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Kalua Pig in a Slow Cooker
Reviews:
November 02, 2006

I was told by the grocery store meat dept lady that a pork butt roast IS the same thing as a pork shoulder roast. (The, um-m, "other" would probably be called a rump roast!) :-) So I used a near-6pound pork shoulder blade roast for this (with a bone in it). Rubbed it with the Hawaiian red clay salt and liquid smoke and had it in the crockpot for 12 hours. Started it on high for the first 3 hours, then low for the rest of the time. It was moist, tender, & flavorful. Although the liquid smoke flavor was fairly subtle, I reducing it to 1tsp would be better...just a personal preference. When the roast was done, I drained the juices from it, took off any fat from the meat, and returned meat to the crockpot. I then skimmed the fat from the juices, reserved 1.5c of it, and returned the rest to the meat. I placed the 1.5c juices in a saucepan, got it simmering, and added a mixture of 2T flour/2T water to make a gravy. (Could have stood to be a little thicker, but it was fine.) Poured the gravy over the meat. Served this with Suzy's Mashed Red Potatoes from this site, homemade applesauce, and peas. Thank you for sharing your recipe.

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