Kalua pork Q&A

(Laurie) #1

I’ve tried making pulled pork, but I can’t seem to get the temperature quite right. If I understand correctly, pulled pork should reach an internal temperature of 190 degrees F, whereas kalua pork is cooked on lower heat. I’ve never eaten kalua pork, but I’d like to try cooking it.

I’ve read several recipes for kalua pork, and they all seem to call for a single 4- to 5-pound pork roast. I have two pork picnic roasts (lower part of shoulder); one is 3 pounds and one is 2.5 pounds. Can I cook them together, or is there some reason I shouldn’t? Thank you.

(The slow cooker is the only appropriate appliance I have at the moment. I have a small slow cooker and a larger one as well.)

#2

When I cook pork I use the slow cooker. I put 3 or4 slices of bacon on the bottom, throw in the pork and season it. I cook it on low for 8-10 hours. Comes out amazing.

(Full Metal KETO AF) #3

I cook pulled pork with sous vide at 154F for about 48 hours. Comes out great. I have never made kalua pork but have eaten it a few times. It’s traditionally wrapped in ti leaves and buried underground with hot rocks.