Slow Cooker Kalua Pork – Downshiftology

This Kalua pork is my easy, homemade take on the traditional Kalua pig served at Hawaiian luaus. With just three simple ingredients and a slow cooker, you’ll get smoky, salty, and perfectly tender pork every time.

Kalua pork with cabbage and rice. — *Photo: Gayle McLeod*

Why You’ll Love This Kalua Pork

The first time I tried Kalua pork in Hawaii for a wedding I was hooked. The way the pig is naturally slow-roasted underground (in an imu) and wrapped in ti or banana leaves imparts a distinctly earthy and smoky flavor that leaves you wanting more. That was now decades ago, but those luau memories remain. And it’s what prompted me to make this simple homemade version in my Crockpot! Many of you know that I often make American-style pulled pork and Mexican carnitas. But, I also love making this Kalua pork recipe (especially in the spring and summer) for entertaining dinner guests with a delicious and unique pork experience. Here’s why you’ll love it too:

There’s only 5 min of prep work. This recipe is the epitome of hands-off and no fuss—it only requires 5 minutes of prep before cooking. It also reinforces my love for slow cookers as one of the best (and easiest) ways to achieve the most tender meat.
It’s perfect for a crowd. Whenever I serve this up, there’s barely anything left. So, you know it’s really that good! Just don’t forget to prepare a few Hawaiian-inspired sides for the ultimate dinner party. I’ll share a few tasty options below.

Kalua Pork Recipe Ingredients

Pork Shoulder: Also known as pork butt, this cut of pork is well-marbled with fat and transforms into shredded, melt-in-your-mouth goodness.
Hawaiian Alaea Sea Salt: For traditional Kalua pork, it’s best to use this type of salt, which is infused with red volcanic clay, giving it that earthy flavor. You can find my favorite one linked in the recipe card below. If you can’t get Hawaiian sea salt, you can also use coarse sea salt or kosher salt.
Liquid Smoke: A little goes a long way to mimic the smoky flavor of Hawaiian imu cooking from the burning wood and hot stones.

Find the printable recipe with measurements below

How To Make Kalua Pork

Prep the pork. Place your pork shoulder in the slow cooker, pierce it with a knife a few times, and rub the Hawaiian sea salt on top. Then, drizzle the liquid smoke all over.

Slow cook the pork. Set your slow cooker on low for 8 to 10 hours or on high for 4 to 6 hours. The cooking time will depend on the size of your pork shoulder, but consider it done when you barely touch it with a fork and it falls apart easily. If you want to make Kalua pork and cabbage together, add the sliced cabbage into the crockpot with 2 hours left (on high) or 3 hours left (on low).

Ways To Serve Kalua Pork

Traditional Hawaiian sides: You’ll typically find this served with rice, Hawaiian macaroni salad, lomi lomi salmon, or poi (boiled taro root).
Modern-day sides: I love serving this with sauteed cabbage, rice, and fresh pineapple slices for a modern-day twist on classic Hawaiian ingredients.
Kalua pork tacos: Grab your favorite tortillas and pile them with some shredded pork and a pile of fresh coleslaw or pineapple salsa.
Kalua pork breakfast: Build a Hawaiian breakfast plate with rice, pork, sauteed cabbage, and a fried egg or poached egg on top. My favorite way to utilize leftovers!

Storage Tips

Storage tips: Store leftover Kalua pork in an airtight container for up to 4 days. For longer storage, freeze the pork in a freezer-safe bag or container for up to 3 months. Portioning it out into meal-sized servings makes thawing even easier.
Reheating tips: You can warm leftovers on the stovetop in a skillet over medium heat with a splash of broth or water to add moisture back in. Alternatively, you can microwave in short increments with a splash of water or broth to maintain moisture.

A plate of kalua pork with cabbage and rice.

More Slow-Cooker Recipes

If you make this Kalua pork recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.

Description

This Kalua pork comes out of the slow cooker deliciously smoky, salty, and tender every time! It’s incredibly easy with 3 ingredients and is the perfect dinner for entertaining guests.

Slow Cooker My favorite Crockpot for slow-cooking meats.

Hawaiian salt tip: You can use either fine or coarse-grain Alaea sea salt, though if you use coarse-grain, you may need a little more than the 1 tablespoon listed in the ingredients.
Note that my personal Hawaiian Alaea sea salt is a deep red color, though the salt looks more muted in these recipe photos. My photographer lives in Canada, and her access to products is a bit different. Both are Alaea sea salt, just from different brands.

Storage tips: Store leftover Kalua pork in an airtight container for up to 4 days. For longer storage, freeze the pork in a freezer-safe bag or container for up to 3 months. Portioning it out into meal-sized servings makes thawing easier.

©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Recipe originally posted January 2017, but updated to include new photos and information for your benefit!