Slow Cooker Kalua Pork Recipe
serve up this delicious slow cooker pork with sweet chili pineapple sauce!
Servings: 10
Cost: $15
Equipment
- 1 slow cooker or CrockPot
Ingredients
- 8 lb bone in Boston Butt Pork Roast
- 4 tablespoons liquid smoke
- 5 tablespoons pink hawaiian sea salt or regular sea salt
- 1/2 cup pineapple juice
- 1/4 cup rice vinegar
- 1/4 cup honey
- 5 tablespoons garlic chili sauce
- 5 tablespoon hoisin sauce
Instructions
- Place the pork, fat side up, in the slow cooker.
- Using a fork, pierce the roast all over and pour the liquid smoke over it to coat. Sprinkle the sea salt evenly over the roast and cover.
- Cook on low for 10 hours (the roast is done when the meat begins to fall apart when shredded with a fork.)
- In a small saucepan, whisk together the pineapple juice, rice vinegar, honey, chili sauce and hoisin sauce. Bring the mixture to a boil and cook the sauce until reduced by half stirring with a heat resistant spatula frequently. Set aside.
- When the roast is done, transfer to a cutting board and shred the meat using two forks. Return the shredded meat back to the slow cooker and serve immediately with the sauce.
- Leftovers can be stored in an airtight container and frozen for up to 2 months.
Nutrition
Serving: 12g | Calories: 540kcal | Carbohydrates: 14g | Protein: 82g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 229mg | Sodium: 4227mg | Potassium: 1387mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg