Making insanely tender Kalua Pork in the slow cooker draws inspiration from the Hawaiian classic, using just three key ingredients. While I prefer pairing this tender and juicy pork with chive-lime rice (recipe included), it’s equally fantastic tucked into a bun.
Kalua Pork in the Slow Cooker
I’ve always loved escaping to the Hawaii as much as possible, it feels like home away from home. The islands have my heart—the warm hospitality, laid-back vibes, tropical weather, gorgeous beaches, breathtaking sunsets, and the soul-soothing local cuisine, I adore it all.
When it comes to Hawaiian dishes, there is one I crave the most – Kalua pig.
Frequently the star of a lu’au, kalua pig is the essence of slow-roasted porky perfection. Back on the mainland and craving the chaos of a kalua pig feast, I started making a simplified recipe for this classic dish. All it takes is a pork shoulder roast, Hawaiian sea salt, liquid smoke and a trusty slow cooker.
The liquid smoke captures the smoky essence of the traditional imu pit oven. And if you’re missing Alaea red sea salt, don’t worry—any coarse salt will do. You can even swap in some smoked sea salt in lieu of the red version. The concentrated flavors and meat that melts in your mouth will have you making this once a week.
Why You’ll Love This Recipe
It’s only three ingredients.
While it’s perfect served over rice, you can also load it into a taco shell or a bun.
This kalua pork makes amazing leftovers, just crisp it up in a nonstick pan.
The meat melts in your mouth.
Ingredients
Fresh and Pantry Ingredients for Kalua Pork
Pork Butt (Boston Butt) or Pork Shoulder: The rich and tender meat that is characteristic of kalua pig. The marbling in this cut ensures a flavorful and tender result after cooking.
Liquid Smoke (Mesquite): Infuses the dish with the smoky flavor traditionally achieved by cooking in an imu pit oven. It adds depth and authenticity to the kalua pig, creating that signature smokiness.
Hawaiian Sea Salt: Essential for seasoning and enhancing the flavor of the pork. The coarse texture of Hawaiian sea salt adds a satisfying crunch, and its unique properties contribute to the distinctive taste of the dish.
Lime Wedges: Serve with lime wedges for an extra burst of flavor.
Substitutions
Possible Substitutes When Making Kalua Pork
Substitute for Liquid Smoke: If mesquite is not available, hickory liquid smoke can be used as an alternative. It imparts a slightly different smoky flavor but still adds the essential element to mimic the imu pit oven. Substitute for Hawaiian Sea Salt: Pink Himalayan salt is a suitable replacement for Hawaiian sea salt, providing a similar coarse texture and adding a distinct mineral-rich flavor to the kalua pig. For a unique twist, you can substitute with smoked sea salt. This salt would introduces a different smokiness to the dish, complementing the absence of traditional Hawaiian sea salt.
How to Make Slow Cooker Kalua Pork
Step 1: Coat pork butt with liquid smoke and sprinkle Hawaiian salt, rubbing it in evenly. Step 2: Place salted pork in the slow cooker on low for 12 hours without opening the lid. Step 3: After cooking, shred the pork with two forks. If it needs more salt, mix in a few tablespoons of the cooking liquid. Avoid shredding in the cooker to prevent over-salting. Step 4: Serve the shredded pork with extra lime wedges.
Find the full, printable recipe at the end of this post.
Expert Tips
Make sure to use 3/4 teaspoon of Hawaiian salt per pound of pork
Never open the lid of the slow cooker while the pork is cooking.
Because of the longer cooking time to get the concentrated flavors, this is a great dish to start in the evening and let cook all night.
Enhance the lime flavor by adding a bit of lime zest directly to the shredded pork before serving. It adds the perfect burst of citrusy freshness.
What to Serve with Kalua Pork?
Serve Kalua Pork Over Chive-Lime Rice
Chive-Lime Rice Ingredients:
5 cups water**
2 cups basmati rice
3 Tablespoonschopped chives
zest and juice of three limes, more for squeezing
2 teaspoonskosher salt
How to Make Chive-Lime Rice:
Before pork is done, in a large saucepan, bring 5 cups of water to a boil.
Add rice, stir and turn heat down to low.
Cover and cook rice for 15 minutes or until all the liquid has been absorbed.
Add chives, lime zest, juice, salt and mix well. Serve with pork.
**This water measurement is for basmati rice only. Other rice may use less or more water when cooking.
Is kalua pork the same as kalua pig? Yes, “kalua pork” and “kalua pig” refer to the same dish. The terms are often used interchangeably, and both describe the Hawaiian method of slow-cooking seasoned pork until it’s tender and flavorful. Do you brown pork before slow cooking? For this recipe it is not necessary. Can I skip the liquid smoke? Without the liquid smoke, it will lack the traditional smokiness kalua pork is known for. What’s the significance of Hawaiian sea salt, and can I substitute it? A: Hawaiian sea salt adds a unique touch, but again, feel free to use alternatives like pink Himalayan salt, or smoked sea salt for a different twist. What is the tradition of kalua pig? Kalua pig holds a significant place in Hawaiian culinary traditions and cultural celebrations. The traditional method involves cooking a whole pig in an imu, which is an underground pit oven. The pig is seasoned with sea salt, placed in banana leaves, and slow-roasted in the imu for several hours. The imu cooking process infuses the pork with a distinct smokiness and tenderness. This method is often associated with special occasions and celebrations such as luau’s. Can I make this recipe in an Instant Pot? Yes, you can! Follow the same steps, adjusting the cooking time for the Instant Pot’s pressure cooking settings.
Reheating, Storage and Freezer Instructions
Reheating Instructions
For the shredded pork: Gently reheat in a skillet over medium-low heat, adding a splash of broth or water to maintain moisture. Use oil if you want to crisp the edges. Alternatively, use a microwave, covering the pork to prevent drying.
For the rice: Steam on the stovetop with a bit of water, or reheat in the microwave, fluffing with a fork to restore its texture.
Storage Tips
Store shredded pork and rice separately in airtight containers to maintain their individual textures and flavors.
Refrigerate leftovers within two hours of cooking. Use within 3-4 days for optimal freshness.
Freezer and Thawing
Allow the shredded pork and rice to cool completely before freezing.
Place them in separate airtight containers or freezer bags, removing as much air as possible. Freeze for up to 3 months.
Thaw overnight in the refrigerator for best results. Reheat according to the reheating instructions above.
Making insanely tender Kalua Pork in the slow cooker draws inspiration from the Hawaiian classic, using just three key ingredients. While I prefer pairing this tender and juicy pork with chive-lime rice (recipe included), it's equally fantastic tucked into a bun.
Rub pork butt all over with liquid smoke and sprinkle with Hawaiian salt, rubbing it in. Place salted pork butt in slow cooker on low heat for 12 hours. Do not open lid.
1 (4 lbs.) pork butt (Boston butt) or pork shoulder*, 1 tbsp. mesquite liquid smoke, 3/4 tsps. Hawaiian alaea salt
When finished, remove pork from liquid and shred with two forks. Taste the meat, if you feel it needs a little more salt, drizzle a few Tablespoons of the leftover cooking liquid over the meat and mix in. Do not shred the pork in the liquid in the slow cooker as it will end up too salty. Serve with extra lime wedges.
(optional) lime wedges for serving
Notes
*For every extra pound of pork, add an extra hour to the cooking time.Serve with Chive-Lime Rice:
2 teaspoons kosher salt Before pork is done, in a large saucepan, bring 5 cups of water to a boil. Add rice, stir and turn heat down to low. Cover and cook rice for 15 minutes or until all the liquid has been absorbed. Add chives, lime zest, juice, salt and mix well. Serve with pork.
**This water measurement is for basmati rice only. Other rice may use less or more water when cooking.
 For optimal outcomes when preparing this kalua pork, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
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Nutrition
Nutrition Facts
Slow Cooker Kalua Pork
Amount Per Serving (150 g)
Calories 397Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 9.8g61%
Polyunsaturated Fat 3.1g
Monounsaturated Fat 11.9g
Cholesterol 145mg48%
Sodium 280mg12%
Potassium 453mg13%
Protein 37g74%
Vitamin A 3IU0%
Calcium 39mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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