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)
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!
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.
What Is Pink Hawaiian Salt?
Hawaiian pink salt is sea salt from Hawaii.
It gets its pink color from Hawaiian red clay.
The red clay gives a subtle flavor to the sea salt.
How Long Will Pulled Pork Keep?
Leftover home-made pulled pork will keep for 3 to 4 days in the refrigerator.
It should be covered or placed in an airtight storage bag.
Can You Freeze Pulled Pork?
You can freeze pulled pork to be used at a later time.
Wrap well in plastic and foil, or place in a heavy duty freezer bag and freeze.
Pulled pork will keep for 6-8 months in the freezer.
Hawaiian Pulled Pork
Hawaiian Pulled Pork
- 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
- Stab the pork on all sides a few times, 3-4 is good, and massage in the olive oil.
- 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.
Yield: 6 servings, Serving Size: 1
- Amount Per Serving:
- Calories: 452 Calories
- Total Fat: 31.4g
- Cholesterol: 140.6mg
- Protein: 39.5g