I have a friend who grew up in Hawaii. When I told her I was looking for more slow cooker recipes, she told me I had to try Slow Cooker Kalua Pork. She told me how to make it, and let’s just say, I couldn’t believe how simple it is! For another simple way to cook a pork roast, also try Easy Shredded Pork in the Crock Pot.
I’m soooo excited to share it with you all because it’s such a delicious way to prepare a pork roast. The prepared meat tastes almost exactly like the real, cooked-in-a-pit-in-the-ground Kalua Pork.
It has a mild, slightly smoked flavor which makes it very versatile. It can be served multiple ways, making it a great eat once, twice…or three times kind of a meal.
When I made it, the first night we had it as Kalua Pork Sandwiches with hoisin sauce and pineapple. Two days later, we had it with roasted cabbage and steamed rice. I froze some of the meat, and the next week we had it as pork sandwiches again. This time I mixed up a simple pineapple salsa to go with it. It was soooo good! I love a recipe that gives me three quick and easy meals. Boom Baby!
More Slow Cooker Recipes
- Pineapple Salsa Chicken aka Mexican Delight
- Cafe Rio Sweet Pork
- Teriyaki Meatballs
- Hobo Dinner
- Chicken Fajitas
- Beef Stew
how to make slow cooker kalua pork
- Place a 6-8 lb pork roast into a large slow cooker.
- Poke 7 or 8 holes in the roast with a knife.
- Push sea salt into the holes and sprinkle any leftover on top of the meat. Make sure to use all 2 tbsp of salt.
- Pour the liquid smoke over the top of the roast.
- Put lid on slow cooker and turn temp to low. Cook for 18-24 hours.
- After 18-24 hours, remove roast from slow cooker. Place in 9×13 pan or on a large cutting board. Shred the meat and remove any bones or large pieces of fat.
- Add shredded meat back into the juices in the slow cooker.
- Serve with roasted cabbage and rice or on a toasted bun with pineapple and hoisin sauce.
- Enjoy!
When my pork finished cooking and I was shredding the meat, I had a very hard time keeping my hands out of the meat for just one more taste. The salty, smokey flavor of the pork is soooo good and tastes extra amazing while it’s still piping hot.
I hope you and your family enjoy this easy version of an Island favorite!
Tips for making Slow Cooker Kalua Pork
- The most important thing to remember when making this recipe is that you need to poke some holes in the roast and put coarse sea salt into the holes. It really helps carry the flavor to the entire pork roast.
- When Stephanie gave me the recipe, she said to make it more authentic I could line my slow cooker with banana leaves…but those are a little hard to find here in Maryland. She also said that sometimes they add chopped cabbage during the last couple of hours of cooking. I haven’t tried it that way, but I’m sure cabbage tastes amazing cooked in with those salty, smokey, juices. I think I might try it that way next time.
- Also, we love this seaweed seasoning. It tastes great sprinkled on the pork and rice or on the pork sandwich. I’ve heard that in Hawaii they put in on their popcorn. I still need to try that. You can probably find it in the ethnic aisle at the grocery store or you can order it from Amazon.
More Must Make Pork Recipes
- 6-8 lb Pork Butt Roast
- 2 tbsp coarse sea salt
- 2 tbsp liquid smoke
- Pineapple (optional)
- Hoisin sauce (optional)
- Place a 6-8 lb pork roast into a large slow cooker.
- Poke 7 or 8 holes in the roast with a knife.
- Push sea salt into the holes and sprinkle any leftover on top of meat. Make sure to use all 2 tbsp of salt.
- Pour the liquid smoke over the top of the roast.
- Put lid on slow cooker and turn temp to low. Cook for 18-24 hours.
- After 18-24 hours, remove roast from slow cooker. Place in 9x13 pan or on a large cutting board. Shred the meat and remove any bones or large pieces of fat. Add shredded meat back into the juices in the slow cooker.
- Serve with roasted cabbage and rice or on a toasted bun with pineapple and hoisin sauce.
- Enjoy!
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