Kalua Pig in a Slow Cooker

From: SoDakCook

On Jul 13, 2009

I was reading a review of this recipe and realized I had forgotten to rate it myself. I have made this several times, most recently for DS's confirmation celebration. It usually cooks 10-12 hours on low in my crockpot. Easily done a couple days in advance, but hang on to some of that juice for reheating, so it doesn't dry out. Served on soft buns with bbq sauce, sliced onions, pickes, etc. Would be a good recipe for game day. I used several small boneless pork butts equaling the six lbs. Great recipe!

From: Christina Sue

On Jul 12, 2009

I couldn't find a 6lb pork butt for the life of me, so I used two 3lb pork butts. I wrapped mine in about 6 ti-leaves before putting it in the slow cooker with the salt and liquid smoke. I ended up using about 3 tablespoons of hawaiian seat salt and two tablespoons of liquid smoke. My family likes kalua pig more on the salty side. I put it in the crock pot on low with about 1/4 c of water around the ti leaves at 11:30pm and by 9am the pork was pretty much done. A lot ( A LOT!) of fat had rendered so I did need to drain it, but other than that it was very delicious and simple. I think because my crock pot is very, very old that it cooks more on the hot side.. I would have preferred for it to be able to sloooowwwly cook all day. Thanks for posting this.

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: LEEZAH4

On Jul 15, 2009

Sandi-this deserves more than 5 stars! Tastes sooo good. Used coarse sea salt instead of hawaiian, also was pull apart tender in 10-12 hours on low. Served this on buttered/garlic/toasted kaiser rolls w/chopped vidalia onions, provolone cheese and just a smidge of barbecue sauce.