Kalua Pork

Recipe by Braxton Lee Allred

My Bishop in East Lansing is a native Hawaiian who like all normal people loves eating

Ingredients

pork. One of the more famous dishes from the islands is one where they roast an entire
pig in a huge underground oven with banana leaves and sea salt. Bishop Solomon
obviously wasn't able to make the completely legit Kalua pork, but showed me a pretty
good replacement for a great dish to serve when having a large group over. It’s almost
impossible to mess up and you will be amazed at how good this pork tastes for how
simple it is to prepare. Paired well with pineapple and thinly sliced cabbage.
5 lb. Pork shoulder (could be known as pork butt; bone in or bone out BUT bone in has more flavor)
4 tsp Sea Salt
½ cup of Brown Sugar
5-7 cloves of peeled garlic
3-4 slice of thick-cut bacon

01
Usually pork butt comes with a skin on it. Cut the pork skin so that it’s still on, but doesn't cover the entire meat underneath. Combine the brown sugar and salt and rub it all over the roast, covering the entire surface. For the garlic, use a knife to poke little holes around the roast where you can stuff the garlic cloves in. Line the bottom of the slow cooker with the bacon, and place the pork shoulder on top of the bacon. Cook over low for 16 HOURS!!! Yes, 16, and don’t add liquid. By this time the pork should be completely falling apart and removing the bone should be easy. If you want the pork to be saltier and in its own juice, shred it in the slow cooker. If you want it drier and less salty, shred outside of the slow cooker and use the a’joux as gravy to serve on the side.