Slow Cooker Kalua Pork (Ready-to-Print Version)

Tender Hawaiian pork slow-cooked with Alaea salt, pineapple juice, and smoky liquid smoke for rich island flavors.

# What You’ll Need:

→ Meat

01 - 4.5-5 pound boneless pork shoulder butt roast

→ Seasonings

02 - 1 to 1.5 tablespoons red Hawaiian Alaea salt
03 - 4 garlic cloves, smashed
04 - 1 tablespoon hickory liquid smoke

→ Liquids

05 - 1 cup unsweetened pineapple juice

→ Optional Aromatics

06 - 1 to 2 banana leaves, for aroma and presentation

# Step-by-Step Guide:

01 - Trim excess fat from the pork shoulder, leaving some for flavor and moisture. Pat dry with paper towels. Using a paring knife, make small slits all over and insert smashed garlic cloves to infuse aroma.
02 - Rub the pork thoroughly with red Hawaiian Alaea salt, ensuring it penetrates the slits. Drizzle liquid smoke evenly over the surface for a smoky island character.
03 - If using, line the bottom and partially the sides of the slow cooker with banana leaves. Place any remaining leaves over the pork for subtle grassy, floral notes reminiscent of traditional imu cooking.
04 - Pour the unsweetened pineapple juice around the pork, avoiding washing off the seasoning. Place the pork in the slow cooker and cover tightly, tucking in banana leaves if used.
05 - Cook on LOW for 16 to 20 hours, or on HIGH for 8 to 10 hours, until the pork shreds easily with a fork and emits a smoky aroma.
06 - Transfer the pork to a board and shred with two forks, discarding large fat pieces. Skim excess fat from the cooking liquid and return shredded pork to the juices to retain moisture and flavor.
07 - Serve warm with traditional Hawaiian sides or your preferred accompaniments.

# Handy Tips:

01 - Use boneless pork shoulder for tender, juicy texture. Slow and low cooking ensures melt-in-the-mouth results. Taste and adjust salt after shredding, as seasoning mellows during cooking.
02 - Banana leaves add aromatic complexity and authentic presentation but can be substituted with parchment paper or corn husks if unavailable.
03 - Reserve and skim the cooking liquid to moisten the shredded pork, enhancing flavor and succulence.

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