Hawaiian Style Kalua Pork Recipe
Kalua Pork is one of the easiest and tastiest dishes you can make. No matter where you are living the ingredients should be easy to find, and just one bite of this delicious dish can transport you back to Hawaii and the last family luau you went to. BONUS: This version doesn't require you to dig an imu in your backyard.
- Pork Butt (5-6 lbs)
- 5 tbsp liquid smoke
- About 1-2 tbsp of Hawaiian Sea Salt
- 5 cloves of garlic
- Head Cabbage (Optional)
- Rinse your pork butt and then use a knife to poke holes about 2 inches deep. Insert garlic cloves into pork butt.
- Rub Hawaiian salt all over. Lomi (massage) da buggah all over. This dish is slightly salty and goes great with a scoop of hot rice or with poi, which is a bland dish made from ground taro root.
- Put pork butt into a crock pot and cover with water about halfway. If you have a larger crock pot and your meat does not fill at least 80% off the pot, make sure you add only about a 1/2 cup of water.
- Add 5 tbsp of liquid smoke.
- Switch pot on to HIGH for about 5 hours, then lower the heat to LOW for the next 2 hours or so.
- At the 3 hour mark flip your meat over. Check for doneness.
- After 6 hours start shredding your meat. It should just fall apart. If it doesn't, leave it in the pot on low for another half hour and check again.
- After your meat is shredded you can also add about half a head of shredded cabbage. (If you have a large family, this helps to stretch the meat and also gets everyone to eat some vegetables.)
If you're looking for a side dish to eat along with this, check out our recipe for Lomi Salmon.