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  • Crock Pot Kalua Pork

    This is one of our favorite recipes. It’s not exactly low-fat, but it does give you a taste of the Hawaiian Islands. Serve it with sticky white rice and macaroni salad for a real “plate lunch.”

    Crock Pot Kalua Pork

    3 1/2 lb. pork butt
    1/3 cup seasoned Hawaiian rock salt or 1/4 cup kosher salt
    nonstick cooking spray

    1. Lightly spray the inside of the crock with nonstick cooking spray.
    2. Score the top and bottom of the pork butt with a knife about 2/3-inch deep. (Remove any strings the butcher may have tied.)
    3. Rub half the salt into the bottom of the pork and place the pork into the crock.
    4. Rub the remaining salt onto the top of the pork. Cover and cook on low for 10-12 hours.
    5. Remove the pork butt from the crock and place on a large cutting board. Shred the meat with two forks and serve.

    *You can add a bit of liquid smoke for a real fire-pit flavor, but I leave it out because I think it’s carcinogenic. Stock up on seasoned Hawaiian rock salt when you’re there (or have someone bring some back for you), or do a Google search for “Hawaiian salt” and shop online.

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