I love Hawaii! Seriously, whenever I go there for vacation, I slip into a serious depression on my last night. I hate to leave the sunshine, cool ocean breezes, their relaxed “island style” and definitely their food.
In particular, their Kalua Pork is so succulent and flavorful. And they put it on everything! Last time I was there I had Kalua Pork Nachos! Wow — they were amazing!
Well, some days I crave a little taste of Hawaii so I venture into making Kalua Pork. Now the traditional recipe calls for a slow roast with liquid smoke and pork wrapped in banana leaves.
Some days I’m just not that ambitious, plus where the heck do you find banana leaves?!
So, I break out my slow cooker, simplify the recipe and then enjoy the taste of the islands.
Here’s my recipe, let me know what you think!
Slow Cooker Kalua Pork
3 slices of prosciutto
5 pounds of pork shoulder
2/3 cup pineapple juice
Line your slow cooker with the slices of prosciutto.
Place the pork shoulder on top of the prosciutto. Pour the pineapple juice over the pork. Liberally coat the pork with sea salt. Don’t be afraid of the salt. It flavors the pork beautifully and balances out the sweetness of the pineapple juice.
Set your slow cooker on low and cook for 6 to 8 hours.
Remove the meat and set on a cutting board. Shred the meat with a couple of forks and adjust the seasoning with some of the remaining cooking liquid or more salt as needed.
Once the pork is seasoned to your liking, drain the remaining liquid from the pot and return the meat to the slow cooker to keep it warm until you’re ready to serve it.
What do you serve on the side? Well, I made this delish coconut mango black rice.
I’ll post the recipe to that soon. Check back in the next week or two- or better yet, sign up to receive the recipe in your inbox. Enjoy!