Hawaiian Luau Slow Cooker Pork
Three ingredients, 24 hands-off hours and you have a deliciously crispy, soft, tender Hawaiian Luau Pork that will make you wonder why you every made pork shoulder any other way before! You may have noticed that I have an affinity for cooking meat in my slow cooker. This recipe is the grand daddy to them all. The first in my “no liquids added” journey and even though we make the chicken weekly, this one is our hands down favorite! I’m going to go ahead and input this into a recipe for you guys, but I almost feel ridiculous for calling it that. One important note though, make sure your pork is at least 5-6 pounds. If it is smaller, cook for half the time.
Is pork not your thing? Try it with chicken using the Crisp and Juicy Slow Cooker Chicken recipe. Prefer Turkey? Try my Slow Cooker Thanksgiving Meal using turkey thighs or legs. If you are open to all three and you are wondering which one to try first? THIS IS THE ONE!
First find a good large pork shoulder (this cut is sometimes also referred to as a pork butt). I prefer the bone in variety, cooking bone in always adds significantly more flavor.
Make sure you put it in the slow cooker fattier side up. Cover with a liberal amount of Hawaiian/Himalayan Salt. I love pink salt. I used a tablespoon on the bottom side and a tablespoon on top. Don’t worry about the salt, a lot of it will stay behind in our liquid, probably about 75% of it.
Add about a tablespoon of Worcestershire sauce to the top of the roast. Cover, cook on low for 24 hours. Now stand back and admire your amazing meal you are in store for. Wondering what the inside looks like? Looking for a crispy crust? Note, I do scrape off the entire fat cap, but there is still about 30-40% of the exterior that is deliciously crisp. Worried 24 hours in the slow cooker would mean dry meat? In the words of Sadie Saxton, “You’re Welcome.”
We usually serve this with Garlic & Ginger Roasted Carrots and Coconut Rice (coming to a blog near you tomorrow!).
Hawaiian Luau Slow Cooker Pork
- 1 5-6 pound bone in pork shoulder
- 2 tablespoons Hawaiian or Himalayan Pink Salt (you can use Kosher salt in a pinch)
- 1 tablespoon Worcestershire sauce
Put pork in the slow cooker, fattier side up.
Season with salt all over.
Add Worcerstershire sauce on top.
Cover and cook on low for 24 hours.
DO NOT ADD any water.
If you aren't going to be eating it right away, try and remove it in one piece after it cools and store in a pot with the cooking liquid.
Heat gently in a 300 degree oven.
Discard fatty liquid before serving
We also make pork for Pulled Pork sandwiches this way minus the Worceshtershire sauce. Toss with Tony Roma’s Original BBQ Sauce. Even more addicting, try adding 1/4 cup of chopped garlic to the pork instead of the Worcestershire sauce. When cooked, toss it in some Chimichurri Sauce and serve it in a Potato bun.
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