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Slow Cooker Kalua Pork Tacos
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Slow Cooker Kalua Pork Tacos…and More Football Food and Drinks!

Bring the tangy taste of Hawaii home with this Kalua Pork...make it in your slow cooker!
Course Pork
Cuisine American
Keyword kalua, pork, slow cooker
Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings 10
Calories 598kcal
Author Creative Culinary

Ingredients

For the Kalua Pork

  • 6 pounds pork butt
  • 8-10 slices of bacon
  • 1 ½ Tbsp Hawaiian Pink Salt if unavailable use a good sea salt
  • 1 ½ Tbsp Liquid Smoke

For the Pineapple Coleslaw

  • 1 package Cole Slaw Mix oh yes I did!
  • 1 20 oz can pineapple chunks drained (reserve the juice)
  • ½ cup toasted macadamia nuts coarsely chopped (optional)

For the Coleslaw Dressing

  • ½ cup mayonnaise
  • ½ cup Greek yogurt
  • 1 Tbsp Honey
  • 1 Tbsp Dijon Mustard
  • 2 Tbsp apple cider vinegar
  • 1 tablespoon brown sugar
  • ½ teaspoon dry ginger
  • 2 Tbsp reserved pineapple juice
  • ½ tsp salt

For the Barbecue Sauce

  • 1 Tbsp Olive Oil
  • ½ medium onion diced
  • 1 garlic clove minced
  • 1 tsp salt
  • ½ tsp black pepper
  • 10 oz Ketchup
  • 2 Tbsp of the reserved Pineapple juice
  • ½ tsp Chipotle Chile Pepper dried (sub Cayenne if necessary)
  • 1 Tbsp Liquid Smoke
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Worcestershire Sauce
  • 2 Tbsp Molasses
  • 1 tsp Sriracha sauce

Instructions

To Make the Kalua Pork

  • Turn Crockpot to low setting
  • Layer 4-5 slices of bacon in the bottom of a crockpot
  • Rub the pork butt with the Liquid Smoke and Sea Salt and place it on top of the bacon.
  • Cover the pork butt with 4-5 more slices of bacon.
  • Cover and cook for 10-12 hours.
  • The pork is done when it literally falls apart. Remove it from the crockpot to cool slightly.
  • Shred the pork using your hands or two forks to pull it apart. DO NOT put it back into the liquid in the pot; it's very salty.
  • If more moisture is required, add a bit of the pot liquid to the pork.
  • Serve with barbecue sauce for sandwiches or tacos or we also love it served in lettuce wraps with rice and a homemade teriyaki sauce (coming next week!).

For the Pineapple Slaw

  • Put the contents of the slaw and carrot package into a large bowl with the pineapple chunks and macadamia nuts..
  • Combine all of the remaining ingredients and pour the dressing over the ingredients in the bowl; mix gently until just combined.

For the Barbecue Sauce

  • Put the olive oil in a medium pot; add the onion and saute until soft. Add the garlic, salt and pepper and cook for an additional minute; do not let the garlic brown.
  • Add the remaining ingredients and bring to a boil. Lower heat and simmer for 15 minutes. Cool slightly before using.

Nutrition

Calories: 598kcal | Carbohydrates: 23g | Protein: 54g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 1017mg | Potassium: 1206mg | Fiber: 2g | Sugar: 19g | Vitamin A: 221IU | Vitamin C: 30mg | Calcium: 82mg | Iron: 4mg