They say a slow cooker is a girl’s best friend. That may be true, but in our house my husband OWNS that fantastic device and can create some of the most mouthwatering things I’ve ever tasted. Truth.

He cheated on my blog and researched Kahlua pork recipes online. He found one on Pineapple and Coconut and it only contains four ingredients – that’s my kind of recipe! This dish can feed an army and it’s very inexpensive.

We love eating pulled pork during the summer. It’s a main dish that you can prepare ahead of time. The perks of pulled pork are never-ending!

Slow Cooker Kalua Pork

Cook Time: 12 hours


  • 1 4-6 lb pork shoulder or Boston butt roast
  • 1 Tbsp liquid smoke, Hickory or Mesquite flavor
  • 2-3 tsp red Hawaiian Pink Sea salt (for a smaller roast, 2-3 tbsp for a larger)
  • 1 unpeeled banana


  1. Wash and pat dry the pork roast and place in the slow cooker.
  2. Pierce all over with a fork, pour the liquid smoke evenly over the roast and sprinkle liberally with the sea salt.
  3. Add Banana on top of meat. Place the lid of the slow cooker on and set the time for 8-12 hours on LOW.
  4. Check at about 8 hours for doneness. If not done let go the full 12 hours, checking every hour.
  5. Either remove the pork from the pot and shred with a fork and return to pot or shred in the pot when its done. You can remove some of the liquid and shred then add some back in to keep the pork from drying out.
The Hawaiian pink salt on the left can be found at Cost Plus World Market.

It’s summer, people…this is our #1 meal for BBQ’s with the family this year. The side dish is a Blue Cheese Potato Salad. I will share the recipe for that gooey goodness with you soon.

It has BACON in it…that’s all you need to know, really.

Happy Summer, Friends.