The flavors of a luau kalua pig aren’t only in Hawaii. Just 3 ingredients besides salt and pepper is all it takes for this tender, smoky, Slow-Cooker Kalua Pork.
One of my favorite places to hang is in Hawaii. Many of my good friends were born and raised in Hawaii and I’ve had my share of hopping around the sandy islands.
Aside from the beautiful culture, slower pace of life, waterfall dives, and crazy hikes…what I love most about the islands is da food. The local food is unparalleled. Lolo ‘ono.
Whenever we knew we’d be heading to Oahu or Maui, we would hit up all our Hawaiian friends and list out the must-do local joints…
On our list is always always shave ice. Because there’s nothing like pure Hawaiian shave ice.
But why it’s shave and not shaved is beyond me. Who cares about grammar when it tastes that good, anyways?
Also very high on the food hit list is humuhumunukunukuapua’a (just love saying that.) It’s all about The Seafood.
Then there’s kalua pig at every party. Smoky, tender, boldly flavored kalua pork over sticky white rice.
It used to be that we could only get our kalua pork fix by flying over the Pacific.
But years ago, my friend shared her Slow-Cooker Kalua Pork recipe. It’s been in our home since.
The best cut of pork for this dish is a pork butt (giggle.) It’s both affordable and easily accessible. It’s tender, smoky, and incredible over sticky white rice.
Then. There’s. This. ↓↓↓ Garnacha. Aka grenache. It’s perfection with our kalua pork, you guys.
Hubby enjoys wine and has long been a fan of this Mediterranean varietal. This luscious grape has done its share of traveling – Spain to France to Italy to the U.S. Right to our table. 🙂
Garnacha is easy on the palate and wallet. It comes in all colors, shapes, ‘n sizes.
Ok, maybe not that. But these unique grapes do produce red, white, rosè, dry, and sweet wines. Something for everyone.
Imagine a wine that’s soft, rich, and velvety. Pretty mellow. Drinkable now; no need to cellar.
The jammy fruit aroma reaches your nose the minute you open a bottle.
Garnacha wines are simply friendly. They like people, people like them. Perfect when you want something versatile, affordable, and that pleases a crowd.
Garnacha goes super well with certain cheeses, stews, braises, and smoky roasts.
And it’s to die for with this smoky kalua pork.
The deep, bold, smoky flavors of this kalua pork just beg for a wine pairing this good.
Hubby and I were totally into this surprisingly scrumptious Hawaiian-Mediterranean pairing.
One bite-sip and we were hooked on the irresistible combo.
We kinda dreamed of kalua pork + Garnacha for days.
Oh so ‘onolicious.Print
The smoky flavors of Kalua pig isn’t just attainable in Hawaii. You won’t believe how easy this Slow Cooker Kalua Pork is. Just 3 ingredients, if you don’t count salt and pepper, is all it takes for this tender, smoky pork.
- 4 lbs boneless pork shoulder/butt
- 1/4 cup liquid smoke
- 2 tsp coarse sea salt or rock salt (chunky, not fine)
- 1 1/2 tsp garlic powder
- 1/2 tsp freshly ground black pepper
- Thoroughly dry pork with paper towels. Use a sharp, small knife to pierce pork all over (about 1/4″ deep slits throughout entire pork.) Place pork in slow cooker.
- Rub salt all over pork. Rub liquid smoke all over pork, using all the liquid smoke. Sprinkle on the garlic powder and black pepper. Cover and cook on low for 12 hours, turning roast over once midway through cooking.
- Using forks, shred pork in slow cooker. Add 1 cup water to pork and all its drippings (do not skim the drippings.) Cook on low 1-2 more hours.
- Serve warm, with sticky white rice.
Traditionally, kalua pork is served with plain white rice. The pork is supposed to be slightly saltier than normal roasts, as it’s meant to be eaten with plain rice.
The salt level can depend on whether your pork was pre-injected with a tenderizing salt solution. If so, you may lower the salt to 1 1/2 tsp.
Hawaiian Mac Salad or a cabbage slaw would be fantastic side dishes.
Source: Chew Out Loud
This post was sponsored by Wines of Garnacha. All opinions expressed are my own.
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