When I made this last time, I took the advice of our friends from Recipe Girl. i put everything in my slow cooker before going to bed, and then set the time for the remaining hours the next day. Just like there, my slow cooker’s maximum time is just 12 hours. I had to set it for another four hours the next day. My family enjoyed this kalua pork in different recipes because it really tastes good when used in other recipes.
See what our friends over at Recipe Girl have to say about this recipe:
“I spotted this recipe a couple of months ago and have made it no less than 4 times. It’s the easiest recipe, and it turns out the most flavorful pork that is totally tender. In the slow cooker, you add bacon to the bottom, then top it with a garlic studded pork roast that has been sprinkled in coarse salt. I find that a bone-in pork roast works best. The one time I tried a boneless pork roast, it turned out too dry. Not so with a bone-in!”
It’s so flavorful that it will taste good whatever you want to do with it. It’s so tender too, and moist; no one wants a dry pork meat! So if those are the qualities you are looking for in a meat, then this recipe is for you.
Ingredients
- 3 slices Hormel bacon
- One 5-pound Tyson pork shoulder roast, bone-in
- 5 garlic cloves (optional)
- 1 1/2 tablespoons Kosher salt
Instructions
- Line the bottom of a slow cooker with bacon slices.
- If desired, make 5 small incisions in the pork roast and tuck the garlic cloves inside.
- Season the pork with Kosher salt, making sure to get in all of the nooks and crannies.
- Place the roast in the slow cooker on top of the bacon, skin-side-up.
- Cover and cook on low for 16 hours or until the meat is tender and easily shreds with a fork.
- When the pork’s done, transfer the roast to a separate platter before shredding. Don’t shred the pork directly in the slow cooker; the cooking liquid can render the meat too salty.
- Season to taste with some of the remaining cooking liquid before serving.
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Quick Tip: If you don’t have any bacon, you can replicate the smoky flavor with 2 teaspoons of smoked paprika rubbed over the surface of the pork. Bacon is better though.
Thanks again to Recipe Girl for this amazing recipe.
