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Author Notes: Hawaiian kalua pork is traditionally cooked wrapped in ti leaves and buried in a deep pit to cook. Ti leaves and a deep sandy pit are (sadly) unavailable, so I developed a recipe with my sister-in-law on Maui that tastes very close. The secret is using a crockpot and heavy duty foil. It's delicious on it's own, and makes great pulled pork sandwiches. —Leith Devine
- 3-4 pounds pork shoulder blade roast
- 1 yellow onion, sliced
- 2 tablespoons oregano
- 2 tablespoons powdered garlic
- 31/2 tablespoon red Hawaiian salt (alea)
- Remove pork roast from packaging and cut off as much visible fat as possible.
- Mix oregano and garlic powder together and rub all over roast.
- Slice yellow onion. Place a large square of heavy duty foil on a board, and put the onion rings in the center.
- Put the pork roast on top of the onion, and rub the salt all over the roast. Close up the foil tightly. Hawaiian red salt is available online, gourmet stores or at Cost Plus.
- Set the crockpot temperature to low, and cook roast for 10-12 hours or overnight, until pork is tender and shreds easily.
- Serve on Hawaiian sweet rolls with coleslaw, or add your favorite BBQ sauce. Use for tacos, quesadillas, pizzas, or wherever else pulled pork sounds good.
- This recipe was entered in the contest for Your Best Recipe for the Shore
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer