Quote Originally Posted by tangentgirl View Post
kalua pork, courtesy of my friend rose in honolulu:

1 4 lb pork roast, rump or shoulder
2 tbs hawaiian sea salt
2 tbs liquid smoke

**bonus pre-step: brine the pork for a few hours in salt + liquid smoke mixture.**

  • rub pork w/ salt + liquid smoke
  • put pork in crock pot
  • fill crock put w 1 inch of water
  • cook on low for 3 hours
  • turn the pork over
  • cook on low for 4-5 hours
  • shred the pork like crazy
  • eat the ono kalua pork
  • break your mouth. so. damn. good.
  • repeat last 2 steps every day until it is gone


you can line the pot with banana leaves, or not. you can add cabbage towards the end, or not. you can eat it with white rice and soy sauce and sirrachha. you can use mesquite or hickory smoke. you can share it with your friends.
Yum. Is Hawaiian sea salt substantially different from other sea salts?

My standard crock pot pulled pork recipe recipe is equally easy. I just place about a 4-5 pound pound piece of trimmed pork shoulder (or whatever cut you like) into the crock pot with a generous coating of pepper, onion and garlic salt and whatever other spices you might like. You can throw in some Liquid Smoke, Worchestshire or fresh garlic, too. To that, add enough root beer to almost cover the pork. Cook on low for about 6-7 hours. Turn it over halfway through cooking. Add more root beer if necessary.

After it's cooked, drain the remaining liquid from the crock and then shred the pork. Place shredded pork back into the Crock, add some (additional) Liquid Smoke and Worchestshire. Mix in your favorite BBQ sauce. Let it sit for another half hour to an hour before serving. I like to serve this with a vinegar-based slaw and sweet potatoe fries or baked beans. Yummy!