Kalua pork, like shave ice, is just kind of something that happens in Hawaii wherever you go. Traditionally, a whole pig is cooked in an in-ground oven called an imu. Since most of us don’t have access to to whole pigs or pig-sized roasting pits, we resort to other methods of cooking. This is an easy way to get a kalua style pork in your slow cooker, with very minimal ingredients (3 to be exact!) The result is a smoky flavored, incredibly tender, fall apart pork roast that can be used in a variety of ways, like on tacos, nachos, pizzas, sandwiches, or for a more traditional Hawaiian meal- with Mac Salad and white rice!
Ingredient Notes
- Pork Roast – You’re going to need a boneless pork shoulder. This is sometimes labeled pork butt or Boston butt. You could even scale it down for a small family and use a smaller picnic roast. Try to choose one with a decent amount of fat on it, as this will produce a nice, tender final product. You’ll want to plan on 6-8 ounces of pre-cooked meat per person–pork shoulder is quite fatty, so the weight will really cook down and this is one thing you definitely don’t want to run out of.
- Salt – You can make this recipe with simple kosher salt (or any salt, really) and it doesn’t make a huge difference since you’re using a rather small amount- because your liquid smoke contains salt as well. That being said, using a smoked salt can really enhance the flavor here. You can find smoked salt on Amazon, or at most grocery stores these days. I really love the inexpensive Great Value Brand smoked salt at Walmart. Obviously a Hawaiian salt would also be a great option.
- Liquid Smoke – Hickory-flavored liquid smoke provides a good kick of smoky flavor. You can find liquid smoke near the barbecue sauces on the condiment aisle, usually in a small bottle on the top shelf.
How To Make Kalua Pork
- Discard any meat juices from packaging and pat pork roast dry with paper towels. Pierce the entire roast with a fork and place in slow cooker.
- For a 3-ish lb roast, sprinkle 1 teaspoon salt on meat, trying to get a little on all sides. Pour about 1 tablespoon liquid smoke over the top, and then place lid on slow cooker. (Do not add any additional liquid to slow cooker.)
- Cook on low for approximately 8 hours, or until the meat shreds easily with a fork. If your roast is larger (4-6lbs) you’ll want to aim for more like 8-10 hours, and if your roast is extra large (7lbs+) I’d plan on about 12 hours.
- When your roast very easily shreds with a fork (it should almost fall apart) Use large tongs to carefully remove meat to a cutting board or serving platter and shred.
- I find a fat separator very helpful for this recipe. If you have one, pour juices into separator and then pour juices back over meat. You can keep the whole mixture warm in the slow cooker, or serve on a platter.
Flavoring Note: The amount of both salt and liquid smoke in this recipe is flexible and amounts vary depending on your exact size of roast, and brand of liquid smoke you’re using. Keep in mind when tasting your shredded meat, that a lot of the smoke and salt is in the juices, so refrain from adding anything additional until you’ve tossed your pork back with the juices. I like to dip a piece of pork into my juices to sample first, then if needed- you can add a little more salt and/or liquid smoke to your juices and toss together with the remainder of the pork.
Storing and Other Tips
- Store cooked, cooled pork in the fridge in an airtight container and use within 3-4 days.
- This pork freezes well! Drizzle it with some of the cooking juices and store vacuum sealed or in a zip top bag with as much air squeezed out as possible. You can store vacuum sealed pork for several months in the freezer. If using a zip-top bag, it’s best to use it within a few weeks for best flavor.
- A meat juice separator is a great tool to have on hand for this recipe so you can skim off the fatty layer of the pan juices and use the flavorful cooking liquid to keep your finished pork from drying out.
Frequently Asked Questions
Pork shoulder or pork butt are the best choice for tender pulled pork like this. They contain the ideal ratio of lean meat to fat. When the fat renders during the cooking process, it infuses the meat with both flavor and moisture. Slow cooking leaner cuts of pork results in a very dry finished product, so stick with the recipe as it’s written for best results!
You can! You just want to cook the pork low and slow so to break down the fat and collagen to produce a tender finished roast. Place your pork roast in a roasting pan, cover with liquid smoke and salt as directed, then cover tightly with foil. Roast at no higher than 325°F for about an hour per pound of meat, or until the meat shreds easily with a fork.
It is possible. The goal is fork-tender pull-apart meat. If cooked too long, the muscle fibers degrade and turn mushy. For this reason, just keep an eye on your roast and if it looks as though it might be getting close to being done, do a fork test to see if it’s shreddable. Just remember not to take the lid off your slow cooker too frequently, as letting the steam out repeatedly will slow the cooking process.
Plan on 6-8 ounces of pre-cooked meat per person–pork shoulder is quite fatty, and will lose about half of its weight during the cooking process. For boneless meat, the rule of thumb is 1/2 pound per person for adults and 1/4 pound per person for children.
Side Dishes and Other Ways To Utilize Kalua Pork
Slow-Cooker Kalua Pork
Equipment
Ingredients
- 3½ pound boneless pork shoulder/butt Approximate size
- Kosher salt or smoked salt See notes
- Hickory-flavored liquid smoke
Instructions
- Discard any meat juices from packaging and pat pork roast dry with paper towels. Pierce the entire roast with a fork and place in slow cooker.
- For a 3-ish lb roast, sprinkle 1 teaspoon salt on meat, trying to get a little on all sides. Pour about 1 tablespoon liquid smoke over the top, and then place lid on slow cooker.
- Cook on low for approximately 8 hours, or until the meat shreds easily with a fork. If your roast is larger (4-6lbs) you'll want to aim for more like 8-10 hours, and if your roast is extra large (7lbs+) I'd plan on about 12 hours.
- When your roast very easily shreds with a fork (it should almost fall apart) Use large tongs to carefully remove meat to a cutting board or serving platter and shred.
- I find a fat separator very helpful for this recipe. If you have one, pour juices into separator and then pour juices back over meat. You can keep the whole mixture warm in the slow cooker, or serve on a platter.
- Flavoring Note: The amount of both salt and liquid smoke in this recipe is flexible and amounts vary depending on your exact size of roast, and brand of liquid smoke you're using. Keep in mind when tasting your shredded meat, that a lot of the smoke and salt is in the juices, so refrain from adding anything additional until you've tossed your pork back with the juices. I like to dip a piece of pork into my juices to sample first, then if needed- you can add a little more salt and/or liquid smoke to your juices and toss together with the remainder of the pork.
Notes
- This recipe calls for a 3 pound roast, but you can easily adjust up or down. It is possible to overcook Kalua Pork. If your roast is on the smaller side, you may want to check on it at around 6 or 7 hour mark to see if it's shreddable yet.
- Plan on 6-8 ounces of pre-cooked meat per person–pork shoulder is quite fatty, and will lose about half of its weight during the cooking process.
- A question we often get is “How much meat do I need?” For boneless meat, the rule of thumb is 1/2 pound per person for adults and 1/4 pound per person for children.
- Serve this dish with any combination of sweet potatoes, mashed potatoes, rice, macaroni salad, or fresh fruits and vegetables (or a green salad). Or, try these recipes:
Questions & Reviews
Do you have a recipe for that roasted chicken they always serve with the kalua pork at the Polynesian food stands? I can’t get enough of that stuff!
Are you talking about Huli Huli chicken? I just found a sauce at a store called Huli Huli sauce made by the aloha shoyu company. I marinated some chicken in that sauce, dh grilled it, and it tasted like the real thing. I grew up in Hawaii, so I know 🙂
I have a question – I use a pork shoulder for bbq pork sandwiches, and I find my crockpot runs a little hot, so my meat reaches a “done” temperature on a meat thermometer much sooner than 8-10 hours. But some parts were very gritty and hard to shred. Was that a reflection of the quality of my meat or just that I didn’t cook it long enough?
I do the same thing. When I cooked it 8 hours it was WAY too long. The meat was falling apart and almost mush so I guess my crockpot runs hot too on low. I put foil over the top of the meat so maybe I’ll try leaving it off next time. Shooting for 6-7 hours next time.
This is a great recipe because it is so versatile with leftovers! You can add BBQ sauce and have pulled pork sandwiches or put it on tortillas for pork tacos…
How does this compare in taste to the pork carnitas or other pulled pork recipes done in the crockpot?
usually much richer and somewhat saltier. The meat is so tender and delicious!
I spent a lot of my childhood years living on Oahu and I have been making this dish for years! It is one of my favorites and is great for feeding crowds. I always place mine in the crock pot the night before, flip it over in the morning and then devour it at dinner. Devine!
I didn’t even know a 3lb pork butt existed lol! We always buy the big 8-12 pounders…but that’s because we’re feeding Poly’s here.
Here’s my tip to help with keeping the meat moist: I cook mine in an electric roaster, but you can def do this in a crock pot. I lay a bed of spinach down, then place my butt fat side down. I take a sheet of aluminum foil and place it straight over the top, then put the lid on. The spinach will help to create tons of moisture, and the foil keeps it in. (I also use ti leaves to wrap the butts if they’re big enough)
I cannot say enough how happy I was to see this post, and to see it using Hawaiian sea salt!!! I can’t buy it here in KY, so I use kosher salt in a pinch and it’s still good, but not ono!
My mister and I took our two-year old to Oahu while my brother was stationed there….best vacation ever! Awesome beaches, sight-seeing, water, sand (plus Hula Pie from Duke’s!!!) It was family heaven!
I’ve been making this non-stop since our last trip to the islands. I love it so much! One comment I have is to be careful with the salt, especially because liquid smoke has so much salt in it. I have a Hawaiian salt and if I used a whole tablespoon it would be inedible (fact: from experience, lol). I literally use only 1/2 of a *teaspoon* for a 3 lb pork roast and it’s perfect, so if people are using something non-commercial they should be wary of that and salt sparingly. You can always add more salt at the end if it’s not enough!
My sister and her family live on the big island. Kalua pork is amazing, and now I can’t wait to make this at home myself! I think it would be delicious in tacos! This will be on my menu next week!
We live on Oahu and the Big Island is a vacation favorite of ours. Try the Kalua pork as a base for eggs benedict. So good. We have a restaurant on island that does it. Did you hike to the green sand beach on the south shore? I am surprised I am still married and that my children haven’t asked for emancipation after doing that hike into the unknown! Glad you had a great vacation. ALOHA!
Ha! No. If we had been better equipped to hike with a baby, we probably would have tried it, but it sounds like it was probably all for the best, haha!
Hi Jill,
My husband and I are going to Hawaii in October for our 10 year anniversary. To say the least, I cannot wait to go!! We are staying at a house in Honolulu, but will probably fly to Maui for a couple days. Do you have any advice, things to do? not to do? places to visit? Should we fly to Maui or would you suggest somewhere else. I have never been to any of the islands so any advice would be greatly appreciated. You can email me if that is easier… [email protected]
Hi amber! I will send you an email too. Maui is fabulous. I highly suggest if you have time you fly over there. You can also take a ferry from Maui to Lanai and Molokai which are two smaller islands. Not much to do on them, but super neat to see. Sending you an email now with more info.