Slow Cooker Pork Butt

This recipe is from the cookbook Nom Nom Paleo by Michelle Tam and Henry Fong. They call the dish Kalua Pig, which is a Hawaiian name and has nothing to do with the coffee-flavored liquor from Mexico. Confusing, right?

I've made Kalua Pig several times, as it is super easy and also super yummy. If you don't have Red Hawaiian salt, you can use pink Himalayan salt, or Kosher salt. The bacon adds some smoky flavor, and a little extra fat. You could probably skip it, but why would you?

This dish comes from Hawaii, but the end product could be used in many different ways. You might roll the pulled pork into tortillas, add cheese and salsa, and make in burritos or tacos. Or you might toss it on a salad, or serve it over rice, next to a pile of mashed potatoes, cauliflower rice, or noodles. You could stick it on a bun and serve it with some coleslaw. So many options!


Boneless (or bone-in) pork butt- about 5 lbs.
3 strips bacon
1-2 TB Hawaiian salt (or pink Himalayan salt) or 1 TB fine Kosher salt
6 large garlic cloves

In the bottom of a slow cooker, layer the strips of bacon. With a sharp knife, make deep slits in pork butt. Press garlic cloves into slits. Sprinkle salt over the roast. Place in slow cooker, on top of bacon. Turn heat to LOW and cook about 16 hours. (May be done sooner; should fall apart easily.) Roast will release lots of liquid as it cooks. Remove roast and shred meat with 2 forks. Do not mix into the remaining liquid, as this might make the meat too salty. Serve warm. Makes enough for about 8-10 servings. ENJOY!