The traditional Hawaiian kalua method of cooking pork involves fire, lots of hot rocks, and a 3' deep cooking pit. Save your backyard with this easy slow-cooker alternative. Serve it with roasted veggies, cauliflower rice, and a green salad.
(serves 8)
3 slices smoked uncured* bacon
1 (5 lb.) boneless pork shoulder (Boston butt roast)
1&1/3 T. kosher salt
5 cloves garlic
Line a 5 qt. slow cooker with bacon. Make five 1" slits (about 1" deep) in top of pork with a paring knife. Sprinkle salt all over pork and tuck garlic into slits, then transfer, skin side up, to slow cooker. Cook on low, covered, until pork is fork-tender, and an instant-read thermometer inserted into the thickest part registers at least 145, 9-12 hours. Start testing the meat after 9 hours. Remove pork form slow cooker and shred with two forks on a cutting board after it has rested for at least 10 min. Do not shred in cooking liquid -it'll be too salty.
"Live by faith, not by sight."
And, have FUN today!!!
Love,
MM
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