Best 15 Kalua Pork Recipes

KALUA PORK

Steps:

• Pierce pork with a fork; rub with liquid smoke and salt. Place pork in a 6-qt. slow cooker. Cook, covered, on low until pork is tender, 8-10 hours. , Remove roast; shred with 2 forks. Strain cooking juices; skim fat. Return pork to slow cooker. Stir in enough cooking juices to moisten; heat through. If desired, serve with rice. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

KALUA PORK

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place pork fat-side up in a roasting pan or deep casserole dish. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in a preheated oven for three hours. Remove from pan and shred.

SLOW-COOKER KALUA PORK & CABBAGE

Steps:

• Line bottom of a 6-qt. slow cooker with 4 bacon strips. Sprinkle all sides of roast with salt; place in slow cooker. Arrange remaining bacon over top of roast., Cook, covered, on low 8-10 hours or until pork is tender. Add cabbage, spreading cabbage around roast. Cook, covered, 1 to 1-1/4 hours longer or until cabbage is tender. , Remove pork to a serving bowl; shred pork with 2 forks. Using a slotted spoon, add cabbage to pork and toss to combine. If desired, skim fat from some of the cooking juices; stir juices into pork mixture or serve on the side.

HOMESTYLE KALUA PORK WITH CABBAGE IN A SLOW COOKER

Steps:

• Mix kosher salt, black pepper, and ground ginger in a bowl; rub evenly into surface of pork roast; place seasoned roast in a slow cooker.
• Stir soy sauce, Worcestershire sauce, and liquid smoke together in a bowl; pour over the pork roast.
• Cook on Low 10 hours. Add cabbage to the pork and sauce in the slow cooker; cook another 30 minutes. Shred pork to serve.

KALUA PORK

Steps:

• Cut deep slices in pork, make criss cross pattern.
• take handful hawaiian rock salt and rub it into the meat, making sure to get into the slices.
• drizzle one bottle of liquid smoke over pork, making sure it gets into cracks.
• sprinkle garlic and pepper over top of pork.
• lay onion rings on top.
• slice bananas into halves or thirds and lay on top of pork and in cracks.
• put a little water on bottom of pan.
• cover tightly with foil and slow bake over night at 250 to 300 degrees.
• when done, remove onions and bananas and shred meat.

OVEN KALUA PORK

Steps:

• Preheat oven to 350 degrees. Make several slashes along the surface of the pork butt. Rub with salt, then liquid smoke. Prepare ti leaves by removing the rib. Lay out a large piece of heavy-duty aluminum foil, and place 4 ti leaves on top. Place pork on leaves and wrap them around the pork. Cover with remaining leaves in the opposite direction until pork is completely wrapped. Wrap the foil tightly around the pork to make a watertight seal.
• Place package in a large roasting pan. Fill with two inches of water and cover pan tightly with foil. Bake at 350 degrees for 1 hour. Lower temperature to 325 degrees F and cook for 3-3 1/2 hours or until tender. Unwrap pork from package and shred before serving.

SLOW COOKER KALUA PORK

Steps:

• Stir water, Italian-style salad dressing, and soy sauce together in a slow cooker. Add the pork roast. Sprinkle green onion and garlic over the pork.
• Cook on Low for 8 to 9 hours.

CROCK POT KALUA PORK

Steps:

• Cut slits in pork and rub with salt, garlic & liquid smoke or soy sauce. Wrap in plastic and let in rest overnight in the fridge.
• 10-12 hours before serving, place in crockpot. Add an inch of water. Turn crockpot on low and leave it to cook for 10-12 hours, flipping pork over halfway through.
• Remove from the crockpot and shred with two forks.
• Eat as is or on a sandwich or even stir fried quickly with some shredded cabbage!

INSTANT POT KALUA PORK ROAST

Steps:

• Pierce pork all over with a carving fork. Rub salt and liquid smoke over meat.
• Set your instant pot to "saute" and add olive oil to the bottom.
• Once it's heated up, saute pork roast on all sides for 2-3 minutes or until browned.
• Remove pork from the instant pot and set aside.
• Place trivet into the bottom of the instant pot and pour 1 cup of water into the bottom of your pot.
• Place your pork on the trivet, seal your lid, and set your pressure cook or manual button to 30 minutes.
• After 30 minutes, let the steam naturally release for 10 minutes before doing a quick release.
• Remove meat from slow cooker and shred with 2 forks, adding drippings as needed to moisten.
• Serve over rice, topped with your favorite veggies and teriyaki sauce.

OVEN-SMOKED KALUA PORK

Steps:

• Preheat oven to 400 degrees F.
• Place pork roast fat side up in a roasting pan.
• Combine Liquid Smoke and water and pour over meat.
• Sprinkle kosher salt on top of meat; cover and cook at 400 degrees F for three hours, or until meat is done.
• Let cool slightly, then shred.

HAWAIIAN KALUA PORK IN THE CROCKPOT

Steps:

• 1. Cut small slits, about 1 to 1-1/2 inches in length, all along the surface of the pork. Rub the pork with Hawaiian or coarse sea salt then with liquid smoke.
• 2. Lay out a large piece of heavy-duty aluminum foil, and place leaves on top. Place pork on leaves and wrap them around the pork. Cover with remaining leaves until pork is completely covered. Wrap the foil tightly around the pork to make a seal.
• 3. Place roast in a slow cooker with apple cider or water. Cover and cook on low for 8 to 10 hours.
• 4. Remove meat from slow cooker. Allow it to rest for 15 minutes then shred adding drippings if needed to keep the meat moist.
• 5. You can add vegetables, water, and some of the shredded pork to the stock for a nice soup.

SLOW-COOKER KALUA PORK SANDWICHES

Steps:

• Make 1-inch slits all over each pork roast. Rub 1 tablespoon salt on each, making sure to get every area.
• Place pork in 3- to 4-quart slow cooker. Pour 1 tablespoon liquid smoke on each; rub all over pork.
• Cover; cook on Low heat setting 14 hours.
• Remove pork from slow cooker; place on cutting board or large plate. Shred pork with fork; serve in buns.

KALUA PUA'A (ROAST PORK)

Steps:

• Rinse pork with cold water and place in a medium roasting pan. Rub hawaiian salt on pork and add water. Cover pork with ti leaves and cover roasting pan with foil. Bake at 350* for 2-3 hours, or until meat is soft. Remove foil and ti leaves, debone and shred pork; add more salt if needed for taste.

OVEN KALUA PORK

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Rub liquid smoke and 1 1/2 tablespoons of the salt into the skin of the pork. Wrap well in foil, and seal completely. Place in a roasting pan.
• Bake in the preheated oven until an internal temperature of 145 degrees F (63 degrees C) is reached, about 5 hours. Remove from oven and let cool before shredding. Sprinkle the shredded meat with the remaining 1 tablespoon of salt.

EASY KALUA PORK

Steps:

• Lay out foil. Make a base of cabbage leaves and place pork in center. Sprinkle salt over pork. Bring cabbage leaves and foil up around pork, then sprinkle Liquid smoke over. Top with remaining cabbage leaves, then seal in foil. Place in crock pot set to high for one hour, reduce to low and continue to cook for 7 hours. When done and falling apart, allow to cool slightly, remove cabbage leaves and shred. Remove bone if a bone in roast, and remove fat. Strain liquid and defat. As an initial meal, we like this served with sautéd fresh cabbage and rice. Portion remaining shredded pork with a little liquid and freeze for future meals. This is also good as a pulled pork sandwich or with added barbecue sauce.