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
Try to wrap pork in ti leaves then place in slow cooker for real kalua flavor.
How can i incorporate cabbage in this dish?
I would serve it with a side of coleslaw. 🙂
I absolutely love pulled pork sandwiches, served with steak fries and coleslaw.
Don’t anyone tell my hubby, but I use a bottle of his beer to cook my pork in.
I either cook in my slow cooker for several hours or in a low temperature oven over night
how long do you think this will keep in the fridge for? I made mine on Tuesday and am wanting to make your pork wontons tomorrow(Saturday) but am wondering if 4 days is a little long in the fridge.
So, how is the Hawaiian sea salt different than regular sea salt?
I simplify it these ways: I use 3 lbs of the cheapest pork roast (about $3 per lb), use just 1 teaspoon or less of regular salt, and about 4 to 5 pieces of bacon (no liquid smoke). I did this because I didn’t want to buy things i’d end up with 10 years later like half a bottle of liquid smoke, etc. Also, I cooked it tonight for 5 hours on High in my Crock Pot. Grrreat!!! Shredded it with 2 forks in its own juice, it soaked up all of it. I lived on Oahu for 18 years, and of course cooking in the ground in an IMU is the authentic way, but my po’ boy way turns out ONO Lishious !!!!!!!!!!! much ALOHA to ALL !!!!!
We made this yesterday and served it with plain white sticky rice – it was delicious and I just had some leftovers for lunch! YUM!
Love this recipe! I use smoked pacific sea salt that I get at a spice shop that makes this incredible!
However.. you say you live in a bayou? It’s pretty obvious from some of your posts that you don’t love LA. That’s cool, I live in Lafayette and I happen to love it. I’m sure you live north of I-10 and that is pretty depressing, you get none of the things that makes Louisiana “Louisiana”. The food isn’t good and the people are…. But anyhow. Cajun Country, South Louisiana or Acadiana or whatever you want to call it (below I-10) is a great place with excellent food, (even Mexican!!) and super nice people, but NO ONE lives IN a bayou. Maybe bayou-side, or down the bayou but never IN it.
If you don’t want to use the liquid smoke because it’s too salty, or you want to make your un-smoked sea-salt “smoked”, there is something called, “smoke powder”, I’ve used both mesquite and hickory. You can either use it directly on the meat or mix-up a batch of it with the salt. It’s available at larger spice shops or online/mail order.
Nice pictures by the way.
Mahalo
Question. If I wanted to make 2 of these at one time to feed a crowd… can I put them both in one crockpot? I have the same large oval silver and black crockpot that you have and I think they would fit side by side in there. IF I can, would the cooking time be longer? By how much? Thinking of making this for a Fall Family Festival next weekend while we all carve pumpkins they can be cooking. YUM!
Yep- as long as they fit in there without stacking on top of each other or something, you should be good! You might want to increase the cooking time by a little bit, but it probably won’t take that much longer.
I made 2 in the same crockpot side-by-side. Cooked on low for 12 hours and they came out perfect! Everyone loved it! I will never eat pork any other way! 🙂
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! 🙂
I live on Oahu and tried to find the smoked pink sea salt yesterday with no luck. It wasn’t any problem finding Hawaiian pink sea salt, but not the smoked stuff. Can you tell me where you got yours?
When I was in Hawaii, I often found it in little gift shops and other touristy locations. Whole lot of help I am, right?! 🙂
Kalua Pork is a favorite in our house! Love all the ideas on how to serve it!
I found this recipe a couple years ago (on another blog) and have been in heaven since! Kalua pork is one of the things I miss about my time at BYU-Hawaii. We like to eat it Hawaiian Haystack style with your coconut rice and lots of fun toppings 🙂
I’m glad you took the kids. When I was in 8th grade, my parents took our big family of 8 to Hawaii. That trip was one of my very best memories. 🙂
We take our kids to Hawaii once a year, and yes, we get bizarre reactions, too. I have to laugh at your trip down the crater trail because we did the same thing (minus the stroller, but with two young children) and 3 out of the 4 of us were crying by the end. (My husband wasn’t one of them.) Still, it’s a favorite memory. I heart the Big Island so much!
So quick point of clarification – if I use the smoked Hawaiian sea salt I do not need the liquid smoke?
It’s up to you and how smokey you want things to be. One thing you could do is use the smoked sea salt and then if you want a little more smokiness, add some liquid smoke after it’s cooked. Hope that helps!
We just might have to have our own little luau soon! Kalua pig also good roasted at 300 degrees for 5 to 6 hours in a tightly covered roasting pan. Personally, I like the salt and use 1 to 2 TBSP for a 3 to 5 lb pork butt roast.
I’m a Kaua’i girl currently living with my lil family in Elko,NV – I use alaē salt which is a Hawaiian red salt from salt beds on my island. The recipe I use calls for 2-3 Tablespoons of the salt but it also calls for 2 cups of water so it’s not very salty and stays nice and moist – the Hawaiian salt is so strong (along with the liquid smoke I add) that the flavor is very balanced. It makes for great stuffed Kalua cabbage or Kalua pig nachos!! Glad you brought your kids!!!
This is a favorite at our house. Leftovers make really good fajita nachos!
Love your pictures of Hawaii~ sounds like fun, hiking mishaps and all.
Haha! I was just going to say what you did…loved that high-protein snack line, too funny! Happy snacking!