So I mentioned last week that my family recently came home from Hawaii. Yes…my family. Before we went, pretty much the first question everyone asked was, “Are you bringing your kids?!” And when I told them that we were, their reactions ranged from horror to befuddlement to speechlessness to asking us why or telling us they were sorry.
It’s okay. We probably were crazy, and true, it wasn’t a the Hawaiian fantasy of lying on the beach sipping tropical drinks. We went to Target a lot…
(turns out the groceries there were a lot cheaper than the tourist trap we got sucked into our first night there) and had an amazing time at the beach.
Will ate his fair share of sand (yes, the sand is black, one of the many magical things about the Big Island).
On the west side of the island, we took an obscene number of these:
And then there was the time in Volcano National Park when we thought we were going for a little stroll (literally…with a stroller) and realized we were hiking down into the crater of a dormant volcano. Stupid stupid stupid.
Good thing it was awesome. Good thing my husband and I were still speaking when he hauled the stroller a couple of miles back up the inside of the crater and I hauled our 23 pound baby back up.
It’s kind of impossible to convey how enormous that thing was–even if I told you those little dots in there were people (which they are), it’s hard to get an idea of how tiny we felt inside. My kids, who live in a bayou and have never hiked before, were total naturals and rocked it (I love my kids a lot, but for me to call them naturals at physical activity is a big deal…their talents are more, um, cerebral in nature) and never complained once, which is way more than I can say about myself and my childhood hiking experiences.
On the east side of the island, we chatted with a lot of hippies, saw a lot of these…
and these…
and ate some of the most delicious food I’ve ever eaten in my whole life.
Kalua pork, like shave ice, is just kind of something that happens in Hawaii wherever you go, but it can vary drastically in quality, which can range from cafeteria-style mystery meat to shreds of smoky, tender-crispy deliciousness. Kalua pork is traditionally the meat from a whole pig that’s been roasted in the ground, but since most of us don’t have access to whole pigs or pig-sized roasting pits, we resort to other methods of cooking.
I’ve been making this recipe since I was a newlywed, but I hadn’t made it in years when Sara called me in a state of wonder saying that she’d had Kalua pork cooked in a crockpot and it tasted like the real thing and I kind of kicked myself for going so long without this amazingly easy meat candy. So today’s the day. And in case you’re wondering what you can do with it, don’t worry, I’ve got about 733 things I ate in Hawaii that involve Kalua pork that I’m trying to replicate at home.
Ingredient Notes
- Pork Roast – You’re going to need a boneless pork shoulder (boneless pork butt roast). 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.
- Hawaiian Sea Salt – If you live in an area with a significant Polynesian population (like many places in Utah), you may be able to find Hawaiian sea salt in a regular grocery store. I also believe World Market carries it, so if you live close to one, head over there. You can always order it online from Amazon as well. If pink sea salt just isn’t in the cards, regular sea salt from a regular grocery store will do, pig. It’ll do.
- 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.
Instructions
- Rinse the pork roast and pat it dry. Pierce the entire roast with a fork.
- Sprinkle with the sea salt (start with about a little less than a tablespoon and see how far it gets you–you can add a little more to make sure your roast is salted enough, and you can always add more after it cooks).
- Sprinkle generously with the liquid smoke (about 1 tablespoon, more if you have a very large roast). Rub the salt and the liquid smoke into the roast.
- Place the roast in a slow cooker and cook on low for 8-10 hours or until the meat is brown shreds easily with a fork.
- Remove the roast from the pan and place it in a serving dish or on a serving platter. Reserve the cooking liquid.
- Shred the roast, discarding any large pieces of fat. Drizzle enough of the cooking liquid over the pork to re-moisten it and keep it from drying out (I actually preferred the dark, non-fatty liquid on bottom to the liquid fat on top–it’s way more flavorful).
Serving Suggestions
Kalua pork is fantastic served in any of the following ways:
- With sides like Hawaiian Macaroni Salad or Lime-Cilantro Rice with Pineapple.
- Topped with Mint-Pineapple Pico de Gallo or Mango Pico de Gallo in a warm tortilla and sprinkled with cotija cheese.
- Treated like smoked pork, drizzled in Kansas City Barbecue Sauce with a side of Memphis-Style Coleslaw.
- Leftovers are great to use in this Kalua Pork Sliders with Pineapple-Mango Slaw, Kalua Pork Pizza, or Kalua Pork Wontons.
Frequently Asked Questions
- Can I make this ahead of time? Feel free to cook this pork up one day and use it for meals throughout the week! It reheats really well. See the serving suggestions above for some delicious options!
Did You Make This?
I’d love to hear from you! Snap a picture and tag me on Instagram, then come back and give this recipe a rating!
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Slow-Cooker Kalua Pork
- Prep Time: 20 minutes
- Cook Time: 10 hours
- Total Time: 10 hours 20 minutes
- Yield: 6
Description
This no-fuss smoky pulled pork is quick and easy. Serve with any combination of sweet potatoes, mashed potatoes, rice, macaroni salad, and/or fresh fruits and vegetables (or a green salad).
Ingredients
- 1 2.5-3.5 boneless pork shoulder (butt) roast
- Sea salt
- Hickory-flavored liquid smoke
Instructions
Rinse the pork roast and pat it dry. Pierce the entire roast with a fork. Sprinkle generously with the liquid smoke (about 1 tablespoon, more if you have a very large roast) and sprinkle with the sea salt (start with about a little less than tablespoon and see how far it gets you; you can always add more after it cooks). If using traditional kosher salt, decrease salt to 1-2 teaspoons. Rub the salt into the roast. Place the roast in a slow cooker and cook on low for 8-10 hours or until the meat shreds easily with a fork.
Remove the roast from the pan and place it in a serving dish or on a serving platter. Shred it, discarding any large pieces of fat. Drizzle enough of the cooking liquid over the pork to re-moisten it and keep it from drying out. Serve with any combination of sweet potatoes, mashed potatoes, rice, macaroni salad, and/or fresh fruits and vegetables (or a green salad). Plan on 6-8 ounces of pre-cooked meat per person–pork shoulder is quite fatty, so the weight will really cook down.
Nutrition
- Serving Size: 6
Questions & Reviews
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 🙂
I enjoyed reading about Hawaii, the recipe, and then I got to the “high protein snack instead of choco chips at pantry” line and my laugh jumped out! Couldn’t help it! Thanks for fun. 🙂
P.S. Maybe I thought I was the only one to steal from my Costco size choco chip bag….
Haha! I was just going to say what you did…loved that high-protein snack line, too funny! Happy snacking!
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. 🙂
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.
Don’t let anyone make you feel bad about taking your kids to Hawaii. We’ve been lucky enough to go three times in 6 years and have taken our kids all three times and never regretted it.
Hawaii is a dreamy, magical place. Yes it’s hard to get to with kids but I think it’s the perfect place for a family vacation. Worth the work. I just hope we can go again someday. I think about it everyday.
I’m looking forward to making your meat. It sounds delicious!
This looks delicious! So jealous of your trip, I’ve always wanted to go to Hawaii!
I’ve been making Kalua Pork for years in a crock pot and it is totally worthy of eating it straight out of the container from the fridge lol! One thing I’ve done instead of using hawaiian pink salt is to use kosher salt in a pinch. Still turns out awesome. Oh and I actually wrap my meat in two layers of heavy dury foil before I put it in the crock pot. That’s how I was taught to make from a friend who married a Hawaiian guy. Oh and Kate I think the Kalua pork and chocolate chips would be fantastic together 😉
This is going on my must-make list right now! I love Kalua pork, but I’ve never tried to make it at home.
Looks like a great vacation! I loooooooove Kalua pork.
It almost looks like you brought your dog to Hawaii too! Target is ‘da bomb’! This recipe looks fantastic as do all of yours. Will be making this very soon. By the way, I tried the homemade chicken nuggets….SCORE! Once I figured out the oil was too hot, mine starting looking like your golden brown beauties! Thank you for all that you do with this blog!! 🙂
We’re crazy, but we’re not THAT crazy, lol!! That dog just sat there on the ball. I don’t know where her owner was, but she was a very well-behaved dog, haha!
And I’m so glad to hear the nuggets were a success! 🙂
My heart went out to that dog and what kind of owners he/she has – that is just plain gruel – would they like to have to sit on a ball until someone told them to get down – I hope someone finally said something to the owners –
This pork looks amazing!! I cannot wait to make it!
Hiking into a volcano sounds like something I’d accidentally do…hilarious.
I am totally ordering that salt now — this pork needs to happen up in here!!
We should go on a vacation together sometime and see heat craziness ensues, lol!
So you don’t put any liquid in the crockpot with the pork, just the meat and that’s it?
Yep, just the meat. That’s why you need to do it with a pork shoulder–it’s fatty and juicy and keeps the meat moist, and you’ll discard a surprisingly huge amount of liquid when you’re done.
I’m so happy to see these pictures, I currently live on Oahu and went to Big Island a few months ago, all these places bring back such happy memories! Glad you had fun, and can’t wait to try this recipe out 🙂