Dinner

Crock Pot Kalua Pork

Tender shreds of pork shoulder soak up deep mesquite smoke and rich Hawaiian salt, melting into juicy, fall-apart bites that taste like an island luau.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Crock Pot Kalua Pork
Total
16 hr 5 min
Prep
5 min
Cook
16 hr
Serves
8

Nutrition per Serving

Calories
197
Protein
20g
Fat
12g
Sodium
65mg

Ingredients

  • 2 to 3 lb trimmed pork shoulder blade roast
  • 1 tbsp liquid mesquite smoke
  • coarse red Hawaiian sea salt (any sea salt would work)

Instructions

  1. Place pork in the crock pot and stab it all over with the tip of a knife. Rub sea salt all over pork. Drizzle the liquid smoke all over and set crock pot to low; cook until the meat is tender, about 12 to 16 hours.
  2. Remove from crock pot and place on a large platter. Remove any fat you may have missed and shred pork with two forks. Discard liquid reserving a little as needed to keep pork moist.