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Garnacha Day — Slow Cooked Kalua Pork

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  • Author: Amy Dong


The flavors of a luau kalua pig enter the slow cooker for a party food with a few ingredients. Tender, smoky, bold, with a glass of wine to match.


  • 4 lbs boneless pork shoulder/butt
  • 1/4 cup liquid smoke
  • 2 tsp coarse sea salt or rock salt (chunky, not fine)
  • 1 1/2 tsp garlic powder
  • 1/2 tsp freshly ground black pepper


  1. Thoroughly dry pork with paper towels. Use a sharp, small knife to pierce pork all over (about 1/4″ deep slits throughout entire pork.) Place pork in slow cooker.
  2. Rub salt all over pork. Rub liquid smoke all over pork, using all the liquid smoke. Sprinkle on the garlic powder and black pepper. Cover and cook on low for 12 hours, turning roast over once midway through cooking.
  3. Using forks, shred pork in slow cooker. Add 1 cup water to pork and all its drippings (do not skim the drippings.) Cook on low 1-2 more hours.
  4. Serve warm, with sticky white rice.


Traditionally, kalua pork is served with plain white rice. The pork is supposed to be slightly saltier than normal roasts, as it’s meant to be eaten with plain rice.
The salt level can depend on whether your pork was pre-injected with a tenderizing salt solution. If so, you may lower the salt to 1 1/2 tsp.

Hawaiian Mac Salad or a cabbage slaw would be fantastic side dishes.

  • Category: Main
  • Cuisine: Hawaiian
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