SORT REVIEWS BY: DATE

| RATING | MOST HELPFUL

Reviewed: Jun. 5, 2008

I make this often. I've also prepared it in my slow cooker. I start it out on low the night before. It is a wonderful recipe! Great with potato/mac salad and Hawaiian sweet bread! So ono.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Leelee


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Mar. 20, 2008

Great recipe. I also cooked the roast at a lower temp.(325) for 6 hours. I also added some fresh ground black pepper and cut down on the salt. Perfect.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Delightfully easy! I used a nearly 6 lb shoulder, and it easily fell apart after just 14 hours of cooking. I forgot to poke the pork before I poured on the liquid smoke, but it still came through nicely. I served it as open-faced sandwiches over French brioche with the Mustard Based BBQ sauce from this site. Oh, so yummy! Versatile recipe that I will definitely make again. Oops...I cannot figure out how to delete this, but this review should be on the Kalua Pig in a Slow Cooker recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bakette

	Cooking Level: Intermediate Home Town: Lincoln, Nebraska, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Dec. 22, 2007

Great on rice...wonderful for sandwiches the next day...Loved it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Emmababay

	Cooking Level: Intermediate Home Town: Eagle Point, Oregon, USA Living In: White City, Oregon, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Oct. 31, 2007

I've made this a dozen times - always in my 5 quart crock pot. I use a 5-6 pound boneless shoulder. I drizzle liquid smoke all over the roast until it's coated - and then cover the roast with sea salt - I never measure. I put little if any water on the roast and cook it on low for about 10 hours. I always remove the roast from the crockpot - remove and discard the fat (before my husband can see it) and shred the meat (usually it's already falling apart.) I add a little of the liquid (put it through a strainer) to the pork for flavor/moistness. I always serve with bbq sauce (sometimes I make my own - sometime I don't.) Depending on who I'm serving it to (home or work) I add 2 bottles of bbq sauce to the meat - or leave the meat plain and let them top the meat with sauce. Makes amazing sandwiches - I take this to work often on football Saturdays for the whole department (at least my watch.)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SNDMILLER

	Cooking Level: Expert Living In: Iowa City, Iowa, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Oct. 9, 2007

This recipe turned out wonderful. I did however turn the temperature down to 310 and cooked it for 6 1/2 hours. It was a long time, but worth the wait. The pork was very moist and tasty and shredded very easy. My husband loved it too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Partyplanningdiva


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jul. 11, 2006

I made this recipe for a barbcue and it was a big hit. I will also add a little more liquid smoke but, the taste was wonderful and was very juicy. I think the key to the moisture is to make sure the roast is tight in foil..very good will make again and again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lisa


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Feb. 5, 2006

Lacked moistness.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AHN


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jan. 12, 2005

Traditionally, you'd want to bake it at a much lower temperature, often not much higher than 300 because you want the pork to steam NOT bake. i'd improve this recipe by halfing the salt, increase the pork to 5lb, and bake covered in foil at 300 for 8 hours. takes a long time, but the Hawaiians used to steam it for an entire 24 hours. PS i like in Hawaii.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

CORINGRM


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Feb. 22, 2004

This turned out good. Juicy and with a slight smoky flavor. The salt turned into a little crust that I tapped off and discarded before shredding, so it didnt turn out to be overly salty. The leftovers made great barbecue pork sandwiches the next day. Thank You!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

RACHAEL

	Cooking Level: Expert Home Town: Minneapolis, Minnesota, USA Living In: Palm Springs, California, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jan. 29, 2004

This is a GREAT recipe....very easy without many ingredients...however, I found that 1/4 cup of salt was waaayyy too much.....my 'butt' roast was just under 3lbs so I compensated and used a little less than 1/4 cup....but it was still too much....I usually don't add a lot of salt to my recipes anyway, but I'll definitely make this recipe again, with much less salt...the texture was terrific! I think I'd also add a bit more of the Liquid Smoke....

Was this review helpful? [ YES ]
18 users found this review helpful

Reviewer:

GABEAR


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

ADVERTISE WITH US

Kalua Pork

Reviewer:

Leelee

Reviewer:

Donna Wolffe

Reviewer:

Bakette

Reviewer:

Emmababay

Reviewer:

SNDMILLER

Reviewer:

Partyplanningdiva

Reviewer:

Lisa

Reviewer:

AHN

Reviewer:

CORINGRM

Reviewer:

RACHAEL

Reviewer:

GABEAR

User Name	Password

Remember me? Forgot password?