Kalua pork. My favorite Hawaiian pork dish ever. Typically seen at Luaus in Hawaii 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. And if you ever get the chance to cook it in a pit in your yard, invite me over. I will bring the mai tais.
I have a fun story about this Kalua pork. We were in Hawaii a 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. There were all kinds of yummy smells coming from the picnic areas at the beach.
I adore Hawaiian food, and this was making us really hungry! 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. Our daughter hit it off with their kids, we hit it off with the adults.
This is what I love about Hawaii, that Aloha spirit, everyone is like family.
We were asking them what they were cooking etc. and they showed us all what they had. So much amazing food! They had a small hibachi grill and were cooking whole prawns first, then they were going to cook some reef fish they had just caught themselves! The conversation turned to Kalua pork and I told them how it was my favorite dish.
They said they only brought their small hibachi grill to the beach. No time to dig an Imu. So prawns and reef fish it was for them that day.
Traditional Hawaiian Kalua pig is cooked in an underground oven called an Imu. An Imu is 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, tropical 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 Red Alaea salt when we go to Hawaii on vacation. I also find it at Cost Plus World Market. There are several other places mention in comments on where to buy the salt too.
Also check recipe notes on how much salt to use which is dependent on how much pork you cook. There has been confusion from several readers. Smaller roast less salt. Larger roast more. And as always adjust to your own taste. I prefer saltier Kalua pork, some might not like it as salty.
The smoke flavoring comes from the style of the cooking in the underground oven. Digging that pit on my backyard 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 Hawaiians 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.
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.
Ben’s wife was super nice and their kids were so adorable. They played with our baby girl on the beach that day. I am forever thankful for being on the beach that day for this recipe and new friends. 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.
Pork shoulder in the slow cooker. First you want to get anywhere from a 4-6 lb boneless pork shoulder roast or “Boston” butt. We get our boneless 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.
You can get a bigger pork shoulder roast if you have a bigger slow cooker. Ours is pretty good sized and I have had as big as a 10lb roast before. But we usually make a 4-6lb roast.
That lovely red Hawaiian alaea salt. Liquid smoke. Pierce all over with a fork. Covered with the salt. Depending on how much fat is on the roast you get you will want to trim some off. You will not need to trim all of it off, but I usually trim off the bigger amounts of fat so the pork isn’t totally submerged in liquid fat as it cooks. You still want some to keep it from drying out.
Time cooking depends on size of roast and temperature. Keep an eye on your roast depending on the size when it gets close to being done.
Once done the Kalua pork is so tender you can shred with the back of a spoon. So ono as the Hawaiians say, meaning so GOOD!!!
So many friends ask me for this recipe and since we make it so often, and it’s so simple with few ingredients, 3 exactly, that I tell them verbatim and never email the recipe. This is also a base for so many recipes we make and it freezes really well. Its also great in burritos, tacos, sandwiches and more!!
Please check my notes section in my recipe for options on salt, cooking in an oven, cooking in a smoker etc. I have had so many questions over the years about the recipe that I add answers to the notes section from time to 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 (less salt for a smaller roast, 2-3 tbsp for a larger)***see notes
- Banana leaves - optional (I personally don't use them in the slow cooker, but I do when we cook it in our smoker - see notes for smoking instructions)
- Wash and pat dry the pork roast and place in the slow cooker
- Pierce all over with a fork, pour the liquid smoke evenly over the roast and sprinkle liberally with the sea salt.
- Place the lid of the slow cooker on and set the time for 8-12 hours on LOW.
- Check at about 8 hours for doneness. If not done let go the full 12 hours, checking every hour.
- 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, shred the pork then add the liquid back in to keep the pork from drying out. The pork should be kept warm-hot in the liquid before serving.
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.
4. We have also made this in our smoker. We set the temp to 275 Deg F. Our smoker has a water tray that we keep an eye on to make sure that it is filled the whole time. Prep the roast as above but tightly wrap in banana leaves. You can place the wrapped roast in an aluminum pan and place in smoker ( we place it in the middle) or you can place it just on the smoker rack. Smoke until the pork is easily falling apart when shredded with a fork and internal temp is around 190 Deg F. We time it with an hour to an hour and a half of cooking per pound of meat. Usually start with an hour a pound then check it ( say a 6 lb roast we check at 6 hours) then determine from there how much more time to smoke it.
5. This pork can be frozen! Keep in airtight freezer bags with the cooking liquid. We use a vacuum sealer which keeps the pork fresher longer. Thaw in the oven or stovetop, don't microwave.
**** I have had so many comments on the amount of salt used and my typos regarding tsp/Tbsp. IF the roast is smaller, less than 4-6lbs use less salt, 2-3 TSP (tsp) as in teaspoons. UP to a tablespoon (TBSP) if desired. If you have a larger roast say over 6lbs up to 10-12lbs 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. But please don't yell at me in the comments that I ruined your dinner. Unless I am physically in your kitchen, the cooking is all on you.
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.
Amount Per Serving: Calories: 0 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Fiber: 0g Sugar: 0g Protein: 0g