Kalua Pig (Slow Cooker)

Ingredients

• about 2720 g Pork Shoulder (Boston Butt)
• 2 tbsp Hawaiian Sea Salt
• 1 tbsp Liquid Smoke

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pat the about 2720 g pork shoulder dry with paper towels. Rub the entire surface of the about 2720 g pork shoulder with the 2 tbsp Hawaiian sea salt and the 1 tbsp liquid smoke, ensuring even coverage.
2. 2Carefully place the seasoned about 2720 g pork shoulder into the ceramic insert of your slow cooker.
3. 3Cover the slow cooker with its lid. Cook on the LOW setting for 8 to 10 hours. The pork is done when it is very tender and can be easily pulled apart with forks, reaching an internal temperature of 93°C.
4. 4Using tongs or oven mitts, carefully transfer the cooked pork shoulder from the slow cooker to a clean cutting board or a large, sturdy bowl.
5. 5Allow the pork to cool for 10 to 15 minutes. Then, use two forks to shred the about 2720 g pork shoulder into bite-sized pieces, discarding any excess fat or bone.
6. 6Serve the shredded Kalua Pig warm with rice or in lettuce wraps.

Related Guides