Crockpot Kalua Pork -- Cooks 16 Hours

Kalua pig is a popular at Hawaiian lluaus where a whole pig is smoked in a sand pit with sea salt, banana leaves and wood. This simple corckpot method mimics the smoked flavor of using natural liquid smoke and the results are an easy, mouth-watering juicy pork recipe anyone can make at home.

You can serve this over rice or serve on hamburger buns as a sandwich. Make sure to make the Pineapple Brown Sugar BBQ Sauce recipe also found on this blog.

Coarse Red Hawaiian Sea Salt can be found at Trader Joes. Make sure to use boneless pork shoulder blade roast, as it is leaner than the pork shoulder picnic. A pork loin roast would also work, although it's a bit leaner and therefore drier. This slow cooks in your crockpot for about 16 hours.

2-3 Pounds Trimmed Pork Shoulder Blade Roast
1 Tablespoon Liquid Smoke
Coarse Red Hawaiian Sea Salt

Place prok in the crockpot. Stab it all over with the tip of a knife. Rub sea salt all over pork. Drizzle the liquid smoke all over and set crockpot to low and cook for 16 hours.

Remove from crockpot and place on a large platter. Remove any fat you may have missed. Shred pork with a fork.

Pineapple Brown Sugar BBQ Sauce

I found this recipe on The Recipe Rebel's website. This sauce is delicious. I make it and serve it over the Kalua Pork recipe here on my blog.

200 ml of Pineapple Juice
3/4 Cup Brown Sugar
1/2 Teaspoon Garlic
2 Tablespoons Worcestershire Sauce
3/4 Cups Ketchup
1 Pinch Red Pepper Flakes (More if you like it spicy)
1/2 Teaspoon Onion Powder
1 Pinch Salt
1-2 Tablespoons Cornstarch
1-2 Tabelspoons Water

1. Add all the ingredients except the cornstarch and water to a medium-size pot.
2. Bring to a boil and reduce to medium low, simmering for 10-15 minutes, until flavors come together.
3. Mix equal parts cornstarch and water. Slowly add to sauce and stir until you reach your desired consistency.
4. Serve with pork, chicken or beef.

Chili's Copycat Salsa

This is a family favorite at our house. I love this recipe because you can make it anytime of the year and just not during tomato season.

2 (14.5 oz) Cans Whole Tomatoes, Drained
1/4 Cup Onion, Chopped
1 Teaspoon Garlic Salt
1 Teaspoon Salt
1 Teaspoon Cumin
1 Teaspoon Sugar
1 Teaspoon Lime Juice
1 (4 oz)Can Diced Jalapenos (I only use about half a can. You can decide on how much heat you like.)
2 Roma Tomatoes, Diced

Place all ingredients together in a blender and blend until smooth.