How to Store and Reheat Leftovers
This kalua pork keeps beautifully! Allow it to cool completely, then transfer to an airtight container and refrigerate for 3-5 days. You can also freeze portions for up to 3 months.
To reheat, place desired amount in a baking dish with a splash of broth or pineapple juice. Cover with foil and bake at 300°F until heated through, about 20-30 minutes. You can also reheat in the microwave or on the stovetop.
Serving Suggestions to Transport You to the Islands
- Serve over sticky white rice with mac salad and fresh pineapple
- Make kalua pork sliders or tacos with cabbage slaw and teriyaki aioli
- Roll up in tortillas with rice, beans, cheese, and salsa for burritos
- Top crispy tostada shells with pork, pico de gallo, and guacamole
- Add to a breakfast hash with eggs, potatoes, and hollandaise
No matter how you serve it, this slow cooker kalua pork is sure to be a hit! One whiff of its intoxicating aroma will instantly evoke dreams of Hawaiian paradise. So go ahead and treat yourself to a taste of the islands with this simple, succulent, and supremely flavorful dish. Mahalo!
Ingredients
- 4-5 pound pork butt or shoulder roast
- 2 tablespoons Hawaiian sea salt or coarse kosher salt
- 1 1/2 tablespoons liquid smoke
Instructions
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Pat the pork roast dry with paper towels and use a fork to prick holes all over the surface.
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Rub the salt and liquid smoke all over the pork, massaging it into the meat.
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Place the seasoned pork into the slow cooker and cover with the lid.
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Cook on low for 8-10 hours, turning the pork over halfway through cooking time.
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Once very tender and falling apart, remove pork from slow cooker and shred using two forks.
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Serve the shredded kalua pork over rice, in tacos/sliders, or however desired! Enjoy!
Notes
- For extra moisture, place sliced onions or cabbage in the bottom of the slow cooker before adding pork.
- Get creative with rubs! Add brown sugar, chili powder, smoked paprika, etc.
- Broil or air fry shredded pork for 5-10 minutes for a crispy exterior before serving.
- Leftovers will keep refrigerated 3-5 days or frozen for 3 months.
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