Reviewed: May 25, 2012

I have now made this 4 times, including once with the Hawaiian sea salt. The technique is wonderful, but in my opinion the meat needs more seasoning. I did not see any significant difference in flavor between regular and Hawaiian salt. Also, be careful how much salt you use, as it has a tendency to be overly salty. I will use this recipe always, but will add extra spices to the liquid smoke for a more complex flavor.

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Reviewer:

CORITA

Cooking Level: Intermediate

Living In: Sarasota, Florida, USA

Reviewed: May 21, 2012

I did this recipe for a Luau I had this weekend. HUGE success! Will definitely do this again. All of my guest enjoyed it and wanted the recipe. Very easy to make and YUMMY to eat!!!

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Reviewer:

mdur3487

Home Town: New Orleans, Louisiana, USA

Reviewed: May 18, 2012

Finally! A way I can make the real "luau" kalua pork! This was simple, delicious, and is the real deal! I live part-time in Hawaii, and I get so hungry for the kalua pork I smell cooking at the Paradise Cove Luau next door every single day.....Thank you for this great recipe I can take back to the Mainland with me! Don't substitute the Hawaiian salt, though -- it's what makes this dish so awesome. I served it with the Sweet Restaurant Slaw from this site, it was fantastic!

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Reviewer:

Sherrie Olp

Cooking Level: Expert

Home Town: Fresno, California, USA

Reviewed: May 17, 2012

I cooked the pork all night on low and by morning it was falling apart and smelled/tasted so good! I cut up cabbage and let it cook in the juices as I shredded the pork. Then mixed the pork back in the crockpot with the cabbage. It smells devine! Im letting the cabbage cook down a bit before I eat it for supper. I will be serving this the traditional way with sticky rice. I'm sure it will be as amazing as it smells :)

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Stephanie

Reviewed: May 14, 2012

I had no idea how easy this dish could be. I felt like I was back on my honeymoon in Maui!

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Reviewer:

HarvardMonkey

Cooking Level: Beginning

Reviewed: May 12, 2012

This kalua pig is awesome! You barely even notice the difference between this one and the one you get at your friend's kid's first birthday luau! :) Thanks to Kikukat, I now have a signature dish that gets constant raves and requests for more from my family. I cook the butt (or shoulder) roast for 14 hours, drain the oil, shred it the pork, add in a head of cabbage and cook it on high for another hour or until the cabbage is cooked. Thank you for sharing your recipe!

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babyluv_75

Reviewed: Apr. 23, 2012

soooo easy and yummy!

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Reviewer:

nathpascoal

Reviewed: Apr. 21, 2012

Amazing! I like to make a huge pork roast and make many meals with it. One of our favorites are garlic fried rice with the pork mixed through. Also pork enchiladas, pork chili, BBQ pork pizza. The possibilities are endless. It also freezes well. My slow cooker must run a little hotter because mine falls apart after 12 hours. The first time I left it in for almost 20 hours and it was pretty much pork mush. I guess it depends on your slow cooker. Great recipe!

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Reviewer:

Crystal H.

Cooking Level: Intermediate

Reviewed: Apr. 17, 2012

This recipe is absolutely perfect, just the way it is. My crockpot may cook a bit higher than the KIKUKAT's. My pork was done in 13 hours, and everyone in my family raved over it! I'd like to try adding in some sauted onions and bell peppers, after it is done, the next time I make it. YUMMY! Edited to add: You can get some good Pacific Sea Salt from Penzeys.com, unless you are lucky enough, like I am, to have a store in town.

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