Slow-Cooker Kalua Pork: Recipe and Portion Tips

Ingredients and yield

• One 6-pound pork butt/shoulder roast, fully thawed
• 1½ tablespoons Hawaiian sea salt
• 1 tablespoon liquid smoke

The original recipe lists 12 servings. Divide the cooked, shredded yield into 12 equal portions if using that recipe yield; the cooked weight will vary. The salt quantity is substantial. Discuss a lower-sodium preparation if you have a sodium restriction.

How to prepare it

1. Follow your slow cooker’s capacity and operating instructions; a large roast must fit safely. Start with fully thawed pork.
2. Season the pork with salt and liquid smoke and place it in the cooker.
3. The source recipe uses low heat for 16–20 hours. Cooking time depends on the appliance and roast; use a thermometer and the manufacturer’s instructions. Whole pork requires at least 145°F with a three-minute rest for safety, but shoulder generally needs further cooking to become easy to shred.
4. Shred the tender meat, remove obvious excess fat, and moisten with a modest amount of the cooking juices.
5. Refrigerate leftovers promptly in shallow containers, within two hours. Reheat leftovers to 165°F.

Serving it after bariatric surgery

Choose moist, finely shredded meat only when it fits your prescribed food texture. Chew well, stop at comfortable fullness, and contact your team if meat repeatedly sticks or causes vomiting. Adding extra drippings also adds fat and sodium.

Recipe yield describes a share of the finished dish, not a prescribed postoperative portion. Use your current diet phase and tolerance to decide what and how much to serve. Nutrition varies with ingredient brands, preparation, and the portion actually eaten; the old unverified nutrition figures have been removed.

Frequently asked questions

Sources and further reading

• Allrecipes: Kalua Pig in a Slow Cooker
• USDA: slow-cooker food safety
• FoodSafety.gov: minimum temperatures