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Kalua Pork Sliders


  • 5 lb Boston butt roast, bone-in or out - it doesn’t matter
  • bacon slices, enough to cover the bottom of your slow-cooker
  • 1 ½ Tbsp coarse sea salt (or 1 Tbsp fine-grain sea salt)
  • 5 cloves garlic, peeled


  • Line the bottom of the slow-cooker with a layer of bacon
  • The amount of salt you'll use will depend on the weight of your pork roast (see notes above) Tuck the garlic cloves inside the roast. Salt the pork all over
  • Place the roast in the slow-cooker on top of the bacon with the skin side up
  • For a five-pound roast, we cooked it around 16 hours
  • When the roast is done, remove it from the slow-cooker and shred it with two forks. (Don't shred it in the juices or it will be far too salty!)
  • Adjust the pork for seasoning, and if needed, use some of the remaining cooking liquid at the bottom of the pot (sparingly)