Hawaiian Style Kalua Pork Recipe
- 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.