Slow Cooker Kalua Pork (Printer-Friendly Version)

Smoky, tender kalua pork slow cooked with Hawaiian salt and pineapple juice for juicy, melt-in-your-mouth texture.

# What You'll Need:

→ Meat

01 - 4-5 lb boneless pork shoulder butt roast

→ Seasonings

02 - 1-1½ tablespoons red Hawaiian sea salt (Alaea salt)
03 - 4 garlic cloves, smashed
04 - 1 tablespoon hickory liquid smoke

→ Liquids

05 - 1 cup unsweetened pineapple juice

→ Optional

06 - 1-2 banana leaves

# Steps to Follow:

01 - Trim excess fat from the pork shoulder, leaving enough for moisture and flavor. Pat dry using paper towels, then pierce the meat with small slits and insert smashed garlic cloves to enhance aroma.
02 - Rub the pork thoroughly with red Hawaiian sea salt, pressing the salt into the slits. Drizzle the hickory liquid smoke evenly over the surface for a smoky depth.
03 - If using, line the bottom and sides of the slow cooker with banana leaves to infuse subtle floral and grassy notes. Place the pork on top and cover with additional leaves if available.
04 - Pour the unsweetened pineapple juice around the pork, avoiding direct contact to preserve seasoning adherence.
05 - Cover and cook on LOW for 16 to 20 hours or on HIGH for 8 to 10 hours until the pork shreds easily with a fork and emits a rich smoky aroma.
06 - Transfer pork to a cutting board and shred using two forks, discarding large fat pieces. Skim excess fat from the cooking liquid, then return the shredded meat to the juices for moistness and flavor before serving.

# Additional Tips:

01 - Use a boneless pork shoulder to balance tenderness and fat content, resulting in perfect shreds without greasiness.
02 - Slow and low heat allows connective tissues to break down for optimal tenderness and flavor development.
03 - Adjust seasoning after shredding since long cooking can mellow salt intensity.
04 - Banana leaves contribute authentic aroma and an attractive presentation; alternatives include corn husks or parchment paper.
05 - Allow cooking liquid to settle and skim fat before mixing with shredded pork to ensure moistness without greasiness.

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