{"id":1881,"date":"2014-11-07T21:28:31","date_gmt":"2014-11-08T04:28:31","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=1881"},"modified":"2019-02-10T11:52:14","modified_gmt":"2019-02-10T18:52:14","slug":"kalua-pork","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/kalua-pork\/","title":{"rendered":"Kalua Pork"},"content":{"rendered":"

\"Kalua<\/a><\/p>\n

 Deciding About Kulua Pork!<\/h2>\n

If you’re wanting Kalua Pig, I guess it’s a real simple process of elimination and mathematics.  If you don’t have a Louau to go to, number one, or if you don’t have an underground oven or even want to deal with digging a fire pit or making a temporary cinder block oven, or if you don’t even have an entire Pig to roast, here’ is a Slow Cooker alternative solution for Kalua Pork instead.  And, if you haven’t had this at your Thanksgiving Dinner, YOU ARE MISSING OUT!<\/p>\n

Kalua Pork Ingredients:<\/h3>\n

1 Pork Roast, Shoulder or Rump
\n1 tbsp Liquid Smoke
\nSea Salt (Kosher or Margarita Salt is fine, Hawaiian Sea Salt is the best)<\/p>\n

Tenderize your Kalua Pork Roast with a Skewer, Fork or Needling Device.  Then Rub Liquid Smoke over entire Roast and then salt all sides as well.  Put in Crock-pot and Cover.  Roast on the Low setting for 15 hours.  Then fork pull the meat apart on a separate plate and add Crock-pot Juice as needed to moisturize.  Serve with Rice!<\/p>\n