Crockpot Hawaiian Kalua Pork

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

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.

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.

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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