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
I make this all the time but since I dislike liquid smoke I put a layer of bacon on the bottom of the crock pot, rub the roast with the Hawaiian salt, then put one or two whole bananas on top. After it’s cooked I discard the bananas and the bacon and shred the meat. Yum!
Absolutely stunning pictures! I bet it was worth bringing the kids along in the end! Sounds and looks like they had an experience of a lifetime 🙂
YUM! I have also been making this since a trip to Maui 5 years ago, and we love it. I shred the cooked pork and mix it back into the liquid in the crock-pot, it soaks up some of the liquid and keeps it even more moist. We always serve it with coconut rice- rice cooked in coconut milk- topped with toasted coconut!
Kalua pork is sooo good! Trader Joe’s used to carry Hawaiian pink sea salt….I haven’t looked recently because I have a stash so I’m not sure if they still do. We made Kalua pork once for a ward Christmas party and everyone loved it. We had teriyaki chicken, rice, sweet potatoes, fresh pineapple, and rolls to go with it. Not to mention a tiki hut with smoothies. It was fantastic to celebrate Christmas in Hawaii during the middle of a Chicago winter. 🙂
My family loves Kalua pork! I usually make it in my electric pressure cooker but I love that it can be done in the Slow cooker. I must do this soon!
About how many people would this serve?
Sounds yummy.
Our Denver area World Market carries red Hawaiian sea salt, but no pink Hawaiian sea salt. Is that the same thing that you are using in this recipe? Thanks for the help!
I think it’s awesome you took your kids! One of the reasons my family is so close is because we took our kids everywhere. :):)
As a variation, I make my kalua pork with 3 lbs boneless country style pork ribs. I love the easiness of those. In a pinch, I’ve used them with bones but the meat just falls off the bones by the time it’s done so it’s not a big deal.
Jenn, You just made my night. I have some counrty style ribs that I defrosted yesterday in my fridge. I was thinking what I should do with them for tomorrow and now I will make this with them! Thanks for saying it is ok for me to use em for this recipe! HA HA
My hubby is Hawaiian, and this is one of the first recipes I’ve seen for Kalua Pork that is actually authentic–thanks!
We make this every few months (in the crockpot–I’m still not convinced we need to dig an imu in our backyard for roasting pigs).
The leftovers are amazing on pizza with some smoky BBQ sauce and light cheese. 🙂