3-Ingredient Slow Cooker Kalua Pork Recipe

A slow cooker is the best appliance to use when you want a flavorful meal without too much effort. It's especially convenient for preparing large pieces of meat that require low and slow cooking. Mashed recipe developer Christina Musgrave brings us this three-ingredient slow cooker kalua pork recipe, proving that a delicious meal doesn't require hours in the kitchen — at least not hours of your time. Set it mid-morning and you'll have dinner ready by late afternoon with zero additional work required. 

Kalua pork is a Polynesian recipe that is traditionally cooked underground. Of course, most home cooks aren't ready to dig a pit in their backyard for the purpose of making dinner. By using liquid smoke as a key ingredient, Musgrave mimics the smoky earthy flavors that come from this process. She comments, "I love that this recipe only has three ingredients but has so much flavor." Read on to learn how to make this delicious kalua pork recipe.

True to its name, you'll only need three ingredients for this kalua pork recipe. Pick up a pork butt roast that weighs around 4 pounds. To season it, you'll need Hawaiian sea salt (or coarse sea salt) and liquid smoke. The latter is responsible for recreating a similar flavor profile to the classic preparation. If it's your first time using it, Musgrave notes, "You'll just want to measure appropriately so you don't use too much and give the pork too much of a smoky flavor." 

Use a paper towel to pat the meat dry. Then, poke some holes with a fork and rub the surface thoroughly with the salt and liquid smoke. 

Place the seasoned pork butt into the slow cooker and cover it with the lid. Then, set the appliance to cook on low heat for 8 hours. At the halfway mark, turn the piece of meat over so that it cooks evenly without drying out. 

You'll know it's ready when the pork starts to fall apart. Using two forks, shred the meat into the desired texture and serve. Musgrave shares, "I'd serve this with sticky rice and sliced pineapple," and we are absolutely on board. 

If you're making a big batch, she recommends to "Refrigerate leftovers in an airtight container for 3 to 5 days."