Home > Recipes > Kalua Pork (Hawaiian Shredded Pork)
"For J's" Kalua Pork
(Hawaiian Shredded Pork)

5 to 5 1/2 lb. pork butt

1 1/2 Tbsp. “For J’s Sea Salt (any flavor)

3-4 cloves garlic (finely chopped)

6 Tbsp “For J’s Kiawe Liquid Smoke

2 Tbsp. Whisky

1/2 c. water

7 ti leaves (optional)

Crock-Pot



Instructions:

Line crock-pot with ti leaves (optional)

Pour in 1/2 cup water.

Rub "For J's" Sea Salt and fresh garlic over entire pork butt and place into pot.

Pour liquid smoke and whisky over pork and cover with more ti leaves.

Cook in crock-pot for 8-10 hours.

When done, transfer pork to another pot or platter.

Shred pork and mix in just enough broth from crock-pot to moisten meat.

Add more salt if needed.

Sort By:
Page of 1
For J's Kiawe Liquid Smoke (5 oz.) Garlic Infused Pacific Sea Salt Hickory Smoke Infused Pacific Sea Salt
Kiawe Smoke - Kiawe (pronounced "kee-ah-vay") is a cousin to mesquite but with a deeper more intense flavor.

Kiawe Liquid Smoke is used in Hawaii to make Kalua Pork (Hawaiian Shredded Pork). This liquid smoke will give your dish a smoky flavor without actually going through the hassle of smoking your meats. Make kalua pork sliders, kalua pork & cabbage, kalua pork nachos, kalua pork tacos. Onolicious dishes.
May also use kiawe liquid smoke as an ingredient to make home made barbecue sauce.




"For J's" Kalua Pork (Hawaiian Shredded Pork)

5 to 5 1/2 lb. pork butt
1 1/2 Tbsp. “For J’s” Sea Salt (any flavor)
3-4 cloves garlic (finely chopped)
6 Tbsp “For J’s” Kiawe Liquid Smoke
2 Tbsp. Whisky
1/2 c. water
7 ti leaves (optional)

Crock-Pot Instructions: Line crock-pot with ti leaves (optional) Pour in 1/2 cup water. Rub "For J's" Sea Salt and fresh garlic over entire pork butt and place into pot. Pour liquid smoke and whisky over pork and cover with more ti leaves. Cook in crock-pot for 8-10 hours. When done, transfer pork to another pot or platter. Shred pork and mix in just enough broth from crock-pot to moisten meat. Add more salt if needed.
Garlic Sea Salt - Prepared with fresh garlic, this is the most versatile flavor Infusion. Use it in place of regular table salt (but sparingly because of the intensity of sea salt) in your favorite recipes.


Hickory Smoke Sea Salt - Milder and sweeter than our Kiawe Smoke Sea Salt. This smoke infusion works just as well on steaks, pork, poultry and seafood. Try it on pork chops!


Kiawe Smoke Infused Pacific Sea Salt Garlic Infused Red 'Alaea Salt Kiawe Smoke Infused Red 'Alaea Salt
Kiawe Smoke Sea Salt - Kiawe (pronounced "kee-ah-vay") is a cousin to mesquite but with a deeper more intense flavor. This is especially good on steak, pork, poultry, or seafood, as well as soups and chowders. Our favorite is on fresh salmon baked or grilled. For steak lovers, our Grilled Paniolo Steak recipe will surely make you famous.


Garlic Red 'Alaea Sea Salt - This is the most versatile flavor infusion. Use it in place of regular table salt (but sparingly because of the intensity of sea salt) in your favorite recipes.
Kiawe Smoke Red 'Alaea Sea Salt - Kiawe (pronounced "kee-ah-vay") is a cousin to mesquite but with a deeper more intense flavor. This is especially good on steak, pork, poultry, or seafood, as well as soups and chowders. Our favorite is on fresh salmon, baked or grilled.
For J's Kiawe Liquid Smoke (32 oz.)
Kiawe Smoke - Kiawe (pronounced "kee-ah-vay") is a cousin to mesquite but with a deeper more intense flavor.

Kiawe Liquid Smoke is used in Hawaii to make Kalua Pork (Hawaiian Shredded Pork). This liquid smoke will give your dish a smoky flavor without going through the hassle of smoking your meats. Make kalua pork sliders, kalua pork & cabbage, kalua pork nachos, kalua pork tacos. Onolicious dishes.
May also use kiawe liquid smoke as an ingredient to make home made barbecue sauce.





"For J's" Kalua Pork (Hawaiian Shredded Pork)

5 to 5 1/2 lb. pork butt
1 1/2 Tbsp. “For J’s” Sea Salt (any flavor)
3-4 cloves garlic (finely chopped)
6 Tbsp “For J’s” Kiawe Liquid Smoke
2 Tbsp. Whisky
1/2 c. water
7 ti leaves (optional)

Crock-Pot Instructions: Line crock-pot with ti leaves (optional) Pour in 1/2 cup water. Rub "For J's" Sea Salt and fresh garlic over entire pork butt and place into pot. Pour liquid smoke and whisky over pork and cover with more ti leaves. Cook in crock-pot for 8-10 hours. When done, transfer pork to another pot or platter. Shred pork and mix in just enough broth from crock-pot to moisten meat. Add more salt if needed.