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Tender, smoky Hawaiian-style shredded pork made with just pork shoulder, coarse salt, and liquid smoke for effortless, flavorful kalua pig.
Print Recipe
Course: Dinner
Cuisine: Hawaiian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4-5 lb pork shoulder or pork butt roast
  • 2 tbsp coarse Hawaiian or kosher salt
  • 1 1/2 tbsp liquid smoke
  • 1 onion, optional
  • 1 cup water, optional

Equipment

  • Slow Cooker
  • cutting board
  • Forks for shredding

Method
 

  1. Dry the pork thoroughly. Prick all over with a fork. Mix salt and liquid smoke and rub over the entire roast.
  2. Place pork in the slow cooker. Add onion or water if desired. Cook on LOW for 8–10 hours until very tender.
  3. Remove pork and shred with two forks, discarding large fat pieces. Skim fat from cooking juices and drizzle some back into the shredded meat.
  4. Serve warm over rice, in tacos, on sliders, or with your favorite toppings.

Nutrition

Calories: 280kcalProtein: 25gFat: 20gSaturated Fat: 7gSodium: 580mg

Notes

Prick the pork so seasoning penetrates deeply. Add a little cooking juice back after shredding for moisture.

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