This recipe makes a great versatile meal. Serve it on gluten free rolls and you've got yummy pulled pork sandwiches or serve over sticky rice and you have a great dinner. However you dish it up, it's sure to be a crowd pleaser! You can even cook this and then freeze portions for later meals. We love throwing cabbage into ours as well. It helps stretch the meat a little further, adds some great nutrients, and it's like the Hawaiians do it. It's super ONO too. (That's Hawaiian for absolutely delicious).
Slow Cooker Kalua Pork
Created by jalene & her husband Dr. Nielsen
- about 2.5 lbs pork butt
- 2 tsp sea salt
- 1 & 1/2 tsp liquid smoke (We use Wright's, it's Gluten Free!)
- 1/2 cup to 1 cup water
- (optional) 2 cups shredded cabbage
- Fill the bottom of your crockpot with about a cm of water (about 1/2 - 1 cup water). Add your pork. Sprinkle with the sea salt and liquid smoke.
- Cook on low for 8 hours. Shred the meat 1 hour before completed and return to the crockpot to cook the remaining hour. (If using cabbage, add it after shredding the meat so it can cook for 1 hour.) Serve warm and store leftovers covered in the fridge for up to 3 days. Can also be frozen for later meals.