Kalua-Style Slow Cooker Shredded Beef
Ingredients
5 pounds boneless beef chuck roast or brisket
1 tablespoon Alaea sea salt (Hawaiian red salt)
1 tablespoon liquid smoke
Instructions
Prep the Beef
Pierce the beef all over with a fork or sharp knife to help the flavors soak in.
Season
Rub the beef generously with Alaea salt, covering all sides evenly.
Cook
Place the seasoned beef in a slow cooker. Drizzle liquid smoke over the top.
Cover and cook on low for 14–16 hours, depending on the cut and size of beef. It should be fork-tender when done.
Shred
Once cooked, shred the beef using two forks. Discard excess fat if desired.
Optional Crisping
For extra texture, spread the shredded beef on a baking sheet and broil for a few minutes until edges are slightly crisp.
Tips & Variations
Best Cuts for This Recipe: Chuck roast or brisket are ideal for slow cooking and shredding.
Salt Swap: If you can’t find Alaea salt, use kosher salt — start with 2 to 2½ teaspoons and adjust to taste.
Flavor Boost: Add a banana leaf over the beef before cooking for an earthy, island-inspired flavor.
Serve With: Steamed white rice, Hawaiian rolls, or cabbage. Also great in tacos or sliders.
Storage: Freeze leftovers in airtight containers. Reheat gently in a pan or microwave for best results.
Don’t Rush It: Low and slow makes the beef tender and juicy. Avoid cooking on high heat.