Slow-Cooked Kalua Pork Sliders for Easy Entertaining Step-by-step instructions

Before you start

Before starting, ensure your slow cooker is clean and positioned on a level, heat-resistant surface. Take the pork shoulder out of the refrigerator about 20 minutes before you plan to begin cooking to take the chill off, which helps the meat cook more evenly.

Have your sea salt and liquid smoke ready to measure, and ensure you have a pair of sturdy forks available for the final shredding step once the pork is fully cooked.

Instructions

Preparation and Seasoning

1. 1Assemble the Ingredients
   Place the pork shoulder chunks into the base of the slow cooker, ensuring they are evenly distributed across the bottom to promote uniform cooking. Sprinkle the coarse sea salt over the meat, then drizzle the liquid smoke evenly. Pour the water into the base of the cooker to create the necessary steam for tenderizing the connective tissues during the long cooking process.
   Look for The pork is arranged in a single layer or stacked evenly, and the liquids are poured around the base.
   Tip Ensure the slow cooker insert is clean and dry before adding the pork to prevent sticking.

The pork chunks are neatly arranged in the slow cooker with the salt and liquid smoke added. The water is poured in, and the unit is ready to be covered and started. Ensure the lid fits securely so that no steam escapes during the long cooking process.

The Slow Cooking Process

2. 2Slow Cook the Pork
   Cover the slow cooker with its lid and set to cook on low for 8 hours or on high for 4 to 5 hours. Avoid lifting the lid during the cooking process, as this releases heat and steam, which can significantly increase the total cooking time and affect the final texture of the meat.
   Look for The meat is extremely tender and pulls apart easily with a fork.
   Tip Cooking on low heat generally results in a more succulent and flavorful final product.

The pork has been cooking for the full duration. The kitchen should smell faintly smoky and savory.

If you gently touch the pork with a fork, it should feel soft and begin to give way, indicating that the connective tissues have broken down sufficiently for the next step.

Shredding and Serving

3. 3Shred and Serve
   Once the cooking time is complete, remove the pork pieces from the liquid. Use two forks to shred the meat on a cutting board, discarding any large pieces of excess fat if desired. Ensure the internal temperature of the pork has reached at least 145°F (63°C). Let the meat rest for at least 10 minutes before serving on your preferred slider buns.
   Look for The pork shreds easily with minimal effort and appears moist with the smoky cooking juices.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Toss the shredded meat with a small amount of the remaining cooking liquid to maintain moisture before serving.

The pork is removed from the liquid and shredded on a cutting board. The meat should look moist and tender. After letting it rest, it is ready to be portioned onto buns. Check that the flavor is balanced and add a little cooking liquid if the meat seems too dry.

Common mistakes

A common mistake is opening the slow cooker lid too frequently, which causes significant heat loss and extends the cooking time unnecessarily. Another error is trimming away all the fat before cooking; some fat is necessary to maintain moisture.

Finally, failing to let the meat rest after cooking can lead to juices running out, resulting in drier meat when served on buns. Always ensure the pork is fully cooked before attempting to pull it apart.

How to tell it’s done

The pork is done when it is fork-tender and pulls apart easily with little resistance. Use a meat thermometer to ensure the thickest part of the meat has reached an internal temperature of at least 145°F (63°C).

Because this is a whole cut of meat, allowing it to rest for at least 10 minutes after shredding is essential to allow the juices to redistribute, ensuring the final sliders are as moist and flavorful as possible.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest