Wow. Bite for bite, I honestly don’t think I can come up with an easier recipe than Slow Cooker Kalua Pig. 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. (If you don’t have 16 hours to spare, check out my Instant Pot (Pressure Cooker) Kalua Pig recipe!)
Here’s what I gathered to feed 8 people:
- 3 slices of bacon
- 5 pound Boston butt roast bone-in or out—it doesn’t matter)
- 1½ tablespoons of Alaea Red Hawaiian Coarse Sea Salt (or ~1 tablespoon of Alaea Red Hawaiian Fine Sea Salt)
- 5 peeled garlic cloves (optional)
Here’s how I made it:
I lined the slow cooker with 3 slices of bacon…
…and used a knife to remove the skin from the roast. (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.)
Next, I weighed the pork so I could estimate how much salt to use.
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 cut some slits into the meat and tucked in the garlic cloves…
…and salted the pork all over.
Then, I placed the roast on top of the bacon in my trusty slow cooker , skin-side up.
I plopped on the lid and cooked the roast on low for about 16 hours. (Note: newer slow cookers are hotter and may only require 9-12 hours on the low setting.) Don’t add any liquid!
When the pork was finished cooking, I removed the meat and shredded it with two forks.
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!
Pow!
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PRINTER-FRIENDLY RECIPE CARD
Slow Cooker Kalua Pig
Ingredients
- 3 bacon slices
- 5 pounds Pork shoulder roast bone-in or bone-out
- 1½ tablespoons Alaea Red Hawaiian Coarse Sea Salt or ~1 tablespoon Alaea Red Hawaiian Fine Sea Salt
- 5 peeled garlic cloves optional
Instructions
- Line a slow cooker with 3 slices of bacon. If desired, use a knife to remove the skin from the roast.
- Weighed the pork so you can estimate how much salt to use. Follow 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, cut some slits into the meat and tucked in the garlic cloves. Salt the pork all over, and then place the roast on top of the bacon in the slow cooker, skin-side up.
- Cover with the lid and cook the roast on low for about 16 hours. (Note: newer slow cookers are hotter and may only require 9-12 hours on the low setting.) Don’t add any liquid!
- When the pork is finished cooking, remove the meat and shred it with two forks. Check the pork for seasoning and adjust with the cooking liquid that remains at the bottom of the pot. Don’t just shred the meat in the cooking liquid—it’ll be too salty.
- Serve!
Nutrition
Holly Masclans says
This is an every other week favorite. I like to eat it on a bed of fresh spinach (right from the bag or box; easy) I use the juice from the crock pot on the raw spinach. It wilts and with a little salt it’s delicious. I fry up apples with ghee for a little variety.
Laura says
This has become a tried and true favorite in my house! I made it again this weekend (SO easy!!) and we’ve had it over roast veggies, in omelets, with a salad, or just plain! Super tasty, super easy, and definitely a favorite! (I’ve also used different cuts of pork depending on what I can find at the store that week and it’s been good every time!)