid=1331319369&sr=8-4
Make sure that what ever brand you get, that it has the program feature that after it is done it switches to a warm setting. That way after it's time is up on the cooking it will still be hot when you get home! (= LOVE MINE!!!
Deleteooh glad to hear you like that one! i just bought it and it's coming in today!!!
DeleteHm. Looks yummy. What's the sauce you have drizzled on it in the completed picture?
ReplyDeleteLooks great Gina! Email me your address and I'll send you some Hawaiian salt.
ReplyDeletesusiebeeonmaui@gmail.com
Love LOVE love Kahlua pork! So does my who family! It is a simple recipe, that tastes so good! And its EASY! Thanks for posting this! Its great to know what to use to make it more point friendly! You are such a sweetheart to share your talents! Thank you!!
ReplyDeleteHave a nice day and smile all the way!! :]
Misty :]
Hi Gina, for the sake of what is in my freezer, do you think a pork loin would work instead of a shoulder? Or would the loin get too dried out and not shred?
ReplyDeleteThanks,
Taylor
Taylor - I'm sure it would work but it won't be as juicy, perhaps it would take less time to cook but I think it would still be tasty. If you try it let me know how it comes out.
ReplyDeleteSounds mighty good - where do you get liquid smoke?
ReplyDeleteI like to use short grain brown rice in my lettuce wraps (like these: http://yellebellyboo.blogspot.com/2011/03/healthy-asian-lettuce-wraps.html) ...I just like the texture a lot!
Liquid smoke is in the supermarket near the BBQ sauces and hot sauce.
ReplyDeleteOh that looks so good - but I've got to know what sauce is drizzled on the top... I'm drooling!
ReplyDeleteOmigosh!!!! I absolutely LOVE pork and rice!!!! You've been peeking in on my foodie dreams, girlie! I love it!! Thank you so much for your site and your love for good food! And thanks for including the points+ points!!
ReplyDeleteKimT
Pineapple brown fried rice does sound like the perfect side, where can I find that recipe?
ReplyDeleteI love your crock pot recipes, but they make much more than our family of three can eat in a day or two, even with utilizing leftovers. Do they freeze well, and if so, how do you do it?
ReplyDeleteThanks!
Karen
This is one of my favorite recipes- so easy & Ohhh so yummy!
ReplyDeleteThis looks wonderful!
ReplyDeleteIt makes a lot but it makes great leftovers for lunch. I think it may freeze ok, we never have an leftovers in my house when I make pork.
ReplyDeleteI put hoisin sauce on top but it may be nice with spicy pineapple chili sauce, bbq sauce or sriracha.
Hi! This looks so good! I haven't worked with liquid smoke before. Is there enough liquid in the crockpot so it doesn't dry out or are we supposed to add broth?
ReplyDeleteAlso, what brand hoison sauce do you use? What is sriracha sauce?
Thank you so much! I can't wait to try this. I also only have pork loin in the freezer so we will give it a try.
pineapple fried rice-- YUM!!!!! I'm assuming that is something that you haven't made yet bc I couldn't find it on your site. What a great combo that would be!! Hope you make that soon;)
ReplyDeleteHow long in the oven & what degree? Don't have a CP.
ReplyDeleteThanks,
Cindy
How long in the oven & what degree? Don't have a CP.
ReplyDeleteThanks,
Cindy
I don't have pineapple fried rice posted but I'll try to do it next week.
ReplyDeleteYou don't need to add any liquid to this, the pork itself will make a lot of juice. Sriracha is hot sauce and the Hoisin sauce I'm not really loyal to any brand.
If I did it in the oven, I would bake at 425° F for one hour then drop the oven temperature to 275° F and cook for an additional 4 hours.
The only problem with liquid smoke is that it is FULL of MSG. I have never found one that isn't... have you Gina?
ReplyDeleteI'll give this a try with some of our WhistleStop Grill-it.
Hi! Just want to make sure I am reading right - 16 hours? Thanks :-)
ReplyDeleteCan you get a shoulder blade roast anywhere?
ReplyDeleteI have been making this same recipe except it is with a pork butt roast. My recipe came from allrecipes.com under the name of Kalua Pig in a Slow Cooker. It is amazing! Tastes very much like the Kalua Prok I had in Hawaii. Hubby and I love it!
ReplyDeleteI have been making my Kalua Pork like this for years, ever since moving from Hawaii. It is always so juicy and good. It freezes very well and the leftovers are still just as delicious when reheated. It is also great with a mango salsa in a lettuce wrap or tortilla!
ReplyDeleteSeconding Grandma Annies question....is 16 hours right?
ReplyDeleteMrsM78
I made this yesterday and it was a HUGE hit. I had a 3lb boneless shoulder roast, started it on low at 9pm and when I got up at 8am it was done. Maybe my CP cooks at a higher temp, but it wasnt a problem. I just turned it on warm about an hour before I wanted to serve it. YUMMY, tender very juicy! Thanks, Gina, for another great dinner idea! Keep em' coming!
ReplyDeleteI made this yesterday and it turned out wonderful! We used it in a be bim bop koren style bowl ontop of rice with barbeque sauce, kimchi, grilled pineapple and my fiance topped his with a fried egg. Amazing and super easy!
ReplyDeleteI have lived in Hawaii for 4 years and this is the exact way we make it except when we make it we finely cut a head of green cabbage and have it soften in a little bit of the juices in the crock pot while you shred the pork then put the pork back in the pot and mix it up then put that on top of some rice with some Shoyu (soy sauce, Aloha Shoyu is the best!), a side of poi, lomi lomi, and poke. The green cabbage and pork freezes very well, I always reserve some juice for freezing that way it doesnt dry out.
ReplyDelete(Marie G., it wouldnt connect to my google account)
Gina, this recipe looks so simple and yummy. I'll be making this soon.
ReplyDeleteAnonymous: I agree with Marie G. I think pork shoulder freezes very well. Like her, I also reserve some of the liquid for freezing and I've never had a problem. What's so nice about it is that it's versatile. I can have leftovers with rice and veggies, or in tacos or with BBQ sauce on buns or any number of other ways, so even though I'm single, none of it goes to waste and I never get bored with it.
--Kimberly
It's in the slow cooker right now, has another 4 hours to go, but it smells fantastic and I can't wait for dinner (it's 8:30am where I am)! I love reading all these ideas for how to serve it, the only tough part is deciding! Thanks for another winner, Gina, your recipes just rock.
ReplyDeleteCheers
Araz
Really? 16 hours? I've been making this for years...being that I am Hawaiian =) and mine is usually done in 8 hours. Maybe my crock pot on super speed or something. Anyway, it looks delicious!
ReplyDeleteYum. I love slow cooked fare.
ReplyDeleteMade this for a Father's Day treat for my pork lovin' hubby. Loved it! My CP cooks a little hot, but I still think all of 14-15 hours was the magic number. Juicy, flavorful and a little crispy. Thanks for such a wonderfully easy recipe. ( and I counld stay on program !!!!)
ReplyDeleteChecking back in to let you know that mined turned out delicious, no surprise. I let it cook for 16 hrs, and it literally fell off the bone as I was lifting it out to shred. I put the liquid separately into the fridge for a couple of hours, then chucked the fat. Combined the liquid back into the shredded pork. Served with warm corn tortillas and a fresh pineapple salsa (pineapple, green onion, red onion, jalapeno, red pepper, cilantro, chipotle, lime juice, black pepper, honey). Oh. So. Wonderful. And lots of leftovers!
ReplyDeleteAraz in Vancouver
This recipe is so easy and so yummy! My crockpot cooks hot so it only took about 7 1/2 hrs. Glad I didn't start it the night before :) Thanks Gina for such an easy father's day dinner!
ReplyDeleteK
I would love a great pineapple rice recipe. Does anyone have one.
ReplyDeleteOh my! I'm so glad I found this blog! Great recipes & I love how it's organized by points--THANK YOU!!
ReplyDeleteHave you seen the new show Extreme Makeover: Weight Loss Edition
(Monday nights on ABC at 10pm/9c)? It follows 1 person's weight loss in 1 year in 1 episode...really cool, but I thought you might find it interesting that they do a re-do of a favorite recipe, to make it more low-fat...thought I'd share! http://abc.go.com/shows/extreme-makeover-weight-loss-edition/recipes
Anyway, I'm definitely subscribing to your blog & look forward to trying out some of your recipes! Thanks! Have a great week!
This is great!!! Made it yesterday for dinner and having it right now for lunch. I placed my pork on a Hawaiian sandwich thin and topped it off with some sweet vidalia onion bbq sauce. Then served it with some fresh cilantro lime slaw on the side. Yummmmmmm!!!
ReplyDeleteyou're so creative! what do you think about this show starting sunday?? looks crazy cool! http://www.youtube.com/watch?v=p3J824ZuGXA
ReplyDeleteSandi - I used Colgin which says it's all natural, no msg listed.
ReplyDeleteGrandma Annie- that's right but all slow cookers are different so you may not need that long.
I am so glad you all liked it, I loved reading all the ways you enjoyed this. I will try this again soon with cabbage and some of the other ways you guys mentioned. Thanks for the suggestions!
This looks amazing!! I have never had this dish before, but have heard about it! I just found your site through Lindsilicious, now I am a follower for sure!
ReplyDeleteMade this yesterday to eat some today. My cat nearly tore off the cupboard doors trying to get at it when I took it out of the slowcooker (after 8 hours on low it was done.) I will make this again with less salt. It is too salty for us (but we don't use a lot of salt). Thanks. I look forward to your recipes!
ReplyDeleteThis comment has been removed by the author.
ReplyDeletefor the past month I have made something from this blog every night and it has really helped me with losing the weight. THANK YOU!
ReplyDeleteI have this bad boy in the crock pot right now and the house smells so amazing.
I make this with teriyaki soy sauce over it and put it on before I go to bed, then turn it off when I wake up. Down side, you wake up hungry as heck.
ReplyDeleteI cant wait to try this putting it in my crockpot tonight. Thanks so much for all your efforts and including the points plus values this will be a lifesaver for me on my weight loss journey. Much Apreciated!!!
ReplyDeleteThis was amazing...even the leftovers were tasty, making my husband comment we should really do shredded meat more often. We did it plate style with just pork over rice with a bit of hoisen. The hard part was working from home while this was making the house smell heavenly. Thanks!
ReplyDeleteI said the same thing, I really need to make this more often, it's too easy not to!!
ReplyDeleteThis is fabulous!! In reading through the posts, here's my experience:
ReplyDeleteI used Stubb's brand mesquite liquid smoke - no MSG listed there and it was fabulous!!
I actually ended up making 2 roasts in 2 different croc-pots. The first one I cooked a total of 16 hours; the morning after I started it I ended up needing more than I originally had so I grabbed another 3 pounder an tossed it in a different pot. It cooked approx 8 hours - there's a definite difference in how it turns out. Both were great but the one that cooked longer was far better.
I used Hoisin sauce too - never had it before, yummy stuff. Next time I'll buy some of the chili pepper sauce.
I found a recipe for pineapple brown fried rice and made that. It was a hit and was easy to make. I'm not sure how WW friendly it is, but it sure was good.
We also used green leaf lettuce and made wraps. Leftovers will be made into pulled pork sandwiches w/ jalapeño coleslaw tomorrow.
This, like every other recipe I've found here, will be added to our regular meals list. Thank you for all the fabulous recipes that are healthy for me and my family!!
My wife will not eat pork so is there any beef substitute>
ReplyDeleteTry substituting turkey. Very very good.
DeleteJayme- thanks for sharing your experience! I agree that cooking it longer makes it extra tender. There was no msg in my liquid smoke but I guess looking at the labels is something to keep in mind for those of you who are buying it.
ReplyDeleteI'm sure this will work with a roast, but the flavor I'm sure will not be the same as pork. It still may be very good.
Gina, I made this yesterday with your scallion/habanero rice and some grilled pineapple to contrast all the strong flavors... my husband flipped. It was so easy! Thanks for making me look like a superstar wife! hahah
ReplyDeleteWasn't it easy!!
ReplyDeleteI just bought a 3 lb top loin pork roast...do you think I would cook it the same?
ReplyDeleteCheck it after 8 to 10 hours and see how it looks as pork loin is a but dryer. Report back and let us know!
ReplyDeleteI did this with 4 lbs. of boneless pork loin and it was wonderful. Just cooked it for less time.
ReplyDeleteI made this last night and it was a big hit! We had leftovers today with brown rice and fresh pineapple. My 14 month old loved it too!
ReplyDeleteThanks for sharing all the great recipes. I use your recipes at least once a week. I love how they are easy, healthy and delicious! I hope there is a cookbook in the works!
Toni
I made this last night and am eating it now for lunch. It is SO good. I grew up on Maui and I cant believe I didnt know I could make Kalua pig in my own kitchen! My mom didnt even know either and she is going to try it soon. Its amazing how it tastes exactly then same as what I ate all my life on Maui. Thank you Gina!!
ReplyDeleteOh so glad to hear that Kiani!!
ReplyDeleteMSG can unfortunately be labeled as "natural flavoring".
ReplyDeleteI made this last night, and it was a hit! The kids could not get enough of it. Today I mixed the leftovers with some bbq sauce and made pulled pork sandwiches. Thanks for all of your great recipes.
ReplyDeleteThis recipe looks amazing. I'm always having difficulties getting the meat soft. But I will do my best to make this recipe.
ReplyDeleteWe made this for a family gathering on July 4th - turned out absolutely awesome! I used Wright's Mesquite Liquid Smoke and after seeing an earlier comment about MSG, I contacted B&G Foods directly to ask whether it contains MSG. Got their unequivocal response just now that it does not contain MSG.
ReplyDeleteBTW - we used a 9+ # pork shoulder and cooked it for 16 hours. The meat shredded easily with forks and was very moist. We also made the red, white, and blue trifle for dessert -- also a big hit!
BillEdge - Thanks so glad to hear it has no MSG!!
ReplyDeleteHi Gina
ReplyDeleteJust cooked this and had it today. Had it like you did on the lettuce with some rice (brown) oh and on the side we had some grilled pineapple. Firstly I would like to suggest a warning on the recipe. When shredding the pork, the shredder should NOT be hungry as one little taste tester leads to lots of the pork consumption. It was yummy. thanks again for all your recipes. Colette
Just wanted to ask what you do with all your leftovers. I always want to try something new so never have a leftover night....Colette
ReplyDeleteColette, good point!!! lol
ReplyDeleteI made this tonight with a 7lb bone in pork shoulder--the picnic one. I used an extra tbsp of mesquite smoke since it was so large. I also did add in half a cup of pineapple juice halfway thru the cooking time.
ReplyDeletePrep was a pain--It took work to cut off all the fat but cooking was relatively easy. My Crock Pot does cook hot (according to reviews of the model) so I kept that in mind. After almost 9 hours on low, it was literally falling off the bone when I tried to turn it to keep it moist, so I set it to warm for a few more hours till husband came home. It was perfect.
I served it with pineapple salsa and lime cilantro rice for hubby and in lettuce wraps with Siracha sauce for me. DELICIOUS!
Jenn, that sounds incredible!!
ReplyDeleteI used bean threads (cellophane noodles) because I thought it gave it a more asian flare. The hoisin sauce was great, but my meat was wayyy overcooked. I think it would've been done in 10-12 hours. I'm pretty sure my crockpot is just too hot even on warm, but I would check it if you are able to.
ReplyDeleteCrock pots are all different, they don't make them like they used to!
ReplyDeleteI could only find a 6lb pound roast and that cooked in 8 hours. The family loved it. It's a good interactive meal
ReplyDeleteThis was so delicious! I made a fried rice with brown basmati, frozen peas, chopped onion and diced pineapple. My husband went crazy over it! Thanks!
ReplyDeleteI'm really looking forward to making this!!! I already bought the pork, but all I could find is the picnic pork roast with bone in. I'm sure it will be great. Planning to have one night with the rice wraps and hoisen, then another night as sliders with hawaiian sweet bread rolls. YUM!
ReplyDeleteSo, I tried to make this last night. Am I missing some liquid? I started it last night at midnight....and checked it just before 10am this morning. It was so dry and basically burnt. That was using my 10-hour slow cook setting. How in the world can it cook for 16 hours? Are you doing it on your "warm" setting??? Everything else I have tried from your website has always been extremely wonderful. Help!!!
ReplyDeleteAnonymous, not sure how you had no liquid after cooking this, did you use the same size pork? Mine had so much liquid after it cooked and I did not add anything to it. Was your cover on good the whole time?
ReplyDeleteI couldn't find shoulder blade roast but found shoulder blade steaks. Can I just throw those in the crock pot and cook the same as a roast? My crock does run high.
ReplyDeleteI think it might be ok, but it may require less time. You may want to add a little liquid just in case.
ReplyDeleteI made it with the shoulder blade steaks. It turned out okay. It was a little salty. I only cooked it 8 hours and I added 1/2 cup of water just in case. I think it needed it. The house smelled so good.
ReplyDeleteI have a small slow cooker but it does not have any temperature settings (low/high) you just plug it in and it turns on. Would you recommend using it in the slow cooker or in the oven? I found another recipe online that said 8 hours on low or 4 hours on high and since i don't have a setting do I check it at 6 hours? Please please please help!
ReplyDeleteBrittany
I have a slow cooker that does not have a temperature setting it just heats up when you turn it on. How long do I cook it for in the slow cooker if I am not sure what temperature it gets to? Please please please help! I have enjoyed several of your recipes on here and really really want this one to work. Thanks!
ReplyDeleteBrittany
Oh boy, that's a tough one! It's hard to say, let say check it around 6-8 hours, if it doesn't shred easily and look browned, cook longer.
ReplyDeleteBrittany, My slow cooker has just low/high setting too. I put a 4 lb pork should in at 11:30 p.m. last night. It is now 8:30 and I just turned it. The pork is not yet done but I am thinking about 4 more hours and it will be ready to go. So my best guess would be about 12-14 hours on the low setting. :)
ReplyDeleteI can't wait to try this recipe!!
Made it tonight! Delicious!! Not a fan of Hoison sauce though. But this recipe made enough for 3 meals! We are having pulled pork sandwiches later in the week! Thanks Gina!
ReplyDeletei have 2 3.5lbs pork roasts in my crock pot since 1045 last night for bunco tonight......my hubby is going to check it again in a bit and then put the pot in the fridge...he'll throw back in the crockpot around 4ish to "reheat" for my gathering tonight at 7...i'm looking forward to enjoying this meal with my friends...i have cole slaw, garden salad, fruit kabobs, mai tais and pineapple dump cake planned....thanks for sharing this "quick" and easy recipe....
ReplyDeleteGreat flavor and so simple. I served it over brown rice with a green salad. What a filling weeknight meal. Makes cooking on WW so easy since you have the points already figured. I have cooked several of your recipes. Totally love your web-site.
ReplyDeleteI have this cooking at home as I type. I cannot wait to get home and eat it!
ReplyDeleteMade it. It was delicious to say the very least. My roast was a little over 4 lbs and I kept it in the crockpot for the full 16 hours. I pulled it out to fork separate it, it fell right into shreds. Fabulous recipe, a keeper at my house for sure! Thank you so much for sharing your wonderful recipes.
ReplyDeleteI made this overnight/this morning and it came out great! I thought the amount of salt was too little given the surface area of the pork that I have to cover so I added more than what the recipe called for. I should not have done that. It would have been just fine with the recipe amount. It was still really good though. I set my crockpot to the 10 hour/low setting and then turned it back on to the 10 hour/low setting for an additional 6 hours to make the 16 hours. We ate it plain and on buns.
ReplyDeleteI found this recipe on allrecipes.com and have made it several times. It's always a hit, and so easy!
ReplyDeleteYou just made me very happy. Since we're on WW, I just assumed a pork shoulder swimming in all that fat (no matter how much you try to trim off) just couldn't be lean enough to fit into a nice points-friendly meal. I'm surprised to see the points so low. I make the same recipe, only I like to use Red Hawaiian Sea Salt - it has an 'earthy' flavor of the red soil you find in Hawaii that gives it a subtle addition of flavor. I found my salt at Target. Thanks again.
ReplyDeleteHey Gina ... this looks so good. Do you think you could do it in a pressure cooker? I just got mine and I love it but I'm still trying to figure out what you can/cannot do in them.
ReplyDeleteThanks! love your site!
You could certainly use a pressure cooker, but you would have to add some liquid. And of course cook it for a lot less time.
ReplyDeleteThis was a HUGE hit for my Sunday dinner! I did lettuce wraps as you mentioned & offered sliced pineapple, Hosin sauce & a carribean mango salsa. For dessert I made a pineapple jello! There was enough pork leftover, I made BBQ pork sammies the next day. This is my 2nd fave skinny recipe
ReplyDeleteWe just had this tonight and it was incredible! Heated up some BBQ sauce on the side and added a splash of v-fusion mango pineapple to give it a tropical taste. Didn't even need the sauce it was so moist and delicious! Served with pan fried apples with cinnamon as a side. It was awesome!
ReplyDeleteI've turned so many of my friends on to this recipe. So easy and delish!
ReplyDeleteI don't eat pork do you think turkey or chicken would work if so any suggestions
ReplyDeleteCesi
didn't have any pork so used a beef blade instead, taste like brisket.
ReplyDeleteThis recipe is so delic!!!! My family LOVES it. I add a mango chutney with cilantro, OJ, and apple sauce for a sauce and it compliments the pork very well!
ReplyDeleteIn Hawaii we usually cook our kalua pork (pig) in an imu which is an underground oven and because of the way that it's "wrapped", it doesn't even come close to taking 16 hours. Wrapping whatever type of meat that you're using in aluminum foil shortens your cooking time considerably! If you wrap your meat, it should only take 8 - 12 hours max depending on the type of crockpot that you have. (Making slits in your meat and stuffing small cloves of garlic gives it a little different but still very "ono" (delicious) taste!
ReplyDeleteThanks for sharing! Now I want to go to Hawaii! Have great day!
ReplyDeleteI grew up in Hawaii and my auntie often made kalua turkey. Rub a few TBSP of salt all over the turkey. Cover tightly with foil and put it in the oven (with the liquid smoke and a little water)for many hours. You could probably also put this in a crock pot if it fits. The whole turkey will shred up just like the pork.
ReplyDeleteWe do not use Koa wood to cook with. It is a very expensive hard wood that is used for crafts and canoe building. We us Kiawe wood, which is a relative of mesquite. The biggest flavor profile that distinguishes Kalua pork from bbq pulled pork is the use of banana leaves and trunks to add moisture in pit cooking. This recipe would be closer to the real thing if you wrapped the pork in banana leaves. They are very easy to find and come frozen at most asian markets
ReplyDeleteLove that idea, and I know exactly where I can find them. Maybe even laying it on the bottom of the crock pot. Thank you!
ReplyDeleteThis is sooo wonderful. I did use part soy sauce like some recommended, but did cook it the full time. I put it in on a Saturday evening, and had a wonderful meal for Sunday lunch. My husband couldn't keep his hands off of it while I was trying to shred it!
ReplyDeleteOMG - I know everyone raved about the recipe but I thought they were exagerating - they weren't! Just finished shredding the pork - the person who said you shouldn't be hungry is right. It is so delicious - can't wait for dinner tonight. Did it the full 16 hours - I know better than to doubt Gina. THANK YOU GINA for all the great recipes - your are big reason I am doing so well on WW this time.
ReplyDeleteMade this today with Pork Loin (about 1.5lbs), 1 tsp of liquid smoke and minimal salt, served with brown rice and hoisin on lettuce, stir fried brussel sprouts with ginger and soy. DELICIOUS!
ReplyDeleteI cooked the pork only 9 hours on low and it was just perfect. Of course it was loin and half the amount of the original recipe.
About 2 hours before it is done add some shredded cabbage to the slow cooker. There was a Hawaiian restaurant by my couse in San Diego that did this and it was really good!
ReplyDeleteThis is a regular in my house now! It's just too easy!!! (and good)
ReplyDeleteI use this recipe ALL the time! Only I use Turkey.
ReplyDeleteThank you,
The Hawaiian Haole
I cannot find mesquite liquid smoke, only hickory. Will it make too much if a difference in taste?
ReplyDeleteMade the Kalua Pork along with your Pineapple Shrimp Fried Rice for dinner tonight...Faboulous! Serving leftover pork with BBQ sauce on Hawaiian sub rolls with sweet potato fries tomorrow night for dinner. Thanks!
ReplyDeleteWow...I really love you and I think my husband loves me more after that meal. I made it with pork loin and it was amazing. Thanks! I love your recipes. I can always count on them turning out great.
ReplyDeleteI have made this a few times and it is so good. My crock pot also cooks it really fast but I leave it in until the hubby is home for dinner. It doesn't dry out but one time I did have to add a touch of water because there was not as much liquid as I would like. I was worried the flavor would be gone but it actually came out perfect. Liquid mesquite smoke can be on the strong side so a bit of water works well.
ReplyDeleteOMG!!! Gina you are a doll. I am from Hawaii and Kalua Pork is a fave mine. This recipe was ONOLICIOUS!!! Thank you thank you thank you!!!!
ReplyDeleteI'm not kidding, reading this recipe for the first time makes my mouth water. This I will make!
ReplyDeleteI started this in my CP last night at at 6a it was done, YIKES! It was actually over done, I think I made pork jerky.
ReplyDeleteMy saving grace for dinner (maybe lunch at this point) will be a Hawaiian teryaki BBQ recipe I found so I can make a variation of pulled pork on rice in a Butter Lettuce cup.
I made this yesterday. It had a great flavor but was EXTREMELY salty. Am I reading correctly its a Tablespoon each of liquid smoke and the salt and not a teaspoon of the salt? I definetly want to make it again but with way less of the salt.
ReplyDeleteI am making this for my family this week...sounds delish! I would love a low point rice recipe that would compliment this dish....think someone mentioned a pineapple something....coould someone post a link? Thanks!
ReplyDeleteDo you have to use "Hawaiian salt"??
ReplyDeleteYou can use Kosher salt.
DeleteMade this yesterday - absolutely delicious. My daughter, who normally won't eat anything besides peanut butter sandwiches, loved it (and she ate it plain). I made pork tacos with mine.
ReplyDelete(I did use a pork loin since that's what I had, so it didn't take as long to cook.)
Gina,
ReplyDeleteI just went to make this and realized I bought Hickory smoke instead of mesquite. Will that change things? I am planning on serving with rice, lettuce wraps and pineapple... Not sure how it will turn out. Let me know if you have ideas or if I should change my serving ideas...
Best, Kate
I plan on trying this next week. I was wondering what the sauce is on it from the first picture. Also, any good pairings?
ReplyDeleteCan anyone comment about whether Hickory worked ?? I've tried 5 grocery stores now and every single one carried Woodlands Hickory but not Mesquite grrrrrr
ReplyDeleteAny liquid smoke is fine.
DeleteHickory liquid smoke works fine for this recipe.
ReplyDeletesauce is probably the leftover juice from the crock pot, typically don't add any sauce to kalua pork, its tasty as is. as for pairings: white sticky rice and some mac salad and you've got yourself an ono plate lunch. :) I've lived in hawaii for almost two years and kalua pork is definitely one of my favorite local foods, that or spicy ahi poke. love that now its easy to make in a crock pot!! thank you!
ReplyDeleteHad this for dinner tonight and it was WONDERFUL! The Mr. said this is for sure a keeper and he was so glad it was good after smelling it cook all night! Cooked mine on low for about 14hrs and then switched it to warm until I got home from work about 7hrs later. The meat was so most and tender. We had ours plain with brussel sprouts and oven sweet potato fries. Thanks for another keeper Gina!
ReplyDeleteSounds amazing, definitely going to try this! Thanks for sharing!
ReplyDeleteI featured your recipe on my blog today, come check it out:
http://www.artsyfartsymama.com/2012/04/pinteresting-features-n-shtuff-29.html
Can this be made with trimmed pork loin, like the kind Costco sells?
ReplyDeleteabsolutely delish.. Thank you!
ReplyDeleteI used a sirloin cut instead of the recommended shoulder and it did turn out a little dry. So after I shredded it, I put it back in the crock pot and mixed it with the leftover juices and kept it on warm for 15-20 mins, which made it a little more moist! I'd say it still turned out great! Just a tip for those who use a different cut of pork. :)
ReplyDeleteAbsolutely fantastic! Thank you so much for your recipes - it is really helping me stick with my WW plan.
ReplyDeleteFabulous recipe! Instant hit with the family. Thank you!!
ReplyDeleteIF you are looking for Hawaiian salt, you can often find it in the foods section of Marshalls, TJ Maxx, or other discount stores. This is where I found mine.
ReplyDeleteMy pork shoulder roast is 6 lbs...do you have a recommendation on time or ideal temp for crock pot cooking?
ReplyDeleteThis stuff is the "bomb"!!! Thanks so much for sharing...love, love, love it! ~~Robyne~~
ReplyDeleteI am from Hawaii and we love to eat Kalua Pig but you usually get it only at Luau's. My mother in law taught me how to make it in the crockpot she adds garlic to the stabs that are made in the pork butt and the Hawaiian salt and liquid smoke. I put it in the crockpot before I go to bed and when I wake up the house smells so good. In fact I just made one last week.
ReplyDeleteCame out great. I added some strips of green cabbage at the end of the cook per another comment. I used brown rice the first time, but didnt have any in my freezer last night, so used quinoa instead, also worked well. I was a little nervous about how the frozen cabbage would fare, but amazingly, it froze/thawed/reheated beautifully.
ReplyDeleteThis is absolutely delicious! I've cooked this several times and it's always been a hit. It's a perfect no fuss recipe!
ReplyDeleteI served mine in lettuce wraps with golden beet salad with a little hoisin sauce and wasabi or sriachi sauce(for those who like a kick). The golden beet salad is highly versitile too beautiful and tasty. 1 head of finely Shredded cabbage, 2 of each - finely julienned golden beets and green apples both skins cleaned and attached (I use a mandolin)-toss. That's it and it's tasty!
ReplyDeleteI started mine yesterday afternoon and by dinnertime, my house smelled amazing! When I woke up this morning, there was still an hour and a half left, but I turned it off because it shredded easily and tasted even more amazing than it smelled! Not sure how I'll be serving it tonight, but I do know that I'll be doing pork this way much more often! Thanks for another delicious recipe!
ReplyDeleteOmg!!! I just good this tonight and it was sooooo yummy!!! I got a 2lb boneless shoulder blade roast, only because it is the hubby and. I started at 7am and it was done by 6pm. It didn't have a lot of juice but my hubby added water and the roast soaked it right up. It was super moist and tasty. I served it with just plain white rice and grilled pineapple with brown sugar. Thank you sooo much for this website! This is the 4th recipe I have tried and have yet to be disappointed.
ReplyDeleteI am in the process of making this right now! What color are we going for with the pork to know it is finished? I put it in last night at 11pm, before bed and woke up at 7 this morning. It is already tearing apart easily - but is still pink(ish). It already smells amazing!
ReplyDeleteThank you,
Jillian
If only you had a skinny macaroni salad for this ono pork!
ReplyDeleteYum! This pork was so delicious! I will definitely be making this recipe again. Thanks!
ReplyDeleteHey Gina all I could find was a 4 lb blade in roast. How long should it cook? Thanks! I make all your recipes all week I love them!
ReplyDeleteHas anyone tried this minus the salt?
ReplyDeleteLove this! I live in Hawaii, and have had Kalua pork a LOT. This is such a great recipe that rivals the "real deal"! And now I can skip the high calorie luau's and have my own in my crock pot. Thank you!
ReplyDeleteWondering if I can make this with a tenderloin and if anyone has tried the foil wrapping in the crockpot?
ReplyDeleteThanks for the recipe. NOH makes a hawaiin sea salt seasoning. It is very good. Avaiallable at Cost Plus World Market for $3.99. It just happened that I had purchased this a couple of months ago and then saw this recipe. I made a huge mistake in not retrimming the fat of my roast. It was pretty lean and I didn't think that would be a big deal. It was. If there is a next time, I will surely go the extra to make sure all the visible fat is removed. I would say thought that even on low in mine it was done in about 10 hours.
ReplyDelete