Slow Cooker Kalua Pig

By á-6416

Ingredients

• 5 pound Boston Butt roast (bone-in or out, doesn’t matter)
• 3 slices of bacon
• 1 1/2 Tablespoons of Alaea Red Hawaiian Coarse Sea Salt OR ~1 Tablespoon of Alaea Red Hawaiian Fine Sea Salt
• 5 peeled garlic cloves (optional)

Details

Adapted from nomnompaleo.com

Preparation

Step 1

I grabbed a bag of Hawaiian Salt…

…lined the slow cooker with 3 slices of bacon…

…and removed the skin from the roast.

I did this arbitrarily and will probably leave the skin on the next time I make Kalua pork.

I weighed the pork so I could estimate how much salt to use.

Normally, I liberally salt my roasts like it’s raining cats and dogs. However, in this case, I wanted to be more judicious in my seasoning because the long cooking time would concentrate the salt. I followed Judy Rodger’s guideline of 3/4 teaspoon of medium-coarse salt to 1 pound of meat (fine salt is about half that amount).

Then, I tucked in the garlic cloves…

…and salted the pork all over.

I placed the roast on top of the bacon, skin-side up…

…placed on the lid, and cooked the roast on low for ~16 hours. Don’t add any liquid!

When the pork was finished cooking…

…I removed the meat and shredded it with two forks.

I checked the pork for seasoning and adjusted it with the cooking liquid that remained at the bottom of the pot. Don’t just shred the meat in the cooking liquid — it will be too salty!