Honey Mustard Salmon

Honey mustard salmon is the perfect blend of tangy and delicious. It’s tender and flaky and it completely falls apart on your fork! This tried and true recipe is one that your family will go crazy for!

Salmon is an amazing entree for any occasion. The honey mustard dressing really just takes it to the next level! It is quick and easy and leaves you time to make sides for the meal like this delicious Creamy Strawberry Broccoli Salad, amazing Hawaiian Sweet Rolls, and some delicious Grilled Asparagus.

Honey Mustard Salmon

If you are looking for a meal that will impress all of your friends and family, look no more! This honey mustard salmon is a recipe for the books! It takes about 5 minutes to make…I mean, it doesn’t get much better than that! And not only does it taste restaurant-worthy, but it also looks absolutely incredible. With that golden, pink color topped with some fresh herbs, it will look as if it were made by a professional chef.

I used to think that salmon was only for fancy meals and it intimidated me! It seemed like a recipe that should be saved for special occasions because I thought that it was complicated to make! But I was wrong and I’m so glad that I was! This honey mustard salmon only used FOUR ingredients and it will blow your socks off! The texture is perfect and the taste is tangy but has a little bit of sweet honey to balance it out. It’s a MUST try for your family! They will go crazy over it!

Ingredients Used in This Salmon

Like I said before, only 4 ingredients are needed to make this must-have honey mustard salmon! It’s so simple that I’m sure it will end up on your regular dinner rotation! See the recipe card below for a list of exact ingredient measurements!

• Salmon filets: Don’t go for the cheapest ones at the market. Get a good quality filet!
• Salt and pepper: To use for added seasoning.
• Homemade Honey Mustard: This recipe is amazing and takes 5 minutes to make. It’s so delicious that you will never buy it at the store again!
• Dill: Use some chopped dill oto garnish and add some tangy flavor.

How to Make Honey Mustard Salmon

If you can set aside 25 minutes, that’s all you will need before you are eating this amazing salmon! It takes only a few minutes of prep work and then the rest of the time, you are just waiting for it to bake!

1. Prep and bake: Preheat oven to 375 degrees. Lay the salmon skin side down and top with salt and pepper.
2. Add the glaze: Brush the glaze on the salmon and bake for 17-20 minutes until salmon is cooked through.
3. Serve: Brush more honey mustard on the salmon 5 minutes before it’s done baking. Let sit for 5 minutes and serve warm.

Tips for Baking Salmon

There are a few things that you want to watch for as you cook up your salmon. If you do these things and follow these tips, your salmon will turn out JUST right!

• Pick out the right salmon: If you don’t get this step right, there isn’t much hope for it turning out well! Make sure that when you are picking out your salmon that you don’t go for the cheapest one. You want a good quality filet. The best way to tell if its good salmon is to smell it! If it smells fishy (or anything NOT good) then don’t buy it or take it back! Fresh salmon won’t have a strong smell to it.
• Don’t overcook: Salmon finishes cooking AFTER you take it out of the oven. So if you let it cook to long in the oven, it will continue to cook and be overdone after you take it out! You want to take it out of the oven before it flakes apart and is still a bit raw in the middle. Then, as it continues cooking while you wait to eat it, it will fall apart just perfectly on your fork!
• Dressing: This homemade honey mustard dressing is a MUST when baking this salmon. It brings a delicious flavor and adds to the amazing taste! Don’t skip this step!

How to Store Leftovers

This salmon is so delicious that I’m not sure if you will have anything leftover to store! But if you do, here is how you can safely do it to enjoy this later.

• Refrigerate: Once it has cooled, place your salmon in an airtight container. It will last in your fridge for 3-4 days!
• Reheat: You want to reheat salmon slowly so that it doesn’t dry out! Place your honey mustard salmon on a baking sheet. Put it in the oven at 275 degrees for about 15 minutes or until heated through. The internal temperature should be 130 degrees.

More Salmon Recipes to Try

If you love this honey mustard salmon, I have a few more ideas for you to try! Here are a couple more salmon recipes that are absolutely sensational! They are a variety of tastes and flavors so I’m sure that you will find something that fits. Try them all and add in a salad or two to complete your meal. Salmon can be cooked all year long so it’s always good to have a few delicious recipes on hand!

Dinner

Easy and Amazing Blackened Salmon

Dinner

Brown Sugar Garlic Air Fryer Salmon

Dinner

Garlic Brown Sugar Glazed Salmon (The Best Salmon Ever!)

Dinner

Asian Glazed Salmon

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Honey Mustard Salmon

Honey mustard salmon is the perfect blend of tangy and delicious. It's tender and flaky and it completely falls apart on your fork! This tried and true recipe is one that your family will go crazy for!

Course Dinner, Main Course

Cuisine American

Keyword honey mustard salmon

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4 salmon filets

Calories 223kcal

Author Alyssa Rivers

Ingredients

• 1 pound salmon filets
• salt and pepper
• 1/2 cup Homemade Honey Mustard
• 1 Tablespoon dill chopped

Instructions

• Preheat oven to 375 degrees. Lay the salmon skin-side down and top with salt and pepper.
• Brush the glaze on the salmon and bake in a pan for 17-20 minutes until salmon is cooked through.
• Brush more honey mustard on the salmon 5 minutes before it's done baking. Let sit for 5 minutes and serve warm.

Nutrition

Calories: 223kcal | Carbohydrates: 12g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 206mg | Potassium: 556mg | Fiber: 1g | Sugar: 6g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

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Chocolate Cream Cheese Frosting

This chocolate cream cheese frosting is rich, smooth, and ready to enhance all of your desserts! It only takes 15 minutes of prep and a few super simple ingredients to create chocolatey perfection.

Honestly, this frosting is a chocoholic’s dream. It is smooth and creamy and tastes absolutely incredible when layered on other desserts like chocolate cupcakes, chocolate cake, and brownies! It’s the cherry on top to any dessert.

The Ultimate Chocolate Cream Cheese Frosting Recipe

Chocolate lovers, prepare to meet your new best friend. This super easy chocolate cream cheese frosting has been one of my latest obsessions. It is so quick and easy! All you need is cream cheese, cocoa powder, and a couple of other basic ingredients to create this smooth and creamy treat! The end result is honestly so amazing, it tastes as if it came straight from a bakery. Find chocolate buttercream a bit too sweet? This is the frosting for you! The addition of cream cheese gives this frosting the slightest bit of tang. It balances the sweetness perfectly. Both buttercreams and cream cheese-based frostings are delicious depending on what kind of dessert you are wanting to create! You will love them all!

This frosting is melt-in-your-mouth smooth! It is also sturdy enough for piping and works especially well for cupcakes! If double chocolate isn’t your thing, the flavor of this frosting pairs really well with vanilla and cappuccino cupcakes. The result is absolutely divine! This frosting always gets compliments wherever it goes. When asked for the recipe, I love telling friends and family about how easy it is to make! It’s a staple recipe that I know you will be going back to time and time again. With chocolate frosting this good, it is too hard to resist! Go ahead and eat it straight from the bowl. I won’t tell anyone!

Ingredients for Chocolate Cream Cheese Frosting

What I love most about this recipe is that it doesn’t require any fancy ingredients to put together! Sometimes simple is best! You can find measurements for each ingredient below.

• Cream Cheese: This is the MVP in this recipe. It is responsible for the ultra smooth consistency and irresistible tangy flavor in the frosting! You can use your favorite brand here, but I always opt for Philadelphia. I like to make sure my cream cheese is softened. This way, everything mixes together smoothly.
• Butter: I use unsalted, softened butter. This helps add to the tasty richness of the frosting.
• Vanilla Extract: Vanilla helps to deepen the overall flavor of the frosting. Opt for pure vanilla extract over imitation if possible! It will give your frosting a better flavor.
• Salt: Added to enhance flavor.
• Powdered Sugar: Powdered sugar will give your chocolate cream cheese frosting its amazing sweetness. Once mixed, it adds a smooth texture, too!
• Unsweetened Cocoa Powder: Some people swear by Dutch cocoa for its smooth flavor. I have used both Hershey’s and Ghiradelli cocoa powder and loved it just as much! No matter what cocoa you decide to use, make sure it is unsweetened since we will be adding powdered sugar to the mix.

How to Make Your Frosting

Since all you have to do here is mix everything together, you can’t go wrong! This frosting is as delicious as it is easy. Optional step: taste test once… twice… or maybe a dozen times. Let’s make some frosting!

1. Beat Butter and Cream Cheese: To begin, in the bowl of a mixer, use the paddle attachment to beat the cream cheese and unsalted butter together until smooth. Scrape down the bowl and beat again for about 10 seconds to make sure everything is completely incorporated.
2. Mix in Dry Ingredients: To follow, add the vanilla, salt, and powdered sugar. Mix on low until the powdered sugar is moistened enough for you to increase the speed to medium high without making a mess. Beat until incorporated.
3. Add in Cocoa Powder: Scrape down the bowl again and add the cocoa powder. Mix on low until mostly combined and then increase the speed to medium high and beat for 1-2 minutes until the color lightens and the frosting is nice and fluffy.
4. Frost: And, you are done! Frost completely cooled cupcakes or cake and enjoy!

The Best Chocolate Cream Cheese Frosting Tips

Take the deliciousness of traditional cream cheese frosting one step further with the addition of chocolate! This combination is the best. It pairs well with so many desserts. Here are a few helpful tips for making this frosting perfectly every time!

• Room Temperature Ingredients: Make sure you start with cream cheese and butter that is room temperature. This will help the two combine. The result? A smooth, creamy frosting without any clumps.
• Use Full-Fat Cream Cheese: It may not be the healthiest, but full-fat cream cheese is super important when making frosting. The higher the fat content, the more smooth and creamy your frosting will be! Try to avoid low-fat cream cheese in recipes like this one.
• Mix Slowly: When adding the powdered sugar, make sure you start slowly! Go slow until it’s moistened. Then, you can begin to increase the speed. This way, you don’t end up with a cloud of powdered sugar in the air covering everything in your kitchen!
• Thicker Frosting: If you decide that you want the frosting to be a little thicker, add 2 tablespoons of powdered sugar at a time until you reach your desired consistency.
• Sift Powdered Sugar: Notice clumps of sugar in your frosting? Sift your powdered sugar before mixing it into your cream cheese. This is especially important if you are piping your frosting. Clumps can get stuck in your piping tips and cause a whole lot of mess!

Storing Your Chocolate Cream Cheese Frosting

Unfortunately, chocolate cream cheese frosting is prone to heat and melting. Because of this, it needs to be kept in the fridge until it is ready to be used. Whatever you have frosted will also need to be stored in the fridge!

• In the Refrigerator: Store in an airtight container for up to 7 days. Bring to room temperature before use.
• In the Freezer: You can freeze chocolate cream cheese frosting for up to 3 months in an airtight container. Allow to thaw in the fridge before bringing it to room temperature on the counter. If it is a little too soft, mix more powdered sugar into it until it is as stiff as you would like!

Tried and True Chocolate Desserts

Chocolate is the king of desserts. The rich flavor of chocolate is just so indulgent and irresistible. Here are some of my favorite chocolate dessert recipes! They are super easy to make and sure to please.

Desserts

Chocolate Lasagna

Desserts

Coca-Cola Cake

Desserts

Nanaimo Bars

Desserts

Chocolate Pie

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Chocolate Cream Cheese Frosting

This chocolate cream cheese frosting is rich, smooth, and ready to enhance all of your desserts! It only takes 15 minutes of prep and a few super simple ingredients to create chocolatey perfection.

Course Dessert

Cuisine American

Keyword chocolate cream cheese frosting

Prep Time 15 minutes

Total Time 15 minutes

Servings 20 Ounces

Calories 178kcal

Author Alyssa Rivers

Ingredients

• 8 Ounces Cream Cheese softened
• ½ Cup unsalted Butter softened
• 1/2 teaspoon vanilla extract
• ½ Teaspoon Salt
• 4 Cups powdered sugar
• ½ Cup Unsweetened Cocoa Powder

Instructions

• In the bowl of a mixer use the paddle attachment to beat the cream cheese and unsalted butter together until smooth. Scrape down the bowl and beat again for about 10 seconds to make sure everything is completely incorporated.
• Add the vanilla, salt, and powdered sugar. Mix on low until the powdered sugar is moistened enough for you to increase the speed to medium high without making a mess. Beat until incorporated.
• Scrape down the bowl again and add the cocoa powder. Mix on low until mostly combined and then increase the speed to medium high and beat for 1-2 minutes until the color lightens and the frosting is nice and fluffy.
• Frost completely cooled cupcakes or cake.

Nutrition

Calories: 178kcal | Carbohydrates: 26g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 96mg | Potassium: 50mg | Fiber: 1g | Sugar: 24g | Vitamin A: 294IU | Calcium: 16mg | Iron: 1mg

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Cheesy Stuffed Tomatoes with Sausage

Cheesy Stuffed Tomatoes with Sausage are tomatoes stuffed with a hearty sausage and rice filling and topped with gooey cheese. These are a perfect way to use those sweet sun ripened tomatoes from the garden or the vine ripened tomatoes from the store.

Looking for more tasty ways to use up those garden tomatoes? Try these fresh ideas: Parmesan Garlic Roasted Tomatoes, Chilled Cucumber Tomato Salad, and don’t forget to try this Classic Fried Green Tomatoes before they all ripen.

Amazing Cheesy Stuffed Tomatoes with Sausage:

This is such a fun meal to serve because you get to eat the vehicle it comes in! It’s super easy and quick to throw together, yet it is sophisticated enough to serve at a nice get together with friends or family. It’s light and hearty at the same time, making it a perfect main dish. Serve with a nice salad and some crusty bread for a satisfying dinner or even brunch.

There’s just something about cooking tomatoes that brings out their plump juicy sweetness that makes them irresistible. Paired with the seasonings, rice, cheese and sausage it’s a perfect combination of little bit sweet and savory. It’s a comforting meal that mimics the flavors of pizza, but a much healthier version. It’s a unique main dish that will soon become a favorite.

Cheesy Stuffed Tomatoes with Sausage Ingredients:

The savory perfectly spiced filling balances out the tang and acidity of the tomatoes. It’s a surprisingly light and delicious meal, your loved ones will want more of.

• Tomatoes: Use large tomatoes all the same size
• Salt and Pepper: Just to taste
• Ground Sausage: 
• Rice: Use long grain rice for great texture
• Colby Jack Cheese: You can use pre-shredded cheese for quicker prep
• Parmesan Cheese: This also comes pre-shredded for easy prep.
• Basil: Fresh basil is divine if you do use dried only use 1 Tablespoon.
• Italian seasoning: Adds just enough spice for amazing flavor.

How to make Stuffed Tomatoes:

1. Prep Tomatoes: Preheat oven to 425 degrees. Cut off the tops of the tomatoes and scoop out the insides being sure to leave a good edge all the way around. Place the tomatoes in a baking dish.
2. Cook: In a medium skillet over medium high heat cook and crumble the sausage. Drain the grease and add to a bowl with the rice, one cup of the Colby jack cheese, Parmesan cheese, basil and Italian seasoning, stir to combine.
3. Fill:  Stuff each tomato with the mixture. Top them with the remaining Colby Jack cheese and bake 15-20 min.

Tips and Variations for Great Stuffed Tomatoes with Sausage:

• Tomatoes: Pick tomatoes that are firm so they don’t fall apart when you scoop out the insides. Beefsteak tomatoes are a favorite. Make sure they are the same size so ensure even cooking.
• Scoop: Use a melon baller or a grapefruit spoon to make getting the insides out easier. You want the shell intact as much as possible.
• Fill and Bake: If you have extra filling bake it in pan with the tomatoes, don’t over fill them. And don’t over cook the tomatoes, they’ll split. Fill the tomatoes but don’t overstuff. Excess filling can be baked in the pan next to the tomatoes if desired.
• Sausage: You can use a spicy sausage if you like a little more heat. Turkey or Chicken Sausage, ground beef or ground chicken can also be substituted.
• Cheese: You can mix up the cheese, try a sharp cheddar, Monterey jack,  Gouda, or pepper jack for some kick.
• Rice: Try using brown rice or quinoa instead of white rice for a heartier meal. Try orzo pasta for different texture and taste.

Saving and Making Ahead these Amazing Stuffed Tomatoes:

• Make Ahead: Make the filling ahead of time and refrigerate till ready to stuff. You can even freeze the filling to use at a later time. Stuff the tomatoes right before your ready to bake, so they don’t get too soft.
• Storage: These scrumptious vitals are best served right out of the oven but they are almost better the next day as the flavors have had time to meld together. Keep leftovers in an airtight container in the fridge for up to 4 days.
• Reheat:  Microwave until heated through, or place under the broiler or toaster oven for about 5 min.

More Tasty Stuffed Recipes:

It’s so fun to stuff already tasty foods with even more flavorful mixtures. Here are some yummy ones to try.

• Stuffed Poblano Peppers
• Homemade Stuffed Pizza Bites
• Taco Stuffed Avocados
• Three Cheese Stuffed Pasta Shells
• Sausage Stuffed French Bread Boats

Print

Cheesy Stuffed Tomatoes with Sausage

Cheesy Stuffed Tomatoes with Sausage are tomatoes stuffed with a hearty sausage and rice filling and topped with gooey cheese. These are a perfect way to use those sweet sun ripened tomatoes from the garden or the vine ripened tomatoes from the store.

Course Dinner, Main Course

Cuisine American, Italian, Italian American

Keyword stuffed tomatoes, tomatoes with sausage

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 Tomatoes

Calories 609kcal

Author Alyssa Rivers

Ingredients

• 4 large tomatoes
• salt and pepper
• 1/2 pound ground sausage
• 1 cup white rice cooked
• 1 1/2 cup Colby Jack cheese shredded and divided
• 1/2 cup parmesan cheese shredded
• 2 Tablespoons basil chopped
• 1 teaspoon Italian seasoning

Instructions

• Preheat oven to 425 degrees. Start by cutting off the tops of the tomatoes. Cut around the edge of the tomatoes and scoop out the insides and place in a baking dish.
• In a medium sized skillet cook and crumble the sausage. Remove grease and add to a medium sized bowl with the rice, one cup colby jack cheese, parmesan cheese, basil and Italian seasoning.
• Use the mixture and stuff each tomato. Top with remaining cheese. Bake for 15-20 minutes.

Nutrition

Calories: 609kcal | Carbohydrates: 44g | Protein: 29g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 96mg | Sodium: 868mg | Potassium: 560mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1710IU | Vitamin C: 17mg | Calcium: 525mg | Iron: 2mg

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Slow Cooker Kalua Pulled Pork

This Slow Cooker Kalua Pulled Pork is tender, smokey and melt in your mouth perfection. Get that authentic Hawaiian Luau pork flavor at home with this super simple, 3 ingredient masterpiece.

Palm trees or no palm trees, you can be transported to your own little paradise with this moist delicious pork. Serve with Grilled Coconut Lime Pineapple, and either Hawaiian Fried Rice or Hawaiian Macaroni Salad, for a complete island experience.

Slow Cooker Kalua Pulled Pork

With only 3 ingredients this is probably one of the easiest meals to make. When you taste this explosion of flavor and smokey goodness, you won’t believe it only has 3 ingredients. This is also known as Kalua pig or Luau Pork, but it’s all the same amazingly deliciousness.  This will be such a huge hit you’ll want to keep this in your rotation of family favorites.

Slow Cooker Kalua Pulled Pork is the easy quick version of a Hawaiian staple for Lauas. In Hawaii a large pit is dug, wood is placed in the bottom and set on fire and rocks are put on top and around to hold in the heat. A whole pig is then salted and spiced and wrapped in damp leaves and placed on top of the slow burning fire and covered with dirt and left to roast all day. This method is not really realistic for all of us, but this slow cooker version is.  Besides bringing forth the same super delicate and juicy pork, the only other thing these two methods have in common is the time. You’ll want to plan ahead because to get that divine tenderness you’ll want to cook at least 16 hours.

Kalua Pulled Pork Ingredients:

Although there are only 3 ingredients, using the right ingredients will ensure that authentic Hawaiian Pork flavor.

• Pork Butt Roast: Also called a Pork Shoulder roast you can get one with the bone or with out. Either works.
• Course Hawaiian Salt: Look for this in your specialty stores like Cost Plus World Market, Trader Joes, or you can order it from Amazon. You can also use the widely available Himalayan Salt if you can’t find it Hawaiian Salt.
• Liquid Smoke: If you are in a pinch Worcestershire Sauce can be used as a substitute but you have quite that smokey flavor, but still oh so tender.

How to Make Slow Cooker Kalua Pulled Pork:

Super simple to make, but definitely need to plan ahead as this should be started the night before you’d like to indulge.

1. Season: Place the pork in your slow cooker. Generously rub (yes rub it in the meat, think massaging meat) in the liquid smoke and salt. Add more if you have a bigger roast, less if it’s smaller, but be sure to season well.
2. Cook: Cook on low for 16-20 hours. Yes you read that right.
3. Shred: Remove the pork to a cutting board or bowl and shred. Remove the liquid from the slow cooker and separate the fat from the broth. Add in both the broth and pork back to the cooker to keep warm before serving.

Tips for Great Kalua Pulled Pork:

This is a really hard recipe to mess up but here are some tips to make sure it stands out above the rest.

• Pork:  Pay attention to the size of your roast. If you get a roast larger than 6 pounds (8-12 pounds) you’ll want to increase both the salt and the liquid smoke. Too little can leave your pork tasteless. The amazing flavor comes from the salt and liquid smoke. For a larger roast increase the salt and liquid smoke by 1-2 teaspoons.
• Rinse and Trim: Rinse and pat your roast dry to ensure the flavor “sticks” to it. Trim your roast of large chunks of fat, and place fat side up in the slow cooker, the fat will baste the rest of the roast as it cooks.
• Pierce: Poke the roast with a fork all over before rubbing in the salt and liquid smoke to increase the flavor inside and out.
• Liquid Smoke: It is recommended by some Islanders to use Hickory Liquid Smoke for an authentic flavor, but Mesquite is just as good, it’s mostly about personal preference.
• Time:  I know I’ve said it before, but truly the longer you can cook it the better. This will work if you start in the morning and let it cook all day, it just may not be quite as tender. But still amazing.

How to Serve and Store your Kalua Pulled Pork:

Pork Roasts usually produce a lot of meat, so there are endless possibilities. It’s also super easy to store and save for a rainy day.

• Serve: This juicy flavorful pork is great as a stand alone or serve over rice or noodles. Use in your favorite Mexican dish such as quesadillas, tacos, burritos or even on top of nachos. Make pulled pork sandwiches topped with coleslaw.  Use on a flatbread with your favorite toppings.
• Store: Bring leftovers to room temperature and store in an airtight container with the juices in the fridge for up to 5 days.
• Freeze: Freeze leftovers in a freezer safe container or freezer ziploc bag sealed tightly for up to 3-5 months.
• Reheat: Thaw frozen leftovers in the fridge over night. Reheat all leftovers on the stop top in it’s liquid. Do not microwave. It’ll over cook the meat making it rubbery and possibly dry.

More Tempting Slow Cooker Pork Recipes:

Nothing is better than setting and forgetting dinner in the morning and coming home from a busy day to a meal almost done.

• Sweet Carolina Pulled Pork Sliders
• Slow Cooker Mississippi Pork Roast (To Die For!)
• Slow Cooker Skinny Pulled Pork Barbacoa
• Cafe Rio (Copycat) Sweet Pulled Pork
• Slow Cooker Sweet and Spicy Dr. Pepper Pulled Pork

Print

Slow Cooker Kalua Pulled Pork

This Slow Cooker Kalua Pulled Pork is tender, smokey and melt in your mouth perfection. Get that authentic Hawaiian Luau pork flavor at home with this super simple, 3 ingredient masterpiece.

Course Dinner, Main Course

Cuisine American

Keyword kalua pork, pulled pork, Pulled Pork Recipes, slow cooker kalua pulled pork

Prep Time 5 minutes

Cook Time 16 hours

Total Time 16 hours 5 minutes

Servings 8 People

Calories 449kcal

Author Alyssa Rivers

Ingredients

• 6 pound Pork Butt Roast
• 3 Tbsp Coarse Hawaiian sea salt or regular sea salt works great
• 3 Tbsp Liquid Smoke
• Buns for Sandwiches

Instructions

• In a slow cooker add the pork. Sprinkle salt on top of pork and pour the liquid smoke on top.
• Cook on low for 16-20 hours. Turn the roast halfway through.
• Once it is complete remove the roast and shred with a fork.

Notes

Updated on September 12, 2020

Originally Posted on May 22, 2013

Nutrition

Calories: 449kcal | Protein: 76g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 214mg | Sodium: 2795mg | Potassium: 1272mg | Calcium: 19mg | Iron: 2mg

 

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