Kalua Pork Torta Recipe
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Cook time: 
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Serves: 10 to 12
This easy slow-cooker Kalua Pork with Pineapple Salsa makes the perfect torta. Cook extra pork to freeze for other dishes like enchiladas, tacos or green chile.
  • 3 pounds pork shoulder (boneless)
  • 1½ tablespoon sea salt or kosher salt
  • 1½ tablespoon liquid smoke
  • 1 fresh pineapple, small dice (1/4 inch)
  • 1 red bell pepper, fine dice (1/8 inch)
  • 1 jalapeno, fine dice (1/8 inch)
  • ¼ small red onion, fine dice (1/8 inch)
  • 1 handful cilantro leaves, minced
  • 2 cups bbq sauce (your favorite brand)
  • 12 ounces pineapple chunks
  • 1 habanero chile, seeded and chopped
  • 10 to 12 Torta buns or soft Kaiser Rolls
  • 1 head Lettuce or Napa Cabbage
  1. Cut excess fat from pork, rub with salt and place in a slow-cooker. Pierce with a carving fork. Pour liquid smoke over pork and pat into the pork.
  2. Cover the slow-cooker and cook pork on low for 8 to 10 hours.
  3. Prepare the salsa by tossing the pineapple, red bell pepper, jalapeno, red onion and cilantro together. Refrigerate until serving.
  4. Combine bbq sauce, pineapple and habanero together in a food processor or blender. Pulse until well blended and smooth. Heat in a small sauce pan and set aside.
  5. To serve, warm the buns. Place a layer of cabbage on the bottom bun. Top with Kalua pork and pineapple salsa. Drizzle with bbq sauce.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/kalua-pork-torta-pineapple-salsa-slow-cooker-recipe/