Delicious slow-cooked, Hawaiian Kalua Pulled Pork Sliders. Excellent for serving a crowd – and the smell is amazing!
What’s your favorite pulled pork recipe?
When I first published this post, it was completely different content. So today, I’m giving it a refresh and updating it with all the things I love about this recipe! You will love it!
The whole pig was buried in a pit in the ground, wrapped in banana leaves and roasted for hours upon hours in that spit. Which resulted in the juiciest, moistest, most succulent pulled pork you can ever imagine.
It was simply the best pulled pork I’d ever had in my life, bar none.
I’d had pulled pork from a spit before, and I remember loving it too – but this pulled pork was different.
The secret was in the Red Hawaiian Sea Salt.
Called ‘Red’ Hawaiian Sea Salt, it’s actually pink or coral-like in color. But let me tell you – wow, that pink salt adds incredible flavor when mixed with garlic, ginger and Liquid Smoke, then cooked for hours tightly wrapped in tin foil.
One of the other things you’ll love about this recipe is the natural ‘bark’ that happens as the pork cooks. Fork tender, moist and juicy inside, the caramelized bark is chewy, crispy and crunchy on the outside, sealing in and infusing the rich flavors of the seasonings.
It’s so perfect for feeding a crowd because it makes a lot, and you can transfer it to a slow cooker and keep it warm, enabling your guests to self-serve at your next party. Don’t worry, it won’t last long!
Once they get a wiff of the amazing aroma coming from your oven, they won’t want to leave! 🙂
This recipe is SO simple, SO easy, smells amazing and is SO delicious. I call it a ‘set it and forget it’ recipe. You simply have about 5 minutes of prep and throw it in the oven for 5 hours. Your guests won’t have a chance once they get the burst of flavor they smell the minute they walk through your door.
Now, that’s the kind of flavor profile that I’m talkin’ about!
- 5 pound boneless pork shoulder
- 2 tablespoons Liquid Smoke
- 1 tablespoon chopped ginger
- 3 tablespoons minced garlic
- 2 tablespoons Red Hawaiian Sea Salt
- Preheat oven to 325 degrees.
- Line a large oven-safe roasting pan with aluminum foil. (I double the aluminum foil in a cross pattern to prevent leakage).
- Score meat by making deep cuts 1" - 2" apart.
- Pour Liquid Smoke over the meat into the deep cuts (make sure your aluminum foil is preventing the Liquid Smoke from running out (and also don't poke throught the aluminum foil!))!
- Rub garlic, ginger and ½ of the Hawaiian Sea Salt into the deep cuts of meat.
- Wrap the pork shoulder snugly with the aluminum foil, completely covering it, and ensuring there are no gaps or opened areas. (I typically use 1-2 more pieces of aluminum foil for coverage).
- Bake in pre-heated oven for 4-5 hours. Remove from oven, place in a serving bowl and shred with two forks. Sprinkle the shredded meat with the remaining salt and serve with Hawaiian Sweet Rolls!
Hawaiian Kalua Pulled Pork Sliders
Post updated with new photos and content 01/02/2015.