1 of 6 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (226g) Recipe makes 12 servings The following items or measurements are not included below: hawaiian sea salt 1 tablespoon liquid smoke flavoring |
||
| Calories 503 | ||
| Calories from Fat 320 | (63%) | |
| Amount Per Serving | %DV | |
| Total Fat 35.6g | 54% | |
| Saturated Fat 12.3g | 61% | |
| Monounsaturated Fat 15.8g | ||
| Polyunsaturated Fat 3.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 149mg | 49% | |
| Sodium 138mg | 5% | |
| Potassium 755mg | 21% | |
| Total Carbohydrate 0.0g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 42.5g | 85% | |
Menus using this recipe:
people who like this recipe also like:
Pasta with Sausage, Tomatoes, and Cream
By: GinnyP
By: Merlot
By: mama's kitchen
Kalua Pig in a Slow Cooker
By: Sandi (From CA)
Feb 13, 2007
This is a simple way of making traditional Hawaiian kalua pig without having to dig a hole in your back yard.
SERVES 12
Ingredients
- 1 (6 lb) pork butt
- 1 1/2 tablespoons hawaiian sea salt
- 1 tablespoon liquid smoke flavoring
Directions
1
Pierce pork all over with a carving fork.2
Rub salt then liquid smoke over meat.3
Place roast in a slow cooker.4
Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.5
Remove meat from slow cooker, and shred, adding drippings as needed to moisten.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Kalua Pig in a Slow Cooker recipes
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Pork
- Cuisine > Oceania > Hawaiian
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Crock-Pot
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Seasonal
- Occasion > Taste/Mood
Featured Reviews for This Recipe
From: Papa D
On Sep 2, 2008
I cooked a 5.5 lb. pork blade roast trimmed of 90% of the fat and used regular sea salt and about 3 tablespoons of mesquite liquid smoke....cook for 12 hours....Wow..... yes the meat came right off the bone and very moist with a slight smoke flavor. This will be my back up pulled pork recipe when I can't use my smoker or I'm lazy ;>) Thanks!
From: RockChalkChick
On Aug 24, 2008
The perfect culinary canvas! Not only is this recipe delicious on it's own, but you can be creative with sauces. I used more liquid smoke, probably 4 tbs. And I couldn't easily find Hawaiian sea salt so I used Penzey's shallot salt instead. When the pork was done, it had a tender flavor without being salty and there was a very subtle smoke flavor. Next time, I will place garlic in each of the slits. Thanks, for posting!
From: Jewelies
On Jul 27, 2008
This is such an easy way to cook a pork roast and the gravy is the tastiest I've had for ages. I put my 1.750gram rolled roast on to cook at 10pm Saturday night in my Mum's very old slow cooker (cooks slower than what we can buy now) and it was ready by 9.ooam the following morning. There seemed to be a lot of oil/fat which I drained and cooled in the fridge, scooped off then thicked the remains with a bit of cornflour (cornstarch) and my steamed veggie stock. It made the BEST gravy. Served the Aussie way for Sunday lunch with roast potatoes and assorted steamed veggies.
From: CaramelPie
On May 19, 2008
My new favorite pulled pork recipe! My son, the pulled pork bbq expert, loved this. Thanks so much.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved