Hawaiian Pulled Pork

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Oh my deliciousness!! This Hawaiian pork only takes 3 ingredients and is our all time favorite pork ohsweetbasil.com

 

We had neighbors in Vancouver that were Hawaiian, or Samoan, actually I can’t remember but either way they would have the whole neighborhood over and cook a giant pig in the ground. It. Was. Delicious. I’ve never had so much good food before, but the Hawaiian pulled pork was for sure my favorite. It was so tender, juicy and flavorful and they really didn’t season it much at all. At least not the way we think of seasoning things, which as Americans tends to be loads of seasoning, sauce, ingredients etc. Their’s was so simple and oh so delicious. So I created my own, in a Hamilton Beach Slow Cooker. 😉 (This is not a sponsored post, I’m just going to tell you exactly what I used because I’ve always appreciated that on other sites)

 

Oh my deliciousness!! This Hawaiian pork only takes 3 ingredients and is our all time favorite pork ohsweetbasil.com

 

This pork really is wonderful and it happens to be one of the many recipes that I’ve made/tried with no intention of photographing it or using it on the site, and then it turned out so wonderful that I knew I had no choice but to make a whole new pork roast. Needless to say, we ate a lot of pork for two weeks. It was fantasterific. Or at least our little C. thought so. She’s obsessed with pork. It’s her ultimate favorite food next to pancakes with the absolute best syrup ever and strawberries, oh and garden fresh peas. I love that she loves the peas. Phew!

 

Oh my deliciousness!! This Hawaiian pork only takes 3 ingredients and is our all time favorite pork ohsweetbasil.com

 

So, this pork really just has like three ingredients, but the star or key ingredient is the pink Hawaiian salt. It’s actually not as hard as you would think to find. Multiple stores around here carry it, and we usually buy ours at Harmons or Caputos. Would I ever take the time to buy it online, especially being the cheap and lazy person that I am? Well, yes actually. It really did make the pork fantastic. If all else fails go ahead and use Real Salt like we did in this perfect shredded beef recipe. Basically you stab the pork (I know, gettin’ a lil’ crazy), rub both sides with the olive oil and sprinkle with salt. Let the whole thing slow cook on low for 8 hours. I’m serious, don’t try to rush this. Shred after 7 hours and then place back in the slow cooker and cook for the remaining hour. That’s it. It’s amazing. It’s perfect for these killer nachos with pina colada sauce the next day, or pulled pork sliders. It also goes really well with coconut rice which I’ll be posting about on Wednesday.

Hawaiian Pulled Pork

Hawaiian Pulled Pork

Ingredients:

  • 3 lbs Boneless Pork butt/shoulder (bone in will require additional cooking time, up to 1 hour)
  • 1 1/2 Tablespoons Olive Oil
  • 2 Tablespoons Pink Hawaiian Salt

Directions:

  1. Stab the pork on all sides a few times, 3-4 is good, and massage in the olive oil.
  2. Sprinkle each side with salt and place in a slow cooker for 7 hours, remove from the slow cooker and shred using two forks, place back in the slow cooker for 1 additional hour and enjoy.

If you cannot find pink hawaiian salt you may substitute another salt but the flavor will not be as authentic.

Nutrition Information

Yield: 6 servings, Serving Size: 1

  • Amount Per Serving:
  • Calories: 452 Calories
  • Total Fat: 31.4g
  • Cholesterol: 140.6mg
  • Protein: 39.5g
All images and text ©Carrian Cheney for Oh Sweet Basil.

 

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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55 comments on “Hawaiian Pulled Pork”

  1. Can this pork be cooked in a pressure cooker…I have an Instapot. It would need some liquad…any idea of what and how much? Thanks!!!!

  2. Would have to make this in the oven as I don’t have a pressure cooker or slow cooker, what temp/time do you think would work?

  3. sounded all wonderful until you mentioned olive oil is that because its in the slow cooker? cause polys (hawns, samoans, tongan, fijian etc) no use olive oil for traditional cooking, there usually is enough oil from the pork fat. which is were the flavor comes from. and there are 2 kinds of hawn salt one is pink which is a little stronger and the other one looks like rock salt. which is the one i mostly use cause that is what my tutu’s used. it is best cooked in the ground but one doesn’t always have all the necessary items needed to imu da pig living in the mainland now, especially the lava rocks, i usually pressure cook it now and it only takes 1 and a half hours and turns out yummilicious but need one more ingredient cause its not in the ground with the fire, which has already been mentioned in other replys. and i do use water in the pressure cooker cause it would burn if you don’t. my family loves when i make Kalua Pig, especially with the poi on da side. people call it kalua pork on the mainland cause i was told they don’t like to think about actually eating a pig. but in hawaii it is called kalua pig. i hope someday your able to visit the islands and sample da flavas.

    • Hi Laurie,
      Our goal is to come to the islands one day, hopefully soon!! Our neighbor cooked kalua pig in the ground every year for our neighborhood growing up. It was amazing!! Unfortunately many pork roasts aren’t as high quality and don’t have the fat needed for a moist pork dinner so the olive oil helps solve that problem. 🙂

  4. Cooking this now. I was wondering what type of sauce, if any, did you serve with this?

  5. Making this now. Did you serve a sauce with this?

  6. Pingback: Fresh Corn Cakes with Pulled Pork and Cherry Salsa | Vintage Mixer

  7. I know you said the recipe serves 6, but roughly how many cups of meat does it make? I’m doing a variety of dishes for 60 people. Also, does this freeze well, and if so, for how long?

    thanks in advance

    • Jennifer, I’m so sorry but I’ve never measured it in actual cups. I would guess but I would hate to be wrong. I’ve frozen the meat a few times, but anything over a week we didn’t enjoy much.

  8. Hi there, I have the same question as Jody J. Here in Australia we get Himalayan pink salt but not Hawaiian. Are they the same? I’m really keen to make this as the shredded beef is so delicious. I love that you have recipes with so few ingredients!

  9. I made this today, and the meat was so incredibly tender! It was also extremely salty. We used red alaea salt. Should I have dumped out the liquid when I shredded the pork before adding it back in? I wonder if that would’ve helped. I’m definitely making this again and will try halving the salt.

  10. When you cooked it for 8 hours was that on low? Would it be possible for me to cook it on high? Or would that not work out as well?

  11. I think my hubby would LOVE me for this one. So simple! I’m reading through the comments and I’m with you on the liquid smoke, it’s never appealed to me for some reason. I am going to look for that salt!

  12. Yes, I know the stuff is strong. I have seen recipes where after the kalua pig is cooked where they add a bit of water (just moisten) and then shred. Maybe you can add a drop or two of liquid smoke (as in an eye dropper) to a bit of water. At least you would have control on how much went in. Before I forget I’ve also done these recipe with a turkey hindquarter in a crockpot. It’s does wonders to the dark meat of a turkey.

  13. Is pink hawaiian salt the same as hymalayan pink salt? That’s the only pink salt I see at Harmons.

  14. There is nothing better than pulled pork in my opinion, especially Hawaiian 🙂

  15. Aloha Sweet Basil, here in Hawaii a popular plate lunch item is Kalua pig and cabbage. Just chop up some cabbage about 1 inch size and cook in a skillet (not to brown just soften a bit) add your pork ( 1lb apx) and cook till everything is hot. Serve over hot short grain white rice (none of that fancy jasmine long grain stuff). the juices flavor the rice and it transports you to the Islands! Also Sams Club here sells a 3 1lb package, that I freeze for later last minute meals. And yes I fully agree that liquid smoke is de rigueur here!

  16. My hubby would be all over this!!! We will definitely have to try this sometime!!

  17. Oh my, this looks good and I bet it smells good too!

  18. I have to try this! I always use so much liquid, but I love the idea of just some olive oil and salt. Beautiful 🙂

  19. looks great! i’m from hawaii and i love kalua pork (what we call this hawaiian pulled pork) but i would agree with a couple of the commenters above – no need for the olive oil and some liquid smoke makes a big difference to mimic the smokey flavor you would get from cooking the kalua pork in an imu. here’s a recipe i use to make kalua pork – http://heymikiheymiki.wordpress.com/2013/01/13/crockpot-kalua-pork/ aloha!

    • That’s a great idea to add a little liquid smoke. I cannot wait to try that! Our pork is always quite lean since we buy it locally so maybe that’s why we need the olive oil, plus I like how moist it stays. I wish we could go out to Hawaii and really learn about the culture and food! It’s soooo good!

  20. I love, love how easy this is!!

  21. Obsessed!! Love the flavors here 🙂

  22. I’m obsessed with pork too. It’s a good thing to be obsessed with!

  23. LOVE LOVE LOVE! I’m doing pulled pork week on blog this week. Don’t you just love how you can get so many meals out of one cut of meat? Loving the ‘Couve shout out too! 😉

  24. Sooo making this for dinner some time this week! I love pulled pork!

  25. I adore pulled pork! This look so good and I need to get my hands on that salt!

  26. I love making Hawaiian pork using liquid smoke. Of course, the best is fresh from the pit in Hawaii. 😉

  27. Oh yummy!!! Love pulled pork!!!

  28. I want this in my face! Carrian, you are amazeballs! Love this!

  29. One of my neighbors does a pig roast every year…

    it’s amazing!

  30. I was literally just mulling over doing a luau this summer! Of course, the pork is the absolute most important part. This looks tasty!

  31. This is a family favorite at our house too.

  32. I grew up in Hawaii! And just had kalua pork last night actually. My step dad and “da boys” often cook in an imu (which is the underground youre talking about) when theres a large party. You’re right, there are not a lot of ingredients, just salt and the hot rocks and banana leaves help steam and cook the pork for hours. Because the pork is so fatty, you dont really need olive oil, just the coarse Hawaiian salt. I hope you visit the islands one day…it’s really a beautiful culture!

  33. LOVE THIS!! I just did Hawaiian yesterday. You and I are always on the same page! This looks awesome!