How Do You Make Slow Cooker Kalua Pork?
• Prick meat all over at 1/2 inch intervals. It doesn’t look appealing, but slashing it (making deep cuts) will work better.’; } s += “”; document.write(s); return; } google_ad_channel = ‘+7733764704+1640266093+9503394424+9483187321+8388126455+8941458308+0782835788+7122150828’ + xchannels + gchans; google_ad_client = “pub-9543332082073187”; google_ad_output = ‘js’; google_ad_type = ‘text’; google_feedback = ‘on’; google_ad_region = “test”; google_ad_format = ‘250x250_as’; //–> • Rub the salt and liquid smoke onto the meat. • Place the meat in a slow cooker and slowly add the water. • Set the cooker to “high” and cook the meat for at least 6 to 7 hours or overnight. • Cut the meat into shreds. The perfect texture of kalua pork is more on the stringy side rather than regular cut-up meat. • Place it back into the slow cooker and leave the cooker on “low” to allow the meat to stay warm. Add the spinach to the meat about 1 to 2 hours prior to serving.
• Prick meat all over at 1/2 inch intervals. It doesn’t look appealing, but slashing it (making deep cuts) will work better. • Rub the salt and liquid smoke onto the meat. • Place the meat in a slow cooker and slowly add the water. • Set the cooker to “high” and cook the meat for at least 6 to 7 hours or overnight. • Cut the meat into shreds. The perfect texture of kalua pork is more on the stringy side rather than regular cut-up meat. • Place it back into the slow cooker and leave the cooker on “low” to allow the meat to stay warm. Add the spinach to the meat about 1 to 2 hours prior to serving. Let the spinach cook with the meat for the time being, so the flavors soaks in.
