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!
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.
Cook on low: The longer the pork has to cook, the more tender and juicy it will be. We let it cook for a full 9 hours to get the perfect fall-apart consistency.
Serving: This Kalua Pork can be served as small chunks or shredded if you plan to eat it on a sandwich. It’s tasty both ways.
Refrigerate the slaw: Just like the pork, the broccoli slaw needs a few hours for the flavors to combine and reach their full potential of flavor. I recommend making the slaw right after you add the pork to the slow cooker, then letting it chill in the fridge while the pork cooks.