Last summer, on our way home from Miller’s Meyer’s Farmhouse, we stopped in Grant’s Pass for Brunch. I found Lulu’s for the Love of Food and I had their EPIC Kalua Pork Hash recipe. So naturally, on our way home this year, we stopped again and this time we both got the Kalua pork and we were delighted once again.
Copycat Kalua Pork Recipe
On our way home from Oregon we stopped in Grant’s Pass for Brunch. I found Lulu’s for the Love of Food and I had their EPIC Kalua Pork Hash recipe. I knew I had to recreate this recipe. It's listed as a brunch item but makes a great lunch or dinner.
Equipment
- slow cooker
Ingredients
Kalua Pork
- 5 lbs pork shoulder
- 4-6 tbsp sea salt
- 1 tsp liquid smoke
- 2-4 garlic cloves optional
Remaining Ingredients
- 1 lb yukon gold potatoes washed and diced
- 1 lb sweet potatoes washed and diced
- 4 tbsp extra-virgin olive oil
- 1 tbsp dried rosemary
- pickled onions
- eggs one per serving
- sea salt to taste
- ground pepper to taste
Instructions
- Pat the pork shoulder dry and season with the 4 tbsps of sea salt. If using garlic cloves, make enough incisions into the meat to tuck in the garlic cloves.
- Place the pork shoulder in the slow cooker with the fat cap on top. Add the liquid smoke. Close the slow cooker and set for 16 hours on low. Once the pork is done use tongs or two forks to shred and set aside with SOME of the liquid from the slow cooker.
- While the pork is finishing in the slow cooker put the yukon and sweet potatoes on a sheet pan and sprinkle with sea salt, pepper, and rosemary. Drizzle with olive oil and put in the oven to roast at 350°F. Cook for about 50-60 minutes, until fully cooked. Use a spatula to stir the potatoes on the pan 1-2 times during cooking.
- While the potatoes are finishing up, add some butter to an egg pan and fry up one egg for each serving.
- In a bowl, layer potato hash, kalua pork, fried egg, and pickled onions.
