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Kalua Pig in a Slow Cooker
Reviews:
November 14, 2006

this is the best kalua pork i've ever had and i'm from hawaii. i had no idea it was so simple to make. i, too, found out that pork butt and pork shoulder is the same thing. i used a boneless, 2lb cut and it made enough for my husband and me with lots of leftovers. it is a little salty, but this is the way it's supposed to taste. it tastes best served with white rice (shortgrain, like sushi rice, not long grain). i also used black hawaiian sea salt, which i found at trader joe's. trader joe's offers black and red. but i noticed that the black sea salt also includes some charcoal ingredients, which helps it to taste more smoky and barbecued. i also used reese's mesquite liquid smoke. the black sea salt made the pork look really unappetizing on the outside, but once it's shredded, you can't really tell. also, i turned it over more than once; several times, in fact, and after shredding, cooked it on low for about another hour to soak up the juices. i added about two cups of shredded cabbage in the last hour or so, which is how it's served in hawaii. my total cooking time was 5 hours on high and 1 hr on low. great recipe and very impressive.

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