Kalua Pork is a classic Hawaiian dish. If you've ever visited Hawaii then I'm sure you've at least heard of it. "Kalua" is a Hawaiian term that means "to cook underground". So, Kalua Pork refers to pig that has been cooked in an underground imu, using rocks, banana leaves and other ingredients to assist in cooking.
Unfortunately cooking a pig in an imu for 7 hours in your backyard probably wouldn't go over well with your landlord (although I bet your neighbors would love you if you shared!). So instead you can enjoy a similar flavor using a slow cooker, salt, and a little liquid smoke. Oh. And some pig, of course!
Coarse salt (sea salt, especially Hawaiian salt if you can find it)
Pick up your favorite pork roast at the grocery store. Whatever size works best for you. Stab it a few times so the seasonings can soak in. Rub the roast with coarse salt, about 3/4 teaspoons for every pound of meat.
(I saw variations of this where garlic cloves were inserted in slits in the meat, if you like garlic go for it. I didn't have any cloves on me at the time I'm sorry to say.)
Place it in the slow cooker. If you're a fan of bacon you can try lining the bottom of the slow cooker with bacon, I saw that online too. Mmmm bacon!
Pour liquid smoke over the roast. I did about 2 Tablespoons over 7 lbs of pork. Remember, a little goes a long way!
Put the lid on and set to low, let it cook for about 16 hours. (Believe me it's worth the wait!)
When it's done spoon the meat out onto a plate or large bowl and separate with a couple forks. It's going to just fall apart!
Yum! Pair this some rice and mac salad and you have a Hawaiian plate lunch! I'll post my favorite mac salad recipe soon. Mix the leftovers with BBQ sauce and you've got the makings of a great pulled pork sandwich.
P.S. Pork freezes pretty well, so freeze the extras for an easy meal you can take out later!