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Thread: Making Kalua Pork in a crock-pot

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    #1

    Making Kalua Pork in a crock-pot

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    Alright well, here's a little back story...

    I was trying to make kalua pork, like I had in Hawaii when I was stationed there. I found an easy crock-pot recipe online and decided to give it a try. The directions said to rub it with sea salt and liquid smoke and then put it in the crock-pot. Then later it talked about flipping the pork around in the juices. So, here's my blonde moment...I thought the juices would come from the pork, so after about an hour, when I realized there was no juice in there, I figured I was probably suppossed to put some water in the bottom.

    This may be a stupid question, but am I correct on that?
    Was I suppossed to put water in the bottom first to keep it moist?

    If that is the case, how much water would you use?

    ** After DB gets home we're thinking of doing a hawaiian themed party, (because it'll be Jan and more than likely about 10 degrees outside so it should be fun), but that means I'll have to learn to make the pork the right way. It tasted good last time, it was just really dry.
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    #2
    The key to it is cooking it on low heat. The moisture does come out from the pork and that tiny bit of liquid smoke that you added. You don't have to add any water. I've never had to. If you really want and if it makes you feel comfortable to you can but just put 1/4 cup or less of water because you are cooking it on low heat. Again, I didn't have to add any water/chicken stock to mine.
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    #3
    Quote Originally Posted by MsStang808 View Post
    The key to it is cooking it on low heat. The moisture does come out from the pork and that tiny bit of liquid smoke that you added. You don't have to add any water. I've never had to. If you really want and if it makes you feel comfortable to you can but just put 1/4 cup or less of water because you are cooking it on low heat. Again, I didn't have to add any water/chicken stock to mine.
    this. sometimes I get too much juice. whats the cut of pork you are using?


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    #4
    I've used pork shoulder blade or Boston butt

    And the cook time can be anywhere from 6-8 hours depending on how big your pork roast is
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    #5
    yeah, you should get some juice, but it'll probably take longer than an hour. With my crock pot on low, the meat would almost still be cold on the inside.
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    #6
    Quote Originally Posted by rosebud* View Post
    this. sometimes I get too much juice. whats the cut of pork you are using?
    It was the shoulder cut. I don't remember the setting I used, but it may have been higher than the lowest setting. I'll try it on low next time and maybe add just a little water and see how it goes. Thanks!
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    #7
    If you don't want to use water, you can use chicken stock/beef stock/beer
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    #8
    Best Spam Ever. Literary Spam. Reported!
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    #9
    Quote Originally Posted by danyell View Post
    Best Spam Ever. Literary Spam. Reported!
    Wow..who the heck had time to type all that crap up?

    ETA: 4 of this person's 5 posts were to on food related subjects! LOL
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    #10
    All gone, though it was interesting reading! Back to the pork.





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