If you love set it and forget it meals, this Slow Cooker Kalua Pork is about to be your new favorite. It’s inspired by the traditional Hawaiian dish, but simplified with just three pantry-friendly ingredients including liquid smoke and salt.
Table of contents
As a busy home cook who leans on slow cooker meals to get dinner on the table without stress, this is one recipe I keep in heavy rotation. The meat comes out unbelievably soft, and pulls apart effortlessly every single time. Plus, it fills the kitchen with that irresistible smoky aroma that makes you feel like your in Hawaii ordering at your favorite local spot.
WHAT SETS THIS KALUA RECIPE APART.
- It brings that cozy, smoky Hawaiian-style flavor without any extra work.
- Perfect for busy weeknights, meal prep, or feeding a crowd.
- You can transform it as well as the leftovers into so many different dishes.
- Freezes beautifully, so you always have something delicious ready to go.
INGREDIENT NOTES
Pork butt
A marbled, fatty cut is best. As it cooks low and slow, the fat melts down and keeps the meat incredibly juicy without needing added liquid. Leaner meats won’t be as moist. The amount of meat you use will definitely change the cooking time for this recipe. Six pounds or more can take up to 10 to 16 hours to cook. A smaller roast make take less time to cook, so check your roast at the 6 to 7 hour mark if you use a smaller roast than what the recipe calls for.
Salt
Traditional Red Hawaiian Alaea Salt is the best choice to use, but any coarse sea salt works just as well. It helps form a savory crust and seasons the meat deeply. If you only have coarse Kosher salt to use, this gives it a saltier taste, so cutting the salt in half may be the better choice.
Liquid smoke
Hickory flavored offers a deeper smokiness, while mesquite is sharper and brighter. Start with a light amount, and you can always add more at the end if you want a stronger finish.
HOW TO MAKE SLOW COOKER KALUA PORK
1. Prep the pork.
Pat the pork butt dry so the salt sticks well. Pierce holes in the meat. This helps the liquid smoke and salt infuse every part of the meat with a smokey salty taste.
2. Add the liquid smoke and salt.
Drizzle it over the top the meat. Start with 1 teaspoon per pound of pork. After shredding, taste and adjust, and stir in an additional ¼ to ½ teaspoon only if you want a stronger smoky flavor. As soon as the salt is rubbed on the surface, you’ll see the salt cling. This starts pulling flavor into the meat.
3. Slow cook on LOW.
Let the pork cook until a fork slides into the meat with almost no effort. The top should look light brown, and the juices will be bubbling around the edges.
4. Shred and moisten.
Transfer the pork to a board or large plate, shred it with two forks, and spoon the rendered cooking juices back over the shreds until glossy and tender.
Pro Tip – Positioning the pork with the fat cap on top in the slow cooker lets the fat baste the meat as it cooks, giving you soft, delicious shreds every time.
TROUBLESHOOTING TIPS
Pork isn’t shredding easily.
It just needs a little more time to cook. If using tougher cuts, they will soften some if you extend the cook time. Add another 30 to 45 minutes until the fibers relax and pull apart.
Texture feels dry after shredding.
Add the rendered cooking juices to the shredded meat. They restore moisture and bring back that rich, buttery flavor.
Flavor tastes flat.
After shredding, taste and adjust the seasoning. Add a pinch of salt, a spoonful of cooking juices, or a small amount of liquid smoke a little at a time. This instantly brightens the dish.
Too much liquid in the slow cooker.
Simmer the cooking juices on the stovetop to reduce and concentrate them, then pour them back over the cooked shredded meat.
Pork feels greasy.
Using a large spoon, skim the top layer of fat from the cooking liquid before adding it to the shredded meat. This helps keep the richness without the heaviness. You can also pour the cooled reserved juices into a bowl, and place it in the freezer for about 20 minutes to help the fat separate from the juices. The grease will separate and become solid at the top of the juices. Then, use a spoon to scoop it off the top and discard.
Smokiness isn’t strong enough.
Instead of pouring the liquid smoke directly onto the meat, stir a tiny amount into the warm juices first. This gives it an even, smooth smoky finish.
Comes out too salty or smoky.
If it’s too salty, mix in a little unsalted broth or a splash of pineapple juice.
If it’s too smoky, brighten it with a squeeze of lime or mix in extra unseasoned cooked pork.
SERVING IDEAS
Kalua pork is incredibly versatile. Try it with:
- Traditional Hawaiian Lunch Plate – If you want that traditional Hawaiian lunch plate, serve it with a scoop of white rice, cooked cabbage, and macaroni salad.
- BBQ Sandwich – Top them with some barbecue sauce and make a delicious sandwich or sliders using Hawaiian rolls or any of your favorite rolls.
- Nachos, Tacos or Burrito Bowls – Top with cheeses, salsa and jalapenos for the ultimate nachos and burritos.
STORAGE & REHEATING
Refrigerate – Place in an airtight food container in the fridge for up to 4 days.
Freeze – Added cooled meat to a freezer friendly storage and freeze for up to 3 months. Thaw in fridge the night before or a few hours before reheating.
Reheat – Add a splash of the cooking juices or broth to keep everything moist and cook in a pan on medium heat until heated through.
Pro Tip
Leftovers work beautifully in quesadillas, fried rice, salads, breakfast hash, breakfast taco, and omelets. Try my Kalua Pork Quesadillas. They are crispy, cheesy, and perfect for a second-day meal. My Hawaiian Island-Style Fried Rice is packed with spam, veggies, with an irresistible savory flavor that pulls everything together beautifully.
FAQs
Yes! Add ½ cup water, cook on Manual/High for 90 minutes, and let the pressure release naturally.
Absolutely. Place the pork in a Dutch oven, cover tightly, and roast at 300°F for 4 to 5 hours or until fork-tender.
MORE HAWAIIAN RECIPES
If you’re craving more island-inspired flavors, try one of these recipes next:
If you’re craving something sweet after this savory pork, my Mango Cheesecake with Macadamia Nut Crust is rich and silky with bright tropical flavor. It’s the perfect island inspired dessert to finish this meal.
For a quick and buttery seafood dish, try my Hawaiian Garlic Shrimp. It’s loaded with garlic, cooks in minutes, and is just like the iconic shrimp trucks on Oahu.
MORE SLOW COOKER RECIPES
MADE THIS RECIPE?
♥♥♥ Did you make this recipe? If so, please rate this recipe and leave a comment below to let me know if you enjoyed it. And follow me on Pinterest, Facebook, Instagram and Twitter for more delicious inspiration! ♥♥♥
Easy Slow Cooker Kalua Pork Recipe
Ingredients
- 3 pounds pork butt
- 1 tbsp Red Hawaiian Sea Salt
- ¼ cup liquid smoke
- 2 and ½ tablespoons liquid smoke
Instructions
- Place your pork butt into your slow cooker.
- Use a knife or fork to poke holes throughout the pork butt meat.
- Pour the ¼ cup of liquid smoke over the pork butt meat.
- Sprinkle the Hawaiian red salt on each side of the pork butt. Make sure the meat is fat side up.
- Cover the cooking vessel with its cooking lid. Cook it on low in the slow cooker for about 8 to 9 hours until the meat is tender and easily shreds with a fork.
- Remove the cooked meat from the slow cooker (or leave it in the crockpot for easy clean up) and use a fork to lightly shred it into small chunks making sure to remove the fat pieces.
- If you removed the cooked meat from the cooking vessel to shred, add about ¼ to ½ cup of the juices from the cooking vessel to the shredded pieces.
- Then, add the other 2 and ½ tablespoons of liquid smoke to the shredded meat.
- Now, lightly toss everything together just until the ingredients are incorporated.
Nutrition
Please note that I am not a nutritionist, and the nutritional information is an estimate only. It varies based on the products and brands used.
Thanks for stopping by! Welcome to the Savory Spicerack! In my kitchen, there is no such thing as a bland meal. Each of my creations are just the way food should be – packed with flavor and created with love.
Very easy and delicious, I over did it with the salt but was still good! We spend the winters in Hawaii so I made it in a crockpot. When I get back home I’ll try it out in my smoker.
This is an awesome recipe. Never used liquid smoked before, but I can only imagine the depth of flavors in this dish. This slow cooker pork is perfect for making a sandwich or adding to a salad. thanks for sharing.
Thanks so much! Yes it’s delicious! Awesome ideas!
Amazing recipe and very affordable. I tried this and it brought back the taste of Hawaii.
This recipe was amazing! It was so easy to follow and tasted like I got it from a restaurant back in Hawaii!!
Sharee, Mahalo nui loa for sharing this! It’s the real deal. I lived in Hawai’i for nearly 25 years, and this is how folks prepare kalua pig if they can’t make an imu (which is most folks). I was craving poi! I’m adding this to my regular rotation.
Aloha! So so so happy you enjoyed and will keep this in rotation! I hope all is well there in Hawaii! I miss it!
This recipe reminds me of the dish that was popular at family gatherings. So many great memories!
This sounds so delicious and easy. Just added liquid smoke to my shopping list. Been meaning to try it! And have gotten very interested in butts and shoulders lately 😉
It is very easy! Thanks for stopping by!
I am not a bbq smoking king but living in Texas now has peaked my interest!