Recreate tender, smoky Hawaiian-style pulled pork at home with this effortless Crockpot Kalua Pork. Just a few ingredients and your slow cooker deliver incredibly authentic flavor. Perfect for luaus, meal prep, or cozy dinners.
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Why You’ll Love This Crockpot Kalua Pork
- Effortless cooking: Set it and forget it all day.
- Melt-in-your-mouth texture: Slow cooking makes it incredibly tender.
- Authentic smoky flavor: Liquid smoke mimics traditional methods.
- Versatile uses: Great for tacos, rice bowls, sandwiches, and more.
Ingredients & Tools
- 1 (4-5 lb) pork shoulder (also called Boston butt), fat cap trimmed if desired
- 1 ½ tbsp coarse Hawaiian sea salt (or kosher salt)
- 1 tbsp liquid smoke
- 2-3 large banana leaves (optional, for authentic wrapping)
- ½ cup water or chicken broth
- 4-5 whole garlic cloves, smashed (optional)
Tools: 6-quart or larger slow cooker, sharp knife, tongs, two forks for shredding
Notes: Coarse salt is essential; fine table salt will be too salty. Banana leaves add aroma but are optional.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 34 g |
| Fat: | 20 g |
| Carbs: | 0 g |
| Fiber: | 0 g |
Serves: 8 | Prep Time: 10 minutes | Cook Time: 8-10 hours on Low (or 5-6 hours on High) | Total Time: 8 hours 10 minutes (minimum)
Before You Start: Tips & Ingredient Notes
- Choosing your pork shoulder. Look for a cut with a good amount of marbling—that intramuscular fat is what keeps the meat moist and tender during the long cooking process. A bone-in roast will add even more flavor, but boneless works perfectly too.
- The salt situation. Coarse salt is non-negotiable here. Fine table salt will make the pork too salty. Hawaiian sea salt (alaea salt) is traditional and adds a lovely mineral note, but kosher salt is a great, accessible substitute.
- Don’t be shy with the liquid smoke. It might sound like a strong, artificial ingredient, but in this context, it’s the key to that authentic kalua flavor. Just make sure you’re using a natural brand, not an artificially flavored one.
- To sear or not to sear? You can absolutely sear the pork on all sides in a hot skillet before it goes into the crockpot for a deeper color and a slightly richer flavor. It’s an extra step, but it does add another layer of complexity.
How to Make Crockpot Kalua Pork
Step 1: First, prepare your pork shoulder. If you’ve chosen to use banana leaves, line your crockpot with them, letting the edges hang over the sides—this creates a little packet for the pork. If not, no worries, just place the pork directly into the slow cooker. Using a sharp knife, score the fat cap on the pork in a crosshatch pattern, about ½-inch deep. This helps the salt and smoke penetrate the meat.
Step 2: Now, it’s time to season. Rub the liquid smoke evenly all over the pork, getting it into all the nooks and crannies. Then, do the same with the coarse salt, massaging it in thoroughly. You’ll notice the salt will stick to the wet surface from the liquid smoke. If you’re using garlic cloves, you can tuck them around the pork in the bottom of the pot.
Step 3: Pour the water or chicken broth into the bottom of the crockpot, around the pork, not over it. This will create steam and prevent any burning on the bottom. If you’re using banana leaves, fold them over the top of the pork to enclose it loosely. You don’t need to seal it tightly—just a gentle wrap.
Step 4: Place the lid on your slow cooker and set it to LOW for 8-10 hours. This is the ideal setting for the most tender, shreddable results. If you’re in a hurry, you can cook it on HIGH for 5-6 hours, but the low and slow method is truly superior for breaking down the collagen.
Step 5: Once the cooking time is up, you’ll know it’s ready when the pork is falling-apart tender. Carefully remove the lid—watch out for the steam!—and you’ll be greeted by the most incredible savory, smoky aroma. The pork should be dark and incredibly fragrant.
Step 6: Using two forks or a set of tongs, transfer the pork to a large bowl or cutting board. It will be so tender it might start falling apart as you move it. Shred the pork by pulling it apart with two forks. Discard any large pieces of fat or, if you used one, the bone.
Step 7: Here’s a pro move: skim the excess fat from the cooking liquid left in the crockpot. Then, drizzle some of that flavorful liquid back over the shredded pork to keep it moist and add an extra punch of flavor. You probably won’t need all of it, so add it gradually until it’s as juicy as you like.
Step 8: Give the pork a final toss, taste it, and adjust the seasoning if needed. Sometimes a little extra pinch of salt is all it takes to make the flavors pop. And that’s it—your incredibly delicious, homemade Crockpot Kalua Pork is ready to serve!
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze with some juice in airtight bags for up to 3 months.
- Reviving: Reheat gently with reserved cooking liquid to restore moisture.
Serving Suggestions
Complementary Dishes
- Steamed White Rice — The classic and perfect partner. The fluffy, neutral rice soaks up the rich, smoky juices from the pork, creating the ultimate comfort food bite.
- Hawaiian Macaroni Salad — A creamy, cool counterpoint to the rich, warm pork. Its tangy, mayonnaise-based dressing provides a lovely textural and temperature contrast that’s just so right.
- Grilled Pineapple Spears — A few minutes on the grill caramelizes the natural sugars, and the sweet, acidic fruit cuts through the pork’s richness beautifully.
Drinks
- Mai Tai — The tropical vibes of rum, lime, and orgeat syrup make this cocktail a festive and fitting companion for your island-style feast.
- Ice-Cold Lager — A crisp, clean beer is fantastic for washing down each savory, succulent bite and cleansing the palate.
- Passion Fruit Iced Tea — A non-alcoholic option that’s both refreshing and thematic, with a sweet-tart flavor that complements the smokiness of the pork.
Something Sweet
- Haupia (Coconut Pudding) — This traditional Hawaiian dessert is creamy, lightly sweet, and has a delicate coconut flavor that provides a soft, cool finish to the meal.
- Pineapple Upside-Down Cake — It’s a nostalgic, caramelized treat where the fruit echoes the grilled pineapple from your main course, tying the whole meal together.
- Mango Sorbet — Bright, fruity, and refreshing, a scoop of this is the perfect palate-cleanser after a rich and savory dinner.
Top Mistakes to Avoid
- Mistake: Using fine table salt. Because the crystals are smaller and denser, you’ll end up using much more by volume, which will make the final dish unpleasantly salty. Coarse salt provides the right level of seasoning without overpowering.
- Mistake: Overcrowding the crockpot. If your pork shoulder is too big for your slow cooker, it won’t cook evenly. Make sure there’s at least an inch of space around the sides for heat and steam to circulate properly.
- Mistake: Lifting the lid too often. I know it’s tempting to check on that amazing smell, but every time you lift the lid, you release a significant amount of heat and steam, which can add 15-20 minutes to your cooking time each time.
- Mistake: Skipping the fat-skimming step. The cooking liquid will have a layer of rendered fat on top. If you skip skimming it and pour it all back over the pork, the dish can become greasy. Taking a minute to skim makes a huge difference in the final texture.
Expert Tips
- Tip: Make it a day ahead. The flavors of kalua pork deepen and meld together beautifully overnight. Cook it, shred it, and store it in the fridge. Reheat it gently the next day—you might find you like it even more.
- Tip: Don’t discard the cooking liquid. After skimming the fat, that liquid is pure gold. Use it to cook rice for an extra-flavorful side, or freeze it and use it as a base for soups or stews.
- Tip: Get a good crust with a broiler finish. For a bit of textural contrast, spread the shredded pork on a baking sheet and pop it under the broiler for 2-3 minutes until the edges get a little crispy. It’s a game-changer for sandwiches.
- Tip: Customize your smoke level. If you love a really deep smoky flavor, you can add an extra half teaspoon of liquid smoke. Just taste as you go when adding back the cooking liquid to make sure it doesn’t become overwhelming.
FAQs
Can I make this in an Instant Pot instead?
Absolutely! Use the sauté function to sear the pork if you like. Then, add the salt, liquid smoke, and ½ cup of water. Cook on high pressure for 90 minutes, followed by a natural pressure release for about 15-20 minutes. The texture will be very similar, just achieved in a fraction of the time.
How should I store and reheat the leftovers?
Store the cooled pork in an airtight container in the refrigerator for up to 4 days. To reheat, I recommend doing it gently—either in a covered dish in the oven at 300°F with a splash of water or broth, or in short bursts in the microwave, stirring in between. This prevents it from drying out.
Is there a substitute for liquid smoke?
This is a tough one, as liquid smoke is the key to the signature flavor. In a pinch, you could use a tablespoon of smoked paprika mixed into the salt rub, but the flavor profile will be different—more earthy and peppery than straight-up smoky. It’ll still be tasty, just not as authentic.
My pork seems a bit dry. What happened?
This usually happens if the pork was overcooked on too high a heat setting, or if it was a very lean cut. Pork shoulder is hard to truly dry out, but if it happens, make sure to add plenty of the reserved, skimmed cooking liquid back in. That liquid is packed with flavor and moisture and will revive it beautifully.
Can I freeze cooked kalua pork?
Yes, it freezes exceptionally well! Portion the cooled, shredded pork (with some of its juice) into freezer bags, press out the air, and freeze for up to 3 months. Thaw overnight in the fridge before reheating. It’s perfect for quick weeknight dinners.
Crockpot Kalua Pork
Make authentic Hawaiian Crockpot Kalua Pork with just 3 ingredients! This easy slow cooker recipe delivers fall-apart tender, smoky pulled pork. Get the recipe now!
Ingredients
For the Ingredients
-
4-5 lb pork shoulder (also called Boston butt, fat cap trimmed if desired)
-
1 ½ tbsp coarse Hawaiian sea salt (or kosher salt)
-
1 tbsp liquid smoke
-
2-3 large banana leaves (optional, for authentic wrapping)
-
½ cup water or chicken broth
-
4-5 whole garlic cloves (smashed, optional)
Instructions
-
First, prepare your pork shoulder. If you’ve chosen to use banana leaves, line your crockpot with them, letting the edges hang over the sides—this creates a little packet for the pork. If not, no worries, just place the pork directly into the slow cooker. Using a sharp knife, score the fat cap on the pork in a crosshatch pattern, about ½-inch deep. This helps the salt and smoke penetrate the meat.01
-
Now, it’s time to season. Rub the liquid smoke evenly all over the pork, getting it into all the nooks and crannies. Then, do the same with the coarse salt, massaging it in thoroughly. You’ll notice the salt will stick to the wet surface from the liquid smoke. If you’re using garlic cloves, you can tuck them around the pork in the bottom of the pot.02
-
Pour the water or chicken broth into the bottom of the crockpot, around the pork, not over it. This will create steam and prevent any burning on the bottom. If you’re using banana leaves, fold them over the top of the pork to enclose it loosely. You don’t need to seal it tightly—just a gentle wrap.03
-
Place the lid on your slow cooker and set it to LOW for 8-10 hours. This is the ideal setting for the most tender, shreddable results. If you’re in a hurry, you can cook it on HIGH for 5-6 hours, but the low and slow method is truly superior for breaking down the collagen.04
-
Once the cooking time is up, you’ll know it’s ready when the pork is falling-apart tender. Carefully remove the lid—watch out for the steam!—and you’ll be greeted by the most incredible savory, smoky aroma. The pork should be dark and incredibly fragrant.05
-
Using two forks or a set of tongs, transfer the pork to a large bowl or cutting board. It will be so tender it might start falling apart as you move it. Shred the pork by pulling it apart with two forks. Discard any large pieces of fat or, if you used one, the bone.06
-
Skim the excess fat from the cooking liquid left in the crockpot. Then, drizzle some of that flavorful liquid back over the shredded pork to keep it moist and add an extra punch of flavor. You probably won’t need all of it, so add it gradually until it’s as juicy as you like.07
-
Give the pork a final toss, taste it, and adjust the seasoning if needed. Sometimes a little extra pinch of salt is all it takes to make the flavors pop. And that’s it—your incredibly delicious, homemade Crockpot Kalua Pork is ready to serve!08
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