A few years back, I wondered if I could replicate the traditional Luau Pork in a crockpot, to serve at a Hawaiian themed party. Internet searches led me to a variation of this recipe, which is both wonderfully flavorful and wonderfully easy! The only catch is that it takes a lot of time. It stews in the crockpot for almost a full 24 hours, so you really need to plan a day ahead at least. But if you want to bring a Hawaiian Luau stateside, this is the way to go!
Crockpot Hawaiian Kalua Pork
Ingredients
- pork butt or shoulder roast (5-6 pounds works best)
- 3/4 Tbsp coarse salt FOR EVERY 2-3 POUNDS OF MEAT
- 1 Tbsp liquid smoke flavoring FOR EVERY 2-3 POUNDS OF MEAT
- 1 head of cabbage, shredded
Directions
Use a fork to poke holes all round the uncooked meat. Place in a crockpot and rub salt and liquid smoke flavoring all over.
I do this one side at a time, in the crockpot to contain any mess.
Cover and cook on low for approximately 18 hours, turning the roast over at the 10 hour mark
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| This roast weighed a little more than I usually use–and it was quite full! |
Except you’re not really turning it over, just lifting up pieces that fall apart and turning over as much as you can.
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| After “flipping” |
Once cooked, shred with a fork and stir to incorporate the drippings into the meat. Stir in the cabbage and allow to cook for an additional 2 hours.
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| I can never get a whole head of cabbage in. 1/2 to 2/3 is usually all I can manage! |
Try not to overcook the cabbage. The rest of the timing is pretty forgiving, but if you go more than 2 hours on the cabbage, it will lose all crunch and become quite soggy.
Serve with rice.
This is a family favorite now! It makes quite a bit, so if you’re not making it for a large gathering, you’ll want to bag and freeze most of the leftovers–which makes for an easy and delicious meal quite a few more times!
Linking up at Allergy Free Wednesdays and Gluten Free Fridays. I hope you enjoy!
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