Killa-Uea Pulled Pork (Crock Pot)

(By Stephanie L. Dela Cruz)

Killa-Uea Pulled Pork (Crock Pot)This is a recipe that you will want to keep handy. Not only is it easy to make, It'll taste like you've slaved over an open pit all day long. Your secret is safe with us.


1 Boston Butt Roast (7-8lbs)

1 1/2 Tbs Liquid Smoke (Mesquite or Hickory)

1 Tbs kosher salt

1 Tbs. fresh ground pepper

1 16oz bottle Hawaiian Chip Company Kilauea Fire BBQ Sauce

8oz. (1/2 bottle) Hawaiian Chip Company Sweet n' Tangy BBQ Sauce


Set crock pot to high setting. Rub pork on all sides with liquid smoke, salt and pepper. Make sure you get every nook and cranny. Place fat side up, cover and let it go 6-7 hours. Turn off crock pot and let it rest 30 minutes.Carefully remove pork from crock pot- it will break into pieces. Let cool long enough for you to handle. Remove bone and discard cooking liquid. Take the time to do this next step as it makes all the difference in the world. In short, if it's fatty, stringy, gristly, or slimy get rid of it. As you're hand shredding (pulling) the pork, place it back in the crock pot on low setting. Keep mixing the meat to incorporate the light with the dark meat. Add in both the BBQ sauces and mix well. Makes 10-12 servings

*Tip: use a pair of disposable gloves when breaking down (shredding) the pork **Can also be cooked on low setting for 11-12 hours