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
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.
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.
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
bit of the juices from the slow cooker.
What size pork butt?
This recipe is adaptable to any size pork butt, you can use this recipe with a 1.5 to
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.
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
fridge over night. Heat in microwave or in a skillet for serving.
Slow Cooker Kalua Pig
Pork butt slow cooked with himalayan sea salt and a touch of liquid smoke.
Print Pin RatePrep Time: 15 minutes
Cook Time: 10 hours
Total Time: 10 hours 15 minutes
Servings: 12
Calories: 222kcal
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 4 lbs. Pork butt (often called pork shoulder)
- 1 tsp. ground pink Himalayan sea salt
- ¼ tsp. pepper
- 2 Tbsp. canola oil
- 1 cup water
- 2 tsp. liquid hickory smoke
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.
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.
Nutrition:
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
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First Published 08/03/2014
Updated 07/31/2019
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.
Thank you for your tip Ann! I will add that to the recipe.
p.s. Use the reserved liquid and fat from the pork to season the cabbage stir-fry to taste! Great dish for potlucks!
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!
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.
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!
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!
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!
Yummmm! This looks so easy to make and sounds delish! I’m all over this recipe! Thanks for sharing!!
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!
I love the pink salt but I usually use it as a finishing salt. Looking forward to trying this.
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
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.
I’m guessing your doctor has never been to the great salt plains area in Oklahoma. Lol. Lots of salt in that area
I am very curious — I have never used or even heard of Himalayan sea salt. Does it really make a difference in the flavor?
Absolutely! Especially with any kind of smoking or smoke flavoring. In fact for me it’s a must.
I could not tell a Difference it might be just a little more salty will not buy again on the pricey side