Hawaiian Style Slow Cooker Kalua Pork

Kalua pork. My favorite protein in the world.  This amazingly easy and incredibly delicious Hawaiian style slow cooker Kalua pork is a mostly hands off recipe, my favorite kind of recipe. This is also called crock pot kalua pork, kalua pig, luau pork. However you call it or make it, anyway is delicious.

Hawaiian Style Kalua Pork PineappleandCoconut 4 2 2 Hawaiian Style Slow Cooker Kalua Pork

I have a funny story about this Kalua pork. We were in Hawaii a few years ago hanging out on a gorgeous beach in near Poipu Kauai on a Sunday, when all the locals are out having their weekend Luau. All kinds of yummy smells coming from the picnic areas at the beach. I adore Hawaiian food. We happened to be near one couple that had some little kids that were playing near our little girl. So we started chatting with them. The kids hit it off with their kids, we hit it off with the adults. This is what I love about Hawaii, that Aloha spirit. We were asking them what they were cooking etc. The conversation turned to Kalua pork and I told them how it was my favorite dish. Traditional Hawaiian Kalua pig is cooked in an underground oven called an Imu. Its basically a 2- 4 foot deep pit dug and filled with kindling and rock, most often lava rock or basalt, and lit on fire. It takes a few hours for the kindling to turn to coal and the stones to get to an even heat and once they are ready to cook the pig, leaves are placed on top to steam cook the pork. Hawaiians would traditionally use anything from coconut palm fronds to grass to banana leaves. The prepared whole pig is then laid on top of the bed of greenery, covered with more leaves or greens then the dirt that was dug out of the pit is used to cover it back up to keep the heat in. Its cooked at least 8 hours, depending on the size of the pig. Similar amount of time it takes to cook a 4-6lb pork shoulder in a crock pot, but without having to dig a hole in your hard and find banana leaves. Or climb your neighbors palm tree to harvest leaves.

Traditional Kaula pork is seasoned with Hawaiian salt, rock or red salt. I always buy a bag of this salt when we go to Hawaii on vacation. I also find it at Cost Plus World Market.

Hawaiian Style Kalua Pork PineappleandCoconut 7 Hawaiian Style Slow Cooker Kalua Pork

The smoke flavoring comes from the style of the cooking in the underground oven. Digging that pit for the imu to get that smoky flavor isn’t happening anytime soon, although our puppy has dug some nice holes in the backyard for us the past few months,  liquid smoke is the next best thing. The Hawaiian guy we were talking to on the beach told us that for making Kalua pork in the oven or crock pot that hickory flavored liquid smoke was better to use than mesquite. We also own a smoker and have made the Kalua pork in our smoker as well and it comes out just as good. The smoker is my husband’s “baby” so when I make the kalua pork I make it in the slow cooker, he makes it in the smoker.

Hawaiian Style Kalua Pork PineappleandCoconut 10 Hawaiian Style Slow Cooker Kalua Pork

So back to this story from the beach. The guy was telling us that the best way was either in an oven in a pan with the pork wrapped in banana leaves after being smothered in liquid smoke and Hawaiian sea salt or to use a slow cooker but he had never used a slow cooker, just had many cousins that had. And that either recipe would work. Hawaiians call each other Aunty and Uncle and Cousin. No matter what, blood relation or just friends. He told us to call him Cousin Ben and that we were now his “Cousins” and to come visit any time. Aloha spirit again.  His wife was super nice and their kids were so adorable. And I am forever thankful for being on the beach that day for this recipe. Although when I got home I had maybe forgotten so I googled and found the exact same recipe on like 50 different sites but who cares I heard it first from a local Hawaiian so my recipe is courtesy of ” Cousin” Ben of Poipu, Kauai, Hawaii.

Hawaiian Style Kalua Pork PineappleandCoconut 8 Hawaiian Style Slow Cooker Kalua Pork

Pork in the crock pot. First you want to get anywhere from a 4-6 lb pork shoulder roast or “Boston” butt. We get our pork shoulder roasts from a small Utah pig farm that delivers to Vegas through the food co-op. Sustainably and humanely raised and so incredible tasting. We have also gotten shoulders from Whole foods and Costco. Since we place a huge emphasis on where our food comes from and how its raised, we mainly use pork from the farm that we buy from.  Place one of the sections rinsed and patted dry with paper towels into the crock pot.

Hawaiian Style Kalua Pork PineappleandCoconut 9 Hawaiian Style Slow Cooker Kalua PorkPierce it all over with a fork. This is good to get some aggressions out if need be.

Hawaiian Style Kalua Pork PineappleandCoconut 1 Hawaiian Style Slow Cooker Kalua PorkCover it liberally with the Hawaiian salt and the liquid smoke as demonstrated 3 pictures back. You can also used smoked salt if you want to instead of the liquid smoke. The flavor won’t be as smoky. Also I have seen man recipes that add bacon and this isn’t authentic. Then bacon renders down into soggy bacon and adds a lot more liquid fat at the bottom of the pot and since the pork shoulder already has a good amount of fat that renders out adding the bacon is really just a waste of bacon. Nobody wants to waste bacon, and it really doesn’t add more smoky flavor to the kalua pork.

Hawaiian Style Kalua Pork PineappleandCoconut 5 Hawaiian Style Slow Cooker Kalua Pork

6 – 8 hours later ( or overnight) Kalua pork/pig.

Hawaiian Style Kalua Pork PineappleandCoconut 6 Hawaiian Style Slow Cooker Kalua Pork It’s so tender you can shred with the back of a spoon. So ono as the Hawaiians say, meaning so GOOD!!!

Hawaiian Style Slow Cooker Kalua Pork
Recipe type: Dinner, Pork
Cuisine: Hawaiian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Hawaiian Style Slow Cooker Kalua Pork. Easy to prepare and no hands on cooking make this pork recipe a breeze to make and turns out perfect every time.
  • 1 4-6 lb pork shoulder or Boston butt roast
  • 1 Tbsp liquid smoke, Hickory or Mesquite flavor
  • 2-3 tsp red Hawaiian Sea salt (for a smaller roast, 2-3 tbsp for a larger)***
  • Banana leaves - optional (I personally don't use them)
  1. Wash and pat dry the pork roast and place in the slow cooker
  2. Pierce all over with a fork, pour the liquid smoke evenly over the roast and sprinkle liberally with the sea salt.
  3. Place the lid of the slow cooker on and set the time for 8-12 hours on LOW.
  4. Check at about 8 hours for doneness. If not done let go the full 12 hours, checking every hour.
  5. Either remove the pork from the pot and shred with a fork and return to pot or shred in the pot when its done. You can remove some of the liquid and shred then add some back in to keep the pork from drying out.
1.If using banana leaves, which can be found at any Asian grocery store, place some leaves in the bottom of the pot reaching up the sides. Place the roast on top of the leaves, then add the liquid smoke and salt and wrap tightly with the leaves tucking them back under the roast. you can tie with cooking twine if wanted but its not necessary if the leaves are wrapped tightly enough. Cook the same as a non wrapped roast. This will give the pork more of a Lau Lau style flavor. 2.The reason the roast is pierced with a fork is to get the flavor from the salt and smoke deep into it, it won't dry it out. There is no extra liquid needed since this is made in a covered crock pot. 3.If making in an oven instead, place the roast on a large piece of foil, pierce all over, add the liquid smoke and salt and wrap tightly with foil, place in a roasting pan and pour ¼ water in the pan. Roast at 325 deg F for about 5 hours for 3lbs of pork shoulder, and longer for bigger pieces up to 8 hours. Checking every 30 min for doneness This is excellent with sticky rice, sweet potatoes or steamed veggies like bok choy or cabbage. !**** I have had so many comments on the amount of salt used and my typos regarding tsp/Tbsp. IF the roast is smaller, 4-6lbs use less salt, 2-3 TSP (tsp) as in teaspoons. UP to a tablespoon if desired. If you have a larger roast say up to 10lbs use 1-3 TBSP as in tablespoons. The only seasoning the roast gets is from the salt and I personally like to err on the side of saltier. If you don't want it as salty, use less. Another way to keep the fat amount down is to trim the roast before placing it in the crock pot, or once the roast is getting close to done, drain as much of the fat out as you can ( I use a ladle and a measuring cup) and reserve the liquid, then shred the pork and add some of the liquid back into keep it from drying out.

Hawaiian Style Kalua Pork PineappleandCoconut 3 2 2 Hawaiian Style Slow Cooker Kalua Pork

So many friends ask me for this recipe and since we make it so often, and its so simple with few ingredients, 3 exactly, that I tell them verbatim and never email the recipe. My friend Christy thought it was Kahlua pork, and while that sounds amazing, its actually has no booze in it. But that gave me an idea for a post in the near future…. Booze or not, this recipe is amazing and foolproof and really really really tasty.

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  1. I wonder if smoked salt would be good? Either way–delicious! Pinning!

    • I have tried the smoked salt before and it was good but not quite the same, but still really good!

    • If using banana leave make sure you WASH them thoroughly! The are prone to insects and are usually DOUSED in chemicals and harsh pesticides.
      Also, liquid smoke is very strong, i would be carefully with how much you initially apply. Can always add more to taste after.
      Pineapple juice is also good for coating the pork with to get the salt to stick.

      • Thanks for the banana leaf tips. I have never used them for this recipe but I know some do. I have no issues with the liquid smoke. I have made this exact recipe more times than I can count and it has never come too smoky or too salty. Adding pineapple juice adds sugars which some people might not want, and the salt sticks just fine without the added juice.

      • I M Makule says:

        Eh bruddah. No more pineapple juice in Kailua pig.
        Instead of banana leaf I use Ti leaf, I get one plant growing right outside the house. Ti leaf is used to wrap up Lau lau.
        Shanna is right on about the salt. You need the salt other wise not Ono.
        Mahalos for letting people know about Kailua pig. If get any left over try frying it up with some chopped cabbage.

    • Melissa Jo says:

      Kosher salt is better I guess and this to came straight from a Hawaiian

      • I have made with both Hawaiian red and kosher and I prefer the Hawaiian red salt. I am sure either would work just fine. Several Hawaiian friends have told me since I posted this recipe that they prefer the Hawaiian red salt as well.

  2. I have never heard of that store, I wonder if there is someplace in STL I can get the Hawaiin salt because this looks so tender and yummy.

  3. You know I love your Kalua Pork! I’ve made it several times since that day when I was so confused and it’s always a hit. Will definitely try the sauce now!

  4. Melissa C. says:

    Boo trying your recipe today. Read several at the store and they all said mesquite :( hopefully it turns out okay anyways. I’m from hawaii and this is the first time I am making this teehee! My dad always did it. Wish me luck.

  5. Lindsay says:

    Hi! I’m looking for a Hawaiian ‘meat’ to bring to a foodie night with some friends and found your recipe. But I try to eat a low salt diet and so do most of my friends, so I’m wondering if I don’t have ‘salty tastebuds’, will this be horribly salty?

    • Hi Lindsay, It’s really not very salty but you can cut the salt in half, or even less than that, and always add more once its done cooking to suit your taste. It would be a little bland without any salt, and the type of salt used is really mild, not as salty as typical table salt.

  6. Sandra Leonard says:

    I’m so disappointed, It was way to salty! I followed the exact recipe as above, I was so exited because my family loves the kaluha pork recipe from a restaurant in Oregon. So I taught I would give it a try, well it was inedible! Next time I will only put 1/2 of a teaspoon of salt instead of 2-3 tablespoons.

    • Oh no!! I am so sorry!! I hope you do try it again with less salt next time. I guess depending on the size of the roast determines the amount of salt. We like it on the salty side and the Hawaiian salt isn’t as strong of a salty flaver ( to me anyway) than other salts like kosher.

    • Barbarainnc says:

      Recipe said 2-3 tsp. which is teaspoons, not 2-3 Tablespoons that you used.

  7. Doug Uhlmann says:

    Crock pot Kahlua pig rocks! While in the Navy I was stationed in Pearl Harbor for 8 years. I loved it! Met many locals and got in good with them. It was great picking a little piece of beach somewhere on the island and do the weekend luau. You can pick up Hawaiian Sea Salt.. Red or black at Whole foods or your local Asian market and most health food stores carry it as well

    • I love the way the Islands smell on the weekends because of the luaus. I get the Hawaiian red sea salt at whole foods or cost plus. I always have several bags at home – its really the best tasting salt!

  8. Thank you! I made this for our Father’s Day get together yesterday and it was a hit!

  9. Hey Shanna,
    So glad I found this recipe! My family and I just got back from a 2 week visit to Maui and Oahu and I fell in love with the food there. I was looking everywhere online for a good Kalua Pork recipe to make! It’s in the crock pot right now, and can’t wait to try it. I’m gonna spice it up and turn it into a Hawaiian taco with pineapple salsa! Yum… I’m going to post the recipe on my blog but soooo giving you the credit for this amazing Kalua Pork recipe. Also, following your blog now on bloglovin and Facebook.


    • I am so glad you like it!! Isn’t Hawaii the best? I just love the food. Those tacos sound so good!! Thanks for following – I appreciate it!

  10. I am planning on using you recipe for a neighborhood cocktail party along with some marinated chicken and pineapple skewers salads and tropical rice. There will be around 60-70 guests. Have you ever made this recipe for a crowd this size and if so how much raw meat do you think I need?

    • Say about 4 ounces a person (for an average portion size) I would go about 20-25lbs for that many people. Err on the side of people taking larger portions. I would make it in several batches and freeze in ziplock baggies with the juices leftover in the crock pot so when you reheat its not dry. Thaw overnight in fridge the night before the event. You can use the big disposable tin bake pans you see at the grocery store to reheat the pork in the oven ( keep covered in foil)and just heat on low, 200 deg f until ready to serve. Most crock pots hold about 10 lbs of pork shoulder and remember the more you have in the crock pot at once the longer it will take to cook so plan for that. Let me know if you have any other questions – sounds like a delicious party!!

  11. Just want to say, Thanks! I made this for the family two weekends ago. Everyone loved it. We go to Hawaii frequently and always get Kalua Pork plate lunches. Now, how about a recipe for Lau Lau? :-)

    By the way, on the salt comments, I used a six pound pork shoulder and two and 1/4 Tbsps. of red Hawaiian sea salt. Just right!

    • I could do a Lau Lau recipe!! I have a bunch of Hawaiian/Luau recipes I want to add here. So glad you liked it!

      • I’ve made Laulau in the crock pot, but I live in Hawaii and have access to fresh luau leaves. I’ve never tried the frozen luau leaves, and I don’t know if it is available on the mainland. You could substitute with another green leaf, but it won’t be the same. To make, simply layer leaves, meat, salt, and more leaves. I usually used chicken instead of pork. This makes one huge family sized Laulau rather than individual portions. It’s been a while since I’ve made it because we don’t eat meat very much anymore, but I believe it cooks in about 6 hours on low. Luau leaf needs to be cooked fully, or it will really irritate your mouth and throat.

        I checked out your site because I’m making kalua pig for my son’s football team tomorrow! And since I haven’t cooked meat in a while I needed to refresh myself on the details of cooking this dish.. We’ll be serving it on buns and leave the option of adding BBQ sauce to the individuals. I may also have sautéed onions available as an option to add to their sandwiches. Yum.

        Kalua pig quesadillas are a yummy thing to make with the pork. I’ve also seen it added to fried rice. Very versatile.

        As for the drippings that seep out during cooking, this is what I do. Remove the fully cooked meat from the crock pot. Pour the remaining liquid into a quart size Pyrex measuring cup. Let the liquid sit while you shred the meat. I usually take the time to remove fat from the meat as well. When done shredding the meat, the liquid should clearly have a layer of oil sitting on top, which I remove with a ladle and discard. I then add the liquid back to the meat. If freezing the meat, I portion it into ziploc bags before adding the liquid, and then distribute the liquid as evenly as possible between the bags.

  12. Love Kalua pork with cabbage, rice and mac salad. Reminds me of my time in the islands. I wonder if water should be added in the cooker or do you just run it dry?

    • Hi! No water is needed because of the amount of fat on the cut of pork used. I actually drain the fat out, shred the pork in the crockpot, then add some of the fat back into keep it from drying out. I seriously make my recipe once a week and have never had it dry out!

  13. For those who said they ruined their pork with too much salt. I think there is a typo in this recipe.
    It says 1 Tbsp of smoke which is right
    But then is says 2-3 tbsp of salt. (she wrote the lower case ‘t’ for teaspoon, but accidentally put a ‘b’ in there which makes people think tablespoon.)

    Anyway, use 2-3 tsp, not tbsp and it will turn out perfect.

    Great recipe.

    • Thanks Josh. I updated the recipe with more specifics. I meant Tbsp not tsp I just didn’t capitalize the T and the amounts listed are per size of roast. I hope my update helps make the recipe more clear.

  14. Tammi Lacy says:

    I made this for a luau party that I organized at work and it was delicious! I found frozen banana leaves at the Asian mart and I had found Hawaiian sea salt at Homegoods several months back for about $5. All I could find at the grocery store the day I went shopping was pork tenderloin, but it worked beautifully. I wrapped it in the leaves per the instructions and added the other ingredients and put it on low for about 8 or 9 hours (I forgot to pierce the meat but it was fine anyway). It was literally falling apart when I took it out so pulling it apart took all of 3 minutes. It was a hit at the luau. I will be making it again for my family. Thanks so much for posting this!

    • I am so glad it worked!! Pork tenderloin totally works for it as well. Shoulder roast or Boston butt is just what is traditionally used and has a little more fat than tenderloin so it will be a little more flavorful because of that, but not much. Both options work really well!

      • Hi Shanna, if using a pork tenderloin roast instead should there be a small amount of liquid? My crockpot cooks QUICK and runs pretty warm :)

  15. dense freitas says:

    well, I made this last night–with banana leaves–for DH 60th b-day today and I have mixed feelings. meat is super tender which is a good thing. the slow cooker certainly made it easy and the house smelled great when we woke this morning. don’t really care for the laulau favor the banana leaves lend to the meat and broth. last time I did kalua pork for him, 50th b-day, I did an oven version, sans-banana leaves, which I think we prefer. now that it’s cooked we’ll eat it, but I will leave off the banana leaves next time. DH is a born ‘n raised island boy so he’ll enjoy it. will round out the menu with other favorites that are easily found here in the deep south of Georgia. poi won’t be on the table. he’ll have to get that our next trip home.

    • I never make it with banana leaves and always in the crock pot. I know some people do use the banana leaves. That’s why I have it as an option. Plus banana leaves are hard to find in Vegas!!!

  16. Michelle says:

    I was born and raised on Hawai’i island and currently live on Oahu. That being said, I love this recipe with a couple of minor changes. Mainly, I find that the Mesquite smoke gives a more authentic flavor. Mesquite is what we call Kiawe here, and though it was introduced after contact (1778AD), it has become the most flavorful and commonly used wood for BBQ’s and imu’s. I’ve made this recipe multiple times using the Hickory and found it delicious, this time i decided to try it with the mesquite and am very happy with the results.

    Also, I use a smaller roast with more white meat on it and have found that it cooks fully on LOW in 6 hours. I love to cut up some cabbage and add it to the crock pot with the meat after I’ve shredded it and let it cook about 10-30 minutes, depending on my desired texture and the size of my cabbage chunks. I then serve it with potatoes and use left overs to make a kalua pig wrap. My man is from Montana and is still in the love affair stage of living here and loves when I make this one at home, especially since we know its healthier (i skim off the fat from the juices and pull all the fat off the roast before serving it) and less expensive than going to Young’s for the good stuff all the time. If I had known how easy this was and that it was possible to have the full flavor without an imu I would have been making this years ago. Thanks!

  17. We made this over the long weekend, absolutely delicious and couldn’t be easier for entertaining.

  18. I would love to try this but wonder if there is a way to do so without the liquid smoke. Is there an alternative in ingredients or in preparation that could still turn out yummy tasting kalua pork without it?

    • It will be good – just won’t have the smoky flavor that mimics the pork being cooked in the imu, or underground pit. You could always find smoked salt to help replace some of that smoky flavor.

  19. Danielle says:

    Hi! I was planning on making this tomorrow & wondering if Himalayan salt would work in place of Hawaiian salt? I live in a very small town & only have Himalayan on hand. :(. Also, what sides would you recommend? Thanks! Looks delicious!

    • That would work. You just don’t want to use table salt or kosher, they are too salty. As far as sides go I love serving with baby bok choy ( I have a recipe on my blog for roasted bab bok choy) its great with bbq sauce and served as sliders, mac and cheese works, sticky rice and grilled veggies, really anything goes great with it. Its a very versatile recipe. Hope you enjoy!

    • I’m made a similar recipe multiple times- I use half red salt and half black salt, just because I found both at Homegoods. Also, I just put three pieces of Hickory smoked bacon in the bottom of the crockpot, then the roast. The bacon gives the perfect amount of smoke flavor. The red salt gives the clay taste of being cooked in dirt and the black salt lends the earthy volcanic flavor. Such complex flavors in a simple dish!

      • I have done that too used red and black lava salt before. I have used hickory smoked salt too and If I use a pork leg instead of a shoulder I will add in bacon since the legs are leaner than the shoulders. It really is such a flavorful simple recipe – and really no wrong way to make it with whatever salt you want to use.

  20. Hello,
    This is a great recipe but I think it was a bit too salty (or my measuring was off). I have never used the Hawaiian salt. Any tips? We are having a luau this weekend and I want it to be spot-on. We did it with a 4 lb bone in so maybe that is why it was too much? We are doing for 30 this weekend. Any tips?

    • I would go with a much bigger roast for 30 people and start with the lower suggested amount of salt. I have only ever used the Hawaiian salt. If using kosher go with less and you can always add more once its cooked and shredded. I would say an 8-10 lb roast would be better for 30 people

  21. I want to start this tomorrow night for lunch Saturday and was wondering about the salt (as if that hasn’t been beat to death enough, right?) no, but seriously mine’s a bit of a different question. I’ve actually got Hickory flavor Hawaiian Sea Salt, can I just use that and leave out the liquid smoke?

    • ha ha right?? I think that would be fine. I have used hickory salt before and no liquid smoke and it comes out really good just not AS smoky. But still really delicious.

  22. Hi there! About to make this tomorrow and have a question. I’ve seen other recipes that call for the same amount of meat, but to be cooked for 20 hours, not the 6-8 you’re instructing. How long should it cook? I bought about 5 1/4 lb pork shoulder.

    • You would be fine with the 6-8 hours. I have never in my life cooked the pork for 20 hours. MAYBE at the max 12 hours if I started the roast at night and it was done by the am. And at 12 hours it was already way past done and I could shred it with a spoon it was falling apart so easily.


  1. […] Hawaii I immediately started searching for Kalua pork recipes and found one at this awesome blog Pineapple & Coconut! {you should check it out, she loves any and all things Hawaiian} I didn’t just want to make […]

  2. […] During our family’s first trip to Hawaii, many years ago now, we had the pleasure of staying at the Mandarin Oriental Hotel in Honolulu. While the decor and amenities were excellent, one of the more salient memories we have is of the luau dinner where they served Hawaiian kalua pork, which we tried to re-create for my parent’s 30th anniversary. Kalua Pork, not to be confused with Kahlua of which there is none included, is a roasted dish that is traditionally prepared in an imu, a 3-4 foot deep pit dug and filled with kindling and rock, most often lava rock or basalt, and lit on fire. As the author of the blog Pineapples and Coconut, from which this recipes comes, explains, it  takes a few hours for the kindling to turn to coal and the stones to get to an even heat and once they are ready to cook the pig, banana leaves are placed on top to steam cook the pork. If you’re fresh out of imus in your backyard, this recipe calls for a re-invention of this traditional dish in a crock pot. Since the cooking time is so long (anywhere from 8-12 hours), it goes without saying that preparation should begin very early in the day if you are planning on having it for dinner or the night before if is being served for lunch. The beauty of a crock pot is that it allows for you to keep something cooking without having to put it on the stovetop, nor watch it. We would also suggest that regardless of whether you want to keep it going longer than the eight hours that the recipe calls for to check on it, you take the pork out and divide it up with a fork. We feel that in doing so and then putting it back in for another two hours to continuing cooking, the whole pork was able to absorb more of the juices. We served the pork with a side of basmati rice, which is also traditional, and an almost necessary touch to breakup the meat flavor and texture. This recipe can be found at the following link: http://www.pineappleandcoconut.com/recipes/hawaiian-style-slow-cooker-kalua-pork/ […]

  3. […] missing out.  I’m going to try to sum up Shanna in a few words:  pineapple, coconut, Hawaii, yummy, yummy, and yummy.  Basically, I squealed when I found out Shanna and I would be […]

  4. […] use this to make Kalua Pig in the slow cooker, check out the recipe here. However, we get this same salt at the grocery store. They sell it for $9.99 per pound in the deli […]

  5. […] with a huge pig carcass, the cops would surely haul me away, so the next best thing, according to Pineapple and Coconut’s Hawaiian Style Kalua Pork Recipe  is a slow cooker and some liquid […]

  6. […] with Joy’s friends. Since i don’t have an imu i had to go with the crockpot method. The recipe from Pinapple & Coconut seemed pretty simple with just a couple ingredients (none that i had) and thankfully my dad has a […]

  7. […] Hawaiian Style Slow Cooker Kalua Pork – Pineapple and Coconut […]

  8. […] adapted from Pineapple & Coconut. Slow Cooker Hawaiian Kalua Pork   Save Print Prep time 5 mins Cook time 12 hours […]

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