Slow Cooker Kalua Pig for the week
- Yield 8 servings
- Prep 15 minutes
- Cook 12 hours
- Total 12 hours 15 minutes
Slow Cooker Kalua Pig for the week sits in the Pork section of Regbie. The card serves 8 servings. Plan on 12 hours 15 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 8 servings
- 3 bacon slices
- 5 pounds Pork shoulder roast, bone-in or bone-out
- 1½ tablespoons Alaea Red Hawaiian Coarse Sea Salt, or ~1 tablespoon Alaea Red Hawaiian Fine Sea Salt
- 5 peeled garlic cloves, skippable
Method
Line a slow cooker with 3 slices of bacon. If desired, use a knife to remove the skin from the roast.
If you aren't using a 5-pound pork roast, weigh the pork so you can estimate how much salt to use. Follow Chef Judy Rodger's rule: use ~¾ teaspoon of medium-coarse salt for every 1 pound of meat. (Using fine salt? Use about half that amount.)
Then, cut some slits into the meat and tucked in the garlic cloves. Salt the pork all over, and then place the roast on top of the bacon in the slow cooker, skin-side up.
Lid with the lid and cook the roast on low for about 16 hours. (Note: newer slow cookers are hotter and may only require 9-12 hours on the low setting.) Don’t add any liquid!
When the pork is finished cooking, remove the meat and shred it with two forks. Check the pork for seasoning and adjust with the cooking liquid that remains at the bottom of the pot. Don’t just shred the meat in the cooking liquid—it’ll be too salty.
Plate
