True Kalua Pork is cooked in a really neat way. It’s done by building an underground fire-pit then placing rocks in the fire to allow them to heat up. The after seasoning a pig and wrapping it with Banana and Ti Leaves, its buried in the pit and left for 6-12 hours until the meat is cooked and tender. Then it’s shredded to allow the flavors to blend and served. This recipe is how most commercial restaurants cook their Kalua Pork without the need for a large fire pit.
- 5-6 pound Pork Roast
- 2 Tbsp Fresh Ground Black Pepper
- 2 Tbsp Sea Salt
- 2 Tbsp Garlic (minced)
- 2 Tbsp Liquid Smoke Flavoring (Mesquite)
- Pierce the Pork Roast all over with the tip of a sharp knife. Combine the Salt, Pepper, Liquid Smoke and Garlic in a small bowl and coat the meat thoroughly, adding any extra seasoning to the slow cooker.
- The average time for slow cooked Pork is anywhere from 15-20 hours, depending on how hot your cooker gets (you’ll want to keep it on low). The basic rule of thumb is when the Pork shreds easily with a fork, it’s done.
- Shred the pork in your slow cooker then, using a slotted spoon, remove the Pork and place on a serving dish.
- Serve with Sweet Hawaiian Rolls and Enjoy!