This Slow Cooker Kalua Pork with Chive-Lime Rice will rival any Kalua Pork you might find at a luau this summer. The concentrated flavors and meat that melts in your mouth will have you making this once a week. See this recipe MADE ON VIDEO HERE.
Happy Monday everyone! I hope you all had a relaxing, fun-filled weekend. The weather in Oregon is finally summery and every bit as warm as we were hoping for. The garden is finally in and the grill has been working overtime.
Have you ever had traditional Hawaiian Kalua Pork? Where the pig is cooked underground until it is melt-away delicious? We love going to luaus and enjoying the meat using this type of cooking method. But at home I can’t really dig a hole outside and cook a whole pig, so making this Slow Cooker Kalua Pork with Chive-Lime Rice is my favorite way to enjoy a similar flavor.
The pork is salted with Hawaiian “alaea” salt. It is an unrefined salt, pinkish-brown in color from the red alae volcanic clay it has been mixed with. My local grocery store has a small salt bar, if you can call it that, where I get mine. It’s also easy to find online.
Once you have the salt this is really easy to make. It cooks for a long time to concentrate the flavors and the meat just melts in your mouth.
You don’t add any liquid to the slow cooker and never open the lid…not even once.
I love serving this over rice, or throwing it all in a taco shell for yummy pork-rice meal. It’s also amazing as leftovers. Just throw the pork in a nonstick pan and crisp it up over medium heat. Yum.
I love making other types of pork in the slow cooker, especially this Slow Cooker Thai Pulled Pork and this Slow Cooker Pulled Pork Chile Verde. It’s such a versatile meat that can be transformed with so many flavors.
This could be your dinner! You will love it.
Slow Cooker Kalua Pork with Chive-Lime Rice
- 1 (4 lb) pork butt (Boston butt) or pork shoulder*
- 1 Tablespoon mesquite liquid smoke
- 3/4 teaspoon Hawaiian alaea salt per pound of pork (I used four, "3/4 teaspoons")
- lime wedges
- 5 cups water**
- 2 cups batsmati rice
- 3 Tablespoons chopped chives
- zest and juice of three limes, more for squeezing
- 2 teaspoons kosher salt
- Rub pork butt all over with liquid smoke and sprinkle with Hawaiian salt, rubbing it in. Place salted pork butt in slow cooker on low heat for 12 hours. Do not open lid.
- When finished, remove pork from liquid and shred with two forks. Taste the meat, if you feel it needs a little more salt, drizzle a few Tablespoons of the leftover cooking liquid over the meat and mix in. Do not shred the pork in the liquid in the slow cooker as it will end up too salty. Serve with extra lime wedges.
- Before pork is done, in a large saucepan, bring 5 cups of water to a boil. Add rice, stir and turn heat down to low. Cover and cook rice for 15 minutes or until all the liquid has been absorbed. Add chives, lime zest, juice, salt and mix well. Serve with pork.
- *For every extra pound of pork, add an extra hour to the cooking time.
- **This water measurement is for batsmati rice only. Other rice may use less or more water when cooking.
There are so many amazing ways to enjoy pork in the slow cooker. This Slow Cooker Cuban Pork is on my list to make along with these Slow Cooker Pork Carnitas. This Slow Cooker Caribbean Style Pork also sounds like something I need to try soon. And I can’t seem to get my mind of the sound of this Slow Cooker Teriyaki Pulled Pork.
Four years ago I made these Snickerdoodle Muffins and my kids still ask for them today.