Crock Pot Kālua Pork
Bachelorette life leaves me few desires to cook proper meals for myself. Between late nights working, bouncing from events or meeting up with friends for happy hours, I seem to spend my time everywhere but in the kitchen. It's not to say that I don't enjoy cooking. I prefer to cook for more than one. So when I'm presented with an opportunity to cook for others I try to make something unique.
This past Halloween my officemates organized a potluck luncheon. Since Pinterest recipes are not my forte, I decided to stick with what I know. I brought kalua pork and some King's Hawaiian bread rolls in for them to enjoy. I prefer to eat my kalua pork with fresh, hot white rice but the rolls allowed them to make sliders instead.
Traditionally kalua is a Hawaiian cooking method that involves the use of an imu, a form of an underground oven. Back in Hawaii my family has been using this cooking method for as long as I can remember, passing it on from generation to generation as a way to connect with the land. Since I do not have the luxury of digging a hole in my backyard for the purposes of making delicious, melt in your mouth pork, I have to use the next best thing. A crock pot!
Here is my recipe:
8 lb. boneless pork butt
4 tablespoons of Hawaiian salt
1 tablespoon of liquid smoke
Rub the pork with liquid smoke and Hawaiian salt. Place the pork in a crock pot and cook on low for 6-8 hours. Cool slightly and shred. Enjoy with poi, steamed rice, or King's Hawaiian rolls. Serves 10.