Reviewed: May 5, 2012

This recipe is absolutely fabulous! Like many others, I put all the ingredients in the crock pot on a work day, and come home 10 hours later to a delicious and ready dinner! I use pork tenderloin because it's the only cut of pork I usually keep on hand, and it turns out beautifully. I too use a bit less salt than the recipe calls for, but it is supposed to be a bit on the salty side...that's what Kalua Pork is! We always eat this pork on Hawaiian sweet rolls topped with coleslaw, bbq sauce and crispy fried onions. Delicious!

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Reviewer:

wyldfan

Cooking Level: Expert

Living In: Kent, Washington, USA

Reviewed: Feb. 22, 2012

I LOVE this recipe- except I throw it in the crock pot on low for 6-8 hours and use about 1 1/2 T. of the liquid smoke. :)

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Reviewer:

Brandi A.

Cooking Level: Intermediate

Living In: North Pole, Alaska, USA

Reviewed: Dec. 27, 2011

Hmm. I followed this recipe with one exception. I put it in the slow cooker. I doubled the meat, in fact it was a little over 7 lbs of pork. Because I doubled the meat I doubled everything else. It was so salty that it was the only thing the 15+ people had to say about it. I noticed a lot of the plates still had pork left on them to go in the garbage. I was so overwhelmed with salt that I chucked mine too. It was as salty as the ocean. Maybe saltier. I looked at another similar recipe just now, also on Allrecipes, and it called for 2 1/2 Tb. salt for 5 lbs of pork I think it was. (This one in comparison is 4 Tb. per 3 lbs of pork) Next time I will try that. With all of that salt my meat ended up dry. You don't notice it a whole lot because of the juices it sits in, but the meat if you pay attention is dry.

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Reviewer:

pigwont

Reviewed: Nov. 30, 2011

I've just tried this recipe and although this recipe is good there's a little too much salt. I would recommend cutting about 1/2 of the portion on the Hawaiian salt and if you want an easier time shredding the pork, I would recommend doubling the time of cooking process from 3 hours to 6-7 hours of cooking time at 300 degrees; a full 8 hours is also good. You can also do this in a slow cooker.

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Reviewer:

SalyMoe

Reviewed: Aug. 8, 2011

So easy and good!!!

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Reviewer:

Stacey

Cooking Level: Intermediate

Reviewed: May 29, 2011

Made in crockpot. Very good!

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Reviewer:

CHRISTIE1213

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Johnstown, Ohio, USA

Living In: Union, Kentucky, USA

Reviewed: Apr. 26, 2011

This is a great (and simple) way to make pulled pork! I usually get a 5 lb shoulder and cook in my Crockpot overnight for 12-16 hrs. I leave out the water - not needed. The pork makes it's own juices. It always comes out moist and flavorful. I shred the pork and add back juices as needed to keep moist. I always serve this with BBQ sauce on the side, but I prefer it plain (and sometimes just eat it with a fork)!

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Reviewer:

kate824

Cooking Level: Intermediate

Reviewed: Apr. 20, 2011

This is so GOOD... Only thing I did differently was cook mine in the crockpot on low for 12 hours... Didnt measure any ingredients... Just came out so flavorful and juciy..

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Reviewer:

FoXXXyBrown

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Mar. 23, 2011

I have made this many times. Big family Fav. Great for pulled pork sandwiches, or tacos.

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Reviewer:

Traci

Reviewed: Sep. 10, 2010

This was amazing, tastes like you spent hours on the smoker. I didn't have Hawaiian sea salt but had truffle salt, but it was the liquid smoke that was amazing. So simple, moist not dripping in a lot of liquid perfect taste.

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