Slow Cooker Kalua Pork (Printable Version)
Tender, smoky Hawaiian-style pork that cooks low and slow, perfect with rice, veggies, or fresh pineapple slices.
# Ingredients:
01 -
3 pound boneless pork shoulder
02 -
3 slices bacon
03 -
2 tablespoons smoked paprika
04 -
2 teaspoons coarse sea salt
# Steps:
01 -
Add pork to slow cooker and season top and sides with paprika and salt, pressing it into the meat.
02 -
Carefully lay bacon slices over the top of pork.
03 -
Cover and cook on high for 4-5 hours or low for 8-10 hours until pork reaches an internal temperature of 205°F (96°C).
04 -
Remove bacon slices and discard.
05 -
Remove pork from slow cooker to a large bowl and shred to serve.
06 -
Pan drippings can be discarded, or save some to add later when reheating leftovers.
# Notes:
01 -
Store leftover pork in the refrigerator for up to 3 days or freeze individual portions for up to 3 months.
02 -
Reheat in the microwave or skillet and serve with rice, salads, tacos, and more.
03 -
A 3-pound pork shoulder will typically produce 6-8 servings.
04 -
If needed, trim off some of the excess fat before cooking, or wait until after cooking to remove it before shredding.
05 -
Pork should be cooked to at least 203-205°F (95-96°C) for ease of shredding and best results.