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
Huh, good to know a simpler recipe for pulled pork! I might try this substituting normal salt for the Hawaiian salt and maybe smoky paprika for the liquid smoke… it would be about ten fewer steps than my usual recipe. 🙂 I do prefer the bone-in shoulder though, I don’t know why but it always seems more flavorful.
I just got back from Maui and I had to go out and get some pork shoulder too, haha. I had kalua pork omelets pretty much every day for breakfast while we were there, and I’m totally continuing the trend at home.
I’m sure it’s obnoxious to ask but… Do you think this would work with a pork loin? They’re always in sale around here, which means I usually have one in the freezer.
Also, thank you for all of your amazing recipes!
I wouldn’t use pork loin–it’s so lean that you won’t get the same flavor or texture. That said, I really like pork loins as pork roasts or to slice up and use as pork chops (I HATE fatty pork chops so much!) I always keep a couple in my freezer for that very purpose. 🙂
This is by far the best pork I have ever eaten. I burned my mouth twice eating it straight from the crockpot! I cannot wait to make it again and it is definitely going in my regular rotation!
I made this today and it was sooo delicious. I love that it’s so simple. I’d love to go to Hawaii some day. Thanks for the recipe.
Ladies in Utah where have you found this pink Hawaiian Sea Salt? Anywhere other than World Market? While I’ve been shopping out shopping I’ve checked my normal gorcery stores Winco, Sprouts, Harmons and 2 different Smiths but the closest thing I could find is pink Himalayan Sea Salt. Would that be the next best thing or should I just use regular sea salt? I don’t have a problem buying the right seasonings I’ve noticed it often makes a difference but the Himalayan salt is $11 for 6 oz and if it’s no closer than the sea salt in my cupboard I’d prefer to save the moolah 🙂
In regards to Hawaiian salt, if you live in Provo – you can find it at the Asian market on 500 west near center street AND believe it or not, I saw it at Costco the other day with all their other spices!
This looks amazing! I was just on the Big Island last November and can’t wait to make this. Did you have Hawaiian sweet rolls while you were there? We were at this little bakery in Punaluu and brought back the most amazing breads!
LOL I am so glad I am not the only one who does the whole stand in front of the fridge and eat the delicious left overs! And let me just say, I love your posts, they always make me laugh. I love that there are people out there that have the same kind of quirks as me. 😉
I couldn’t find a boneless shoulder/butt roast. Would a picnic roast (shoulder) work or should I get the bone in shoulder/butt roast? I’m trying this today so thanks for your help!
Picnic roast is perfect! 🙂
Thank you!!!
What about pork loin? How would that cook differently than the butt? Add water?
Would this recipe go well with chicken breasts?
I wouldn’t do chicken breasts because they’d dry out, but you could try it with a combination of chicken breasts and thighs or just straight up thighs.
I have pinned so many pulled pork recipes that I had just about given up on finding one that was moist. But I am going to delete all of them now that I have this recipe. The best pulled pork I have ever tasted. Thanks for restoring my faith in this awesome dish.
Oh, Patty, I’m so glad to hear that! Hooray and thank you! 🙂