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Kalua pork is so tender, juicy and flavorful, and it is made with just 4 ingredients in the slow cooker. Oh my deliciousness!!
We had neighbors in Vancouver, where I grew up, that were Hawaiian, or Samoan, actually I can’t remember, but either way, they would have the whole neighborhood over and cook a giant pig in the ground.
It. Was. Delicious.
I’ve never had so much good food before, but the Hawaiian pulled pork was for sure my favorite. It was so tender, juicy and flavorful and they really didn’t season it much at all. At least not the way we think of seasoning things, which as Americans tends to be loads of seasoning, sauce, ingredients etc. Theirs was so simple and oh so delicious. So I created my own, in a slow cooker.
This pork really is wonderful and it happens to be one of the many recipes that I’ve made/tried with no intention of photographing it or using it on the site, and then it turned out so wonderful that I knew I had no choice but to make a whole new pork roast. Needless to say, we ate a lot of pork for two weeks. It was fantasterific.
Or at least our little C. thought so. She’s obsessed with pork. It’s her ultimate favorite food next to pancakes with the absolute best homemade syrup ever and strawberries, oh and garden fresh peas. I love that she loves the peas. Phew!
It’s perfect for these killer nachos with pina colada sauce the next day, or pulled pork sliders. It also goes really well with coconut rice.
What Ingredients are in Kalua Pork?
As promised…only 4 ingredients needed:
- Pork butt/shoulder
- Liquid Smoke
- Olive Oil
- Pink Hawaiian Salt
That’s it! So simple. All the measurements can be found in the recipe card at the end of the post.
What is Pink Hawaiian Salt?
Hawaiian pink salt is sea salt from Hawaii. It gets its pink color from Hawaiian red clay. The red clay gives a subtle flavor to the sea salt.
So, this pork really just has four ingredients, but the star or key ingredient is the pink Hawaiian salt. It’s actually not as hard as you would think to find. Multiple stores around here carry it, and we usually buy ours at Harmons.
How to Make Kalua Pork
Slow Cooker Method
Basically you stab the pork (I know, gettin’ a lil’ crazy), rub both sides with the olive oil and sprinkle with salt. Let the whole thing slow cook on low for 8 hours. I’m serious, don’t try to rush this. Shred after 7 hours and then place back in the slow cooker and cook for the remaining hour. That’s it. It’s amazing.
Oven Method
Prepare the pork butt the same way by stabbing it and rubbing with olive oil and then salt. Place in a baking dish and then cooking in a preheated oven fat side up for 12-15 hours. You want an internal temperature of 195-205 degrees. Remove it from the oven and let it rest for 1 hour and then shred it.
Smoker Method
Same prep as the other two methods and then place in a smoker set to 225 degrees. You’ll want to place it fat side up. Add a pan of water to the side of the pork or underneath the rack to help the pork keep its moisture.
How Long Will Pulled Pork Keep?
Leftover home-made pulled pork will keep for 3 to 4 days in the refrigerator.
It should be covered or placed in an airtight storage bag.
Can You Freeze Kalua Pork?
You can freeze pulled pork to be used at a later time.
Wrap well in plastic and foil, or place in a heavy duty freezer bag and freeze.
Pulled pork will keep for 6-8 months in the freezer.
What to Eat with Kalua Pork
I’m going to link you to exactly what you see in these photos because it is really the perfect spread!
And our macaroni salad is not in the photos, but it is perfect with this pork as well!
Sometimes it is best to just let the ingredients speak for themselves. That’s why this kalua pork recipe only has 4 ingredients. We let that pork sing on its own! You’re going to love the flavor and how easy it is to make!
More Pork Recipes to Die for:
- Asian Sticky Slow Cooker Ribs
- Pork Carnitas
- Smoked Pulled Pork
- Cafe Rio Sweet Pork
- Smoked Ribs
- Pineapple Habanero Pork
Kalua Pulled Pork
Ingredients
- 3 lbs Boneless Pork butt/shoulder, bone in will require additional cooking time, up to 1 hour
- 1 1/2 Tablespoons Olive Oil
- 2 Tablespoons Hawaiian Pink Salt
- 1 Tablespoon Liquid Smoke
Instructions
Slow Cooker Method
- Stab the pork on all sides a few times, 3-4 is good, and massage in the olive oil.3 lbs Boneless Pork butt/shoulder, 1 1/2 Tablespoons Olive Oil
- Sprinkle each side with salt and place in a slow cooker with the liquid smoke for 8-10 hours, remove from the slow cooker and shred using two forks, place back in the slow cooker for 1 additional hour and enjoy.2 Tablespoons Hawaiian Pink Salt, 1 Tablespoon Liquid Smoke
Oven Method or Smoker method
- Place the oven on 225 and prepare as normal.
- Place the pork in a roasting pan and bake, fat side up for 12-15 hours. If in the smoker add a pan of water off to the side or under the rack to help retain moisture.
- Remove from oven to rest for 1 hour and then shred.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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sounded all wonderful until you mentioned olive oil is that because its in the slow cooker? cause polys (hawns, samoans, tongan, fijian etc) no use olive oil for traditional cooking, there usually is enough oil from the pork fat. which is were the flavor comes from. and there are 2 kinds of hawn salt one is pink which is a little stronger and the other one looks like rock salt. which is the one i mostly use cause that is what my tutu’s used. it is best cooked in the ground but one doesn’t always have all the necessary items needed to imu da pig living in the mainland now, especially the lava rocks, i usually pressure cook it now and it only takes 1 and a half hours and turns out yummilicious but need one more ingredient cause its not in the ground with the fire, which has already been mentioned in other replys. and i do use water in the pressure cooker cause it would burn if you don’t. my family loves when i make Kalua Pig, especially with the poi on da side. people call it kalua pork on the mainland cause i was told they don’t like to think about actually eating a pig. but in hawaii it is called kalua pig. i hope someday your able to visit the islands and sample da flavas.
Hi Laurie,
Our goal is to come to the islands one day, hopefully soon!! Our neighbor cooked kalua pig in the ground every year for our neighborhood growing up. It was amazing!! Unfortunately many pork roasts aren’t as high quality and don’t have the fat needed for a moist pork dinner so the olive oil helps solve that problem. 🙂
Cooking this now. I was wondering what type of sauce, if any, did you serve with this?
Hi Denise,
We don’t usually serve it with any sauce, just yummy rice or macaroni salad as a side. 🙂
Making this now. Did you serve a sauce with this?
I know you said the recipe serves 6, but roughly how many cups of meat does it make? I’m doing a variety of dishes for 60 people. Also, does this freeze well, and if so, for how long?
thanks in advance
Jennifer, I’m so sorry but I’ve never measured it in actual cups. I would guess but I would hate to be wrong. I’ve frozen the meat a few times, but anything over a week we didn’t enjoy much.
Hi there, I have the same question as Jody J. Here in Australia we get Himalayan pink salt but not Hawaiian. Are they the same? I’m really keen to make this as the shredded beef is so delicious. I love that you have recipes with so few ingredients!
Yep! Basically the same thing. I am so glad you like the simple recipes. I always wonder if it’s just me!
I made this today, and the meat was so incredibly tender! It was also extremely salty. We used red alaea salt. Should I have dumped out the liquid when I shredded the pork before adding it back in? I wonder if that would’ve helped. I’m definitely making this again and will try halving the salt.
I’ve found that the red salt totally leaves it saltier. Don’t dump out the liquid, just half the salt. I’m so glad you tried it though!
Can you use sea salt and get the same flavor or is the pink salt that much better?
the pink salt really is much better, but I’ve use sea salt when desperate.
When you cooked it for 8 hours was that on low? Would it be possible for me to cook it on high? Or would that not work out as well?
I think my hubby would LOVE me for this one. So simple! I’m reading through the comments and I’m with you on the liquid smoke, it’s never appealed to me for some reason. I am going to look for that salt!
Yes, I know the stuff is strong. I have seen recipes where after the kalua pig is cooked where they add a bit of water (just moisten) and then shred. Maybe you can add a drop or two of liquid smoke (as in an eye dropper) to a bit of water. At least you would have control on how much went in. Before I forget I’ve also done these recipe with a turkey hindquarter in a crockpot. It’s does wonders to the dark meat of a turkey.
Is pink hawaiian salt the same as hymalayan pink salt? That’s the only pink salt I see at Harmons.