This EASY 3-ingredient Slow Cooker Kalua Pork recipe is a household favorite. It’s simple to prepare, yields generous portions for multiple meals, and captures the smoky, tender flavor of traditional Hawaiian kalua pig using just a few pantry ingredients and a slow cooker.
What is Kalua Pork?
Kalua pig is a classic Hawaiian preparation traditionally made by slow-smoking a whole pig in an underground imu with sea salt, banana leaves and wood. This crock pot version recreates that deep, smoky flavor using liquid smoke and slow cooking. The result is tender, juicy shredded pork that’s perfect for rice bowls, tacos, lettuce wraps, salads and more.
What pairs well with Kalua Pork?
The most traditional accompaniments are steamed rice and boiled cabbage, but this kalua pork is versatile. Try it:
- Over steamed rice with a splash of hot sauce or soy-based sauce.
- In lettuce wraps with rice and a drizzle of hoisin or Sriracha mayo.
- On top of a hearty salad with shredded cabbage, carrots and a sesame dressing.
- As tacos: warm corn tortillas, simple slaw and a squeeze of lime.
- For Keto or Whole30, serve over cauliflower rice or a bed of sautéed cabbage.
The pork also makes excellent meal prep: store in the fridge for several days or freeze portions for future quick meals.
Notes on Ingredients and Equipment
I used a lean boneless pork shoulder (blade roast) trimmed of excess fat and coarse red Hawaiian sea salt for authentic flavor. A pork loin roast will work if you prefer a leaner cut, but it will be drier than shoulder. The recipe slow-cooks for about 12 to 16 hours on low; many cooks start it overnight and let it finish by morning.
You can make this in any good slow cooker. While pressure cookers and electric multi-cookers can speed things up, the long, low-and-slow approach in a crock pot produces the most tender, pull-apart texture and the best melding of smoke and salt.
Crock Pot Kalua Pork
This simple three-ingredient slow cooker recipe yields smoky, tender shredded pork that keeps well and works in a variety of dishes.
Prep & Cook Time
- Prep: 5 mins
- Cook: 12 hrs (low)
- Total: 12 hrs 5 mins
Yield & Serving Size
- Yield: 8 to 10 servings
- Serving Size: about 3 oz
Nutrition (per serving)
- Calories: 197 kcal
- Protein: 20 g
- Fat: 12 g
- Saturated Fat: 4.4 g
- Cholesterol: 72 mg
- Sodium: 65 mg
Ingredients
- 2 to 3 lb trimmed pork shoulder (blade roast)
- 1 tbsp liquid mesquite smoke (or other liquid smoke)
- Coarse red Hawaiian sea salt (or any coarse sea salt) — use to taste, thoroughly rubbed on the pork
Instructions
- Place the trimmed pork shoulder in the slow cooker. Use the tip of a knife to prick the roast several times so flavors penetrate the meat.
- Rub the coarse sea salt all over the pork, covering it evenly. Drizzle the liquid smoke over the roast and rub it in.
- Set the slow cooker to LOW and cook until the pork is fork-tender, about 12 to 16 hours. The long cook time at low heat produces the best texture and smoky flavor.
- Carefully remove the pork to a large platter. Trim any remaining fat and use two forks to shred the meat. Discard excess cooking liquid, reserving a little if you want to moisten the shredded pork before serving.
Tips & Variations
- If using a pork loin, expect a leaner, slightly drier result — consider reserving and spooning a little cooking liquid back over the shredded pork to keep it moist.
- Adjust the amount of liquid smoke to taste; a little goes a long way. For a milder smokiness, reduce the liquid smoke by half.
- Leftovers freeze well. Store in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in a low oven.
- To speed things up, you can use a pressure cooker, but cooking times and texture will differ from the traditional slow-cooker method.
Notes
Recipe adapted from La Fuji Mama (credit for the slow-cooker approach). This pared-down, three-ingredient version focuses on capturing the signature smoky, salty flavor with minimal fuss.
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