Smoky Slow Cooked Kalua Pork is made with bacon to give it that extra smoky flavor you love. I make a lot of shredded pork because my kids like to eat it and I can use it for so many things during the week. But mostly because my kids will eat it. We typically do pulled pork sandwiches the day I cook it, then I make other meals during the week. Sometimes I freeze a portion of it for a future meal. The pork I got was almost 7 pounds, which is about average for this cut of meat. It’s a lot of shredded pork. And it tastes really amazing.
This Smoky Slow Cooked Kalua Pork is really easy to make. Lay some strips of bacon in the bottom of the slow cooker and put the pork on top. I like to add a little liquid smoke to give the pork some extra smoky flavor, but it’s totally optional. This Hawaiian Alaea Sea Salt is really the best for this pork, but regular Himalayan pink salt will do in a pinch. The Hawaiian salt will give it that authentic flavor of Kalua pork.
Often I will make a salad for lunch and have a mixture of ranch and barbecue sauce for the dressing. Another favorite is pork tacos for lunch with some of the kalua pork. I like to keep my cast iron reversible grill/griddle on my stovetop. It’s flat on one side and has the grill on the other side. It’s makes it really easy to whip up some eggs and bacon or a quesadilla.
Heat the pork up right on the cast iron griddle while the corn tortillas warm up on some melted butter. When the pork is warm, put it on the tortillas with some shredded mozzarella cheese. So good! Kalua pork is delicious, easy to make, and so versatile.
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- Slow Cooker
- 3 slices bacon
- 1 Tablespoon liquid smoke
- 7-8 lbs whole pork butt
- 1 Tablespoon coarse Himalayan pink salt
- Lay the slices of bacon in the bottom of a slow cooker and pour in the liquid smoke. Place the pork on the bacon slices and rub with salt.
- Cook on high for 7-9 hours. Shred after about 7 hours.