Slow Cooker Kalua Pork (Authentic Hawaiian-Style)
9 h 15 min
|
easy
|
gluten-free,
high-protein,
lactose-free
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 9 h | 9 h 15 min |
Introduction
This slow cooker kalua pork brings classic Hawaiian-style flavor to your kitchen with tender, smoky, perfectly seasoned shredded pork.
It is amazing for easy weeknight dinners, backyard luau parties, or feeding a hungry game day crowd.
Red Hawaiian sea salt, liquid smoke, and a touch of pineapple juice give it that authentic, earthy, island flavor.
Ingredients (10 servings)
Ingredients
Ingredient Notes *
- Alaea salt: Alaea salt is the most iconic Hawaiian salt used in traditional recipes such as kalua pig, poke, and other native Hawaiian dishes. It's blended with volcanic red clay (ʻalaea), giving it a reddish hue and a slightly earthy flavor.
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How to Make Slow Cooker Kalua Pork (Authentic Hawaiian-Style)
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Prepare the slow cooker and banana leaves
If using banana leaves, rinse and pat them dry, then cut into large pieces to fit the slow cooker.
Line the bottom and sides of the slow cooker with overlapping banana leaf pieces for aroma and moisture.
If you cannot find fresh leaves, look in the frozen section of Asian or Latin grocery stores.
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Season the pork
Trim excess hard fat from the pork shoulder, leaving some fat for flavor and tenderness.
Rub the red Hawaiian sea salt evenly all over the pork, working it into every surface.
If using a smaller roast, start with the lower amount of salt to avoid over seasoning.
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Add the liquid and aromatics
Place the seasoned pork in the slow cooker, on top of the banana leaves if using them.
Pour the pineapple juice around the pork, then sprinkle in the smashed garlic cloves.
Drizzle the liquid smoke over the meat so the flavor distributes as it cooks.
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Slow cook until very tender
Cover the slow cooker and cook on low for 8 to 10 hours, until the pork shreds easily with forks.
Avoid opening the lid often, since that releases heat and can lengthen the cooking time.
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Shred the pork and serve
Transfer the cooked pork to a large bowl, reserving the cooking juices in the slow cooker.
Shred the meat with two forks, discarding large pieces of fat, then moisten with ladles of the hot juices.
Taste and add a little more Hawaiian salt if needed, then serve with rice or cabbage.
Substitutions
- Use kosher salt instead of red Hawaiian sea salt
- Use slightly less kosher salt, since it tastes a bit sharper, and add a pinch of smoked salt for depth.
- Use bone in pork shoulder instead of boneless
- Bone in shoulder adds rich collagen and flavor, and stays very juicy, though shredding takes a little more effort.
- Use water instead of pineapple juice
- Water makes the pork taste closer to traditional imu cooked kalua pig, with a cleaner, more savory and smoky profile.
Tips
- Choose the right fat level
- Look for a pork shoulder with good marbling, since that fat slowly melts and keeps the meat moist and silky.
- Salt ahead for deeper flavor
- For the best flavor, rub the pork with salt the night before and chill, then cook it the next day.
- Avoid over salting at the start
- Different brands of salt vary, so start with less, then adjust at the end using the cooking juices.
- Skim fat for lighter leftovers
- Chill leftover cooking liquid, then lift off the hardened fat, so you can moisten reheated meat without greasiness.
- Use banana leaves wisely
- Banana leaves add aroma more than flavor, so do not worry if you skip them, the pork will still taste great.
Nutrition Facts *
| Energy | 373 | kcal |
|---|---|---|
| Protein | 36 | g |
| Total Fat | 20 | g |
| Carbohydrates | 4 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My kalua pork came out dry. What went wrong?
- Dry kalua pork usually means the roast was too lean or overcooked on high heat. Next time, choose well marbled shoulder and cook on low. Make sure there is some liquid in the cooker, and shred the meat back into the hot juices.
- Can I cook this on high to save time?
- Cooking on high for about 4-6 hours can work, but the fibers stay tighter and less silky. Low heat for longer time gives the classic tender pull apart texture.
- Do I really need liquid smoke for authentic flavor?
- Traditional kalua pig cooks in an underground imu with hot stones and wood smoke. Liquid smoke mimics that flavor, and a small amount gives great aroma without tasting artificial. If you skip it, the pork will still taste good, just less smoky and closer to simple roast pork.
- How should I use leftovers?
- Leftover kalua pork is perfect in tacos, fried rice, quesadillas, or tossed with cabbage for a quick skillet dinner. Reheat gently with a splash of reserved cooking liquid so it stays juicy.
- Can I make this in the oven instead of a slow cooker?
- Yes, you can cook it covered in a Dutch oven at about 300°F for 4-5 hours. Add a little extra liquid, check after a few hours, and baste so the top does not dry.
Serving Suggestions
This slow cooker kalua pork pairs beautifully with steamed white rice, macaroni salad, or simple sauteed cabbage.
For a party, pile it on Hawaiian rolls with a crunchy slaw and sliced pineapple for a fun mini slider bar.
Leftovers also freeze well, so future you has an easy base for nachos, burrito bowls, or quick weeknight sandwiches.
Reviews
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Monica: Honestly too smoky for me, I’ll cut back liquid smoke when I make again
: Thanks for sharing, Monica; using half the liquid smoke next time should mellow it out nicely.
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Sophie L: Super simple, feeds a crowd. 10/10
: Delighted that the kalua pork was a hit for your group, Sophie!
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Hannah, NYC: Leftovers were even better the next day in tacos. smoky + sweet
: Happy to hear the leftovers worked out so well for tacos, Hannah! That smoky-sweet combo is always a winner.
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Kelly: Couldn't find Alaea salt, so used kosher + pink salt sub. Worked fine, but still curious to try w Alaea
: Glad the salt substitute worked out, Kelly! If you get your hands on Alaea salt next time, you might notice a slightly earthier flavor and deeper color in the pork.
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