Delish Kalua Pork

Oh, anybody up for a little tropical escape right from your kitchen? Meet Delish Kalua Pork. It’s like a culinary teleport to a beachy Hawaiian BBQ, minus the flight and the sand in your shoes. This dish is seriously special because it’s stupidly easy and still makes you feel fancy-smancy. Plus, who doesn’t love a one-pot wonder that promises big flavors with barely any effort? Give it a whirl, and prepare for your tastebuds to throw a tiny luau.

Now, let me tell you about how this little piggie stole our family’s hearts. For starters, my husband cannot stop talking about this Kalua Pork. Like clockwork, he’s the first at the dinner table on Kalua nights. It’s become this little family tradition – a scatterbrained, laugh-filled evening where everyone piles into the kitchen to “help” even though they’re just here to taste-test before it’s ready. My kids even set the table, which is usually a miracle of another kind. It’s these moments, messy and imperfect as they are, that make this dish a must in our home.

Why You’ll Love This Delish Kalua Pork

– First off, minimal ingredients, maximum flavor. Who says good food has to be complicated.
– Feeds a crowd without you gaining a single new gray hair.
– It’s forgiving – because let’s face it, nobody’s perfect in the kitchen.
– Tastes like vacation at home. No sunburn possible.
– Your house will smell like heaven. You’ll see.

How to Make It

Alright, here’s the deal. Grab your slow cooker. No slow cooker? No problem. Big ol’ pot will do. Dump your pork butt in like you mean it. Toss in some sea salt because we’re all about that good ocean vibe. This is where I usually stop and take a sip of whatever I’m drinking because, multitasking. Throw in some liquid smoke – Hawaiian magic in a bottle, if you ask me. Crumpled foil balls? Yep, just trust me and chuck those in. Lid it up and let it slow-mo groove all day. I once forgot about it for ten hours, and it was still baller.

Ingredient Notes

– **Pork Butt**: It’s got the best fat ratio for this. Plus, it’s kinda funny to say. Don’t ask.

– **Sea Salt**: Brings out flavors, makes everything pop. Don’t overdo it, though. Ocean dystopia is not what we want.

– **Liquid Smoke**: Literal bottle of campfire. Makes the pork say “Aloha!”

Recipe Steps

1. Place pork butt in slow cooker or big pot.
2. Sprinkle sea salt evenly over the pork.
3. Add liquid smoke around the pork.
4. Ball up some aluminum foil and place the pork on it to prevent sticking.
5. Cover and cook on low for 8-10 hours.
6. Shred the pork with two forks before serving.

What to Serve It With

Tips & Mistakes

– Don’t skimp on the foil balls. They make sure things don’t stick and freak out your pot.
– If it smells like a campfire, you did it right. Just ride with it.

Storage Tips

Shove any leftovers in an airtight container and toss it in the fridge. It’s even better cold, especially when you’re raiding the fridge half-asleep at midnight. Kent in the morning? Yeah, have it with your omelet. You’re the boss.

Variations and Substitutions

Seriously, if the ingredient fairy skipped your house, don’t fret. Swap honey for sugar if that’s all you’ve got. Out of sea salt? Regular salt is your friend. Liquid smoke is kinda key here, but you do you. Try adding a little garlic or onion if you’re feeling adventurous.

Frequently Asked Questions

Delish Kalua Pork

This traditional Hawaiian Kalua Pork recipe is tender, smoky, and perfect for any luau or family dinner.

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Prep Time: 15 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 15 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 8 lb pork shoulder (pork butt)
• ▢ 3 tbsp Hawaiian sea salt
• ▢ 2 tbsp liquid smoke hickory or mesquite flavor
• ▢ 1 cup water

Instructions

Preparation Steps

• Rinse the pork shoulder and pat dry with paper towels.
• Rub the Hawaiian sea salt evenly over the entire pork shoulder.
• Place the pork shoulder in a slow cooker or roasting pan and add water.
• Drizzle the liquid smoke over the pork for a smoky flavor.
• Cook on low for 8 hours until the pork is very tender and shreds easily.
• Remove the pork from the cooker, shred with two forks, and mix with pan juices.

Notes

Serve with steamed white rice and macaroni salad for a classic Hawaiian meal.