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
Mahalo for da guide! One thing you shoulda mention, optional green T-leaf!
This was absolutely fantastic! I too wrapped mine in foil before putting it in the crockpot, turned out great! Thanks for the recipe!
thank you for this wonderful recipe – cannot believe how easy and delicious it is – as good as any Kalua Port I ate in Maui! I served it over chopped steamed cabbage.
Hi Kate,
Sorry to bug ya again. Thanks for those ideas! One more question. If I were to opt out of making the mango pineapple slaw for the sandwiches, what could I substitute to put on them? I just think the slaw might get a little costly during that time of the year. Would sliced pineapple be good? Cabbage? Thanks for your time!
What if you did some kind of tropical coleslaw on top of the sandwiches and then you did fruit on the side?
Hi Kate
So first off, love your website and cookbooks! Big fan! Second, a few people in my ward are planning on throwing a Christmas Luau Party for the entire ward and we would like this to be the main dish. We are planning on doing sliders with your pineapple mango slaw. But I was wondering what other sides would be good for this main dish? I think we want to do fruit kabobs if our budget allows. Anyway just wanted to pick your brain. 🙂
I would do some big pans of sweet potato casserole and maybe some macaroni salad? Both of those are very Hawaiian and would go a long way on a budget. And then maybe some fruit? That’s what I would do if it were me. Good luck!! 🙂
Sounds delicious… May I suggest ditching the liquid smoke and searing the pork on charcoals instead. Then, place it in the slow cooker..
my parents live on the Big Island and I grew up in Memphis. Total BBQ addict! I can’t wait to try this recipe!
I made this today and it’s delicious.
We just had this for dinner with your mango salsa. Fantastic! My husband accidentally got pork loin, but it was still moist. I was astonished hat such simple ingredients create such a great flavor! I laughed at your comment about eating it in front of the fridge… But I totally understand now! Thanks!