Kalua Pork is salty and smoky and so incredibly tender. Choose your preferred cooking method from our oven, pressure cooker, and slow cooker instructions. You're going to love this minimal prep and maximum flavor recipe!
2 tablespoonsSea Salt(Hawaiian Pink Salt is preferred)
2 tablespoons hickory liquid smoke
Instructions
Slow Cooker Instructions
Place the pork butt into the base of a 6 quart slow cooker. Rub the garlic, ginger and salt all over the roast. Drizzle the liquid smoke over pork.
Place the lid on the slow cooker and cook on low for 8 to 9 hours until roast is easily shredded with a fork.
Shred pork directly in slow cooker and stir meat in with juices. Serve plain, over rice, or on a bun!
Instant Pot Instructions
Rub the garlic, ginger and salt all over the roast. Place into an electric pressure cooker or instant pot. Drizzle the liquid smoke over pork.
Cook on high pressure for 60 minutes, followed by a 15-minute natural release. Then, switch the release valve to the venting position. Remove lid once steam has stopped coming out. If the roast is larger than 5 pounds, add on extra time.
Oven Instructions
Preheat oven to 225 degrees Fahrenheit. Place roast into a 5 to 7 quart oven-safe pot with lid or use a roasting pan and cover with aluminum foil later. Place the pork roast into the pot and rub the garlic, ginger and salt all over to coat Drizzle the liquid smoke over pork.
Cover with lid or aluminum foil tightly cover the roast with foil. Roast at 225 degrees for 8-9 hours, until pork shreds easily with a fork. Shred in the man and mix with juices.