Kalua Pork Crockpot Style

                                   To get us started. Pork.

                                                Because pork is amazing. 

So first off let's get what you need:

1. Crock pot or a dutch oven (at least something with a lid and heavy)
2. Pork butt or pork shoulder. I'm only making this for one person so my pork was 1 1/2 lbs. This will give me about three meals or so.
          2.a. These are the same thing and they also come with the bone in. Also try to get one with a lot of fat on it. The fat is what makes it. (sorry I didn't take a before cooking photo)
3. Salt. I use kosher salt but most recipes say to use Hawaiian red salt. I've never used it so I can't say if there is a difference or not. You can use pretty much whatever you want.
4.Liquid smoke. I use hickory because I like the taste. The hickory smoke is used for when you can't actually cook it traditionally. Outdoors cooking. (I would like this better I think but it's time consuming).

5. A fork or something to shred the pork with later.

Okay so here we go! I always cook this in a crockpot on high for about 5 hrs depending on how easily you can shred it or how "stringy" you like it. Anyways I imagine you would want to cook the pork in the oven anywhere from 275-325 F. Low and slowish. 

Get your pork out of the package and give it a rinse incase of bone bits. Then you want to score the fat using a cross hatch pattern on the top. I do mine about an inch apart.

Sorry it's not the best picture but it is what it is. 

DISCLAUMER!  I really like liquid smoke and salt on my food so the entire tablespoon of liquid smoke is usually meant for a 6 lb roast. Same with the amount of salt.


Now you want about 1 Tbsp of liquid smoke. Again this recipe is all about preference so if you want more or less liquid smoke go ahead and add it on. Especially if you get a larger roast. 

Now we get our friend salt. This is the best thing about this recipe is how customizable this it is. You need about a 1.5 Tblsp for this. 

So you can either put the salt on the roast first or the liquid smoke. Doesn't really matter. 

Now we wait. Wait.  Wait....check. Wait. Wait.

Oh hello it's been about 3 hrs! Lets break this up so it cooks quicker. Most other recipes say to take it out of the pot and shred it. I do the shredding in the juices.

This is the first shred. Now you might be worried that there isn't enough moisture in the crockpot. Go ahead and add some boiling water if you want to. I do it.

So now we want to check it about every hour or half hour or so. Continuing to shred it more.

So basically you just keep it going till it reaches a level of shred that is desirable to you. 

So one little thing I'll do sometimes and you may think this is gross but I'll add some vegetable shortening to it. I know I could use fat but most people generally have crisco on hand vs extra fat. I like it at least. 

  Here it is about the level of shredded I like it but you can go more or less. This time I added a bit to much water so it will be in the pot for  a little longer. Or I guess I could just take it out of the pot and leave some water behind.

Well if you have any questions feel free to ask. Also if you have done this recipe your own way at some point you can give me suggestions! Oh and if you would like to see me do a recipe ask for that as well!

Thanks! 

The rejuvenated food blogger. AKA Jess