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The Magical Slow Cooker » Recipes » Pork » Slow Cooker Kalua Pig

Slow Cooker Kalua Pig

by Sarah Olson on July 31, 2019 | Updated December 14, 2022 21 Comments

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Kalua pork images with text of what the ingredients are.
collage of kalua pig images for pinterest

Slow Cooker Kalua Pig is just like the Hawaiian pork that is served at a luau or at your local Hawaiian restaurant. Great on buns or with rice.

Most recipes for pulled pork in the slow cooker have barbecue sauce on them for flavor. This recipe does not need anything covering up the pork, a few simple ingredients highlight the flavor of the pork.

Shredded Hawaiian style pork in a slow cooker with pasta salad and rice on the side.

What is Kalua Pig:

  • Kalua pig has nothing to do with Kaluha the coffee liquor.
  • Kalua is a traditional Hawaiian cooking method that uses an imu, a type of underground oven.
  • Kalua pig is often the main attraction at luaus.
  • Here in this recipe, we are using liquid hickory smoke and sea salt and cooking in the slow cooker instead of an imu.
Large pork roast, Himalayan sea salt and hickory liquid smoke in front of a slow cooker.

How to Make:

  • Only a few ingredients are needed to make Kalua Pig in the slow cooker; pork shoulder, cooking oil to brown the pork, Himalayan sea salt, hickory liquid smoke, and water.
  • Don’t skip the Himalayan sea salt. It has a delicate salt flavor that highlights the pork flavor. Buy a jar of it and it will last you for years. I buy mine in the grinder jar.
  • Hickory liquid smoke can be found on the same aisle as the barbecue sauce.
Pork roast unwrapped on a cutting board with jar of Himalayan sea salt next to it.

Directions:

  • Set a large skillet over medium-high heat on the stove-top. Add the cooking oil. Brown the roast on all sides.
  • Place the pork into a 6-quart or larger slow cooker.
  • Add the Himalayan sea salt and pepper over the pork.
  • Pour over the water and liquid smoke.
  • Place the lid on the slow cooker and cook on LOW for 10-12 hours. This may seem like a long time but it’s worth the wait.
  • Shred the meat with 2 forks and serve with a bit of the juices from the slow cooker.
pork shoulder in a pan being browned.

What size pork butt?

This recipe is adaptable to any size pork butt, you can use this recipe with a 1.5 to 6 pound pork. As long as you can fit the pork in the slow cooker and place the lid on completely, it will work.

Full slow cooker of shredded pork.

What to serve with Kalua Pig:

When serving I like to serve the pork with items you would see at a luau.

  • Hawaiian rolls – on the side with butter or serve the pork on them
  • Pasta Salad
  • White rice
  • Tropical fruit Salad
  • Sriracha – for spicing up the pork for those who like heat.
close up of shredded pork in the slow cooker.

Can I freeze Kalua Pig?

  • Yes, place 2 cups of the shredded pork in a Ziplock bag along with a splash of the pork juices. Doing this will minimize freezer burn on the shredded pork.
  • Freeze for up to two months. To thaw, place in the fridge over night. Heat in microwave or in a skillet for serving.
white plate with pasta salad, shredded pork and white rice.

More pork recipes here on The Magical Slow Cooker:

  • Slow Cooker Hard Cider Barbecue Pork
  • Slow Cooker Pineapple Jalapeno Pork Tacos
  • Slow Cooker Cuban Pork
  • Slow Cooker Cranberry Pork Loin
  • Slow Cooker Pulled Pork Stuffed Sweet Potatoes

Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Tik Tok, and YouTube.

shredded pork, pasta salad and white rice on white plate.

Slow Cooker Kalua Pig

5 from 1 vote
Pork butt slow cooked with himalayan sea salt and a touch of liquid smoke.
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 hours
Total Time: 10 hours 15 minutes
Servings: 12
Calories: 222kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker- 6 quart or larger

Ingredients:

  • 4 lbs. Pork butt (often called pork shoulder)
  • 1 tsp. ground pink Himalayan sea salt
  • 1/4 tsp. pepper
  • 2 Tbsp. canola oil
  • 1 cup water
  • 2 tsp. liquid hickory smoke
US Customary – Metric

Instructions:

  • Rinse and pat dry the pork roast. I don't often rinse my meat, but pork can sometimes be very slimey.
  • Sprinkle the roast with the salt and pepper. In a large skillet set to medium-high heat, heat up the oil, and sear the roast on all sides. Add to the slow cooker.
  • Add the water and hickory smoke.
  • Cover and cook on LOW for 10 – 12 hours, without opening the lid during the cooking time. If you roast is slightly frozen, you can cook on high for a few hours before switching to low.
  • Shred the pork with two forks. I like to remove the roast onto a large baking sheet that has a lip on it. Discard any fat. Add the shredded roast back to the slow cooker with about a cup of the juices that it was cooked in.
  • Serve and enjoy. Serving suggestions are rice, mac salad, hawaiian rolls and don't forget the sriracha.
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How to Video:

Recipe Notes:

Different size of pork shoulder?

Any size pork roast can be used, increase or decrease the salt, pepper, liquid smoke amounts slightly. 

If you want to freeze the pork:

  • Place 2 cups of the shredded pork in a Ziplock bag along with a splash of the pork juices. Doing this will minimize freezer burn on the shredded pork.
  • Freeze for up to two months. To thaw, place in the fridge overnight. Heat in microwave or in a skillet for serving.
Nutritional values are approximate. Please use your own calculations if you require a special diet. 

Nutrition Information:

Calories: 222kcal | Carbohydrates: 1g | Protein: 28g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 260mg | Potassium: 513mg | Fiber: 1g | Sugar: 1g | Calcium: 21mg | Iron: 2mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

First Published 08/03/2014

Updated 07/31/2019

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    2839 shares
    • 877

    Filed Under: Dinner, Pork

    Comments

    1. Alan says

      November 2, 2022 at 1:22 pm

      The liquid smoke should be mesquite, not hickory. This more closely approximates the wood used in the luau to heat the stones. Also it’s not authentic without the cabbage.

      Reply
    2. Amanda says

      February 20, 2020 at 7:36 am

      Can I shorten the cooking time by cooking it on high? I have a 2 lb roast. I have made it before and it was delicious. Today I don’t have 10 hours.

      Reply
      • Sarah Olson says

        February 20, 2020 at 10:13 am

        Yes! A 2 pound roast will probably take 6-7 hours on high. Maybe less.

        Reply
    3. Ann G. Tam Sing says

      August 1, 2019 at 9:44 am

      In Hawaii, Ke’awe (Mesquite) wood is the most used wood for the imu (fire pit). As such we make this recipe with Mesquite flavored smoke and Hawaiian sea salt, (when we can get it) for authentic flavor. It is definitely a crowd pleaser and is ono (delicious) served plain, as well as with BBQ sauce.

      Reply
      • Sarah Olson says

        August 1, 2019 at 2:18 pm

        Thank you for your tip Ann! I will add that to the recipe.

        Reply
      • Cathy Smith says

        May 18, 2020 at 5:54 am

        And if you can get it at the International grocer, if you can get a banana leave and a taro leaf, you can lay them in on top, and the are what insulates the pig from the imu, it’s ok without but if you can get a 5-6 inch square of 1 or the other, preferably both. They will make your kahlua Pig over the line ‘licious

        Reply
    4. cindy says

      January 13, 2015 at 3:37 am

      p.s. Use the reserved liquid and fat from the pork to season the cabbage stir-fry to taste! Great dish for potlucks!

      Reply
      • Dee says

        February 19, 2017 at 4:02 pm

        I make Kalua Pork at least several time a year, but with a few differences. For the liquid, I use Apple Cider, and liquid smoke to taste. My preference is Hawaiian Sea Salt, also “to taste”. I cover the pork butt with Luau leaves and it gives it that true Hawaiian flavor. I’ve not tried making it in the slow, cooker tho as I use my pressure cooker and cook it for 70 minutes. The port is tender and easily “torn apart” with a fork. It’s onolicious!

        Reply
    5. cindy says

      January 13, 2015 at 3:24 am

      I use apple juice in place of water and also add a small cup of applesauce, lots of sliced onions and some Worchestershire sauce. Before serving, I stir fry 1 whole shredded green cabbage, 2 onions and a can or two of pineapple chunks then add the cooked pork to it to make it go further. Sooo, Ono! I add bar b Q sauce to any leftover pork for shredded pork sandwiches.

      Reply
    6. Debi @ Life Currents says

      August 6, 2014 at 8:12 am

      My husband would love that pork! It looks good. And, I love that pasta dish. That looks super yum! Together, it’s a perfect meal! Yum!

      Reply
    7. Shelby says

      August 6, 2014 at 2:06 am

      I’m very excited about seeing this! I’m wanting to do a crockpot pork for our open house next weekend but didn’t want to deal with the BBQ sauce. I’m going to try this recipe out! Looks delish!

      Reply
    8. Sandra - The Foodie Affair says

      August 5, 2014 at 9:13 pm

      Kalua pork is such a crowd pleaser! I usually use sea salt, but I do have Himalayan salt, so I’ll have to give that a try! The liquid smoke is so key for this dish. Looks fantastic, Sarah!

      Reply
    9. Marion@Life Tastes Good says

      August 5, 2014 at 8:55 pm

      Yummmm! This looks so easy to make and sounds delish! I’m all over this recipe! Thanks for sharing!!

      Reply
    10. Mary Ellen says

      August 5, 2014 at 8:50 pm

      This looks fabulous Sarah. I love trying different salts. I bet the house smelled amazing when you came in and that pasta salad looks perfect with it. Thanks for guest posting today for me!

      Reply
    11. Marye says

      August 5, 2014 at 6:59 pm

      I love the pink salt but I usually use it as a finishing salt. Looking forward to trying this.

      Reply
    12. De says

      August 5, 2014 at 11:03 am

      I’ve been trying the pink Himalayan salt and I also cook with grey sea salt.. My current favorite is Maldon sea salt flakes! I also use Morton’s coarse kosher salt and fine natural sea salt. I’ve noticed a big difference in how each type of sea salt flavors the food, especially meat. Some in the family think I don’t use nearly as much salt anymore…but I use just about the same amount. The taste is different. In any case, sea salt is better for you! De

      Reply
      • Betty says

        August 1, 2019 at 10:27 am

        My doctor pointed out that all salt is sea salt.
        And to not waste my money. Any place you find salt at one time had been covered with an ocean.

        Reply
        • Queen says

          August 6, 2019 at 12:32 pm

          I’m guessing your doctor has never been to the great salt plains area in Oklahoma. Lol. Lots of salt in that area

    13. Grandma Kc says

      August 5, 2014 at 8:22 am

      I am very curious — I have never used or even heard of Himalayan sea salt. Does it really make a difference in the flavor?

      Reply
      • jmaynard says

        August 10, 2015 at 5:18 pm

        Absolutely! Especially with any kind of smoking or smoke flavoring. In fact for me it’s a must.

        Reply
      • Anonymous says

        October 29, 2019 at 4:54 pm

        I could not tell a Difference it might be just a little more salty will not buy again on the pricey side

        Reply

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