This incredibly tender and tasty Slow Cooker Hawaiian Style Kalua Pork is easy to make and bursting with flavor! This recipe is so simple to make, yet will thrill the entire family.
An Old Hawaiian Recipe
This is my absolute favourite Hawaiian pork dish (not that I eat that many Hawaiian pork dishes!). This is a hands-off recipe that’s so easy to make it’s hard to figure out how it’s SO delicious!
In Hawaii tradition, the Kalua pig is cooked in an Imu, which is a 2-4 foot deep pit used as an underground oven.
The pit is filled with lava/basalt rock and kindling and then lit on fire. After a few hours, the kindling turns to coal and the stones heat up enough to cook the pig. The pork is steamed by placing tropical leaves on top. Sounds pretty cool, eh?
The pig is then covered with more greens or leaves, covered up with diet to keep the head in, and cooked for a minimum of 8 hours. Of course, not everyone wants to go digging a hole in the garden to make dinner, so most of us will use the slow cooker instead (unless you really want to give it a go in true Hawaiian style!).
Slow Cooker Hawaiian Style Kalua Pork Ingredients
- Pork shoulder or Boston Butt Roast
- Liquid smoke, hickory
- Pink Himalayan salt or red Hawaiian salt
How to Make the Perfect Kalua Pork
- Pat dry the pork roast with a paper towel and place in the bottom of the slow cooker.
- Pierce the pork roast all over with a fork, piercing through any fat on the top.
- Pour the liquid smoke evenly over the roast.
- Sprinkle the salt over the top of the roast in an even layer,
- Cover the slow cooker with tinfoil and lid.
- Cook for 8-10 hours on low, or 6-7 hours on high.
- The pork is done when it shreds easily when pulled with two forks.
- Serve with wraps and coleslaw, or in sandwiches or buns!
What to do with Kalua Pork Leftovers
What leftovers?! We rarely have Kalua pork leftovers in this house! But when we do, they’re super useful for sandwiches, BBQ pork, or as a yum addition to a salad!
What Goes with Kalua Pork?
Tofu, rice, and mashed potatoes all go well with this dish. But of course, anything tropical will give the best Hawaiian experience! For some delicious add-ons try purple sweet potatoes, rolls,fresh fruit (such as pineapple or papaya), and glass/cellophane noodles!
If you are looking for some more tasty Pork recipes, try these:
- Dijon Crusted Pork Tenderloin
- Honey Garlic Pork Tenderloin Marinade
- Brown Sugar Mustard Ham Glaze Recipe
- Pork & Beans Cowboy Casserole
- Lemon Herb Grilled Pork Chops Recipe
Happy cooking everyone! This is a great recipe to make during the summer to keep your kitchens cool! We use our slow cooker all year, I love that you don’t have to heat up your kitchen and can slow cook something all day long. For another tasty treat try my Mongolian beef in the Instant Pot!
PIN THIS RECIPE to your SLOW COOKER RECIPES Board and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!
Slow Cooker Hawaiian Style Kalua Pork
Slow Cooker Hawaiian Style Kalua Pork is a smoky, salty pulled pork that goes well with everything! Eat it plain, eat it in a sandwich, the choices are endless.
- one 4 pounds pork shoulder or Boston Butt Roast strings removed
- 1 tablespoon liquid smoke, hickory
- 1 tablespoon pink Himalayan salt or red Hawaiian salt
Using paper towel, pat dry the pork roast and place in the bottom of the slow cooker. If you have more fat on one side of the roast, place it FAT SIDE UP.
Pierce the pork roast all over with a fork, piercing through any fat on the top as well.
Pour the liquid smoke evenly over the roast.
Sprinkle the salt over top of the roast in an even layer,
Cover the slow cooker with tinfoil, then the lid and cook for 8-10 hours on low, or 6-7 hours on high.
The pork is done when it shreds easily when pulled with two forks. Shred the pork INSIDE the slow cooker to add the moisture and fat back in, If you take it out and drain everything you are going to lose the flavour and the moistness.
Serve with wraps and coleslaw, or in sandwiches or buns!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.