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Hawaiian Style Slow Cooker Kalua Pork




Source of Recipe


pineappleandcoconut.com


Recipe Introduction


Incredibly easy to make and delicious! Even Mike (The Smoking Guy) was impressed and surprised. The only hard thing was sourcing the banana leaves, but they turned up at Maharaja Indian Market - $1.29 for two huge leaves.


Recipe Link: http://www.pineappleandcoconut.com/recipes/hawaiian-style-slow-cooker-kalua-pork/#sthash.32y5N6LK.dpuf

List of Ingredients




1 4-6 lb. pork shoulder or Boston butt roast
1 T. liquid smoke, Hickory or Mesquite flavor
2-3 t. red Hawaiian Sea salt (for a smaller roast, 2-3 T. for larger)
Banana leaves – optional


Recipe



If using banana leaves, place some leaves in the bottom of the slow cooker reaching up the sides. Pat the pork dry and punch holes in it with a fork. Place the roast on top of the leaves, then pour the liquid smoke evenly over the meat and sprinkle with the salt. Wrap tightly with the leaves tucking them back under the roast. Top with more leaves if needed to completely encompass the pork. You can tie with cooking twine if wanted but it’s not necessary if the leaves are wrapped tightly enough. Just skip the wrapping if not using the leaves - the rest of the directions are the same.

Place the lid on the slow cooker and cook the pork on LOW for 8-12 hours. Check at 8 hours and every hour afterwards to test for doneness.

Remove the pork from the cooker and shred. Retain some of the cooking liquid to add back into the pork to keep it moist.

Yield: The recipe says that it will serve 6-8. Crazy talk – my pork weighed about 6 1/2 lb. and it would have served at LEAST 12 people