Yield: serves 8-10
Kalua Pork
Prep Time
5 minutes
Cook Time
8 hours
Total Time
8 hours 5 minutes
Grab your slow cooker and make some Hawaiian Style Kalua Pork for dinner. The bold, smoky flavor paired with my broccoli slaw is a match made in paradise!
Ingredients
For the pork:
- 5 pounds boneless Boston butt pork roast
- 2 Tablespoons coarse sea salt (or Hawaiian sea salt)
- 3 Tablespoons hickory liquid smoke**
For the broccoli slaw:
- 12 ounce package of fresh broccoli slaw mix
- ½ cup crushed pineapple (from a can, no liquid)
- ¼ cup red wine vinegar
- 2 Tablespoons olive oil
- 2 Tablespoons granulated sugar
Instructions
For the Pork:
- Place pork in a large crockpot. Sprinkle generously with the coarse sea salt. Drizzle the liquid smoke over the pork. Cover and cook on low for at least 8 hours.
- When pork is fully cooked, shred into large chunks and serve hot. If making a sandwich, you can shred the pork a little smaller. We like to eat the pork in large chunks the first day and make sandwiches with the leftovers.
For the Broccoli Slaw:
- In a small bowl, whisk together the vinegar, olive oil and sugar.
- Place broccoli slaw mix (found in the bagged salad section of the grocery store) in a medium bowl. Add crushed pineapple. Drizzle with dressing. Stir until combined. Refrigerate for at least an hour (more is better)!
- Serve slaw on the side with the pork. Or add it on top of your sandwich!
Notes
**I found the liquid smoke in the grocery store aisle next to the bbq sauces**
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 664Total Fat: 46gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 195mgSodium: 1442mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 53g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.