I was both hungry and bored one day. Thus, I created a milkshake! I made my own milkshake because I didn’t know what kind to prepare. It tasted precisely like a Chick-fil-A® strawberry milkshake once I combined all the ingredients! I’m using this recipe more frequently now. Enjoy!
| Prep Time: | 10 mins |
| Cook Time: | 20 hrs |
| Total Time: | 20 hrs 10 mins |
| Servings: | 12 |
Ingredients
- 1 (6 pound) pork butt roast
- 1 ½ tablespoons Hawaiian sea salt
- 1 tablespoon liquid smoke flavoring
Instructions
- Pierce pork all over with a carving fork; rub in salt then liquid smoke. Transfer pork into a slow cooker.
- Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
- Remove pork from slow cooker; shred with two forks, adding drippings as needed to moisten.
Reviews
Simple, easy-to-make excellent recipe.
I’ve been making this recipe for a few years. It’s so easy and delicious every time!
Loved this simple recipe! I used white Hawaiian sea salt and it was great. Even better, when I was making Balushka (cabbage, onion & noodles), I thought it needed some protein, so I threw in leftover kalua pig and it was delicious!
Great recipe! I just made this today turned out great, however 16-20 hours is over kill. Mine was done in 2/1/2 hours
Super easy. Always a big hit!
The best way to cook this roast. I use pork loin w/rib meat that is good too.
Make sure you remove the skin if there is any on it. It doesn’t need to be cooked for 16-20 hrs. 8-10 hours on low works fine. Also it doesn’t need any broth/water added.
Loved this! Made it for Christmas/football gathering and it was a hit. Served with small rolls and sides of sweet pickles and banana peppers, and a macaroni salad. Used an 8lb bone in pork shoulder and Morton’s coarse sea salt and liquid smoke. Before returning shredded pork to juices, strained juices into a fat separator. That helped cut down on the grease. Will definitely make again!!!
Amazing!! I added 1/4 cup of chicken broth at the beginning, out of concern for it burning. Turned out amazing!! Since, I begin with the fat down, and don’t add anything else. It takes me back to the day I first hit Hawaii and was starving, waiting for our rental car, and my sweetheart of a girlfriend walked down the street for food and brought back this same amazing Kalua pork. Taste takes me back to that time every time. Bittersweet. Amazing recipe, and SO EASY! Thank you for sharing.
Where’s the cabbage?
Slow cooked for 16 hours. Melted like butter and tastes great. Could not find any Hawaiian sea salt but used regular sea salt.
It is delicious. I have made it many times. Last time I was out of liquid smoke. Replaced it with smoked paprika and it was just as good.
It was close to Hawaiian pork we would get in Maui! Very delicious. I used Kiwei smoked salt, so I cut down on the smoke. Way way down, to just a few drops. Even with a non smoked salt, I think a tablespoon of liquid smoke would be overpowering Other than that, the only other issue is with all slow cooked food vs. smoked food, it tastes similar, but the texture is different (more mushy with crockpots) I would definitely do again, so easy and tasty
This is wonderful! I have made it several times, using hickory liquid smoke, and this last time with applewood liquid smoke-both work great (I usually end up using a couple TBS to cover the roast thoroughly), as does using kosher salt (I never have Hawaiian salt available) If you put it in a big bowl in the fridge overnight, most fat congeal on the top for easy removal. This is great plain, or you can add BBQ sauce or salsas and make sandwiches, tacos, burritos- whatever you are in the mood for! My family loves it! One tip, my big oval Crockpot has 3 settings: Hi, Lo and Warm. I start this for an hour or two on Lo, then switch to Warm for the last 16 hours or so, as the 2 higher temps are too much for the long, slow cook time. Delicious!
I’ve been making this for years and it is always a big hit! I usually add just a little extra liquid smoke at the end if it needs it. Gotta taste it! Cole slaw with some pineapple in it on top of a little sammie, delish!
Love, love, love this!!! I have made this sooo many times. My friend from Hawaii said it’s better than hers! I didn’t change anything.
Came out dry, and the bottom burned,. Flavor remains good. will add a bit a liquid. next time.
I’ve been making Kalua Pig in my slow cooker for several years, compliments of my daughter, and it never fails. But… to make it taste like the authentic stuff you need to use Mesquite liquid smoke. Kiawe wood (a sweeter type of Mesquite) is used in Hawaii. It gives the meat that special flavor. You can find it next to the hickory stuff in the grocery store.
Loved it!
Been making this for years and it always gets rave reviews! The hardest part is leaving the lid on the cooker until it’s done!
So easy. So Good. Huge hit. I looked at over 30 recipes to “get” this right. There was no mention of the huge fat flap to keep or remove. I keep it when I cook in the oven for Puerto Rican Pernil. But chose to remove it for a slow cooker. Good choice. I had no Hawaiian salt, I used Kosher Coarse Salt. I cooked as is but adjusted the salt/smoke to the meat weight. It’s all a matter of preference. 3/4 way thru I added more smoke. The huge part of this is after the meat is shredded and defatted, to put it back in with the juices and cook another hour or so. The flavor is in the juice! If you miss this step, you miss all the yummy flavor. I added a touch more smoke again for my taste. Perfect. I fretted over the missing details. Hope this helps.