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Slow Cooker Kalua Pig

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Slow Cooker Kalua Pig by Michelle Tam http://nomnompaleo.com

Wow. Bite for bite, I honestly don’t think I can come up with an easier recipe than this one. All you need is a big pork roast, a few slices of bacon, Hawaiian Sea Salt, and PATIENCE! Remember—quality matters when you’re using just 3 ingredients!

Slow Cooker Kalua Pig by Michelle Tam http://nomnompaleo.com

Here’s what I gathered to feed 8 people:

Here’s how I made it:

I grabbed a bag of Hawaiian Salt

Slow Cooker Kalua Pig by Michelle Tam http://nomnompaleo.com

…lined the slow cooker with 3 slices of bacon…

Slow Cooker Kalua Pig by Michelle Tam http://nomnompaleo.com

…and used a knife to remove the skin from the roast. 

Slow Cooker Kalua Pig by Michelle Tam http://nomnompaleo.com

(You don’t have to do this, though. Feel free to leave the skin on if you’re in a lazy state of mind. I won’t tell.)

Slow Cooker Kalua Pig by Michelle Tam http://nomnompaleo.com

Next, I weighed the pork so I could estimate how much salt to use. 

Slow Cooker Kalua Pig by Michelle Tam http://nomnompaleo.com

Normally, I liberally salt my roasts like it’s raining cats and dogs. But in this case, I wanted to be more judicious in my seasoning ’cause the long cooking time will concentrate the salt. In the end, I followed Judy Rodger’s rule of thumb: use ¾ teaspoon of medium-coarse salt for every 1 pound of meat. (Using fine salt? Use about half that amount.)

Then, I tucked in the garlic cloves…

Slow Cooker Kalua Pig by Michelle Tam http://nomnompaleo.com

…and salted the pork all over.

Slow Cooker Kalua Pig by Michelle Tam http://nomnompaleo.com

Slow Cooker Kalua Pig by Michelle Tam http://nomnompaleo.com

I pulled out my trusty slow cooker…

Slow Cooker Kalua Pig by Michelle Tam http://nomnompaleo.com

…and placed the roast on top of the bacon, skin-side up.

Slow Cooker Kalua Pig by Michelle Tam http://nomnompaleo.com

I plopped on the lid and cooked the roast on low for about 16 hours. Don’t add any liquid!

When the pork was finished cooking…

Slow Cooker Kalua Pig by Michelle Tam http://nomnompaleo.com

…I removed the meat and shredded it with two forks.

Slow Cooker Kalua Pig by Michelle Tam http://nomnompaleo.com

I checked the pork for seasoning and adjusted it with the cooking liquid that remained at the bottom of the pot. Don’t just shred the meat in the cooking liquid—it’ll be too salty! 

Slow Cooker Kalua Pig by Michelle Tam http://nomnompaleo.com

Pow!


Paleo Eats: 2/5/11

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Today was muy busy and I’m really tired so this post will be a quick recap of my grub and meal preparation.

For breakfast, I ate some leftover rotisserie chicken with cauliflower fried “rice” and stir fried Napa cabbage and bacon.

In the morning, I picked up my CSA box

…and dropped by Whole Paycheck to buy some last minute items for our Super Bowl party tomorrow.

When I returned home, I roasted off some red bell peppers that I’ll serve as part of a roasted vegetable platter tomorrow.

We spent a fun, laughter-filled afternoon at Big-O’s best friend’s house where we were fed a yummy homemade brunch (frittata, salad, and seared sausages).

Next, we went to a cousin’s daughter’s birthday bash at Bay Aerials Gymnastics where our kids jumped, tumbled, and swung on things for over an hour. Fitbomb’s cousin even served the kiddies a Primal-friendly meal: cubed cheese, diced ham, fruit, and veggies.

They’re better cave parents than us!

Right after the party, hubby and I went to dinner at Pampas to celebrate the same cousin’s 40th birthday. The company was fun and the grub was mighty tasty. This plate was one of several I devoured.

After dinner, we came home and I removed the brisket from the SousVide Supreme (147 F for 48 hours) and dunked it in an ice bath.

I’m searing this hunk ‘o meat tomorrow for the party. I hope it doesn’t taste like leather!

I also chopped up three onions and tossed them with three slices worth of diced bacon, salt, and pepper in the bottom of a large Dutch oven.

Then, I lay the marinated Boston pork butt on top…

…covered it, and placed it in the oven set at 250 F. I’m going to let the pork roast overnight (~8 hours) and broil the roast in the morning to give it some yummy char. I gotta get some much needed rest because I got a shitload to prep for tomorrow’s party. Good night!